With Valentine’s Day around the corner, it is often easy to forget that this special day is not only for couples. This year, celebrate singlehood like never before and shower yourself with some love with these delicious meals for one.
1. Kung Pao Cauliflower And Prawn Stir Fry
Ingredients:
- ¼ cauliflower, broken into florets
- 1 tbsp vegetable oil
- 1 garlic clove, finely sliced
- ½ red chilli, finely sliced
- A thumb-sized piece of ginger, finely grated
- 60g raw king prawns
- 1 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 3 spring onions, shredded
- 15g peanuts, roughly chopped
- 1/2 tbsp olive oil
- Cooked brown rice, to serve
Instructions:
1. Add a grill plate over a flame and heat until the grill surface is hot
2. In another tray, toss the cauliflower with a little olive oil
3. Grill the cauliflower for 10 – 15 minutes or until golden brown
4. In a small saucepan or a wok, heat the vegetable oil
5. To this, add the ginger, chili and garlic and cook for 1 minute
6. Raise the heat to a high and add in the prawns. Fry for 1 minute
7. Splash in the hoisin sauce and the vinegar and cook until it bubbles
8. Add the cauliflower to this mixture and toss until properly combined
9. Top with some spring onions and peanuts and relish with rice
2. Three-Step Salad
Too busy for a 7 hour long, 3-course meal? This quick, easy, healthy 3-step salad is just the dish that you’ve been looking for
Ingredients:
- 1 large carrot
- 2 tbsp fresh orange juice
- 2 good handful of rocket
- 2 tbsp pumpkin seed
- 3-4 wafer thin slices lean ham
- Black pepper
Instructions:
1. In a bowl, grate the carrot and mix in the orange juice
2. To this, add the rocket and the pumpkin seeds
3. Finally, top it off with some ham and some freshly ground black pepper
4. Enjoy!
3. Simmered Duck With Cabbage And Potato
As they say, “Experimentation is the spice of life” and trust us when we say that this dish is one delicious experiment indeed!
Ingredient:
- 1 duck breast, about 200g/8oz
- 2 rashers smoked back bacon, each chopped into about 6 pieces
- 1 medium waxy potato such as Desirée or Maris Piper, peeled and cut into about 8 chunks
- ¼ Savoy cabbage, roughly shredded (core removed)
- 150ml chicken stock
- A large pinch of chopped parsley
- A small pinch chopped garlic (optional)
Ingredients:
1. Over a medium flame, heat a small saucepan.
2. Season the duck breast and place it face down on the edge of the pan and reduce the heat to low
3. Leave the duck breasts to sizzle for about 15 minutes uncovered or until the skin takes on a golden hue and has rendered most of its fat. Do not shake the pan or remove the duck
4. Remove the duck (note that the duck will still be raw) and pour out half of the duck fat into a separate container (for later use) and turn up the heat slightly
5. To the duck fat, add the bacon and stir fry for 2 – 3 minutes or until they start to crisp
6. Add the potatoes to the duck fat, cover it and cook for 10 minutes while continuously stirring. Cook for 10 minutes until the potato looks sticky and is brown at the edges
7. Add in the cabbage and stir until glossy. Pour in the stock and nestle the duck skin side up amongst the cabbage and potato and cover the pan
8. Let it simmer for 10 minutes until the vegetables are tender and the food is completely cooked
9. Remove the duck from the pan and stir in the parsley and the garlic
10. Assemble by spooning a little bit of vegetable, bacon and juice onto a plate and letting the duck sit on top
11. Relish with a lovely glass of Pinot Noir
If you are unsure of where to get these ingredients, head over to Nature’s Basket where you will be able to get all the ingredients under one roof.
