Simon Gault's Valentine's Day dinner
Love it or hate it, on Valentine's Day why not treat your significant other to an amazing dinner? There’s nothing like a special meal made by you to say how much you love someone. If there’s no significant other in your life, gather together a bunch of your nearest and dearest, treat them to a slap-up feast to celebrate. I suggest some amazing prawns to start — this is an insider’s tip on how we cook them at Giraffe — followed by a perfectly cooked steak served with Moroccan mushrooms.
I always get asked how to cook the perfect steak. Follow this process and you can’t go wrong. Buy good quality fresh steak that’s been aged. Ageing is important because the hanging process tenderises and develops the flavour. The cuts of steak should be firm to touch, cherry red in colour and have good even marbling; you don’t want big clumps of fat. Get the recipe
At Giraffe we use Mercer Cheese’s 2017 award winning “Fifty Fifty” cheese, made from half sheep’s milk and half cow’s milk — hence the name. If you can't find Fifty Fifty, I suggest using manchego. Find the biggest tiger prawns possible for this dish. Get the recipe