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Date Night Recipes By Jamie Oliver

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Originating from Argentina, sirloin steak is a staple of the country's famed asado, a traditional barbecue that brings families and friends together. Known for its rich flavor and tenderness, this cut is often grilled to perfection and served with chimichurri sauce. Today, sirloin steak is enjoyed worldwide, celebrated for its versatility and deliciousness.

Ingredients

  • ●sirloin steak
  • ●olive oil
  • ●salt
  • ●black pepper
  • ●garlic
  • ●rosemary
  • ●butter
  • ●lemon
  • ●parsley

Instructions

  1. 1Remove the sirloin steak from the refrigerator and let it come to room temperature for about 30 minutes.
  2. 2Preheat a grill or cast-iron skillet over high heat until very hot.
  3. 3Pat the steak dry with paper towels to ensure a good sear.
  4. 4Rub the steak with olive oil, then season generously with salt and black pepper on both sides.
  5. 5Add the steak to the hot grill or skillet and cook for 4-5 minutes without moving it.
  6. 6Flip the steak and add crushed garlic, rosemary, and butter to the pan.
  7. 7Baste the steak with the melted butter and herbs while cooking for another 4-5 minutes for medium-rare.
  8. 8Use a meat thermometer to check the internal temperature, aiming for 130-135°F.
  9. 9Remove the steak from the heat and tent loosely with foil; let it rest for 10 minutes.
  10. 10Squeeze fresh lemon juice over the steak and sprinkle with chopped parsley before slicing.
  11. 11Serve with your choice of sides, such as roasted vegetables or a fresh salad.
milk

Beef Wellington is a classic British dish, often associated with festive occasions and fine dining. Its origins are debated, with some attributing it to the Duke of Wellington, celebrating the victory at Waterloo. This dish represents culinary sophistication, combining tender beef, rich mushrooms, and flaky pastry. Today, it's a popular centerpiece for holiday dinners and special celebrations, enjoyed by many around the world.

Ingredients

  • ●beef tenderloin
  • ●puff pastry
  • ●mushrooms
  • ●prosciutto
  • ●Dijon mustard
  • ●egg yolk
  • ●thyme
  • ●garlic
  • ●onion
  • ●butter
  • ●salt
  • ●black pepper
  • ●flour

Instructions

  1. 1Sear beef tenderloin in a hot skillet until browned on all sides, about 2-3 minutes per side.
  2. 2Remove beef from skillet and let it cool before spreading Dijon mustard over it.
  3. 3Finely chop mushrooms and sauté in the same skillet until moisture evaporates, about 5-7 minutes.
  4. 4Add minced garlic, chopped onion, thyme, salt, and pepper to the mushrooms, cooking for another 2-3 minutes.
  5. 5Lay out prosciutto slices on plastic wrap, slightly overlapping them.
  6. 6Spread the mushroom mixture over the prosciutto evenly.
  7. 7Place the beef on top of the mushroom layer and roll tightly using the plastic wrap, refrigerate for 15-20 minutes.
  8. 8Roll out puff pastry on a floured surface, ensuring it's large enough to wrap the beef.
  9. 9Remove the beef from the plastic wrap and place it in the center of the pastry.
  10. 10Wrap the pastry around the beef, sealing the edges with egg yolk.
  11. 11Brush the outside of the pastry with egg yolk for a golden finish.
  12. 12Preheat the oven to 400°F (200°C).
  13. 13Bake the wrapped beef for 25-30 minutes, or until the pastry is golden brown.
  14. 14Let the Beef Wellington rest for 10 minutes before slicing and serving.

Ingredient Alternatives

beef tenderloin

Healthier: chicken breast

Cheaper: sirloin

Chicken breast is lower in fat and more affordable.

prosciutto

Healthier: turkey bacon

Cheaper: ham

Turkey bacon is leaner and ham is often less expensive.

puff pastry

Healthier: phyllo dough

Cheaper: homemade pastry dough

Phyllo dough is lower in calories and homemade dough can be cost-effective.

Dijon mustard

Healthier: whole grain mustard

Cheaper: yellow mustard

Whole grain mustard offers similar flavor with added texture.

