Create a Restaurant Worthy 4-Course Menu

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This Article is presented by: Vicky Chan & Gilbert Winfield
Vicky Chan is a Food Blogger, and Gilbert Winfield is a TV Wine Expert

On Valentine’s day, make a restaurant-worthy spread at home, with Food Blogger, Vicky Chan (@VickysKitchan) and TV Wine expert Gilbert Winfield

Dinner at a fancy spot may not be in the cards this year, but Vicky Chan’s menu may be the next best thing. 

We all love a new pot wonder, but for a special occasion, like Valentine’s Day, or perhaps when you’re just craving something a bit fancier for you and a lover or a friend, it’s nice to have a go at something a bit more exotic!

Vicky is a real foodie. Her parents were both chefs so she grew up tasting and experimenting with food and is a keen photographer – loving the colour and textures of food and taking pictures of everything she, and everyone else eats!

Her passion is Asian foods and when lockdown hit she decided to ramp things up – cooking and taking pictures of her recipes and sharing it with her growing community of followers on Instagram. 

Now Vicky is sharing her special 4-course menu with us. Designed for minimal cooking – all the food can be prepped and cooked beforehand and we have paired it with three wines of varying budgets from one of the UK’s leading sommeliers and SKY news wine expert Gilbert Winfeld.


Chorizo and prawn with chilli sauce

(10 minutes recipe. Can be prepped the day before and left in the fridge)


  • Chorizo sliced
  • Prawns 

For the sauce

  • 2 garlic cloves
  • White onion
  • 1 can chopped tomatoes
  • 1 small scotch bonnet, seeds removed
  • 1/2 tbsp mint sauce
  • 2 tbsp lemon juice
  • PInch of salt


  1. Roughly chop the garlic, onion and chilli, blitz all the ingredients together in a blender. Pour in a serving bowl.
  2. Place chorizo slice sand prawns on toothpicks (chorizo/prawn/chorizo)
  • Budget: Fruity but fresh Prosecco
  • Medium: Intensely fruity Pinot Gris from Alsace
  • High: Rich oak-aged Chardonnay like Meursault


Scallops and capers
Scallops with capers and herbs

(20-minute recipe. The sauce can be prepped the day before and left in the fridge – Cooking time 5 minutes)


  • Scallops with shells 
  • Capers
  • 1 tbsp dijon mustard
  • 1 tbsp chopped fresh basil
  • 1 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 1/2 lemon


  1. Mix your vinaigrette ingredients (minus lemon) together in a bowl.
  2. Remove scallops from the shell, rinse with water and pat dry.
  3. Season both sides with salt and some olive oil. 
  4. At medium heat, pan-fry the scallops for 2 minutes one side, 2 minutes the other.
  5. Place back in the shells, squeeze lemon juice on each scallop, pour a spoonful of vinaigrette on each one and sprinkle some capers.
  • Budget: Marlborough Sauvignon
  • Medium: Fresh and fruity Albarino from Rias Baixas in Galicia
  • High: Premier Cru Chablis

Main course

Lamb chops with salsa verde and giant couscous salad

(1.30-hour recipe, marinade and couscous salad can be prepped the day before and left in the fridge – Cooking time 45 minutes)


  • 6 lamb chops (3 each)
  • Marinade 
  • 2 tbsp fresh thyme chopped up
  • 2 tbsp fresh rosemary chopped up
  • 2 x garlic cloves minced
  • Salt and pepper
  • 1 tbsp cumin
  • 1 tbsp dijon mustard 
  • 1/2 lemon
  • 2 tbsp olive oil


  1. Marinade lamb chops for 1 hour +, place lamb chops in the oven for 15 minutes.
  2. Flip over and pour over any remaining marinade on the oven, bake for another 15 minutes for a pink centre.
  3. Leave in additional 15 minutes if you want them fully cooked.

Salsa verde sauce

  • 1 cup fresh parsley
  • 1 cup fresh basil
  • 1 x garlic clove minced
  • 2 tsp capers
  • 1/2 cup olive oil
  • 1 lemon
  • Pinch of salt


  1. Blend everything in the food processor minus lemon juice and olive oil. 
  2. After a minute, pour in lemon juice and olive oil.
  3. Make this 15 minutes before the lamb chops are ready.

Giant couscous salad


  • Giant couscous
  • Vegetable stock
  • Handful cherry tomatoes
  • Cucumber
  • Feta cheese
  • 1/2 lemon
  • Smoked paprika
  • Balsamic vinegar
  • Salt and pepper


  1. Boil giant couscous as the packet instructed in vegetable stock, drain and set aside.
  2. Dice the vegetables and cheese and in a bowl, mix together lemon, balsamic vinegar, smoked paprika, salt and pepper.
  3. Mix together with all the ingredients.
  • Budget: Light and very fruity rose from the South of France
  • Medium: Medium Dry German Riesling
  • High: Barsac from France


Strawberry panna cotta (Makes 4)
(Dessert can be prepped and made the day before and left in the fridge)


  • 200ml milk
  • 200ml double cream
  • 1/2 tbsp gelatin powder
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 pound fresh strawberries 
  • 2 tbsp water 
  • 1/3 cup sugar


  1. Dissolve gelatin in 2 tbsp cold water and let it sit for 5 minutes.
  2. At low heat, add cream, milk and sugar into a saucepan and let it simmer (not to boil).
  3. Add vanilla extract after a minute and then the gelatin. 
  4. Pour into the serving glasses and refrigerate overnight.
  5. Once the mixture has set, prep the strawberry sauce.
  6. Cut strawberries into small cubes and place them in a saucepan with sugar and water. 
  7. Bring to a simmer and pour into a food processor, blending until it is smooth. 
  8. Pass through a strainer and let it cool down and place in the fridge.
  9. Before serving the dessert, pour the strawberry sauce over the panna cotta
  • Budget: Light and very fruity rose from the South of France
  • Medium: Medium Dry German Riesling
  • High: Barsac from France

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