A Valentine’s Day Menu Everyone Will Love

In her latest blog for The Big Prawn Company, Claire Partridge discusses the joy of staying in rather than going out this Valentine’s Day.

It’s coming up to that Marmite celebration again… Valentine’s Day.  It’s a day that divides the country down the middle. In fact, I could say it’s the Brexit of card-buying occasions. But enough about politics, back to Valentine’s. Valentine’s Day is never ‘okay’, you’re either pro or against. The former camp relishes in the holiday with bouquets of red roses, a suite of helium balloons and Instagram worthy set ups in huge proclamations of love.  Then, the other camp is more about necessity: an averagely priced card from the card shop and an acknowledgment that if you’re not single, you should probably mark the occasion with a token gift and a ‘Dine in for Two.’

I’m probably in the second camp if I’m honest. I always find eating out on big occasions a bit of a let-down – the food is never great; the staff always look like they want to go home and you’re usually crammed in with too many tables and other diners. However, that doesn’t make me a skeptic. I’ve devised a fool-proof menu for you using some impressive seafood ingredients. The menu is easy to cook, quick to prepare, and simply delicious and just might convince you that the day isn’t as bad as you think. Impress your other half with this Valentine’s Day Menu.

Starter

Into the first secret we go… The Big Prawn Company has a range of Ready to Cook products, that even the most novice cook can pull off (the instructions are on pack – just follow along).

Why not impress your beau with the scallop and chorizo combo?  Serve up on pretty dishes, with a side of home baked crusty bread.

I’m also not suggesting you make bread from scratch here – those part baked baguettes you see in the supermarket – now’s the ideal time to throw them in your trolley, into the oven, following the baking instructions and waft the smell of fresh bread round the kitchen. 

We’ve started strongly.

Main Course

Now that you’ve smashed out an amazing starter, you’ve set the precedent for an award winning main course. Lobster.  It’s the ultimate luxury food and even considered an aphrodisiac. Add some key facts about the aphrodisiac history of lobster being traced back to Aphrodite in Ancient Greece for extra brownie points.

The Big Prawn Company’s Lobster is whole and comes pre-cooked, so you just need to defrost in the fridge (give it plenty of time, again instructions are on the pack) and remove from the packaging, before cracking open and serving.

Given that we live in Britain and it’s cold in February, cooked lobster rolls or salad might not be an option, so you may wish to remove the meat from the shell and gently reheat in the oven, wrapped in foil until warmed through (usually about 10 minutes). Be careful not to overcook though, or the meat will go tough. Be sure also to use lots of butter, black pepper and some lemon juice during warming to give a great flavour.

Serve with asparagus wrapped in parma ham and grated parmesan. Cook these in the oven for 10-15 minutes dependant on the thickness of the stems and finish with baby potatoes with lashings of butter. 

Dessert

A Valentine’s Classic

This one really is chef’s choice!  Depending how full you are after your first two courses, it might be a warming apple crumble or a melting chocolate pudding you want. If you fancy something a little lighter,  a berry meringue goes down a treat.  You can pre-buy a ready-made pavlova shell, whip up some double cream then top with jewel coloured berries. Ready in under 10 minutes and easily prepared well in advance.

If anyone asks where your great menu idea came from, it’s ok, I don’t expect a name check… I’m just happy you’ve saved yourself some cash going out for an overpriced dinner.  Use the saving to kick start your romantic holiday fund instead… Happy Valentine’s Day everyone!

Written by Claire Partridge – alter ego What Claire Did  a 30 year old blogger from Glasgow in Scotland who loves cooking, eating out and travel.

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