Date night dinner with Erin Holland

Join Erin Holland in the kitchen with Silvia Colloca create an impressive date night dinner of seafood with lemon and herbs followed by creamy lemon pots.  With Smeg Galileo multi-cooking technology, Erin you can cook confidently while saving time and a huge clean up.  

Seafood with lemon and herbs

Serves 2

6 mussels, beards removed

8 vongole, purged in salted water to remove any sand

1 squid tube, cleaned and sliced into 0.5cm rings

8 large green prawns, peeled and deveined with tails left on

1 lemon, zested

¼ bunch flat leaf parsley, roughly chopped

2 cloves garlic, thinly sliced

45ml extra virgin olive oil

200g tinned cherry tomatoes

6 basil leaves, torn

Extra lemon zest and finely chopped flat leaf parsley and garlic, to serve

Crusty sour dough bread, to serve

HOW TO SET THE OVEN: COOKING > STEAM > SOUS VIDE > 85°C

Set the oven and combine seafood, lemon zest, parsley, garlic, 30ml olive oil and pepper in a sous-vide bag.  Place bag in vacuum sealing drawer and set vacuum level to 1 and seal level to 3.  Place bag in oven on a perforated steam tray and cook on level 2 for 25 minutes. Heat remaining olive oil in a large frying pan over high heat.  Add seafood, tomatoes and basil and cook for one minute.  Spoon into bowls and top with extra lemon zest, parsley and garlic.  Serve with crusty bread.

Lemon curd pots

Serves 2

100ml lemon juice

1 lemon, zested

1 egg

1 egg yolk

60g sugar

75ml cream

Extra cream and raspberries, to serve

HOW TO SET THE OVEN: COOKING > STEAM > SOUS VIDE > 85°C

Set the oven and place two glass pots on the perforated tray. Whisk lemon juice, zest, egg, egg yolk, sugar and cream until combined.  Strain mixture into a jug and pour into pots.  Steam for 20 minutes until just set.  Cool and serve with extra cream and raspberries.