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Valentines Day Menu from the Grill

 /   / Valentines Day Menu from the Grill
4 Feb

Valentines Day Menu from the Grill

Soon it’s February 14 again, meaning Valentine’s Day, the day of love. And how often you are wondering what to do with your partner for that special day?
So why not surprise your partner with a romantic dinner at home?

After all, we all know that love goes through the stomach 🙂

Here is a suggestion how you can seduce your significant other with a fully grilled menu. The menu relies on aphrodisiac ingredients, is light, and obviously avoids eventual abrasives like garlic. In addition, a good portion of the menu can be prepared in advance so that the partner does not have to wait at the table for too long.

The menu overview looks as follows:

Aperitif

Strawberry Gin-Tonic

Starter

Scallops with bacon-wrapped aspargus and orange-butter

Main dish

Mediterranean chicken fillet with lemon-marinated zucchini and small potatoes

Dessert

Chocolate Banana gondolas with red fruit


Valentines Day Menu from the Grill

Prep Time30 mins
Cook Time1 hr 30 mins
Servings: 2 portions

Ingredients

For the aperitif

  • 100 ml Gin e.g. the Irish “Opyos Sloe Gin” Alternative BUSINESS No 509
  • 300 ml Tonic water e.g. East Imperial Grapefruit
  • 4 Strawberries
  • 2 leaves of basil
  • 6 ice cubes

For the starter

  • 6 scallops
  • 6 Asparagus
  • 6 stripes of bacon
  • 3 Tbsp olive oil
  • 1/2 orange juice
  • 2 Tbsp butter
  • 1 small shallott
  • 20 ml Noilly Prat
  • 1 pinch of salt
  • 1 pinch of orange pepper
  • 1 pinch of black pepper

For the main course

  • 2 chicken fillets
  • 50 gr dried tomatoes in oil
  • 6 Tbsp Exquisa
  • 2 Branch Rosemary
  • 10 leaves of basil
  • 1 zucchini
  • 100 ml olive oil
  • 1/2 lemon juice
  • 1 Tbsp Thyme
  • 250 gr small potatoes
  • 1 pinch of pepper
  • 1 pinch of salt

For the dessert

  • 2 bananas
  • 1 piece of whole milk chocolate e.g. Cote d’Or
  • 50 gr red fruit mix
  • 2 toothpicks

Instructions

Aperitif

  • Pour the gin in the glass, add a few strawberry slices and leave for a few minutes.
  • Then add ice cubes into the glass, add the tonic, drop 1 leaf of basil, and hang a sliced strawberry on the edge of the glass.

Starter

  • Cut off the bottom quarter of the asparagus, and peel the asparagus if necessary.
  • Roast a small shallot in some butter, add the grated ginger, and add the Noilly Prat. Cook it until it almost disappeared. Then add the orange juice, pepper and salt, and cook it briefly. Then push the sauce through a sieve, and return to the pot. Then add the cold butter, and whisk until it becomes creamy. Then the sauce can be put to the side.
  • Sprinkle the asparagus with oil, salt, pepper, sugar and wrap them in bacon.
  • Cut the scallops a couple of times 2-3 mm deep on each side and brush them with olive oil.
  • Grill the asparagus for 10-15 minutes until the bacon is crisp.
  • When the asparagus is 5-10 minutes on the grill, add the scallops, over the direct heat and grill for 3-4 minutes per side.
  • Shortly heat the orange butter.
  • Place the asparagus on the plate, add the scallops and drizzle with orange butter. Then season the scallops with orange pepper and decorate with chili strings.

Main course:

  • Wash the zucchini and cut is in half. Then cut the zucchini with a machine or knife lengthwise into about 4mm thick slices.
  • Mix the juice of the lemon with olive oil, thyme, salt and pepper.
  • Put some of the marinade on the zucchini and place them in a flat bowl. Add the remaining marinade, and refrigerate for at least 2 hours.
  • Wash the potatoes, cut them in half, and simmer in boiling salt water for 10-15 minutes. Cool immediately in cold water.
  • Wash and clean the chicken, then cut them sideways at 2 cm distance, but not completely cut through.
  • 1/2 tbsp Exquisaa in each cut, wrap 1/3 of a chopped tomato in a leaf of basil, and squeeze one in every cut of the chicken.
  • Season the chicken with salt, pepper, sprinkle with cheese.
  • Sprinkle the potatoes with olive oil and season with pepper and salt (e.g., Klaus Grill (t) Pfeffer). Add a branch of fresh rosemary.
  • Grill the chicken and potatoes on an indirect side of the grill, best on a griddle pan, at about 180 degrees for about 30 minutes.
  • Heat the zucchini on the direct heat in the last 10 minutes of the chicken grilling, and grill them on both sides until soft. Pay attention to flames coming from the dripping olive oil!
  • Place everything on plate, and enjoy.

Dessert:

  • Cut a piece of banana peel on the back to allow it to sit flat. But do not cut the banana itself.
  • Cut out a long 2 cm wide stripe on the inside but leave it attached close to the “handle”. Roll up the peel and fix with a toothpick.
  • Along the way, cut a notch into the banana.
  • Cut a slice of chocolate in length and place it in the notch. You can also use an entire chocolate slice per banana.
  • Place the bananas on the grill for about 15 minutes until they are soft, but still firm enough to retain their shape.
  • After grilling, place the bananas on a plate, and add some red fruit on top.

Notes

The following steps can be prepared in advance:
– Cut off the bottom quarter of the asparagus, and peel the asparagus if necessary.
– Roast a small shallot in some butter, add the grated ginger, and add the Noilly Prat. Cook it until it almost disappeared. Then add the orange juice, pepper and salt, and cook it briefly. Then push the sauce through a sieve, and return to the pot. Then add the cold butter, and whisk until it becomes creamy. Then the sauce can be put to the side.
– Wash the zucchini and cut is in half. Then cut the zucchini with a machine or knife lengthwise into about 4mm thick slices.
– Mix the lemon juice with olive oil, thyme, salt and pepper.
– Put some of the marinade on the zucchini and place them in a flat bowl. Add the remaining marinade, and refrigerate for at least 2 hours.
– Wash the potatoes, cut them in half, and simmer in boiling salt water for 10-15 minutes. Cool immediately in cold water.
– Cut off the bottom quarter of the asparagus, and peel the asparagus if necessary.
– Decorate the plates if desired.
– Wash and clean the chicken, then cut them sideways at 2 cm distance, but not completely cut through.
– 1/2 tbsp Exquisa in each cut, wrap 1/3 of a chopped tomato in a leaf of basil, and squeeze one in every cut of the chicken.
– Season the chicken with salt, pepper, sprinkle with cheese, and refrigerate.
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