Valentine’s Day is in 10 days, What are you planing to cook for your loves one? Perhaps this story will help you. The “Jarabe Tapatio,” is call the Mexican hat dance, celebrates romance.
During this upbeat dance, the man places his sombrero on the ground. At the very end, the woman grabs the hat and both hide behind it to seal their romance with a kiss. This dance reminds couples of the importance of faithfulness in marriage.
You don’t have to do this dance. You can cook for your love one a home cooked meal. This is an act of faithfulness to your spouse. You can put on a song that she like to listen to. So, now you know that Valentine’s Day don’t have to extravagant, unnecessary expenses.
A home cooked meal like this is a wonderful gift from you: your heart pour out on the plate. Let the food tell her you love her. Shall we get cooking?
This meal is hearty comfort delicious and beautiful as with each mouthful, she will taste the love you had pour out. Serve this with a glass of Pinot Noir.
4 medium size lamb rump steaks
2 packets carrots mix, washed , peeled skin
2 bunches asparagus, washed, cut diagonally
200 g green beans, washed, cut off stems
1 punnet cherries tomatoes, washed, dried
Cranberries bourbon marinade
Made in advance and can store in fridge about 2 weeks; in freezer up to three months
375 g Whole Cranberry Sauce in a jar
½ lemon, juiced
1 garlic clove, crushed
1 long red chilli, chopped
125 ml (½ cup) bourbon whiskey
60 ml (¼ cup) maple syrup
60 ml (¼ cup) soy sauce
60 ml (¼ cup) white vinegar
60 ml (¼ cup) cola
2 tsp finely chopped rosemary
2 tsp hot paprika
2 tsp sweet paprika
2 tsp cumin
2 tsp ground cinnamon
3 Tbsp olive oil
1/2 zest orange
1/2 orange skin, cut 3″ long strips
1/4 cup orange juice
1 baby purple onion, thinly cut
1 small garlic, chopped
1/4 cup Cognac
1 Tbsp Apple Cider Vinegar
5 Tbsp black currants jam plus extra
2 Tbsp Worcester sauce
handful watercress, chopped
1/8 cup of water if too thick add
Salt and pepper
Pre heat oven 180 degree C. Marinade Lamb with cranberries bourbon sauce and refrigerate for 1 hours. Put kettle on. Once boil put in saucepan to boil the carrots, beans, and asparagus. Boil for about 10 minutes for carrots, removed set aside until later; the rest add another 4 minutes. Dont want it to be too soft nor too hard. Removed and set aside keep warm cover with foil.
Place cherries and season with oil, salt & pepper in the oven for 10 minutes. Take the lamb out to room temperature. Heat oil in pan over medium heat; add onion, garlic, salt and pepper. Cook for 3-4 minutes. Pour cognac, vinegar, black currants jam, Worcester sauce, juice and the 3″ long strips. Stir well cover. Let simmer and reduce by half a couple of minutes about 5-7 minutes. It should thicken a little. If too thick add water. Discard the 3′ long strips.
Remove the cherries pan from oven, set aside keep warm with foil and add the lamb rumps in and put the pan back into oven. Cook the rump 10 minutes on one side then a further 8-10 minutes the other side for medium. For medium to well done add extra 4 minutes per side. Cook to your liking.
Add watercress and the remaining zest, stir and check for salt and pepper of the reduced sauce. Add extra salt and pepper or jam and or vinegar to taste if necessary. Then add carrots, beans and asparagus into the sauce. Cover and let simmer for extra 2-3 minutes until warm up and soften a bit yet you want carrots to have some crunchy bits.
Remove, distribute, assemble vegetables and set aside keep warm on 4 heated serving plates. Once lamb is done add to the heated plates. Pour the remaining marinade from hot pan to lamb and spoons sauce over the vegetables. Serve with Pinot Noir.