A 3-Course Menu That Is Sure To Satisfy

We all cook sometimes, but it tastes even better when you cook for someone else. It's even better if you want to make a good impression by cooking with a woman. Below is his balanced three-course meal that any man can make and his partner will love.

Appetizer

Salmon Carappcio

Preparation: 20 minutes + cooling; servings: 8 people

material

1/2 medium bell pepper (100 g), finely chopped

2 green onions (scallions, chopped)

Sashimi salmon, 400g, thinly sliced

1 tablespoon of dill sprig

2 tablespoons of lime juice

2 tablespoons extra virgin olive oil

Method

Combine the peppers and onions in a small bowl.
Arrange the salmon fillets on a large plate. Sprinkle with paprika for 1 minute, and top with dill. Pour in the juice, then the oil, and season.
Cover the salmon. Refrigerate for 1 hour.

Maintenance suggestions

Scatter the microleaves over the salmon. Serve with thinly sliced toasted bread. Tip: Slice the salmon as thinly as you like. Freezing the salmon fillets for about an hour will make them easier to slice into thin pieces. Semi-frozen fish can be sliced thinly using a mandoline slicer or V-slicer.

mainly

Butterfly lamb with fresh mint sauce

Preparation + cooking time: 40 minutes (+ leave to cool) Quantity (for 10 people)

material

1/2 cup (90g) honey

1 tablespoon whole-grain mustard

Lamb leg with butterfly 2kg

1/4 cup loosely packed rosemary sprigs

for mint sauce

1/2 cup (110 g) tightly packed light brown sugar

1/2 cup (125 ml) water

1 1/2 cups (375 ml) apple cider vinegar

1/2 cup finely chopped fresh mint

Method.

Make a mint sauce. Put the sugar and water in a small saucepan and heat, stirring until the sugar dissolves without boiling. Bring to a boil. Reduce the heat and simmer, uncovered and without stirring, for 5 minutes, until the syrup thickens slightly. Combine syrup, vinegar, and mint in a small bowl.
In a large, shallow bowl, combine one quarter of the mint sauce, honey, and mustard. Add the lamb saddle and brush with the marinade. Cover and refrigerate for 3 hours or overnight, turning occasionally. Chill the remaining mint sauce separately.
Drain the lamb and place it, fat side down, on a hot, oiled griddle (or griddle). Cover the lamb loosely with foil and cook until browned on the bottom, about 10 minutes. Discover; turn the lamb over and sprinkle with rosemary. Cook, covered, for about 10 minutes or until desired doneness (or cook over indirect heat on a covered grill, following the manufacturer's instructions). Remove from heat, cover, and let stand for 15 minutes.
Cut the lamb into thin slices. Serve with leftover mint sauce.

Serving suggestions: Serve with baby potatoes, tomato, and radish salad. Mint sauce can be prepared several days in advance. Have your butcher dress the leg of lamb.

dessert

Raspberry nougat frozen parfait. Prep + cooking time: 25 minutes (+freezing and cooling) Serves 8

material

2 cups (400g) ricotta cheese

3/4 cup (165 g) powdered sugar (fine sugar).

1/4 cup (40 g) whole almonds, toasted and coarsely chopped;

150 g (4 1/2 oz) nougat, coarsely chopped

1 1/4 cups (310 ml) heavy cream (thick cream)

1 cup (135g) frozen raspberries

Method

Line the bottom and sides of a 14 cm x 21 cm (5 1/2 inch x 8 1/2 inch) loaf pan with foil or parchment paper, stretching the foil 5 cm (2 inches) down the two long sides. .
Stir or process the cheese and sugar until smooth, and place in a large bowl. Add nuts and nougat and mix.
In a small bowl, beat the cream with an electric mixer until soft peaks form. Stir the cream into the cheese mixture, then add the raspberries. Add the mixture to the pan, cover with foil, and freeze until solid. Slice the parfait and place it in the refrigerator to soften slightly for about 30 minutes before serving.

Tip: For this recipe, you only need to use a 300-ml pack of cream. Parfaits up to Step 3 can be prepared one week in advance.

Cut with a knife dipped in boiling water and chill in the refrigerator to soften (step 5).

Serving Suggestion: Serve with fresh raspberries or raspberry compote. To make the compote, combine 2 1/2 cups (330 g) of frozen raspberries and 1/2 cup (55 g) of extra-fine sugar in a medium saucepan and cook over low heat, stirring, until the berries are very soft. Pass the mixture through a coarse sieve into a medium bowl, and discard the seeds. Just before serving, stir 500 g of fresh raspberries into the berry sauce.

perfect couple

The festive menu can be accompanied by this carefully selected wine.

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