Roses are red. Violets are blue. Why not spend Valentine’s Day having this dinner for two 

by Tia

Blue Cheese Stuffed Figs, Crispy Bacon, with a Honey Balsamic Vinaigrette 


  • 4 Figs 
  • 125g Blue cheese 
  • 100g Bacon bits 
  • Pillow pack of Rocket-based salad mix 
  • 4 tbsp Olive oil 
  • 2 tbsp Balsamic vinegar 
  • 2 tbsp Honey 


  1. Preheat the oven to 180C. 
  2. Place the olive oil, balsamic vinegar, and honey in a small, lidded container and shake to combine. Set aside. 
  3. Using a sharp knife, cut a cross into the top of each fig, being careful not to cut all the way through, then gently squeeze the bottom of each fig to open the fruit.  
  4. Divide the blue cheese among the figs, stuffing the pieces into the top of the figs.  
  5. Place the prepared figs on a baking sheet and place in the oven for 5 minutes or until the cheese has melted.  
  6. While the figs bake, fry the bacon bits in a small pan until crispy. Set it aside. 
  7. To serve, divide the salad among the serving plates. 
  8. Place 2 roasted figs per plate. 
  9. Drizzle the honey balsamic dressing over the figs and the rocket and follow with a sprinkle of crispy bacon. 

Sirloin with a Prawn Cajun Cream Sauce, Roasted Potato Wedges, and a Green Bean Salad 


  • 400g-500g Sirloin from your local butcher 
  • 1 tbsp Cajun spice 
  • 4 tbsp Butter 
  • 200g Deshelled prawns 
  • ¼ cup Chicken stock 
  • 1 tbsp Dijon mustard 
  • 1 tsp Lemon juice 
  • 1 tbsp Grated parmesan cheese 
  • 5g Flat-leaf parsley 
  • 1/3 cup Cream 
  • 2 Large potatoes 
  • 100g Fine Green beans 
  • 50g Sundried tomatoes in oil 
  • 100g Bocconcini 


  1. Preheat the oven to 180C. 
  2. Remove the parsley leaves from the stalks and chop the leaves finely. Keep the stalks. 
  3. Season the sirloin with salt and pepper. 
  4. Top the beans, but do not tail. 
  5. Tear or cut the bocconcini into smaller pieces. 
  6. Snip the sun-dried tomatoes into strips. 
  7. Cut the potatoes into wedges. Do not peel the potatoes.  
  8. Boil the potatoes wedges for 10 minutes. Do not cook them longer, as they will go mushy.  
  9. Line a baking sheet with baking paper. Place potato wedges on a baking sheet, season with salt and pepper, and drizzle with olive oil. Place in a pre-heated oven for 30 minutes, or until brown and slightly crisp. 
  10. Once the potatoes are in the oven, bring a pot of salted water to the boil for the beans.  
  11. Blanch the green beans by immersing them in salted, boiling water for 2 minutes. 
  12. Take the beans out of the water and drain well.  
  13. Lightly toss the hot beans with the sun-dried tomato strips and the oil of the tomatoes. Season with salt and pepper and allow to cool. 
  14. Once cooled gently mix through the bocconcini and set aside the salad. 
  15. Once the potatoes have been baking for 10 minutes start with the sirloin.  
  16. Heat a tablespoon of olive oil in a large pan over medium-high heat. 
  17. Add the sirloin and sear until lightly browned on both sides and cooked to the desired level.  
  18. Set aside the sirloin and allow it to rest while you prepare the sauce. 
  19. Add the butter to the pan you used for the steak and let the butter melt before adding the prawns and cooking until just pink on both sides, about 1-2 minutes per side. 
  20. Place the prawns in a small bowl and add the lemon juice and the chopped parsley to the bowl. 
  21. Into the same pad add the garlic and cook until fragrant. 
  22. Add the stock and deglaze the pan by scraping up any brown bits from the bottom with a wooden spoon as the stock sizzles. 
  23. Add the cream, Dijon mustard, and Cajun spice, bring to a boil, and let it simmer for a minute. 
  24. Add the parmesan cheese and let it melt into the sauce. 
  25. Serve the steak topped with the creamy sauce and prawns. Crispy potatoes and crunchy salad on the side. 

Chocolate Dessert Cups Served with Chantilly Cream and Berries 


  • 100g Quality cooking chocolate 
  • 250ml Quality Chocolate mousse from your local supermarket 
  • 125g Mixed Berries 
  • 100ml Whipping cream 
  • 2ml Vanilla extract 
  • 1 tbsp Castor sugar 
  • A Pinch of Cinnamon 


  1. Melt the chocolate in a double boiler until runny. 
  2. Pour a thin layer into two muffin cups, make sure to get into up the sides of the cups as well. Place in the freezer for 15-20 minutes or until the chocolate is still. (A tip is to chill the muffin cups beforehand, so the chocolate sets fast.) 
  3. Whip the cream until soft peaks and gradually add the sugar and vanilla extract. 
  4. Gently slide the chocolate cups out of the muffin cups, fill them with chocolate mousse, and top with Chantilly cream, berries, and a pinch of cinnamon. 
  5. You can save a bit of chocolate and make shavings with a vegetable peeler to use as a topping for your dessert. 

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