Valentine's Day Spicy Meal Ideas

Spicy Valentine’s Day meal ideas

Who says food inspired by love must be mild and predictable? This Valentine’s Day add bold, fiery flavours to your meal. Wayne Blake, Cluster General Manager for ANEW Hotels & Resorts suggests his top ideas.

Breakfast

Spicy breakfast curry bowl

Sauté one small, finely chopped, two small, minced garlic cloves, one finely chopped green chilli, ¼ teaspoon turmeric, and a ¼ teaspoon of garam masala. Continue until the onion is translucent and add ¼ cup (60ml) of coconut milk for creaminess. Add one cup (250ml) cooked quinoa and stir to coat the quinoa.

Layer the curried quinoa in a bowl and top with eggs of your choice, mushrooms, any other vegetables, and a dash of chili sauce.

Tip: Don’t add too many spices to avoid your meal becoming grainy. For additional flavour add a cup of sautéed baby spinach to the quinoa.

Chilli pancake stack (vegetarian friendly)

Add one to two finely chopped fresh jalapeños (depending on your heat preference), and one teaspoon of smoked paprika to your favourite pancake batter (enough for about six to eight pancakes). Fry the pancakes until golden and stack them high, spreading a layer of chilli garlic butter (recipe below) between each. Top the stack with a fried egg and drizzle with honey.

To make the chilli garlic butter use 100g unsalted butter softened at room temperature and add one to two teaspoons of finely minced fresh garlic, one to two teaspoons of red chilli flakes (adjust to your preferred spice level), and a pinch of salt. Mix thoroughly until smooth and evenly combined.

Tip: Add crispy streaky bacon for protein and saltiness.

Lunch

Spicy grilled fish tacos with mango salsa

Prepare a rub consisting of a tablespoon each of olive oil and lime juice, one teaspoon of cayenne pepper, smoked paprika and garlic powder, and season to taste.  Rub the mixture over two fish fillets such as salmon, kingklip or hake, and refrigerate for 15–30 minutes.

Grill the fish on medium-high for four to five minutes on each side, until it flakes easily with a fork.

Prepare the mango slices by combining one diced mango, a ¼ cup (60ml) finely chopped red onion, half of a finely chopped jalapeño, the juice of one lime and a ¼ cup (60ml) of chopped fresh coriander in a bowl. Season with salt and pepper, mix everything and chill for 15 minutes to allow the flavours to combine.

Serve the fish and mango salsa with tortillas and enjoy!

Thai-style spicy grilled cheese

Combine 125g butter with one teaspoon of Thai red curry paste in a bowl and microwave for one minute until melted, stirring occasionally, without burning the mixture. 

Coat the outside of sourdough bread slices with the mixture to create a crispy, flavourful crust as it grills. For the filling add cheddar cheese and layers of fresh jalapeño or green chilli slices. Close the sandwich and grill until the bread is golden and crispy, and the cheese is melted to perfection.

Serve with a tangy cucumber salad to balance the heat and pair with icecold lemonade infused with a touch of mint for a refreshing lunchtime treat.

Dessert

Chocolate chilli brownies

Add a teaspoon of cayenne pepper and a hint of cinnamon to your favourite brownie recipe. Swirl in a layer of dark chocolate and a dash of your favourite hot sauce, like Tabasco, before baking for fudgy, spicy goodness.

Chilli mango sorbet sundae

For a chilli mango sorbet sundae, blend two ripe mangoes (you can use frozen mangoes, about 300–350g if using frozen) with two tablespoons lime juice, 100g sugar and a pinch of red chilli powder (about a ¼ teaspoon). Freeze the mixture until solid, then serve with a drizzle of honey, one to two finely chopped fresh chillies (or replace with ¼ teaspoon chilli powder), and a handful of crushed salted peanuts for crunch.