Happy Valentines Day – Special recipes for the weekend from Catherine Fulvio

To celebrate Valentine’s Day I have shared with you three of my favourite and much loved recipes from my two most recent books ‘Eat Like An Italian‘ and ‘The Weekend Chef’. Enjoy, Catherine x

To start…

Pomegranate Sparkler

Taken from ‘The Weekend Chef: Easy Food For Lazy Days’

Serves 6

500ml pomegranate juice

1 tsp vanilla extract

1 bottle sparkling wine, chilled

1 pomegranate, deseeded

Mix the pomegranate juice and vanilla together and half fill champagne flutes.

Add two teaspoons of pomegranate seeds and top up with sparkling wine.

For the main…

Lamb Cutlets with Tzatziki

 

Taken from ‘The Weekend Chef: Easy Food For Lazy Days’

Serves 4

3–4 sprigs fresh oregano, chopped

2–3 sprigs fresh thyme, chopped

juice of 1 lemon

extra virgin olive oil

100g feta, crumbled

12 small to medium lamb cutlets or 8 large

cutlets, French trimmed

2 medium courgettes, sliced lengthways into

ribbons

fresh rosemary sprigs, to garnish

fresh mint sprigs, to garnish

for the tzatziki:

3 fresh mint leaves, finely chopped

½ cucumber, diced

4 tbsp natural yoghurt

salt and freshly ground black pepper

1 Mix together the oregano and thyme with the lemon juice and 2 tablespoons of olive oil. Mix 2 teaspoons of this herby oil with the feta cheese and spread the rest over the lamb cutlets.

2 Heat a chargrill pan. Brush the courgette ribbons with olive oil on both sides. Once the pan is hot, place the courgettes in thepan and cook for about 1 minute on each side. Set aside and keep warm.

3 Place the cutlets in the hot chargrill pan and cook for 3–4 minutes on each side, depending on how you like them.

4 Combine all the ingredients for the tzatziki in a small bowl.

5 Divide the courgette ribbons between 4 plates and arrange 2 or 3 cutlets upright on the ribbons. Spoon over some feta cheese and the tzatziki and garnish with the sprigs of rosemary and mint.

To finish….

Chocolate Breadcrumb and Almond Cake
(Torta Di Cioccolato, Pangrattato E Mandorle)

Taken from ‘Eat Like An Italian’

Serves 8
140g stale breadcrumbs, plus 1 tbsp for dusting
300ml milk
200g 70% cocoa content dark chocolate
80g butter
5 eggs, separated
180g caster sugar
100g ground almonds
cocoa powder, for dusting
chocolate shavings, to decorate

1 Preheat the oven to 180°C/fan 160°C/gas 4. Butter a 20cm round springform tin and dust with 1 tbsp of breadcrumbs.

2 Place the breadcrumbs in a large bowl. Heat the milk until it’s just boiling and pour over the breadcrumbs. Allow to soak for 10 minutes.
3 Meanwhile, melt the chocolate and butter over a bain marie (a heatproof bowl set over a pot of simmering water).
4 In a large bowl, whisk the egg yolks and gradually add the sugar, whisking until the mixture is light and fluffy. Fold in the melted chocolate and butter mixture and add the soaked breadcrumbs and the ground almonds.
5 In a spotlessly clean, dry bowl, whisk the eggs whites to the stiff peak stage, then fold into the chocolate breadcrumb mixture.
6 Pour into the prepared tin and bake for 30–35 minutes, until set. The texture of this cake is fairly moist. Allow to cool in the tin for 15 minutes, then transfer to a cooling rack.
7 When cooled, place on a serving platter, dust with cocoa powder and decorate with chocolate shavings.

choc breadcrumb cakePhoto: Harry Weir

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