Techniques

sautéingbakingsearing

Equipment

skilletplastic wrapbaking sheetovenrolling pin
🌶️🌶️🌶️Lowglutenegg

Also Known As

WellingtonBeef in Puff Pastry

Crab Spaghetti hails from the coastal regions of Italy, where fresh seafood is a staple. Traditionally enjoyed as a summer dish, it highlights the delicate flavors of crab paired with the simplicity of pasta. This dish has gained popularity worldwide, with numerous variations adapting to local ingredients and preferences.

Ingredients

  • ●spaghetti
  • ●fresh crab meat
  • ●olive oil
  • ●garlic
  • ●red chili flakes
  • ●parsley
  • ●lemon juice
  • ●salt
  • ●black pepper
  • ●white wine
  • ●cherry tomatoes
  • ●capers
  • ●parmesan cheese

Instructions

  1. 1Cook spaghetti in salted boiling water until al dente, about 8-10 minutes.
  2. 2Heat olive oil in a large skillet over medium heat until shimmering.
  3. 3Add minced garlic and red chili flakes; sauté until fragrant, about 1 minute.
  4. 4Pour in white wine and simmer until reduced by half, about 2-3 minutes.
  5. 5Add cherry tomatoes and cook until they start to burst, about 5 minutes.
  6. 6Stir in fresh crab meat and capers; cook until heated through, about 2 minutes.
  7. 7Season with salt, black pepper, and lemon juice to taste.
  8. 8Drain spaghetti and reserve some pasta water; add spaghetti to the skillet.
  9. 9Toss spaghetti with the sauce, adding reserved pasta water as needed for consistency.
  10. 10Remove from heat and stir in chopped parsley and grated parmesan cheese.
  11. 11Serve immediately, garnished with additional parsley and lemon wedges.

Ingredient Alternatives

fresh crab meat

Healthier: canned crab meat

Cheaper: surimi

Canned crab is more affordable and still flavorful.

parmesan cheese

Healthier: nutritional yeast

Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Techniques

boilingsautéing

Equipment

large potskilletcolandermeasuring spoons
🌶️🌶️🌶️MediumContains Alcoholshellfishglutenmilk

Also Known As

Spaghetti al Granchio

Ingredients

  • ●1 lb beef tenderloin
  • ●1 tbsp olive oil
  • ●1/2 lb mushrooms, finely chopped
  • ●2 cloves garlic, minced
  • ●1/4 cup Dijon mustard
  • ●4 slices prosciutto
  • ●1 sheet puff pastry, thawed
  • ●1 egg, beaten
  • ●Salt to taste
  • ●Pepper to taste

Instructions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2Season the beef tenderloin with salt and pepper.
  3. 3In a skillet, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove from heat and let cool.
  4. 4In the same skillet, add the chopped mushrooms and garlic. Cook until the mushrooms release their moisture and become dry, about 5-7 minutes. Season with salt and pepper, then let cool.
  5. 5Spread the Dijon mustard over the cooled beef tenderloin.
  6. 6Lay out the prosciutto slices on a sheet of plastic wrap, slightly overlapping. Spread the mushroom mixture over the prosciutto, then place the beef on top and roll tightly using the plastic wrap. Chill in the refrigerator for 15 minutes.
  7. 7Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry.
  8. 8Wrap the pastry around the beef, sealing the edges. Brush the top with the beaten egg.
  9. 9Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the beef reaches your desired doneness.
  10. 10Let rest for 10 minutes before slicing and serving.

Equipment

SkilletBaking sheetPlastic wrapRolling pinPastry brush

Ingredients

  • ●2 T-bone steaks (about 1 inch thick)
  • ●2 tbsp olive oil
  • ●1 tsp salt
  • ●1/2 tsp black pepper
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1 tsp dried rosemary (optional)

Instructions

  1. 1Remove the T-bone steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.
  2. 2Preheat your grill or skillet over medium-high heat.
  3. 3Pat the steaks dry with paper towels to remove excess moisture.
  4. 4Rub both sides of the steaks with olive oil, then season generously with salt, black pepper, garlic powder, onion powder, and dried rosemary if using.
  5. 5Place the steaks on the hot grill or skillet and cook for about 4-5 minutes on one side without moving them.
  6. 6Flip the steaks and cook for another 4-5 minutes for medium-rare, or longer if you prefer them more well done.
  7. 7Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
  8. 8Once cooked to your liking, remove the steaks from the heat and let them rest for 5-10 minutes before slicing.
  9. 9Serve the T-bone steaks with your choice of sides, such as grilled vegetables or a fresh salad.

