Tim Alderman has some tasty ideas for that romantic dinner together

Romance, and finding the right person to be romantic with, is a fickle thing. With some people, the man of their dreams comes along very early in the piece … the rest just have to wait. Meeting my current partner of ten years was one of the weirdest experiences of my life. At the grand old age of 44, I had spent 18 months recovering from an aids related illness, and needed to reconnect with the gay community.

I rather stupidly decided that the gay rag classifieds would be a good way to meet other HIV+ guys. Well, I did meet them, but they weren’t quite what I was after. I did manage to have a three month ‘thing’ with one of them, but wasn’t really fulfilled by it. I needed to break it off, and wasn’t quite sure how to go about it. I was at the beach with my flat mate – I was on DSP at the time – and confided my problem to him. He stuck $20 in my hand and told me to go out and have a few drinks on my own to try to sort out what to do, so I did.

It was a Sunday and I went to The Beauchamp (yeah, it was a few years ago) for a couple of drinks, and was watching this guy in a group of what were obviously friends. He wasn’t taking any notice of me at the time, and come closing I went down to the Midnight Shift to listen to the retro music. Lo and behold, the guy turned up with his friends, and proceeded to stand near me. I ran into a friend of mine, and pointed the guy out to him…believe it or not it was someone he knew. I borrowed another $10 from him, and asked him if he could introduce us.

Two days later we came up for air, and have now been together for ten years. It was the best $10 debt I have ever had. Who says you can’t meet your true love in a bar. I have had five serious relationships in my life. Of the five, two of my partners have died from an Aids related illness, and I am still on good terms with all the others. However, this is the first relationship where I have really felt that I am with the right man. It was a long wait, but worth it.

It is important to keep the romance alive, and food is a great way to do this. I hope my recipes give you an easy and inspirational way to tell your partner that you love him. The following dinner is designed for two.

PRE-DINNER

A small plate with a small wedge of cheddar, a small wedge of triple brie and a small amount of Chevre or goat’s cheese. Add some lavash crackers, a small bunch of dried muscatels, some fig paste and chocolate –coated oranges or soft nougat.

STARTER

Grilled Oysters: (serve with a quality Cuvee Champagne)

• 20g pancetta, finely diced
• 20g fresh breadcrumbs
• 1 tablespoon finely chopped Italian (flatleaf) parsley
• 10g unsalted butter, melted
• ¼ teaspoon Tabasco sauce
• ½ tablespoon Worcestershire sauce
• 1 dozen rock oysters lemon wedges, to serve

Place the pancetta, breadcrumbs and parsley in a small bowl and mix well. Pour on the melted butter. Tabasco and Worcestershire sauces, and fold through. Spread a teaspoon of the mixture over each of the oysters and place under a hot grill for 2 minutes, or until the topping is golden brown. Remove from the heat and serve with lemon wedges.

MAIN

Stuffed Chicken Breasts with Balsamic & Lime: (serve with a Sauvignon Blanc, Verdelho or Rose)

• 2 x chicken breasts
• 60g proscuitto or pancetta
• 50g shaved parmesan
• ½ cup balsamic vinegar
• ¼ cup fresh lime juice
• 2 x cloves garlic, crushed
• 2 tablespoons extra virgin olive oil

Cut a pocket into the thickest part of the chicken breast, and stuff with proscuitto and parmesan cheese. Seal the pocket with 1 or 2 toothpicks. Place the balsamic vinegar, lime juice, garlic and oil in a bowl along with the chicken breasts and marinate for at least one hour. Fry the chicken breasts in a little oil, in a heavy-based fry pan, over medium heat, until cooked through. Keep warm. Pour the rest of the marinade into the pan and boil until reduced to 3-4 tablespoons. Arrange the chicken breast on a plate, and pour over a little of the marinade reduction.

SIDE

Fennel & Tomato Salad:

• 1 large fennel bulb, trimmed
• ½ tablespoon thyme leaves
• 1 tablespoon lemon juice
• 80ml extra virgin olive oil
• 250g truss cherry tomatoes, stems intact
• ½ tablespoon balsamic vinegar
• ½ teaspoon caster sugar
• 40g shaved parmesan cheese
• ½ handful basil leaves

Preheat oven to 200°C. Cut the fennel bulb from top to base in several thick slices. Place on a baking tray with the thyme, drizzle with lemon juice and two tablespoons of the oil. Cover with foil and put in the oven. Place the tomatoes on a smaller baking tray and drizzle with the vinegar and the remaining olive oil. Sprinkle with the sugar and cover with foil, then place in the oven. Bake the tomatoes and fennel for 30 minutes, or until the tomatoes are beginning to burst. To assemble, layer the tomatoes, fennel and parmesan with the basil leaves. Spoon over the cooking liquids and serve with the chicken breasts.

DESSERT

Chocolate Mousse: (serve with a sweet wine such as a Botrytis)

This is a simple, but delicious dessert that can be done ahead of time. It can be romantically spoon-fed to each other.

• 100g dark chocolate, chopped
• 15g unsalted butter
• 2 small eggs, separated
• 150ml thickened cream, whipped

Melt chocolate in medium heatproof bowl over simmering water until starting to melt. Remove from heat and continue to stir until melted, then add butter and combine. Stir in egg yolks. Transfer to a larger bowl and allow to cool. Beat egg whites in a small bowl with an electric beater until soft peaks form. Fold cream and egg whites into chocolate mixture in 2 batches. Divide mousse amongst fancy glasses or dishes and refrigerate for 3 hours, or overnight.

Dessert Accompaniment:

Melt 80g dark chocolate and 80g white chocolate. Take 10 strawberries and half-dip 5 into dark chocolate, and 5 into white chocolate. Place on baking-paper lined plate and set in fridge. Serve with mousse, and also feed each other these decadent little delights.

AFTER

Serve small cups of strong espresso with a quality Vintage Port, with some biscotti on the side.