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Dinner for Two: A Romantic Three-Course Menu

Updated on February 6, 2024
Gabriel Wilson profile image

Gabriel Wilson loves to cook, eat tasty foods, and drink a glass of wine—without having to do the washing up.

Dinner for Two

A romantic menu for two will ensure the love boat sets sail. Cooking a special dinner for your loved one is a very intimate and loving affair, however, you don't want to spend most of the day slaving over a hot stove, resulting in you being, tired and surrounded by dirty dishes. The love boat will sail away and your feet will remain firmly on the shore — avoid an evening that is anything other than perfect, with my simple three-course recipe for two. I've served my pork loin with a choice of vegetables however I often serve with mushy peas and roast potatoes so no pressure!


Brie Cheese
Brie Cheese

Deep Fried Brie Cheese with Homemade Onion Marmalade

First: The onion marmalade. This marmalade can be made days (months if stored in sterilised jars) in advance. You will need...


  • 1kg of finely sliced red onions
  • Knob of butter
  • 50 ml of good olive oil
  • 30 ml of red wine vinegar or sherry vinegar
  • A crushed garlic clove
  • 2 tbsp of soft brown sugar
  • 100 ml of red wine
  • Chopped fresh thyme
  • Salt and pepper, to taste


  • Melt the butter and the olive oil in a pan.
  • Add in the onions and garlic. Cook over a moderate heat until the onions are soft.
  • Add in the sugar and thyme. Stir to mix.
  • Cook with the lid on for about 20 mins.
  • Add in the wine and vinegar. Season and continue to cook for another 30 mins or so stirring from time to time.
  • The marmalade is ready when it's sticky and the liquids have reduced, don't be tempted to rush this, if it takes a little longer for the liquids to reduce, then fine.
  • When the mixture is cool spoon into a sterilized jars and put the lid on. Will keep in the fridge for months.

Second: The deep fried brie. The brie can be prepared to breadcrumb stage the day before. You will need...


  • 1 beaten egg in a bowl
  • 1/2 a cup of plain flour (seasoned with salt and pepper) in a bowl
  • 1 cup of fine bread crumbs (bought or homemade) in a bowl
  • 1 packet of brie cheese (around 300g) cut into 6 to 8 even wedges
  • 500 ml of vegetable oil to deep fry


  • Dip each of the cheese wedges into the flour, egg and breadcrumb. Egg and breadcrumb a second time.
  • Place the crumbed cheese in the fridge till required.
  • Heat the oil in a deep pan. Fry your cheese till golden brown.
  • Remove with slotted spoon to drain on kitchen paper.
  • Serve straight away with the onion marmalade (by all means serve your marmalade in little heart shaped moulds).

The Main

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Beautiful succulent honey and orange glazed pork filletPork loinPork loin with mushy peas
Beautiful succulent honey and orange glazed pork fillet
Beautiful succulent honey and orange glazed pork fillet | Source
Pork loin
Pork loin | Source
Pork loin with mushy peas
Pork loin with mushy peas | Source

Honey and Orange Glazed Pork Fillets

This is a truly delightful and easy dish. You will need 2 by 6 ounces of pork fillet. First up, a tasty marinade to enhance the delicious flavor of your pork fillets. You will need:

The Marinade


  • Juice and zest of half an orange
  • 30 ml of olive oil
  • 25 ml of light soya sauce
  • 15 ml of runny honey or brown sugar
  • 2 slices of orange to garnish


  • Mix the 4 ingredients together in a dish.
  • Marinade the whole fillets in the mixture overnight.
  • When you are ready to serve the main, seal the pork fillets in a griddle pan.
  • Transfer to a roasting dish, pour over the marinade, sprinkle in a little flour (this will thicken the marinade giving you a tasty gravy).
  • Place the dish in the oven on a medium heat for about 10 to 15 mins, till meat is just cooked and beautifully tender.
  • Remove from the oven. Cut each fillet into 4 thick slices. Arrange on warm plates and drizzle over the thickened marinade (gravy) left in the roasting dish and garnish with orange slices.