Equipment

grillskilletmeat thermometertongscutting boardknife

Originating from various coastal regions in Asia, seafood parcels are a delightful way to enjoy fresh seafood wrapped in delicate rice paper. These parcels are often served at celebrations and family gatherings, symbolizing prosperity and good fortune. Today, they are enjoyed worldwide, with many variations incorporating local ingredients and flavors.

Ingredients

  • ●prawns
  • ●salmon fillet
  • ●scallops
  • ●bok choy
  • ●carrots
  • ●ginger
  • ●garlic
  • ●soy sauce
  • ●sesame oil
  • ●lime
  • ●rice paper wrappers
  • ●cilantro
  • ●green onions
  • ●red chili

Instructions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2Prepare a baking sheet lined with parchment paper.
  3. 3Chop bok choy, carrots, and green onions into thin strips.
  4. 4Mince ginger and garlic finely.
  5. 5In a bowl, combine prawns, salmon, scallops, bok choy, carrots, ginger, garlic, soy sauce, and sesame oil.
  6. 6Soak rice paper wrappers in warm water until pliable, about 10-15 seconds.
  7. 7Lay a soaked wrapper on a flat surface and place a portion of the seafood mixture in the center.
  8. 8Fold the sides over the filling, then roll tightly to form a parcel.
  9. 9Repeat with remaining wrappers and filling.
  10. 10Place the parcels on the prepared baking sheet.
  11. 11Drizzle with lime juice and sprinkle with red chili.
  12. 12Bake in the preheated oven for 15-20 minutes until seafood is cooked through.
  13. 13Garnish with fresh cilantro before serving.
  14. 14Serve with additional lime wedges on the side.
🌶️🌶️🌶️Lowfishshellfish

Also Known As

Asian Seafood Parcels

Ingredients

  • ●1 lb squid, cleaned and cut into rings
  • ●1 cup all-purpose flour
  • ●1/2 cup cornstarch
  • ●1 tsp salt
  • ●1/2 tsp black pepper
  • ●1/2 tsp paprika
  • ●1/2 tsp garlic powder
  • ●1/2 tsp cayenne pepper
  • ●2 cups vegetable oil (for frying)
  • ●2 ripe avocados
  • ●1 lime, juiced
  • ●1/4 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 cup fresh cilantro, chopped

Instructions

  1. 1In a bowl, mix the flour, cornstarch, salt, black pepper, paprika, garlic powder, and cayenne pepper.
  2. 2Dredge the squid rings in the flour mixture until well coated.
  3. 3In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
  4. 4Fry the squid in batches for about 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.
  5. 5In a separate bowl, mash the avocados with lime juice, salt, and black pepper until smooth but still chunky.
  6. 6Serve the crispy squid on a plate alongside the smashed avocado, garnished with fresh cilantro.

Equipment

large pot or deep fryermixing bowlswhiskslotted spoonpaper towels
🌶️🌶️🌶️Low

The rib eye steak, known for its rich marbling and flavor, is a popular cut in American cuisine, often grilled or pan-seared. It is a favorite for special occasions and casual gatherings alike, celebrated for its tenderness and juicy texture. Today, rib eye is enjoyed worldwide, with variations in preparation and seasoning reflecting local tastes.

Ingredients

  • ●rib eye steak
  • ●salt
  • ●black pepper
  • ●olive oil
  • ●garlic
  • ●rosemary
  • ●butter
  • ●lemon

Instructions

  1. 1Remove rib eye steak from the refrigerator and let it rest at room temperature for 30 minutes.
  2. 2Preheat the grill or skillet over high heat until very hot.
  3. 3Pat the steak dry with paper towels to remove excess moisture.
  4. 4Rub the steak with olive oil, then season generously with salt and black pepper on both sides.
  5. 5Add garlic and rosemary to the skillet or grill for flavor enhancement.
  6. 6Place the steak on the grill or skillet, cooking for 4-5 minutes without moving it.
  7. 7Flip the steak and cook for another 4-5 minutes for medium-rare, or until desired doneness.
  8. 8During the last minute of cooking, add butter and baste the steak with it.
  9. 9Remove the steak from the heat and let it rest for 5-10 minutes before slicing.
  10. 10Serve with a squeeze of lemon for brightness.

