Feed the love

It’s not that I don’t like Valentine’s Day. In fact, I am an incurable romantic and adore the whole notion of a day dedicated to love.

Mind you, I can’t help feeling it’s a bit sad, and indicative of the narcisstic human condition, that we don’t rush around on a daily basis telling those near and dear that we love them madly and completely, follow our passionate declaration with flowers and a superb home-cooked meal… and generally celebrate their fabulousness.

No, what ruins Valentine’s Day is the money-making, modern tradition of giving ridiculous fluffy bunnies and bears to fully grown, bearded men, shops filled with satin sleepwear festooned with hearts, cupids and incredibly naf quotes soon to be worn by women over 30, laughably overpriced flowers and lonely little restaurant tables of two all eating the same set menu special and having ‘deep and meaningful’ conversations. It’s all so trite, so obvious and, if you ask me, more than a little sad.

You have the rest of the year to go out a deux, why do it when every other Tom, Dick and Harriet is doing it, too? That’s not romantic, it’s unimaginative!

So here’s what I suggest: either go out with a bunch of really good friends and eat, drink and party the night away in celebration of communal love and friendship or better still cook dinner at home.

You can choose that he or she who cooks the least does the evening’s honours or you can really embrace the lurve-thing and do it together.

Which brings me to the menu. More than one course will lend an air of occasion, so opt for a starter or dessert but choose your main course first and then fill in the gaps.

If your relationship can handle it, cook the entire meal together. Alternatively, each take responsibility for a course and keep things a little more peaceful.

Keep the meal relatively light – nobody feels sexy after a 500g T-bone steak and chips – but generous enough to achieve a feeling of contented satiety.

Remember to quaff loads of exceptionally delicious wine and bubbly before, during and after, clean as you go, have fun and draw straws on the washing up.

Here are a couple of simple meals that might inspire you to stay home and cook on 14 February.

Creamy lemon and prawn pasta
Serves 2

1 cup (250 ml) cream
zested peel of 1 lemon
olive oil
1 bunch spring onion, chopped
3   00g cooked prawns, peeled
2 T (30ml) fresh dill, chopped
1 cup (125-250ml) chicken or fish stock
salt and milled pepper
300-400g spaghetti or linguine

1. Gently heat the cream and lemon peel. 

2. Remove from the heat and leave cream to infuse with lemon for 15 to 20 minutes.

3. Heat oil and fry spring onions for a minute or two.

4. Add prawns, dill, stock, seasoning and cream (with lemon) and cook to heat through.

5. Adjust seasoning and pour over pasta.

Wine pairing: Chenin Blanc

Really simple curry spiced fish
Serves 2

2 angel fish fillets*
juice of 1 lemon
olive oil
about 2 T (30ml) Pick n Pay organic curry rub (or a good masala)
salt and milled pepper

1. Drizzle the fish with lemon juice and olive oil and coat with spices. 

2. Roast in a preheated 200ºC oven or cook under a preheated grill until done, about eight to 12 minutes depending on thickness. 

3. Serve with a raita made using yoghurt, chopped cucumber and finely chopped coriander, basmati rice infused with a couple of cardamom pods and a room temperature steamed green bean and red onion salad.

*Use any sustainable fish you can find.
Wine pairing: Sauvignon Blanc