Three-course romantic dinner for two

BY: CHEF NOEL CUNNINGHAM 

“Life brings many reasons to celebrate and the right food can set the mood for them all.” –Chef Noel

As a chef, I know that some of the best memories start with a great meal. Valentine’s Day is almost here, and we are all looking for gift ideas for our special someone. How about get creative and prepare a private dinner at home just for you and yours?  George Bernard Shaw once said, “There is no sincerer love than the love of food” and I strongly agree.

It’s cold out, plus we know almost every restaurant is going to be busy and packed. I’m here to help you with a three-course meal idea that you can use to wow your significant other. Trust me, you don’t need to be a chef to make these dishes. These are the perfect combination to set the mood for a lovely date night or even to hear I do, if you are planning to pop the big question.

Roasted Grapes Crostini with Balsamic Glaze

• 12 grapes, cut in halves
• 1 tsp. salt and pepper
• 1 tbsp. olive oil
• 6 slices baguette cut into ½ inch slices
• 2oz crumbled goat cheese, softened
• balsamic glaze, to drizzle

Directions

Preheat oven to 350º. Toss together the first 3 ingredients and put to roast on a baking tray for 10 minutes. Drizzle olive oil and season sliced baguette with salt and pepper then put to toast until crisp. Add cooked grapes on toasted bread, top with cheese and drizzle with balsamic glaze.

Stuffed Chicken Breast with Candied Pumpkin and Sautéed Baby Carrots

Ingredients

• 2 (6-ounce) skinless, boneless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon pepper

Stuffing

• 1 tablespoon olive oil
• 1 garlic clove, grated
• 10 sundried tomato
• handful spinach
• 4 ounces feta cheese
• salt and pepper to taste
• Pumpkin
• 1lb pumpkin, (washed, peeled and diced)
• 2 cups orange juice
• 1/2 tsp cinnamon
• 1 tsp ginger
• 2 tbsp. sugar
• 1 tsp cornstarch 

Directions

In a heated frying pan with oil sauté, together all the ingredients for the stuffing except the cheese until spinach is wilted and tomato softens. Add to a bowl and combine with cheese. Cut a slit in each chicken breast to form a pocket; stuff with mixture. Season with salt and pepper. Heat oil in a skillet over medium heat then cook chicken 6 minutes per side. Place in the oven until fully cooked.

For the pumpkin: In a medium saucepan combine all the ingredients over medium heat to simmer, once pumpkin is halfway cooked, thicken with cornstarch mixture and transfer to a baking dish with knobs of butter on top. Leave to caramelize for 10 to 15 minutes.

For the sauce: combine ½ cup cream with 1 tbsp. pesto and allow to reduce over medium heat. Season with salt and pepper to taste,

Chef Noel’s Drunken Nutella Ice Cream

Ingredients

• 2 cups whipping cream
• ¾ cup condensed milk
• 1 ¼ cup Nutella
• ¼ cup white rum
• 1 tbsp. vanilla

Direction

In a mixing bowl whip the cream until light and fluffy then put aside. Add the remaining ingredients in a separate container and stir to combine, then add to whipping cream mixture. Stir to incorporate both mixtures, add to an airtight container with lid for up to 4 hours.