Date
Night Dinners

Method

Pickled Watermelon

1. Bring the liquids and spices to a boil and hold for 1 minute before simmering gently.
2. Peel off outer green of the watermelon with a vegetable peeler then cut the watermelon into two wedges, then cut the wedges in slices about 1/2 inch thick.
3. Peel the shallot and cut it into fine rings before adding this and the watermelon to the pickling liquid.
4. Bring the liquid back to a boil then remove from the heat, letting this sit for 30 minutes.
5. Move the contents to jars or plastic containers, cover with pickling liquid and leave in the refrigerator overnight.

Cantaloupe Salad

1. Heat a skillet and dry roast the crushed almonds until they start to brown.
2. Heat the olive oil in the microwave for 10 seconds, until it’s lukewarm.
3. Destem the basil and mix it with the olive oil in a food blender then puree the basil with the oil, adding the lime juice and a dash of salt.
4. Spoon out the seeds from the cantaloupe melon and remove the skin. Cut into two wedges, then into slices about 1/2 an inch thick.
5. Cut the cucumber lengthwise in half and spoon the seeds out, then marinate the melon and cucumbers with the basil oil.

To Serve

1. Heat a skillet and add coconut oil.
2. Sear the pickled watermelon slices on both sides, until they start to brown.
3. Serve the watermelon layered with the cantaloupe melon then top with cucumbers, pickled shallots and garnish with toasted almonds.
4. Sprinkle with fleur de sel then serve.

Method

Mangoes

1. Peel the mango with a vegetable peeler and carve the fruit from the pit.
2. Peel the shallot, cut in dices then combine ingredients in a food blender.
3. Season with salt and Cayenne pepper and blend until the mango is completely pureed then set aside.

Cilantro Oil

1. Peel and thinly slice the garlic slice then add it to a hot saute pan with a dash of olive oil.
2. Roast the garlic until it’s light brown then immediately remove from heat and pour it into a food blender, adding the remaining olive oil.
3. Wash the cilantro and pat it dry then chop coarsely including stems and add to food blender.
4. Blend the ingredients into a paste, season with salt and set aside.

Chocolate Drizzle

1. In a saucepan bring the port wine to a boil.
2. Reduce the heat to medium and let the port wine reduce to 1/4 of its original volume, then set aside.

Quinoa

1. Heat the olive oil in a large saucepan then add finely diced shallots and garlic.
2. Glaze for a minute, then add the quinoa, dry roasting or another minute before adding the white wine.
3. Reduce the white wine entirely, then add the chicken broth.
4. Reduce the heat to medium and let cook until quinoa has entirely absorbed all the liquids (approx. 15 minutes. Cover and set aside.

Chicken

1. Heat the oil in a frying pan then crush the garlic with your palm, leaving the skin on. Add the garlic and the thyme to the oil to infuse.
2. Season the chicken breast with salt and pepper then sear on low heat until golden brown. Set aside.

To Serve

1. Add a splash of mango puree in the center of the plate, topping this with an equal amount of Cilantro oil. Slice the chicken and serve it on top.
2. Season the quinoa with Sriracha sauce then with two spoons, make a quenelle of quinoa and serve it next to the chicken.
3. Bring the red wine reduction to a boil then vigorously whisk the cold butter into the boiling sauce.
4. Remove from heat immediately when all the butter has melted and add the dark chocolate to the sauce and melt by stirring slowly.
5. Drizzle chocolate sauce over the dish and serve.

Method

Chocolate Mousse

1. Slice the chocolate into fine chips with a sharp knife.
2. In a saucepan, bring 2 cups of water to a boil.
3. Whisk egg yolks and sugar in a small metal bowl that will fit on top of the saucepan.
4. In another small saucepan, bring a spoonful of the cream to a simmer (not boiling) then drizzle the cream slowly into the egg mixture, whisking vigorously.
5. Put the bowl on top of the saucepan with the boiling water and continue to whisk the egg mixture until foamy and creamy.
6. Take the bowl away from the boiling water, immediately adding the chocolate and stir slowly until melted. Set aside and let cool.
7. Whip the remaining cream until it reaches stiff peaks then fold together with the egg mixture once cool.
8. Pour the mousse in small glasses and leave in the refrigerator for at least 2 hours.

Goat Cheese Fondue

1. In a small saucepan, combine raspberries, vinegar and sugar, bringing this to a boil, then simmering until almost all liquids have boiled off.
2. Pour the cooked raspberry mix into a medium sized sieve and with a silicone spatula, force the raspberries through the sieve to separate the fruits from the seeds.
3. Throw the seeds out and put the fruits back into the saucepan. Warm on medium heat and slowly melt and stir the goat cheese into the raspberry mix.

Thyme Oil

1. Pick the leaves from the thyme.
2. Combine with olive oil in a small porcelain cup.

To Serve

1. Spoon the goat cheese fondue on top of chocolate mousse.
2. Heat the thyme oil in the microwave for 20 seconds then drizzle on top of the dish and garnish with pistachios.