Don't cook up a storm on Valentine's Day

Feb 3 2010 By Huddersfield Examiner

ROMANTICALLY-themed restaurant menus, over-priced red roses and a room filled with cooing couples can drain the romance out of any Valentine’s Day dinner.

Indeed Janine Ratcliffe, food editor of olive magazine, admits that she’s more likely to be found hiding in her kitchen than in a fancy restaurant on the big day.

"I won’t be going out, I’ll be cooking and sharing a bottle," says the writer.

But for those who also fancy a romantic evening in, having to actually cook the food can get in the way of that perfect night.

"Know your limits," suggests Janine. "Don’t get all Gordon Ramsay and decide you’re going to cook a three Michelin-star dinner for your loved one, if you’ve never cooked before. When it fails the evening will be a disaster."

And even if you have wonderful culinary skills, spending the whole night in the kitchen is not ideal on a romantic evening, she adds with a smile.

Make things easy on yourself by doing some preparation in advance, she suggests.

"If you want to serve three courses, that’s great. But why not make two of them ahead of time. Then you’ve got the security of knowing how you’re going to start and end the meal - even if you have a disaster in the middle. It will also give you a bit of cooking confidence."

To create a really special Valentines meal, Janine suggests focussing on the atmosphere.

"It’s not about spending a fortune or spending all day in the kitchen, but about presenting really lovely simple things in a beautiful style.

"Think about the extras: The wine, table decorations, lighting and the things you want to have ready when the person gets there."

It’s also important to analyse the practical side of things.

"You don’t want stuff that’s hard to eat," says Janine. "If you don’t know your guest that well, you don’t want to embarrass yourself with prawn shells flying across the room."

JANINE’S TOP VALENTINE TIPS

:: Don’t serve noodles or spaghetti because the strands will end up hanging out of your mouth.

:: Avoid serving corn-on-the-cob because they’re impossible to eat seductively.

:: Don’t serve up slow-cooked casserole, as bits can get stuck in your teeth.

:: Be careful not to drink too much before your date arrives. And remember that it’s about sipping the wine, not necking half the bottle!

:: Don’t do anything that relies on a last-minute dash to the oven, like a souffle or deep frying.

:: If you really want to impress someone then have a practise run, or make something you’ve made before.

Here are some recipes from the BBC’s GoodFood website. For more ideas visit www.bbcgoodfood.com.

OYSTERS KILPATRICK

3 bacon rashers, finely chopped

2tbsp fresh breadcrumbs

1tbsp Worcestershire sauce

4tbsp double cream

12 oysters

Lemon wedges, to serve

Heat a frying pan and add the bacon. Fry gently in its own fat until browned, then add the breadcrumbs and brown them briefly. Mix the Worcestershire sauce with the cream and divide it between the oysters, season well and then top each with some of the bacon and breadcrumb mixture. Grill until brown and crisp and serve with lemon wedges.