The Perfect Valentines Day Recipe by Chef Benny Masekwameng

The Perfect Valentines Day Main Dish

 

February is the month of love and you may be thinking of something special to do for your loved ones this Valentines Day. Well…to help spread the love, we at Tsogo Sun enlisted the help of our good friend Chef Benny Masekwameng to help us create a quick and easy dish for you to say “I love you”. Follow the simple steps below and cook to impress as you create Grilled Lamb Loin and Chops with Creamy Mash and Ratatouille.

Ratatouille

Ingredients

  • 1 Brinjal
  • 1 Onion
  • 1 Tomato
  • 1 Green Pepper

All brunoise (a mixture of finely diced vegetables fried in butter and used to flavour soups and sauces)

  • 1tsp tomato paste
  • 1clove garlic crushed
  • 2tsp balsamic vinegar
  • Salt & black pepper

Method

In a hot pan, sauté the onions and the garlic, then add the tomato paste and cook for 1 min. Add the brinjal, pepper and cook for 5 min. add the tomato & balsamic vinegar last and cook for 1 min. Season then remove from heat.

Grilled Lamb Loin Cutlets & jus

 

Ingredients

  • 2 lamb loin cutlets (from Rack of lamb) – French trimmed
  • 1 Lamb loin fillet
  • 1tsp Rosemary – chopped
  • 1 clove garlic – crushed
  • Salt & Pepper
  • 100ml red wine
  • 50 ml lamb stock
  • 1tsp butter

Method

Mix the rosemary, garlic, salt & pepper together and rub onto both lamb cutlets and loin.  Grill the lamb loin & cutlets on a hot grill pan for 2-3 min.(depending on the thickness) or until medium rare. remove from heat and let rest for 3 min.  Deglaze the pan with the red wine and lamb stock, reduce by half, add the butter and reduce further until it is sauce consistency.

Mashed potatoes

Ingredients

  • potato (boiled & mashed)
  • ½ tsp Dijon mustard
  • 1tsp butter
  • 50ml cream
  • salt
  • pepper

Method

Put all the ingredients in a bowl and mix with a whisk until smooth, free of lumps and creamy. Transfer into a piping bag or squeeze bottle and reserve.

Asparagus

 

Ingredients

  • 5 asparagus(blanched for 5min.)
  • 1tsp butter
  • salt
  • pepper

Method

Heat up a pan and add the butter, then sauté the asparagus for 3min.

Season with salt and pepper.

Plating

Spoon out the ratatouille onto a plate; place on top of it the sliced lamb loin. On the same plate, arrange the asparagus next to each other with the lamb cutlets resting on top of them. Drizzle the sauce on to the meat and finally, squeeze the creamy mash on the plate.

Valentines-Day-Dish-Chef-Benny

Click here to visit our website and see the various Valentines Day offers we have for you.