Roses and chocolates are the norm for Valentine’s Day, but if you’re wanting to pull out all the stops and impress that special lady in your life, good food and love have always had a cosy relationship. To all the men out there planning something sensational to celebrate the day of love, here’s a Valentine menu that’s easy, stress-free, and sure to leave a lasting impression.
SETTING THE MOOD
Sweet words, soft music and a cocktail to seduce. Mixing a good drink is an art all savvy men should master – and this amaretto cocktail will set the tempo for a memorable evening.
Into a jug pour 300ml of amaretto with 400ml of orange juice. Top up with sparkling wine or prosecco. Serve in a champagne glass garnished with a strip of orange zest twisted and dropped into the glass. She’ll be impressed … so be prepared!
Tip: Make sure your sparkling wine is ice-cold.
VALENTINE MENU
classic oysters OR parma and fontina wrapped asparagus
seared salmon with crushed Asian-style new potatoes and a soy and sesame drizzle
strawberries dipped in chocolate
CLASSIC OYSTERS
We all know oysters are the food of love, but let’s be honest they’re not everyone’s cup of tea. Serve on crushed ice with lemon wedges, ground black pepper, Tabasco sauce and buttered brown bread.
Tip: To crush ice wrap in a large tea towel and bash with a rolling pin. Do this before the missus gets home and store in the freezer.
PARMA AND FONTINA WRAPPED ASPARAGUS
If oysters aren’t your thing then try another favourite food of love – asparagus. Poach 12 large asparagus spears in boiling salted water for a few minutes, then plunge them into iced water to stop them from cooking. Wrap them in two parcels of six, first with a thin slice of Fontina cheese followed by Parma ham. Place on a non-stick baking sheet and bake at 180°C for about 10 minutes until the ham starts to turn crispy. Drizzle with melted butter and a squeeze of lemon.
Tip: Serve in the middle of a large white plate for best effect.
SEARED SALMON WITH CRUSHED ASIAN-STYLE NEW POTATOES AND A SOY AND SESAME DRIZZLE
The secret to enjoying a meal is not to overeat, so for mains I recommend two 180g pieces of Scottish or Norwegian salmon seared in a medium hot pan with a little olive oil and seasoned lightly with salt and pepper. Before cooking your salmon boil up a pot of water with eight new potatoes and cook for between 15 and 20 minutes. Strain and leave in the pot with the lid on while you cook your fish. Once the fish is cooked, crush them gently just to break the skin, then add a small knob of butter, half a tablespoon of fresh grated ginger, a handful of chopped coriander and a tablespoon of finely chopped spring onion, and gently toss to combine. To finish, gently simmer 1 tablespoon of honey with 100ml of soy sauce and a tablespoon of sesame oil. When it thickens slightly remove from the heat and allow to cool for a minute. Spoon the potatoes into the middle of two plates, carefully place the salmon on top of the potatoes, and drizzle the plate lightly with the soy and sesame glaze. Garnish with fresh coriander and toasted sesame seeds.
Tip: It’s best to sear the salmon to rare then warm in the oven for five minutes at 180°C before serving. This helps with timing.
STRAWBERRIES DIPPED IN CHOCOLATE
Here’s a simple dessert to impress your lady. Rinse a dozen or more strawberries and pat dry. Rest a stainless steel mixing bowl in a large pot of boiling water. Finely chop about 300g of good chocolate, place in the bowl and melt gently. Line a roasting tray with wax paper. Once the chocolate has melted, remove from the heat and stir to make sure it’s smooth. Dip the strawberries into the chocolate until about two-thirds covered, twisting gently as you pull them out. Place on to the wax paper, making sure you don’t move them, then place the tray into the fridge to set.
Tip: Serve the strawberries in a small cardboard box lined with decorative tissue paper – like little jewels.