Ingredient Alternatives

rib eye steak

Healthier: sirloin steak

Cheaper: chuck eye steak

Chuck eye steak offers a similar flavor at a lower price.

Techniques

searingbasting

Equipment

grillskillettongsmeat thermometer
🌶️🌶️🌶️Lowmilk

Also Known As

RibeyeRib Eye
pescatarian

Ingredients

  • ●2 fresh tuna steaks (about 6 oz each)
  • ●2 tbsp olive oil
  • ●1 tsp salt
  • ●1/2 tsp black pepper
  • ●1 tbsp sesame seeds (optional)
  • ●1 tbsp soy sauce (optional)
  • ●1 tsp wasabi (optional)

Instructions

  1. 1Heat a skillet over medium-high heat and add olive oil.
  2. 2Season the tuna steaks with salt and black pepper on both sides.
  3. 3Once the oil is hot, carefully place the tuna steaks in the skillet.
  4. 4Sear the tuna for about 1-2 minutes on each side for rare, or longer if desired.
  5. 5If using, sprinkle sesame seeds on the tuna during the last minute of cooking.
  6. 6Remove the tuna from the skillet and let it rest for a minute before slicing.
  7. 7Serve with soy sauce and wasabi on the side, if desired.

Equipment

skillettongsknifecutting board
pescatarian

Ingredients

  • ●1 lb large prawns, peeled and deveined
  • ●2 tbsp olive oil
  • ●2 cloves garlic, minced
  • ●1 tsp paprika
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●1 tbsp lemon juice
  • ●1 tbsp fresh parsley, chopped
  • ●8 skewers (soaked in water if wooden)

Instructions

  1. 1In a bowl, combine olive oil, minced garlic, paprika, salt, black pepper, lemon juice, and chopped parsley.
  2. 2Add the prawns to the marinade and toss to coat evenly. Let them marinate for at least 30 minutes in the refrigerator.
  3. 3Preheat the grill to medium-high heat.
  4. 4Thread the marinated prawns onto the skewers, about 4-5 prawns per skewer.
  5. 5Place the skewers on the grill and cook for 2-3 minutes on each side, or until the prawns are pink and opaque.
  6. 6Remove the skewers from the grill and let them rest for a minute before serving.
  7. 7Serve the prawn skewers with lemon wedges and additional parsley if desired.

Equipment

grillmixing bowlskewers

Ingredients

  • ●2 cups heavy cream
  • ●1 cup whole milk
  • ●3/4 cup granulated sugar
  • ●1/2 cup dark rum
  • ●1 cup raisins
  • ●1 tsp vanilla extract
  • ●1/2 tsp salt
  • ●1/2 cup chopped walnuts (optional)

Instructions

  1. 1In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar is dissolved.
  2. 2Remove the saucepan from heat and stir in the dark rum, vanilla extract, and salt.
  3. 3In a separate bowl, soak the raisins in warm water for about 10 minutes to plump them up, then drain.
  4. 4Add the soaked raisins to the cream mixture and stir to combine.
  5. 5If using, fold in the chopped walnuts.
  6. 6Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
  7. 7Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
  8. 8Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.

Equipment

medium saucepanice cream makermixing bowlwhiskairtight container

Ingredients

  • ●1 cup heavy cream
  • ●1/2 cup dark chocolate chips
  • ●1/4 cup cherry puree
  • ●2 tbsp sugar
  • ●1 tsp vanilla extract
  • ●1/4 cup fresh cherries, for garnish

Instructions

  1. 1In a small saucepan, melt the dark chocolate chips over low heat, stirring until smooth. Remove from heat and let cool slightly.
  2. 2In a mixing bowl, whip the heavy cream until soft peaks form.
  3. 3Add the sugar and vanilla extract to the whipped cream and continue to whip until stiff peaks form.
  4. 4Gently fold the melted chocolate into the whipped cream until fully combined.
  5. 5Add the cherry puree to the mixture and fold gently until the color is uniform.
  6. 6Spoon the mousse into serving dishes and refrigerate for at least 2 hours to set.
  7. 7Before serving, garnish with fresh cherries on top.

Equipment

mixing bowlwhisksaucepanspoonserving dishes

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