Dauphinoise Potatoes


  • 4 to 5 large potatoes, very thinly sliced
  • 1 crushed garlic clove
  • Knob of butter
  • Pinch of nutmeg
  • 100 ml of double cream
  • 100 ml of milk
  • Fresh thyme sprigs


  • Heat the milk, cream, garlic and nutmeg in a pan. Don't boil.
  • Grease two small dishes (heart shaped if you can) with the butter.
  • Layer the potatoes in over lapping layers in the dishes, pour over warm milk mixture.
  • Cover loosely with foil and cook for about 35 mins or until potatoes are soft. This stage can de done earlier in the day.
  • When you are almost ready to serve the main, remove foil from the potatoes and replace in the oven for about 10 to 15 mins (same time as the pork) till the top layer is golden brown.
  • Garnish with thyme sprigs and serve in the dishes to the table.

Orange Infused Carrots


  • Juice of 1/2 an orange
  • Pinch of salt
  • Pinch of sugar
  • 3 to 4 carrots cut into thick match sticks
  • Knob of butter


  • Put all the above ingredients except the butter in a pot.
  • Add just enough water to boil.
  • When the carrots are cooked, strain and cool with cold running water.
  • Drain and put into a serving dish to be reheated later. This stage can be done earlier in the day.
  • When you are almost ready to serve the main, melt the butter in the microwave and drizzle over your carrots.
  • Cover and pop in the oven to heat through, 10 to 15 mins (as with the other dishes).

Buttered Sugar Snap Peas


  • Two hand fulls of sugar snap peas
  • Pinch of salt
  • Knob of butter
  • Splash of good olive oil


  • While your pork and vegetables are in the oven, boil some water in a pot, add a pinch of salt and your peas.
  • When just cooked, strain and drizzle over a little olive oil (gives a gorgeous gloss to the peas) add in the butter. Stir and serve.

Bring it Together:

  • Remove the pork from the fridge an hour before your ready to cook it. Preheat your oven before you sit to eat your starter. Once you finish your starter. Seal your pork and place it in the oven.
  • You should have your potatoes and carrots prepared from earlier. Place the potatoes in the oven to crisp and your carrots to warm through at the same time as your pork.
  • Get your peas boiling. You now have everything coming together at the same time. In only 15 to 20 mins dinner is ready to serve. No hassle.


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Ice cream crepes and caramel sauce make a great dessert
Ice cream crepes and caramel sauce make a great dessert
Ice cream crepes and caramel sauce make a great dessert

Ice Cream Crepes and Caramel Sauce

First: The caramel sauce. This gorgeous sauce can be made weeks in advance. You will need:


  • 1/4 of a pound unsalted butter
  • 1 cup of soft brown sugar
  • Pinch of salt
  • 1/2 cup of maple syrup
  • 100 ml of double cream


  • Gently heat the butter, sugar and salt for a minute or two over a moderate heat.
  • Add the syrup and bring to the boil, constantly stirring the mixture.
  • Reduce heat, add cream and stir well.
  • When serving simply warm through.

Second: Pancakes. Make your mixture the day before. Fry your pancakes earlier in the day, so you have less work to do on the night. You will need:


  • 1 egg
  • Pinch of salt
  • 100 grams of plain flour
  • 250 ml of milk
  • 30g of butter


  • Blend all the above ingredients and leave in the fridge for 24 hours.
  • On the day of your special evening fry your pancakes in a little vegetable oil.
  • Place grease proof paper between the crepes to keep them from sticking.
  • When ready to serve, heat the pancakes in the microwave.
  • Warm the caramel.
  • Place a spoon of your favorite ice cream (I love Carte d'Or caramel and walnut) in the middle of the warmed crepe and fold.
  • Spoon the caramel over the pancake in a zig zag fashion (or make a caramel heart and place your pancake in the centre).
  • Be generous. I like to dust with a little icing sugar. When in season I also like to decorate with a few fresh raspberries if not use frozen. Perfect.

Why not end your dining experience with a liquor. Sheridan's coffee liquor or Tia Marie are top of my list and a single heart shaped chocolate truffle.

Preparation is the key to all successful dining experiences. Always prepare as much of the menu as you can either the day before or earlier on the day itself. Not only does preparation cut down the time you spend in the kitchen away from your guest/s but it also cuts the washing up down too. Bring on the romance. Bottoms up!

© 2011 Gabriel Wilson


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