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Our ultimate Valentine's Day menu

Our ultimate Valentine's Day menu

by Great British Chefs Tuesday, February 2, 2016

Stuck on what to cook your other half this Valentine's Day? This gourmet menu, complete with canapés and cocktails, covers everything you'll need to make it a night to remember.

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Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

On the menu

Canapé

Fish maestro and two-starred chef Nathan Outlaw is the perfect person to turn to for all your fish and seafood needs, and his decadent-looking crabmeat canapés can be made in advance and kept in the fridge – all you’ll need to do on the night is roll out the dough then bake the crackers for eight minutes, before adding a teaspoon of crabmeat on top of each one. Serve them with a light, lemony sparkling wine.

Starter

Once those fresh, delicious bites have been polished off, you can move onto the starter. Tom Aikens combines rich, luxurious smoked duck breast, cuts it into wafer-thin slices to keep things light and combines it with pickled and baked mushrooms, spinach and croutons. The piquant dressing makes the most of balsamic vinegar and Madeira, and once again you can cook all the components in advance and simply assemble at the last minute.

Main

What says ‘I love you’ more than a dish bursting with the most luxurious ingredients available in the shops? Chris Horridge combines the finest pieces of beef fillet with a nice thick slab of foie gras, a seriously concentrated Madeira sauce and some wild mushrooms thrown in for good measure. The attractive quenelle of vibrant parsley sitting on top lifts the dish to stop it all getting too rich, and the spinach adds just the right amount of fresh flavour. Serve it with a glass of red full of big, bold flavours.

If you’d prefer a lighter, less meaty dish, then Francesco Mazzei’s Lobster tagliatelle continues the theme of decadence, or for the veggies amongst us this incredibly pretty Potage of vegetables with poached duck egg and fresh herbs looks stunning and, once prep is out of the way, is nice and simple to put together.

Dessert

Who could say no to this mouth-watering slab of sweet, high quality chocolate, combined with sea salt, dark sugar and cream before being poured into a homemade pastry case and sprinkled with cocoa nibs? Serve it with a half bottle of super-sweet dessert wine for some added fruity flavour.

Petit fours

The dessert plates may have been cleared away, but the night’s not over yet. These dainty little treats from Martin Wishart are incredibly simple and only require four ingredients. They’re perfect alongside a strong coffee and see out the menu with a bang.

Cocktail

Want to keep the party going or after something to serve before the main event? Anna Hansen’s take on the classic mojito takes the floral flavour of that most romantic of flowers and combines it with a generous splash of rum, mint leaves and lime.

 
 

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