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A Three Course Meal Recipe for an At-Home Fine Dining Experience

If your lover's love language is food, we've got just the thing for you this Valentine's Day.
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You know what they say, the way to a man’s heart is through his stomach. Well, scratch that. It’s 2021 and we can all concur: food is the way to anyone’s heart. And if it’s completely slipped your mind, we’re here to remind you that Valentine’s Day is tomorrow. If you have nothing planned, no reservations made, don’t panic. We got you.

Nothing says I love you like a homecooked meal. There’s still enough time for a quick grocery run. It’s the effort that counts right? And you can’t contest this – toiling in the kitchen for hours counts as effort. A whole lotta effort. Plus, it’s all the more fun if you make a date night activity out of it. Valentine’s Day so perfectly falls on a Sunday, anyway.

Making pasta with your man by your side, a glass of wine in hand. Ah, just like a scene out of the movies. Even if you’re a complete novice in the kitchen, not all hope is lost. If anything, they’d taste the love. We asked Head Chef Andrea De Paola who helms the kitchen at Zafferano Italian Restaurant and Lounge for a three-course meal recipe you could whip up in the comfort of your own abode and he delivered *chef’s kisses*.


THE APPETISER

Pan-seared Hokkaido scallops with champagne sauce and caviar

INGREDIENTS

15g Caviar
6 Pieces of Large Scallops
Sprigs of Fresh Dill
Sprigs of Fresh Chervil
Edible Flowers
Extra Virgin Olive Oil 
Salt
140ml Champagne
50ml White Wine Vinegar
50g Chopped Shallots
220g Chilled Butter, Diced

THE METHOD

CHAMPAGNE SAUCE:

1. Combine champagne, white wine vinegar, and shallots in a small pot. Bring to a boil, and reduce until 2 tablespoons of liquid left.
2. Strain the reduction into a clean pan. Put the pan back over heat.
3. Add the chilled butter one piece at a time, whisking constantly.
4. Continue to add butter until one or two pieces remain. Remove from heat.
5. Whisk in the remaining butter. The sauce should be thick, smooth, and glossy.
6. Serve immediately.

SCALLOPS:

1. Heat up the skillet (preferably cast iron) until it’s very hot.
2. Using a brush, coat scallops on both flat sides with olive oil. Season the scallops with salt just before cooking.
3. Place the scallops one by one in the pan.
4. Cook for one minute on each side.
5. Remove from the pan and serve immediately.

THE MAIN

Tagliolini with crab, cherry tomatoes, and lemon

INGREDIENTS

250g All-Purpose Flour
200g Egg Yolks
Salt
100g Crabmeat
1 Garlic Clove, Thinly Sliced
30ml White Wine
Extra Virgin Olive Oil
Grated Zest of Half a Lemon
5g Chives, Finely Chopped
100ml Vegetable Stock
5g Chives, Finely Chopped
4 Cherry Tomatoes
Black Pepper

THE METHOD

SAUCE:

1. Put the garlic into a pan with 2 tablespoons of olive oil. Cook over medium heat until garlic slices are golden brown. Then, deglaze with white wine, and add half of the vegetable stock.
2. Bring a pan of salted water to a boil, add the tagliolini, and cook for a minute.
3. Drain the pasta, add it to the pan with the garlic. Add crab meat and the remaining stock. Heat through for two minutes.
4. Add the lemon zest, cherry tomatoes, chives, and the final tablespoon of olive oil. Season with salt and pepper.

TAGLIOLINI:

1. Place the flour on a flat surface. Create a well in the flour, and place the yolks and a pinch of salt in the centre.
2. Using a fork, mix the yolk and incorporate the flour little by little.
3. Once combined into a dry dough, knead with the palm of your hands, till the dough is smooth and elastic. Shape into a ball.
4. Cover the ball of dough with clingfilm and let it rest for 30 minutes.
5. Using a rolling pin, roll the dough out thinly to a thickness of 1 to 3 mm.
6. Fold the dough into 3 layers. Cut into thin strips quickly with a sharp knife. (Note: the pasta sticks very easily, so dust the strands well with flour while preparing pasta sauce!)

THE DESSERT

Chocolate Espresso Cake

INGREDIENTS

34g Cold Coffee
25g Egg
37g Milk
17g Melted Butter
Vanilla or Chocolate Ice Cream
30g All-Purpose Flour
12g Cocoa Powder
1g Salt
2g Baking Soda
2g Baking Powder
60g Sugar

THE METHOD

1. Pre-heat oven to 160oC in fan-assisted mode.
2. In a large bowl, combine and mix dry ingredients. Add egg, milk, and coffee. Whisk until all the powder is completely dissolved.
3. Add the butter, and mix till incorporated.
4. Transfer into a small baking mould. Bake for 15 minutes in the oven.
5. Once 15 minutes is up, switch off the oven. Leave cake inside for 5 minutes, then remove from oven.
6. Let the cake rest at room temperature for 30 minutes before serving.
7. Serve with vanilla ice cream or chocolate ice cream on the side.

 

What To Read Next: A Fuss-Free Steak Recipe to Impress Daddy Dearest on Father’s DayTwo Broth-Based Comfort Soup Recipes to Try Whether You’re A Culinary Pro or Not and We Asked A Chef for a Healthy Lunch Alternative That is NOT a Salad Cover Image: Zafferano House.

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