Culinary Hotline - Valentines Day
It’s the month of love and Andriette from Mond Vol is whipping up dishes filled with flavour, love, and indulgence
All recipes by Tiffany Kate-Lyn Matthews
Ingredients:
- 1kg fresh mussels, cleaned and debearded
- 2 Tbsp oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- ½ tsp chili flakes
- 1 tin crushed tomatoes
- ½ cup non-alcoholic dry white wine or fish stock
- ½ cup heavy cream
- 1 tbsp tomato paste
- Salt & black pepper, to taste
- ½ tsp dried oregano
- ¼ cup fresh basil, chopped
- 2 tbsp unsalted butter
To serve:
- Crusty bread
How To Make Mussels in a Creamy Tomato Sauce
- Rinse the mussels under cold water.
- Discard any that are cracked or remain open when tapped.
- Remove the beards by pulling them out with your fingers.
- Heat olive oil in a large pan or Dutch oven over medium heat.
- Add onion and cook until soft (about 3 minutes).
- Stir in garlic and red pepper flakes, cooking for another 30 seconds.
- Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to cook off.
- Add crushed tomatoes, tomato paste, sugar, oregano, salt, and black pepper.
- Stir well and let the sauce simmer for about 5 minutes.
- Stir in the mussels and cover the pan.
- Cook for 5-7 minutes, shaking the pan occasionally until the mussels open.
- Discard any that remain closed.
- Reduce heat to low and stir in the heavy cream and butter, allowing it to melt into the sauce.
- Adjust seasoning if needed.
- Sprinkle with fresh basil and serve immediately with crusty bread or over pasta.
Ingredients:
- 1 ½ cups Arborio rice
- 200g chorizo, diced
- 250g raw prawns, peeled & deveined
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ cup non-alcoholic dry white wine
- 4 cups hot chicken or seafood stock
- 1 cup canned diced tomatoes
- ½ cup Parmesan cheese, grated
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt & black pepper, to taste
- ¼ tsp chili flakes (optional)
- ¼ cup fresh parsley, chopped
- 1 lemon, cut into wedges
How To Make Chorizo and Prawn Risotto
- Heat olive oil in a large pan over medium heat.
- Add the chorizo and cook for 3-4 minutes until crispy.
- Add the onion and cook until softened, about 3 minutes.
- Stir in the garlic, smoked paprika, and chili flakes.
- Add the Arborio rice to the pan, stirring for 1-2 minutes until the grains are lightly toasted.
- Pour in the white wine and let it simmer until mostly absorbed.
- Stir in the diced tomatoes, then start adding the hot stock one ladle at a time, stirring frequently.
- Let the rice absorb the liquid before adding more.
- Repeat this process for about 18-20 minutes, until the rice is creamy but still slightly al dente.
- In a separate pan, heat the remaining olive oil over medium-high heat.
- Add the prawns, season with salt and pepper, and cook for 2 minutes per side until pink and opaque.
- Set aside.
- Once the rice is cooked, stir in the butter, Parmesan, and cooked prawns.
- Adjust seasoning if needed.
- Sprinkle with fresh parsley and serve with lemon wedges on the side.
Ingredients:
- 2 cups double thick cream
- ½ cup (100g) granulated sugar
- 2 lemons, juiced (about ¼ cup or 60ml)
- 1 tsp lemon zest
To serve:
- Fresh berries
- Mint
- Meringue shards, optional
How To Make Easy Lemon Posset
- In a saucepan over medium heat, combine the heavy cream and sugar.
- Stir continuously until the sugar dissolves and the mixture just begin to simmer.
- Remove the pan from heat and stir in the fresh lemon juice and zest.
- The acid will slightly thicken the cream.
- Strain the mixture through a fine sieve into small ramekins or dessert glasses for an extra smooth texture.
- Let the possets cool to room temperature, then cover and refrigerate for 2-3 hours until firm.
- Top with fresh berries, a mint leaf, or a sprinkle of lemon zest before serving.