Don’t have a Valentine's Day massacre impressing your better half!
Our Food Columnist and top Chef Gerry Meade has some words ofwisdom for those planning a gastronomic love-in this Thursday!
It’s that time of year when all you romantics start to think how you can spice up Valentines Day.
In hospitality we are very grateful to the Victorian English for their inability to express their heartfelt emotions.
Instead we have all those pent up amorous feelings spurt out on just one day a year giving bonus packed restaurant nights when it falls midweek and lately it’s a week long lovefest.
All of which is most amusing for the Continentals. For the aspiring lover it’s a great chance next week to woo your hearts desire as there is no faster way to cupid country than through wining and dining, be it a him or a her. Of course it can be misery for the singletons so the pressure is fairly on both sides of the love divide.
The easy option is to book a table for two right now and let the professionals take care of the schmoozing. I suggest you go for a home game though. This eliminates worrying about transport, weather or noisy dining rooms. Whip out your own table cloth, candles and fine china.
Get that slow, jazzy music on, have a few slushy movies on standby, turn down the lights, switch on that oven and get cookin. It does not have to be anything too fancy.
Do something you feel safe with that’s you have done before. Discreetly find out if your beau or belle is allergic to anything, you do not want to be dealing with an anaphylactic fit or ER on such a big night. If you want to splash out go for the obvious platter of oysters, fillet steak, gooey cheese and something chocolaty, all washed down with bubbly and fine wines and maybe even Irish coffee to finish.
If you have never opened oysters ask your fishmonger or better again ask your regular restaurant if the chef would open them, if you were to bring them around. Oysters are fine to sit opened for a few hours once kept chilled and covered. Do not attempt to open them if not trained up, you may be going to A&E yourself.
Otherwise play it safe with say a cold prawn or salad starter. Cook and cool everything in advance, even sealing off the steak so all you are doing is quick reheats, assembling and finishing off the steak to the desired cooking degree.
Then you will not be leaving your guest all alone for long periods. Take your time in between courses too as it’s a long night. It’s a Thursday this year and a school day in the morning so you may not be on an all nighter.
Enjoy.
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