3-course Mother's Day Meal

3-course Mother's Day Meal

With Mother’s Day being this Sunday, make the day even more special with our 3-course menu, for those spending time in the kitchen.

 

Our first course is an appetizing dish of mussels cooked in a tomato and garlic sauce, served with toasted bread to soak up the sauce.

 

For the main, we have grilled pork tenderloin coated in a honey-mustard marinade, and served with steamed asparagus. Use vegetables of choice as an alternative option. 

 

And for dessert, Chocolate Budino – an Italian baked chocolate pudding. Whilst there are many variations of this traditional treat, our version is rich yet not too sweet, as we use semi-sweet dark chocolate and star ingredient – Espresso! The chocolatey flavour is enhanced and complemented by the use of espresso in the pudding, hence you’ll want to use high quality coffee beans. We use Covim Gold Arabica Coffee Beans (100%), which offers a flavourful taste and intense aroma, and is of the best quality, making the dessert that much more delightful.

 

Whether you choose to make the entire menu, or pick between the options, Buon Appetito and a Happy Mother's Day to all celebrating!

 

 

Ingredients

Mussels with Tomato and Garlic

  • 3 tablespoons Elle & Vire butter
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 can Di Napoli Chopped Tomato (400g)
  • 1/2 cup dry white wine
  • 4 tablespoons chopped parsley
  • Freshly ground salt and black pepper
  • 1kg mussels, cleaned
  • Crusty bread to serve

 

 

 

Honey-Mustard Grilled Pork Tenderloin

  • 1/3 cup Goldcrest Honey
  • 3 tablespoons Carandini White Wine Vinegar
  • 3 tablespoons Maille Dijon mustard
  • 1 pork tenderloin, about 1kg, trimmed
  • Freshly ground salt and black pepper

 

 

Chocolate Budino

  • Elle & Vire unsalted butter
  • 250g semi sweet dark chocolate
  • 60g sugar
  • 180ml full cream milk
  • 350ml Corman Sculpture cooking cream
  • ¼ cup espresso made with Covim Gold Arabica Coffee Beans
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 separated egg yolk
  • pinch salt

Method

Mussels with Tomato and Garlic

  • Melt the butter in a pot on a medium-low heat and then add onion  to cook for about 3-4 minutes. Next add the garlic to cook for about 45-60 seconds.
  • Add the wine, parsley and tomatoes next, and stir well. Salt and pepper to season.
  • Then add the mussels to the sauce and let cook. Once all shells have opened, remove from heat and garnish with parsley. Serve with crusty bread.
  • Note: discard any unopened mussels

 

Honey-Mustard Grilled Pork Tenderloin

  • Combine the honey, vinegar, and mustard, in a bowl, using a whisk. Add the marinade to a dish, then place in the pork tenderloin, and coat. Place a cover over the top and set aside in the fridge to marinate for about 6-18 hours.
  • Prepare the grill to a medium-high heat, and lightly oil the rack.
  • Remove the pork from the marinade, pat dry and season the meat with salt and pepper. Grill the tenderloin for about 15-20 minutes, turning and basting with the marinade throughout.  Remove the meat from the grill and allow to rest for a few minutes before slicing and serving with the reserved marinade, and grilled/steamed vegetables of choice. We've chosen to pair with steamed asparagus.

 

Chocolate Budino

  • Preheat oven to 165 degrees
  • Butter 4 ramekins
  • Line a baking dish with baking paper or a kitchen towel. Set the cups/ramekins on the baking paper
  • In a saucepan combine semi sweet dark chocolate, milk and sugar, and place on medium-low heat. Stir occasionally until a smooth consistency is reached. Remove from heat and allow to cool.
  • After cooling for a few minutes, add in the remaining ingredients, and whisk until combined.
  • Sift the mixture to remove large particles and obtain a smooth consistency.
  • Pour the sifted mixture into the ramekins. Then add boiling water to the baking dish - until half the height of the ramekins
  • Let bake for 35-40 minutes.
  • Remove the ramekins from the baking dish, and allow to cool for a while before serving.
  • Top with chopped nuts, or shavings of chocolate