• Paula Brown

Best Romantic Dinner Recipe Ideas for Date Night



The end of August led into an usually cooler start to September, accompanied by cold nights. Well if you are one to seize the moment why not embark on a night for two with your significant other with these delicious romantic dinner recipe ideas by the fire. A good movie or DVD, a Shiraz Cabernet and something quick that allows you time to slip into that new all in one loungewear.


Maria L’Orange Cocktail



If seduction is on the menu then you might want to start with Maria L’Orange cocktail.


Ingredients:


0.75 part Tia Maria, 0.75 part Triple sec, 1.5 parts orange juice and orange twist.


What to do:


Place all ingredients into a shaker along with crushed ice. Shake vigorously for 11 seconds then stain into a martini glass and finally serve with an orange peel.


Seared Scallops in Pea Veloute


This dish is the perfect follow up after the cocktail or first course of indulgence.


Ingredients:


12 king scallops, 500g peas, 30g of butter, 1 x white onion and 150 ml of double cream.


What to do:


1. Melt the butter, add the onion (finely chopped) and simmer for 9 minutes.


2. Add the cream, bring to the boil and then add the peas. Remove from the heat after 3 minutes, allow to cool and transfer to a processor and blend to a smooth emulsion and season to taste.


3. Season the scallops and sear for a minute on each side then place 3 scallops in a bowl and pour on the pea veloute and garnish with watercress or green leaves. Enjoy with a large glass of Pinot Grigio.


Honey Glazed Chicken



Should you fancy a second course, then Honey Glazed Chicken should suffice.


Ingredients:


2 boneless chicken breasts, ½ a lemon,1 tbsp of clear honey and 1 tbsp dark soy sauce.


What to do:


1. Place the chicken breasts skin side up and season – salt and pepper.


2. Mix lemon juice with honey and soy sauce in a dish, drizzle over the chicken and transfer to an oven at 190˚C/Gas Mark 5/fan 170˚C. Roast for approx. 35 mins and baste with the juices regularly during baking; glazing regularly.


3. Once done serve with sautéed greens and potatoes and a rich jus.



About Paula Brown


A graduate of creative writing with a passion for writing competitions, literary and animation festivals for the last ten years; as well as an enthusiastic cook - French and Caribbean cuisine, my ultimate goal is to edit cookbooks for Michelin-starred chefs or research location shoots. I would like to retire to France at some point and work as a wedding caterer. 

Copyright © 2020 Pearls and Wine I All rights reserved

  • Instagram
  • Pinterest
  • Facebook
  • Twitter