Night In

Going out on Valentines Day can be a little ‘un-romantic’ being seated on a table for two which is squashed in between a sea of tables for two and everyone a little too close for comfort!

So, why not stay in but still enjoy a romantic meal, eat when you want to and afterwards cuddle up on the sofa and watch a romantic comedy! That’s what I am planning to do with my better half and am looking forward to it!

We have chosen our menu for our Valentines Day – to start with a prawn cocktail with king prawns and crisp fresh salad, followed by Lamb with tzatziki and pitta bread, fresh crisp salad and a home made potato salad. We have opted for a less formal main course as this is quicker and easier to cook than a traditional roast and easier to clean up afterwards, making time for the romantic comedy!
What you will need:-

- King prawns

- Seafood sauce – we are probably going to cheat and buy a ready made seafood sauce, but it is quick and easy if you feel like making your own, all you will need is:-

• mayonnaise
• tomato ketchup
• a pinch of cayenne pepper
• a dash Tabasco, to taste
• a dash Worcestershire sauce, add to taste
• a splash of brandy, add to taste

-Shoulder of lamb

-Baby new potatoes

- Chilli – if you are a bit like me and don’t regularly use fresh herbs in meals, take a trip to the freezer section in the supermarket. I have recently discovered that you can buy a wide range of herbs and spices that are frozen – what a great idea!

- Mint sauce

- Honey glaze

- Thyme

- Tzatziki – again we will probably take the easy option and buy this already made but if you feel like making your own, you will need

• Thick Greek Yoghurt
• 4-10 cloves of garlic, finely chopped
• ½ cup of diced or grated cucumber
• 1 tablespoon of olive oil
• 2 teaspoons of lemon juice

- Salad – I love crunchy cherry tomatoes, spinach, rocket, cucumber, red/green peppers, watercress and sometimes onion!

- Fresh lemon

- Avocado

- Salt and pepper

Total preparation & cooking time: – 2-2 1/2 hours.

Firstly, start by preparing the lamb….

Take the lamb and place in a roasting tin, score it using a sharp knife and brush honey glaze and mint sauce over, sprinkle thyme, salt and pepper and then pour some freshly squeezed lemon over. Gently rub this into the meat making sure you rub it into the entire joint. Then cover with tin foil and place in the fridge for an hour to marinade.

After an hour, place some chilli underneath and on the top of the lamb, before placing into the oven and cook for one hour at 190-200 degrees (check the instructions of your lamb joint to check cooking times encase they differ).

Put your new potatoes onto boil for approx 20 minutes or until soft. Then remove from the saucepan and leave in a bowl to cool. Once they have cooled pour mayonnaise over, and if you wish chop some spring onion and mix in. Place back in the fridge until you are ready to serve.

If you are making your own prawn cocktail and Tzatziki sauces, prepare these whilst the lamb is cooking. To make the prawn cocktail sauce mix the mayonnaise, ketchup, cayenne pepper, and a squeeze of lemon juice together in a bowl. Season to taste with Tabasco, Worcestershire sauce, and a splash of brandy, and then stir to combine. Then pop in the fridge to keep chilled.

Now for the tzatziki, pour the oil and lemon juice into a bowl and slowly fold the yoghurt in, make sure the oil completely mixes in. Then add garlic (to taste) and cucumber, keep stirring until all is mixed together. Place in the fridge to keep chilled. Before serving if you would like, add some fresh mint to dress.

Now for the salad, as it is going to be used to accompany the prawn cocktail and to go with your main course prepare plenty!

Finish off your preparation by cutting the avocado in half, removing the stone and peeling the skin, chop into small pieces.

Take some of the salad and add king prawns, avocado and prawn cocktail sauce. If you wish you can serve with crusty bread, but as I am trying to think of the waistline I will opt out!

Once your meat is cooked remove from the oven and place on a chopping board to rest for 10 minutes before carving. During this time place the pitta breads in the oven to warm.

Once the meat has had time to rest, carve into slices and serve!

Why not enjoy with a glass of dry white wine, and as there isn’t too much washing up you can always leave it until the following day!