Friday, 17 February 2012

Valentines day food

It was Valentines day a few days ago and I thought I would share my two meals of that day. Usually I'm a branflakes /fruit and fibre/ porridge type of girl, but on this romantic day I thought I would make myself something different. I scoured through the brunch section of my weight watchers book and decided on making cinaman and apricot french toast, as this was low calorie and looked appealing in the book. I did immediately compare weight watchers french toast with Nigella's in her Kitchen book, there was a substantial difference in ingredients, but I thought I would stick to my low fat version. Here is how my french toast turned out:

I decided that it was only right for me to treat myself for my evening meal, and what better way for a singleton to do so by making Nigella's "date steak" (from her Kitchen book). The recipe always appealed to me and after trying Gino's steak and chips (from buonissimo) i've been hooked on this classic combination. Here is how my date steak turned out:
Recipe for date steak:
Serves 2 (But easily halved to serve one)
2 x 15ml tablespoons of dark muscovado sugar
2 x 15 ml tablespoons of red wine vinegar
1x 15ml tablespoon dijon mustard
1x 15 ml tablespoon soy sauce
1 x 15 ml tablespoon redcurrent jelly
2 teaspoons chopped fresh ginger
1 x 15 ml tablespoon ginger
1 x 15 ml tablespoon tomato puree
1 x 15 ml tablespoon garlic oil
2 sirloin steaks

Put the sugar, vinegar, mustard, soy sauce, redcurrant jelly, ginger and tomato puree into a small pan and whisk together over a gentle heat.
Bring to the boil, then turn down the heat and let simmer for about 5 minutes until the sauce has thickened slightly; now take it off the heat and leave to one side while you cook the steaks.
Either fry or griddle the steaks: if you are frying, heat the garlic oil in a heavy-based pan first; if you  are griddiling, paint the meat with oil before placing it on a hot griddle.
Cook the steaks for about 3 minutes a side, for warmed through but still rare meat
Take the steaks off the heat and double -wrap in foil; leave them to rest for about 5 minutes out of a draught.
Open the foil and put any juices that have collected there into the saucepan of barbecue, whisking to mix.
Put the steaks on 2 warmed plates and pour or drizzle the sauce over them to tastw.


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