Back to ideas wall

10 Simply Seductive Entrees

Category: entertainment

The food you eat can have a direct impact on how you feel. If you are looking for love this Valentine’s day, wanting more energy and vitality or looking to seduce and romance, then here are 10 simply seductive entrees for you and that special someone.

Smoked salmon and pink grapefruit salad
This simple salad is a sensational way to tease the tastebuds for what’s to come. Buy a small packet of pre-smoked and sliced salmon to help you create a dish that would make Aphrodite  proud.  

Using the segments of ½ a pink grapefruit, mix with baby cos lettuce leaves, finely sliced radish and slices of cooling cucumber.  Add some mint leaves for flavour and layer the salad on to two plates with slices of the salmon in between the lettuce. Season with salt and pepper and drizzle with a dressing made from the juice squeezed from the other grapefruit half and olive oil.

Cheese and herb fondue for two
Food should be shared, especially on Valentine’s day. This triple cheese fondue is extra creamy and delicious and is simple to prepare.

Melt ½ cup of grated cheddar, ½ a small wheel of brie and ¼ cup of grated colby cheese in the microwave for a few minutes and then blend in a processor with ¾ cup of cream. Add a handful of finely chopped parsley and dill and season well with salt and pepper.

Serve with cubes of French bread, cherry tomatoes, sliced carrots and cucumbers, cooked prawns, and small lettuce cups for dipping.

Lover’s salad ~ Chicken and blueberry salad
This luscious salad is the perfect way to start a romantic dinner. It’s light and flavoursome and can be prepared in just a few minutes.

Strip the meat from ¼ of a roast chicken and add to a bowl along with ½ punnet of blueberries, a sprinkling of chopped almonds, some sliced heirloom tomatoes and finely sliced radish. Add a couple of handfuls of spinach leaves, a few fresh mint leaves and dress with your favourite aioli or mayo-based dressing. Season well with salt and pepper before serving in 2 deep bowl plates.

Prawn skewers with chilli and ginger on bib lettuce
Succulent and fresh from the ocean, Australian waters produce some of the most delicious prawns in the world. Secure yourself some cooked prawns at your Stockland shopping centre and you're halfway there to creating a tantalizing Valentine’s entree.

Buy 12 medium to large cooked prawns and poke three per 6 inch bamboo skewer with half a cherry tomato in between the prawns. Make a dressing out of 1 tablespoon of finely chopped coriander, 1 teaspoon of finely grated ginger, 1 tablespoon of sweet chilli sauce, a tablespoon of lime juice and 1 teaspoon of fish sauce.  Season each skewer well with salt and pepper and serve on top of a wedge of butterhead lettuce. Pour over the dressing and garnish with a few extra coriander leaves.

Oysters on ice with lemon and pepper
Oysters are renowned the world over for its aphrodisiac qualities. Thanks to high levels of zinc and omega 3 they are a feel good food that gets you in the mood for things to come. 

If you can handle raw oysters, by far the best way to eat them is in their natural state, simply garnished with wedges of lemon and a pepper grinder on hand to add a touch of spice. If going raw is not your thing, you can bread them in Japanese Panko crumbs and shallow fry for a few minutes on each side. Serve these fried oysters with a lemon mayo and extra lemon for squeezing.

Crostini with Johnny Love-bite tomatoes and basil
The crunch of the crostini and the juiciness of the tomatoes make this simple starter a delight to eat. Look for ripe, sweet tomatoes like the Johnny lovebites and fresh basil to complement.

Make the crostini by baking slicing of french bread drizzled in garlic oil in a hot oven for 5-10 minutes or until crisp. Allow to cool and when ready to begin your Valentines day meal, dice up a tomato and ¼ cup of feta cheese, a few large basil leaves finely sliced and a sprinkling of salt and black pepper. Top the 6-8  crostini with some of your tomato mixture and serve immediately.

Shared Mussel pot
Mussels and white wine go hand in hand, as does a pot to share for 2 lovers.  If you are drinking a bottle of wine with dinner, make it a Sauvignon blanc to start and you can hold back ½ glass to make this tempting starter. 

Clean and de-beared 20 whole mussels and add to a pot with ½ cup of white wine or water. Place the lid on the pot and steam on high heat for 5-8 minutes or until the mussels’ shells just pop open. Remove the mussels from the pot. Then,place the pot back on the heat adding a tablespoon of chopped coriander leaves, ¼ cup of coconut cream and a tablespoon of green curry paste. Allow the sauce to simmer for a few minutes before pouring it over  the mussels. Serve with warm crusty buttered bread.

Green pea and Italian ham risotto
Italians are passionate people and passionate cooks. They love to create wonderfully creamy dishes that excite and fulfil. This risotto is a magnificent starter when served in small delicate portions but can also be served as a main course.  

Fry a finely chopped small onion in a dash of olive oil with a couple cloves of minced garlic. Add a cup of risotto rice (arborio rice) and fry gently, stirring continuously. If you’re drinking white wine, splash in ¼ of a cup and then slowly incorporate 1 litre of chicken stock stirring the rice continuously. Cook until the rice is tender to the bite.  Add a handful of frozen green peas, ½ cup diced ham, 2 tablespoons of butter and ¼ cup of cream. Season well with salt and pepper and serve with freshly grated parmesan cheese and finely sliced basil leaves.

Asparagus in a nut brown butter
Perfect and tender, asparagus is a hugely romantic way to start a Valentine's day dinner.  Served simply in a nut brown butter, your Valentine will only have eyes for you after you woo them with this mouth-watering treat.

Slice the base of 2 small bunches of asparagus spears and peel the spears along their stems. Heat 4 tablespoons of butter in a small pot until the butter begins to melt and turn light brown. Remove the butter from the heat and add a few finely chopped sage leaves. Heat a tall pot with water and drop the spears into the boiling water and cook for a minute. Place the spears evenly on two plates, and pour over the butter. Top with shaved parmesan cheese and a few scattered pine nuts. Season well with salt and pepper before serving.

Avocado cup stuffed with almonds and chicken
Spanish priests once banned the avocado for fear that is was too sexually suggestive. Always the rebel, our friend the avocado makes for a delightful entree that is easy to prepare and mouth-watering to eat.

Using half of a large ripe yet firm avocado per person, top the avocado with a mixture of diced roast chicken and chopped almonds bound together in mayo. Add some finely sliced basil, salt and pepper and a squeeze of lemon to the mix and the fill the avocado with this delicious chicken mixture. Top with a fresh basil leaf for garnish and serve with a lemon wedge on the side. 

Sign up to stay in touch