FEBRUA
Today is Valentines day and the world would be painted with chocolates, opulent bouquets of roses, grazing boards and many a romantic Valentine’s Day gestures. While researching more on Valentines day I came across FEBRUA, which in the ancient Roman days was more of a life-like Hygge rather than a festival. February, infact derives its name from Februum which is the latin word for purification. Ancient Romans believed this was the month of cleansing and purity. They gathered at communal hot Roman baths to cleanse themselves. Purification continued into their eating habits and daily activities.
Almost, as winter takes away the outward growth but teaches you endurance and this the time the trees makes its roots grow deeper into the soil. From autumn beginning it had started to purify by shedding what was old and winter made it aware of its strength. So, Spring will come to spread its vitality and blooms on its branches. While the tree is even more stronger to endure what is to come back. All in a cycle, year after year. Thats life, let the tribulations in your relationship contribute to your love. When you and your soul mate can see that part and admit it….that is romantic.
This is my version of a Valentine grazing board. Most of my grazing boards as seen before are mediterranean biased owing to the ease of it preparation. Tried my level best to make a Korean grazing board but my pantry was dry. Maybe next time. My personal favs on the grazing board are the Harissa Lamb and Chicken Koftas and recipe for which is below.
Also, check out my date night ideas at @Date nights | Easy Classic Buffalo Wings and @The Dragon Legend | The Ultimate Date Night Platter
GRAZING BOARD
Clockwise from the top left are:
- Red seedless grapes
- Toasted wholewheat pitta breads
- Lime and Chilli Tortilla chips
- Mixed olives
- Vine leaves stuffed with a rice, red pepper and onion filling, with sunflower oil
- Harissa Lamb and Chicken Koftas
- Black grapes
- Triple Herb and Sessame Falafels
- Spinach and Feta filo parcels
- Red pepper hummus
- Classic hummus
- Goat’s Milk Cheese
- Lamb mince, 200g
- Chicken thighs, 200g
- Onions, 1 finely chopped
- Lemon juice, 1 tbsp
- Parsley, finely chopped
- Coriander, finely chopped
- Harissa Paste, 11/2 tbsp
- Cayenne pepper, 1 tsp
- Ginger garlic paste, 1 tsp
- Salt to taste
- Bread crumbs
- 1 egg, to bind
- Give all the ingredients a good mix in a bowl and let it marinate for 30mins.
- Then shape them into balls or cylinders.
- Now beat 1 egg and dip the koftas in the egg.
- Then coat them into bread crumbs and keep them in the fridge for 15 minutes for holding shape.
- Otherwise, you could also freeze them.
- Then shallow fry them on low heat for 5-6 minutes.
- Serve it with green chutney or ketchup.
