Love it or hate it it’s Valentine’s Day on Wednesday, so why not treat your significant other to an amazing dinner? There’s nothing like a special meal made by you to say how much you love someone. If there’s no significant other in your life, gather together a bunch of your nearest and dearest, treat them to a slap up feast to celebrate. I suggest some amazing prawns to start — this is an insider’s tip on how we cook them at Giraffe — followed by a perfectly cooked steak served with Moroccan mushrooms. To finish off, what says Valentine’s Day more than chocolate? Check out the giveaway details below. Tiger Prawns with an Olive Salsa and NZ’s No. 1 Cheese At Giraffe we use Mercer Cheese’s 2017 awardwinning “Fifty Fifty” cheese, made from half sheep’s milk and half cow’s milk — hence the name — available at souschef.co.nz. Find the biggest tiger prawns possible for this dish. Serves 4
Prep time: 10 mins Cook time: 10 mins 4 monster tiger prawns
¼ cup pitted black olives
1 clove garlic, peeled
1 small red chilli, deseeded Juice and zest of a lemon
1 tbsp extra virgin olive oil 50g of Fifty Fifty cheese, grated To serve
Finely chopped Italian parsley 4 lemon wedges
Set oven to 200C fan grill or heat up your barbecue. Butterfly the prawns and put on a baking tray lined with baking paper.
Finely chop the olives, garlic and chilli. To the olive mix add the lemon juice and zest and olive oil and mix to combine. Spoon the olive mix on the prawns and top with the grated cheese.
Place the tray under the grill and cook till the cheese is bubbling and golden. Alternatively place the prawns shell down on the barbecue and cook till the cheese is bubbling.
Serve with a sprinkling of parsley over top of the prawn and a lemon wedge.
Simon Gault Photography: Vanessa Lewis Styling: Jane Rangiwahia