Home' Trinidad and Tobago Guardian : February 14th 2016 Contents CUISINE
14 | WOW MAGAZINE --- HOW TO PLAY THE GAME
Sunday Guardian www.guardian.co.tt February 14, 2016
or those of you who may be wondering,
it is not only possible, but highly recom-
mended that you incorporate a little ro-
mance into your kitchen for Valentine's Day.
It means that you and your partner can
spend some alone time mixing and tasting de-
liciously eats and treats in a leisurely fashion --
and that includes celebrating your love.
We have some lovely ideas for you that
range from simple to the hands on, and no
matter the ingredients, you are certainly going
to LOVE creating these naughty nibbles.
Happy Valentine's Day!
A SEXY APPETIZER -- OVEN BAKED
COCONUT SHRIMP AND MANGO DIPPING
If there's one food that guarantees couple participation, its shrimp, and
having two sets of hands prepare this one is a definite yes! The combi-
nation of local flavours in this recipe will have you dipping and giving
your partner taste after taste, we guarantee!
Ingredients for Shrimp
• 24 medium shrimp, peeled and de-veined, with tails on
• 3/4 cup flour
• 1/2 tsp garlic and herb seasoning
• 1 egg, well beaten
• 1/4 tsp black pepper
• 1/4 cup shredded coconut
• Mango sauce (recipe follows below)
1. Preheat oven to 425 degrees F. Spray large baking sheet
with non-stick spray.
Sprinkle shrimp evenly with seasoning blend and pepper.
Place flour, egg, and coconut in three small separate bowls.
2. Dip shrimp first in egg, then flour, then back in egg, then generously
in coconut. Arrange shrimp on baking sheet.
3. Bake 12 to 15 minutes or until golden and crisp. Serve with Mango
Sauce or your choice of dipping sauce. Makes 4 servings.
To make the Mango Sauce
• 4 tbsps mango marmalade (pineapple, apricot, or
peach may also be used.)
• 1 tbsp Dijon mustard
• 4 tbsps orange juice
Simply combine everything in a small bowl and serve with your Oven
baked coconut shrimp.
TEMPTING DESSERT: FRUIT FONDUE
Any dessert that includes melted chocolate is a good one.
Valentine's Day especially calls for a celebration of all things
sweet, and this recipe pairs fresh fruit and melted chocolate in
a delicious and loving feast. What you decide to do with the
leftover melted chocolate, however, is completely up to you!
• 110g/4oz sugar
• 110ml/4fl oz water
• 400g/14oz plain chocolate, broken in pieces
• 2 tbsp golden syrup
• A selection of fruits cut in bite-sized pieces such as seg-
mented oranges, firm ripe bananas, green grapes, pineapple,
• Wooden skewers
1. Heat the sugar and water in a saucepan until the sugar melts
and the mixture resembles a syrup.
2. Melt the chocolate in a heatproof bowl set over a pan of sim-
mering water. (Do not let the base of the bowl touch the
3. Stir in the golden syrup and enough sugar syrup to form a
smooth sauce. (Caution: the chocolate mixture will be very
hot; allow it to cool a little before serving.)
4. Serve with the platter of fruit. Using your wooden skewer,
prick a piece of fruit, lower into the chocolate to coat it, and
1. Heat a large saucepan over a medium heat. Add a tablespoon of
olive oil and once hot, add the beef mince and a pinch of salt and
pepper. Cook the mince until well browned over a medium-high
heat (be careful not to burn the mince. It just needs to be a dark
brown colour). Once browned, transfer the mince to a bowl and
2. Add another tablespoon of oil to the saucepan you browned the
mince in and turn the heat to medium. Add the onions and a pinch
of salt and fry gently for 5-6 minutes, or until softened and
translucent. Add the garlic and cook for another 2 minutes. Add
the grated carrot then pour the mince and any juices in the bowl
back into the saucepan.
3. Add the tomatoes to the pan and stir well to mix. Pour in the
stock, bring to a simmer and then reduce the temperature to sim-
mer gently for 45 minutes, or until the sauce is thick and rich.
Taste and adjust the seasoning as necessary.
4. When ready to cook the spaghetti, heat a large saucepan of water
and add a pinch of salt. Cook according to the packet instructions.
Once the spaghetti is cooked through, drain and add to the pan
with the Bolognese sauce. Mix well and serve.
A SATISFYING LUNCH:
EASY SPAGHETTI BOLOGNESE
Romantic meals don't have to be five course productions.
Handled well, the simplest ingredients in a simple dish can
please the most complicated of palates. Spaghetti is an
obvious choice for romance -- think Lady and the Tramp --
you get the idea!
• 2 tbsp olive oil
• 400g/14oz beef mince
• 1 onion, diced
• 2 garlic cloves, chopped
• 100g/3 1/2 oz carrot, grated
• 2 x 400g tin chopped tomatoes
• 400ml/14fl oz stock (made from stock cube.
Ideally beef, but any will do)
• 400g/14oz dried spaghetti
• Salt and pepper
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