Month of love dinner ideas

By Drum Digital
12 February 2020


Our DRUM Food Ambassador and Chef Pieter from Eskort created this treat for the taste buds – share the love this month of love!

Love is . . . sharing the little moments and making it magical. This February, enjoy a cosy night in with an extra-special meal – that’ll taste like it took hours to prepare but it really didn’t!

These flavourful dishes were specially created to ensure you get all the praise – while having more time to create the one-on-one quality time you cherish the most.

Whether you’re celebrating with your bae or having a girl's night in, it’s the perfect match to tantalise the taste buds.

Main meal

Mediterranean love pot

Preparation: 10 Min | Cooking: 30 Min | Serves 4  


olive oil for frying

1 medium onion, diced

2 garlic cloves, minced

½ each red, green and yellow bell peppers, charred and sliced

200g Eskort Pork Fillet, cubed

3 Eskort Peppadew® & Feta Pork Sausages, cubed

5ml (1t) paprika

5ml (1t) cumin

45ml (3T) tomato paste

250ml (1c) basmati rice

salt and pepper to taste

375ml (1½c) hot water

1 (30g) vegetable stock cube

To serve

coriander, chopped

lemon to garnish


  • In a large pan over medium heat, heat the oil and fry the onion until golden brown.
  • Add the garlic and sauté for 1 minute.
  • Add peppers, Eskort Pork Fillet and Eskort Peppadew® & Feta Pork Sausages and fry for about 5 minutes or until the meat browns.
  • Add the paprika and cumin and mix to coat the meat. Then add the tomato paste and cook for 1 minute.
  • Stir in the rice, season with the salt and pepper, add water and then the stock cube.
  • Turn the heat to high until it starts to boil then reduce the heat. Cover and leave to cook for 20 minutes until the rice is fluffy and cooked. Check the rice halfway through cooking and add 125ml (½c) water if the water has evaporated.
  • Once cooked, turn off the heat and leave to rest for 5 minutes with the lid on.

To serve

  • Serve warm with the coriander and lemon on top.

Something sweet and savoury

Crème brûlée with candied streaky bacon

Preparation: 15 Min | Cooking: 15 Min | Chilling: 1 Hr 5min | Serves 2


Candied bacon

200g Eskort Rindless Streaky Bacon

60ml (¼c) light brown sugar

Crème brûlée

15ml (1T) cold water

10ml (2t) gelatine powder

250ml (1c) cream

125ml (½c) castor sugar, plus 125ml (½c) for the sugar layer

5ml (1t) vanilla essence

a pinch of salt

250g mascarpone cheese


  • Preheat the oven to 180°C.

Candied bacon

  • Place the bacon on a baking tray lined with baking paper.
  • Sprinkle the sugar over the bacon and bake for 15 minutes.

Crème brûlée

  • In a small bowl, mix the water and gelatine. In a small pot over low heat, heat the cream and castor sugar until the cream starts to steam.
  • Stir until the sugar is dissolved, add the gelatine and stir through. Remove from heat and add the vanilla and salt.
  • In a mixing bowl, combine the cream and mascarpone cheese with a wooden spoon or spatula. Do not whisk.
  • Pour into 2 ramekins and refrigerate for 1 hour to set.
  • For the sugar layer, place the castor sugar in a non-stick pan over high heat.
  • As soon as the sugar starts to melt, swirl the pan over the heat until the sugar is amber and melted. Pour it over the cold set crème brûlée and return to the fridge for 5 min.
  • Serve with the candied bacon that can be used as a spoon.

Let the experts, Chef Pieter and DFA Liziwe Matloha, show you how it’s done!

If you missed the live tutorial video on Facebook, click here.

Find Love!