Cork food: A home-cooked fiery feast for Valentine’s Day
A fiery feast for a romantic dinner for two.
Ingredients (Serves 4)
- 300g fusilli
- Extra virgin olive oil for dressing
- 1 clove garlic, peeled and crushed
- Pinch of dried red chilli flakes, to taste
- Sea salt and freshly ground black pepper
- 250g pack raw peeled tiger prawns, defrosted if frozen
- 4 large whole tiger prawns in shell, defrosted if frozen, for decoration
- Olive oil for dressing
- 1 clove garlic, peeled and crushed
- Good squeeze lemon juice
- Good handful mixed baby leaves
- 2 tbsp extra Virgin olive oil
- 1 tbsp balsamic vinegar
- Cook pasta in lightly salted boiling water till tender but still with a little bite.
- While the pasta is cooking, mix the olive oil with crushed garlic and lemon juice and toss into the peeled prawns. Brush the shell on prawns with a little olive oil. Season with salt and freshly ground black pepper.
- Pre-heat a large heavy-bottomed frying pan or griddle pan and add all the prawns, keeping the shell on prawns separate in the pan from the peeled ones. Cook for a few minutes on each side until the prawns are thoroughly heated through. Remove pan from heat and reserve, keeping prawns hot.
- Drain the pasta and dress with olive oil, garlic and chilli flakes. Season.
- Toss salad leaves in olive oil with balsamic vinegar to taste and arrange on a plate with fusilli.
- Arrange two large shell on prawns each on top of each plate in a heart shape, and serve the remaining prawns on a separate platter.
- 75g dark chocolate (70% cocoa solids)
- 2 tbsp caster sugar
- 1 tbsp cocoa powder
- 300mls water
- 200g strawberries, hulled
- For the sauce, place chocolate and sugar in a pan with cocoa powder. Pour over half the water.
- Stir over medium heat until the chocolate has melted and mix is smooth and add remaining water and stir. Bring to bubbling.
- Bubble until the sauce is reduced and slightly thickened. It should coat the back of a spoon.
- Remove from heat and reserve. You can serve this warm or cold.
- Thread the strawberries onto cocktail sticks or little bamboo skewers.
- Arrange skewered berries on a plate with the sauce in a dish for dipping.
A bottle of bubbly is well deserved for a Valentine’s feast at home. Pink is the way to go on the night for love and romance. Aldi Costellore Prosecco Rose fits the bill, with its glamorous bottle with tapering long neck, finished with a classic foil and cage closure for a bit of cork-popping drama! This rose fizz is a cousin of the classic white Prosecco, made the same way but has a little still red wine added to give the colour, and adds some great strawberry and raspberry notes to its crisp, extra dry taste. Lots of lovely gentle bubbles here and a real celebratory touch, this sparkler can be enjoyed throughout the meal. Find Costellore Prosecco Rose at Aldi stores in time for Valentine’s Day, €13.99 a bottle.
Fusilli 500g: .75c
Extra virgin olive oil 500mls: €3.79
Crushed chilli flakes 29g: .79c
Garlic net 200g: .99c
Peeled raw tiger prawns 250g: €3.49
Large tiger prawns loose: €5.00 approx
Lemon net x 3 pce: .99c
Mixed leaves salad 125g: €1.00
Total: €16.80
Strawberries 227g: €2.79
Dark Chocolate (100g): €1.99
Cocoa Powder 250g: €1.99
Total: €6.77
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