Recipes Perfect For Valentine's Day

Ingredients

• 1.5 kg Beef Cheeks (trimmed)
• 4 tbsp Olive Oil (extra virgin)
• 2 large Onion (peeled and roughly chopped)
• 4 cloves Garlic (minced)
• 250 ml Red Wine (dry, for deglazing)
• 800 g Canned Chopped Tomatoes (no added salt)
• 500 ml Beef Stock (low‑sodium)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 400 g Papadeli Pasta (dry)
• 2 tbsp Fresh Parsley (chopped)
• 200 g Burrata (room temperature)
• 8 Fresh Figs (halved)
• 100 g Caster Sugar (Jam)
• 1 pinch Salt (Jam)
• 1 loaf Chipata Bread (or baguette) (cut into 1‑cm slices)
• 60 ml Espresso Coffee (strong, freshly brewed)
• 500 ml Heavy Cream (cold)
• 200 ml Whole Milk
• 2 Gelatin Sheets (softened in cold water)
• 80 g Caster Sugar (Panna Cotta)
• 100 g Hazelnuts (toasted, roughly chopped)
• 1 tsp Cinnamon (ground)
• 150 g Caster Sugar (Brittle)

Instructions

1. Season Beef Cheeks

   Pat the beef cheeks dry, then season generously with salt and freshly ground black pepper on all sides.

   Time: PT5M

2. Sear Beef Cheeks

   Heat 2 tbsp olive oil in a large Dutch oven over medium‑high heat. Add the cheeks and sear until deeply browned on all sides, about 3‑4 minutes per side.

   Time: PT10M

   Temperature: Medium‑high

3. Sauté Aromatics

   Remove the cheeks and set aside. Add the remaining 2 tbsp olive oil to the pot, then add the chopped onion and minced garlic. Cook, stirring, until softened and lightly caramelized, about 5‑7 minutes.

   Time: PT7M

   Temperature: Medium

4. Deglaze with Red Wine

   Pour the red wine into the pot, stirring to dissolve the fond. Let it reduce by half, roughly 3 minutes.

   Time: PT3M

   Temperature: Medium

5. Add Tomatoes and Stock

   Stir in the canned chopped tomatoes and beef stock. Return the seared cheeks to the pot, ensuring they are mostly submerged (about 90% coverage).

   Time: PT5M

6. Braise in Oven

   Cover the Dutch oven with its lid slightly ajar and place in a pre‑heated oven at 140°C. Braise for 3½–4 hours, checking once halfway to ensure the liquid hasn’t evaporated completely.

   Time: PT4H

   Temperature: 140°C

7. Prepare Fig Jam

   While the meat braises, halve the figs, remove stems, and place them in a saucepan with 100 g caster sugar and a pinch of salt. Cook over medium heat, stirring, until the figs break down and the mixture turns a deep amber caramel, about 5‑7 minutes.

   Time: PT7M

   Temperature: Medium

8. Toast Chipata Bread

   Brush both sides of the chipata (or baguette) slices with olive oil, season with a little salt, and grill on a hot griddle pan until golden and crisp, 2‑3 minutes per side.

   Time: PT6M

   Temperature: High

9. Assemble Starter

   Place a generous spoonful of warm fig jam on each toasted slice, top with a ball of burrata, and drizzle with a tiny drizzle of olive oil and a pinch of lemon zest if desired.

   Time: PT5M

10. Cook Papadeli Pasta

    Bring a large pot of salted water to a boil. Add the papadeli pasta and cook al dente according to package directions, about 8‑10 minutes. Reserve ½ cup cooking water, then drain.

    Time: PT10M

    Temperature: Boiling

11. Combine Pasta and Ragu

    Remove the beef cheeks from the braising liquid, shred them with two forks, and return the meat to the sauce. Toss the cooked pasta into the pot, adding a splash of reserved cooking water if needed to loosen the sauce. Finish with chopped parsley and a drizzle of extra‑virgin olive oil.

    Time: PT5M

    Temperature: Medium

12. Make Espresso Panna Cotta Base

    In a saucepan combine heavy cream, whole milk, 80 g caster sugar, and the 60 ml espresso. Heat gently, stirring, until the sugar dissolves and the mixture just begins to simmer. Remove from heat.

    Time: PT5M

    Temperature: Medium

13. Add Gelatin

    Squeeze the softened gelatin sheets to remove excess water, then stir them into the hot cream mixture until fully dissolved.

    Time: PT2M

14. Set Panna Cotta

    Pour the mixture into silicone molds or ramekins, leaving a small gap at the top. Chill in the refrigerator for at least 2 hours, preferably overnight, until set.

    Time: PT2H

    Temperature: 4°C

15. Make Cinnamon Hazelnut Brittle

    In a clean saucepan melt 150 g caster sugar over medium heat, stirring until it turns a deep golden brown. Quickly stir in toasted hazelnuts and 1 tsp ground cinnamon. Pour the mixture onto a parchment‑lined baking sheet and let cool to room temperature.

    Time: PT10M

    Temperature: Medium

16. Plate Dessert

    Unmold each panna cotta onto a dessert plate, then break the hazelnut brittle into shards and scatter over the top. Serve chilled.

    Time: PT5M

Nutrition Facts

Calories

720

Protein

35 g

Carbohydrates

55 g

Fat

38 g

Fiber

4 g