The way to a man's heart ...

The Menu

Fresh green asparagus wrapped in Parma Ham

 

Fillet steak with a peppercorn and honey liqueur sauce served with Perla Potatoes coated in rocket, cashew nuts and parmesan and a green salad

Round off with a good red wine and Magnum ice creams ...

This menu requires a mix of homemade and store-bought products and takes less than an hour to put together. It is perfect combination whether you are entertaining or having a romantic night in (and the pepper sauce is especially good).

For the starter, wrap fresh asparagus spears in parma ham and bake for 6 minutes in an oven at 180 degrees.

For the pepper sauce: chop onion and garlic very finely and fry in a little oil. Add two - three heaped teaspoons of green peppercorns in brine, a heaped teaspoon of ground black pepper (or two) and a little salt. Add in a tablespoon of honey liqueur (sherry or port will also be good). Finally add 300ml of fresh cream and simmer for a good 7 - 10 minutes on a very low heat. Keep stirring.

Boil potatoes and add in the ready-made rocket, cashew nut and parmesan (or pesto). Serve with a green salad.

Fry good fillet steak using Ina Paarman's Braai and Grill Seasoning.