Paul Clerehugh, Chef/Proprietor, The Crooked Billet, Stoke Row. 01491 681048
Valentines
ST. VALENTINE, the patron saint of restaurateur & florists is upon us this month. Saturday 14th February, book a restaurant? Perhaps staying in is the most fool proof option — it helps is you can cook of course.
Not all of us are in a position to pull off a romantic dinner at home, particularly if there are flatmates, parents, teenagers or a flatulent labrador in situ. Whilst many ‘first daters’ would crack under the pressure of cooking Valentine’s dinner – your date should be the star of the evening. Food a close second. However, many have it engraved in their mind that if they’re not taken somewhere marvellous on Valentine’s Day then he/she/they don’t love them.
Restaurants, book in advance. Saturday 14th is one of the busiest nights in a restaurant’s calendar. Incidentally, chefs & restaurateurs prefer Valentines to fall on a Monday/mid-week as they’re usually fully booked anyway on a Saturday. Perhaps consider booking a leisurely luncheon reservation — possibly a more relaxed experience — although people watching at dinner is more entertaining.
Gentlemen, make an effort in the wardrobe department. Girls will carefully consider clothes, makeup & shoes to go out — not to impress the chap they’re with, but the woman on the next table.
Perhaps cooking at home is the preferred option — create your very own piece of paradise & buoy yourself up on pink champagne without paying the restaurant mark up! If you can cook – it helps!
Your dinner date is priority — THE most important element, however the food needs to be on point. Can’t have your date sending the meal back/complaining/demanding a refund. Unlikely, they’d want a complimentary return visit ‘on the house’. Nothing sexy about a bad chef, 90% of great food is good shopping — quality ingredients will win you all the praise. Plan your menu — cook something your date loves, not necessarily what you fancy. All food prep completed in advance. You’re ready, shirt ironed, anecdotes polished, champagne chilled, Twiglets in place before the doorbell chimes.
Don’t go too cheesy with those assumed aphrodisiac ingredients: asparagus, figs, chilli, chocolate, oysters etc (I’m partial to oysters — attached recipe). By all means, drop a few of those flowery menu words into the conversation: sticky, succulent, sizzle, finger licking, drizzle…
A dozen oysters shared between the right companion hopefully the making of a sensual experience. Best check first though — anaphylactic shock & an epi pen would take the edge off your evening.
Slurping a slippery, salty oyster, eaten raw, naked, fleshy & wet – long complex flavour — tastes of your lover’s tears.
Crooked Billet
Baked Oysters, Shallot, Leek & Cream
Ingredients (serves 4)
• 75ml x cream
• 75ml x dry white wine
• 100g x finely chopped shallot
• 100g x finely chopped white leek
• 50g x butter
• 6 x rock oysters
• Salt & freshly ground pepper
Method
– Melt the butter in a medium sized pan, add shallots & leeks until soft but not coloured.
– Add the white wine & reduce for 2 minutes.
– Then add cream & reduce for a further 2 minutes, season.
– Meanwhile, remove the oysters from their shells, pouring the juice into the cream reduction.
– Preheat the oven to 180°C/Gas 4. Wash shells & return oysters to their shells.
– Sit the oysters in a roasting tin using raw rice/dried beans to make them sit upright.
– Spoon the creamy reduction over each individual oyster. Bake for 5 minutes until the oysters are firm & a golden colour. Serve immediately.
Paul Clerehugh is chef proprietor of The Crooked Billet, Stoke Row
01491 681048