PHIL VICKERY’S VALENTINE’S CHEATS

This February 14th, ditch the pricey restaurants filled with cosy couples for a romantic Valentine’s dinner at home with the help of cheat’s tips and recipes from Aldi and TV chef Phil Vickery.

Phil has teamed up with Aldi to help couples create restaurant quality food at home and impress for less, using his quick and tasty Butterfly King Prawn recipe (included below).

Those hoping to be lucky in love can go online and cook along live with Phil to avoid any culinary disasters in the kitchen. This dish takes just 10 minutes to prepare and at a fraction of the cost of a restaurant meal, leaves a few extra pounds to treat that special someone.  

Phil says: “Keep it simple and cook what your partner likes. Shop and prepare as much as you can well in advance. This takes the pressure off and allows you more time with your guest.”

To make this year’s Valentine’s Day extra special follow Phil’s dinner party top tips:

o    Balance the menu well.  Phil likes to start with a light soup, salad or snack.
o    A nice selection of colour also helps a dish; Phil suggests broccoli, spinach or cabbage.
o    Take care with starches such as pasta and potatoes; these can really make a dish heavy. Phil recommends only serving small amounts.
o    Phil loves hot and cold combinations; hot apple tart with vanilla ice cream is a favourite of Phil’s.
o    Finally, Phil says: “Don’t drink until you are ready… so many meals are spoiled by a tipsy host or chef. “

Log onto www.aldi.co.uk for details of the recipe and to view the podcast.  

-    Ends –

•    High resolution photography is available on request or here on the Aldi digital press centre


MEDIA CONTACTS:
Weber Shandwick PR
Caroline Peers 0161 238 9407/ Kym Hill 0161 238 9419



BUTTERFLY KING PRAWNS WITH REALLY EASY TOMATO STEW
4 persons

This really is an easy way to cook freshwater prawns.  Make the sauce, then drop in the frozen prawns and cook through – it’s as simple as that!

Preparation time: 10 minutes
Cooking time: 30 minutes in total



16 freshwater prawns
2 tbsp olive oil
1 small onion, finely chopped
1 clove of garlic, chopped
2 x 400g can chopped tomatoes in juice
1 x 10g vegetable stock cube
1 tbsp granulated sugar
2 tbsp vinegar (red wine is best, but any will do)
2-3 tbsp chopped parsley
salt
pepper

1.    Heat the oil, then add the onion and garlic.  Cook for 2-3 minutes.
2.    Add the tomatoes, stock cube, sugar, vinegar and salt and pepper.
3.    Cook for 15-20 minutes or until thick and really tasty.
4.    Finally add the parsley.
5.    To cook the prawns, remove from the freezer and open.
6.    Drop the frozen prawns into the finished sauce and simmer for 10-15 minutes, or until lightly cooked.
7.    Serve the hot stew evenly into 4 bowls or plates.
8.    Top with a little extra olive oil.

Copyright Phil Vickery
July 2008