The Olde Red Lions recommendations for the perfect achievable Valentines Dinner at home.
Following 4 years of being full for Valentines Celebrations and with the same people returning year on year we would recommend that you have got to be offering decadence, something you can share is always popular and included on our Menu every year. It doesn’t have to cost the earth, but if you are making a point of treating someone you need to go for the best ingredients you can, starting with the best quality ingredients you can no matter how simple a dish, is always a good start. I (Chris) always make a point of decorating our tables for special occasion dining, diners always receive a Valetines Gift from us and it is a nice touch to put your Menu on the table, you can write it in a Valentines Card and bubbly whether it be Champagne or Prosseco if you put a strawberry in the bottom of the glass it makes it something special. The most popular choices from our Menu this weekend we can guarantee will be......so why not have a go at home.
Sharing Platter of Tempura Battered Oysters, Pan Fried Shell on Tiger Prawns, Scallops with Sweet Chilli Dipping Sauce
Use any Fish you want, try Fish Goujons or King Prawns the list is endless its about sharing, alternatively you can make a Sharing Platter of Continental Meats, Breads and Olives. Make sure the presentation is well done, remember you dine with your eyes first.
If you really want to impress add in Pink Champagne Sorbet (alternative Sorbets available from any supermarket).
12 oz Chateau Briand of Fillet Steak (cooked to perfection to share, make sure the other half does not get more than you !!!) Alternatively, Rib Eye or Sirloin Steak with Twice Cooked Chips and Steak garni if you buy a good steak its great...
You can add any potato or vegetable selection based on your own preference, and finish off with a nice sauce, recommendations on our website.
Just got to be chocolate !!!!
Chocolate Fondant Pudding with Fresh Raspberries and Clotted Cream
Alternatively treat him or her to their favourite pudding, Bread and Butter is easy and one of our most popular desserts with the chaps, normally Crème Brullee for the girls. They are easy to make, but if your not brave enough to have a go yourself both can be purchased from any supermarket as can decadent profiteroles.
Tempura Oysters (Aphrodisiac) - You would only need 4 (2 each), available from any good Fish Merchant, both Sainsburys and Morrisons stock oysters. You can either eat directly from the shell as they are by sitting on top of ice or as we suggest Tempurured. To make tempura batter you will need self raising flour, sparkling water, cornflour and ice. Ask your fish supplier to “Shuck” the oysters (split open and separate the flesh from the shell). To tempura toss in cornflour, then the tempura mix and deep fry until golden.
Shell on Tiger King Prawns, larger than normal King Prawns, (should be readily available) melt some butter with some garlic in a pan, once butter is foaming, sauté for 3 minutes each side, only remove shells to eat. Good idea to put a small bowl of warm water, with a slice of lemon and possibly some rose petals on table as finger bowl.
Scallops, melt some butter in a pan, when foaming add in scallops seal both sides until golden (few minutes only). Cook for 2 minutes one side and further 1 min on other side.
Serve with dipping sauce, sweet chilli or any of your favourites.
Champagne Sorbet - easy option is to see what is available in your supermarket - Waitrose especially sell some wonderful sorbets. Serve in a Champagne glass sat on an appropriate napkin on a small plate...remember presentation is everything.
Chateau Briand - The top end of a whole Beef Fillet, approx 6-7 inches of prime steak, alternatively use any other 12oz cut off the fillet, your butcher should be able to advise. Season and seal the meat in an oven proof pan on top of the oven, once sealed all over, place in the oven at approx 200 for 12-15 minutes for medium and 5 - 6 minutes for rare (approximate). When cooked to your liking remove from the oven and rest (let the meat sit for 5 or 10 minutes in a warm place, allowing the meat to relax, during this period of time excess juices will pour from the meat and these can be used in gravy or sauces). Unrested meat will result in a pool of blood on your plate. When rested slice into approx 6 slices and arrange on a plate to serve.
Potato option - Risolee Potatoes - you will need any small new style potato, which need part boiling and seasoning well. Roast in oven with garlic cloves, rosemary sprigs and thyme for something a little special.
Triple Cooked Chips - customers always comment on our chips that’s because they are cooked more than once. If a way to a mans heart is through his stomach then he should be easy to please with these...
Step 1 - Peel and cut Maris Piper Potatoes into chunky chips approx 8x2x2 cm. Place in a large saucepan cover with cold water and bring slowly to the boil stirring occasionally. Reduce to a simmer or turn off and leave on heat for 5 to 10 miinutes. You need to cook them right through which takes time, by now some of the chips should have started to break up just like with a good pre roast potato. Drain, separate the good chips from any broken ones and allow to cool.
Step 2 - Fry in oil as you would normally cook a chip for approximately 7 minutes at a temperature of approx. 145 degrees c. Set aside and chill ready for step 3.
Step 3 - With the oil as hot as you can get it refry until a nice golden brown, season and enjoy ! You can cook only twice if you wish by omitting step 2.
Remember presentation, even simple French beans look great when threaded through a ring of courgette with the flesh removed...just simply cook in hot water and remove gently when cooked. Can be cooked in advance and reheated simply by dropping into boiling water with a knob of butter in it for a few minutes. If using this method remember to blanch in cold water once cooked first time.
Chocolate Fondant Pudding - 65g Dark Chocolate, 65g Butter, 35g Caster Sugar, 1 whole egg, 1 egg yolk, 2 oz Plain Flour. Melt chocolate and butter in a bowl over boiling water. Whisk whole egg and sugar for 10 minutes until light and fluffy, Add chocolate and butter mix to eggs, thoroughly mix and add flour, thoroughly mix again. Pour mixture into buttered and sugared ramekins, bake at 180 degrees c for 8-10 minutes. Serve with clotted cream and raspberries.
Alternatively on the chocolate front supermarket profiteroles are a great chocolate lovers alternative, again serve with fresh raspberries in a nice dish.
Don’t want to be washing up the dishes, then come to The Olde Red Lion where you can relax and we will do it all for you 01604 830219