Whilst personally refusing to subscribe to the hyped up social convention otherwise known as Valentine’s Day (designed to sap the self-assured comfort of normality from half of the population whilst elevating, beyond all proportion, the egos of the remaining lucky individuals) I accept that a large proportion of us still cling onto the rose-tinted blissfulness of the 14th of February. Who am I to crush such heart-warming optimism? Besides, having just revealed my interminable romantic pessimism even I have to admit that this loathsome day gives the perfect opportunity for us to indulge in the fabled culinary miracles famous for their aphrodisiac qualities.
Whilst many scoff at claims supporting the notion of such foods, it is has been scientifically proven that some do indeed heighten libido and improve sex lives. This is fantastic news for those romantically involved or aiming to become so this Valentine’s Day; wooing your muse with your culinary artistry just got yummier!
Indeed the notion of the aphrodisiac foods has been around for thousands of years, many even claim that the forbidden fruit in the bible wasn’t an apple at all but instead a pomegranate, perhaps the queen of the aphrodisiacs. Admittedly, the initial reason for this had a lot to do with the fact that a large number of said foods conjure up connotations of some of the more suggestive parts of the human anatomy; take the fig for example. However research shows that you quite literally are what you eat as everything you consume has a direct influence on your body as well as your bodily functions; affecting everything from hormones and brain chemistry to energy and stress levels. The theory is that whilst some foods ‘arouse’ due to their psychologically suggestive nature (as mentioned above) others are proven to actually increase blood flow!
A surprisingly large number of foods fall into this category including; Asparagus, chocolate, banana, chilli, ginger, tuna, basil, champagne (of course) and strangely garlic. This is a perfect excuse for creating a menu fully intended to ‘spice’ up any romantic evening using this fantastic array of ingredients; what’s more its healthy (will kind of)!
Starter : Grilled Asparagus with a Smoked Salmon, Avocado and Chilli and Coriander Dip
– Make the dip no more than half an hour before serving because the avocado will discolour – although the addition of lemon juice normally prevents this
Ingredients:
· 10 Asparagus heads
· Packet of smoked salmon – (Heston’s Lightly Tea Smoked Salmon from Waitrose works really well)
· 1 large ripe Avocado
· 1 red chilli (de-seeded and chopped finely)
· Cherry tomatoes – optional
· Squeeze of lemon juice
· Large bunch of fresh coriander – finely chopped
· 1 x teaspoon of horseradish sauce (preferably Coleman’s)
Method:
1. Begin by removing the flesh from the avocado and placing it in a medium sized mixing bowl along with half of the chilli, lemon, horseradish and coriander
2. Chop the smoked salmon as small as possible and add to the bowl along with the other ingredients
3. Mash the ingredients together until you have your desired consistency – as with guacamole, according to personal preference you can have it smooth or a little chunkier although I recommend smoother as it is intended to be a dip– at this point taste, if you prefer more of a kick add the rest of the chilli and mix well
4. Blanch the asparagus in boiling water for 2 minutes then season with salt and pepper and place under the grill (along with the halved cherry tomatoes drizzled with olive oil if using) for 3-5 minutes, turning half-way
5. Arrange on a plate with the tomatoes on top, sprinkle with a little paprika and serve, along with the dip immediately
Main: Seared Tuna Steak on Roasted Celeriac, Red Pepper and Wilted Rocket with a Basil Pesto and Pomegranate Dressing
Ingredients:
· 2 tuna steaks
· 1 x small celeriac – peeled and diced
· 1 x red pepper – diced
· 1 x red onion – cut into wedges
· Couple of handfuls of rocket
· Large bunch of fresh basil
· 2 x tablespoons of pine nuts
· 2 x tablespoons of parmesan (or similar cheese)
· 3 x garlic cloves
· Pinch of salt
· Pinch of pepper
· Knob of butter
· 2 x tablespoon of olive oil
· Drizzle of balsamic vinegar
· Seeds of a pomegranate (optional)
· Ciabatta bread (optional)
Method:
1. Pre-heat the oven to about 180C (200C if not a fan oven)
2. Begin by making the pesto – place the basil, pine nuts, parmesan, garlic, a pinch of salt and pepper into a mortar and pestle – grind until the ingredients form a paste and drizzle in a tablespoon of olive oil – set to one side
3. Place the celeriac, red pepper, red onion and 2 whole cloves of garlic into a roasting tin and drizzle with a little oil – season with salt and pepper and toss until coated
4. Place the roasting tin in the oven and roast for 30 minutes
5. Meanwhile season the tuna steaks
6. About 6 minutes before serving put the butter and a drizzle of olive oil in a frying pan – when hot sear the tuna steaks of about 2 minutes on each side being careful not to overcook – tuna should be raw in the middle
7. Stir the rocket into the roasted veg, divide between the 2 plates, top with a tuna steak drizzled with the pesto dressing, pomegranate seeds (if using) and a small amount of balsamic vinegar and serve, with some crusty ciabatta if liked
Pudding: Dark Chocolate Bejewelled Brownie with Balsamic Strawberries
Ingredients:
· 175g butter (I use lightly salted)
· 225g dark chocolate – grated or chopped very finely
· 3 large free-range eggs
· 2 large free-range egg yolks
· 2 tsp Vanilla extract
· Zest of 1 orange
· 175g of soft light brown sugar
· 1 ½ tbsp plain flour
· 2 ½ tbs cocoa powder
· Pinch of ground ginger (if liked)
· 75g of white chocolate chips
· 50g of dried cranberries
· Punnet of strawberries
· Small handful of mint
· A few basil leaves
· 4 tbsp Balsamic vinegar
· Squeeze of lemon juice
· Drizzle of maple syrup
Method:
1. Firstly make the balsamic strawberry compote by chopping the strawberries into quarters
2. Place the strawberries in a bowl and mix in chopped mint, chopped basil the balsamic vinegar, the lemon juice and a little maple syrup – I also like to add a couple of grinds of pepper and perhaps a pinch of chilli – but feel free to opt for the non-spicy version
3. Place the strawberries to one side so that they can marinate whilst you make the brownies
4. Pre-heat the oven to 180C and then grease and line a brownie tin with butter and baking parchment
5. In a pan, over a moderate heat melt the butter – once melted remove from the heat and add the chocolate.
6. After a few minutes stir the butter and chocolate mixture until all lumps have melted away
7. With an electric mixer (although if you are feeling strong you can do it with a hand whisk) – whist the eggs, egg yolks vanilla and orange essence together in a bowl until light and fluffy.
8. Add the sugar gradually whisking constantly – but be careful to pour the sugar in at the side of the bowl so as not to knock the air out of the mixture
9. Once the mixture has become stiffer pour in the chocolate and mix until combined
10. Next add the flour and cocoa powder and ground ginger and stir until combined
11. Toss the cranberries and white chocolate lightly in a tiny bit of plain flour then add to the mixture, again stirring until combined (the flour with prevent the chocolate and cranberry pieces from sinking to the bottom of the brownies)
12. Pour into the brownie tin and bake for about 30 minutes
13. The brownies are done when they are still slightly soft and gooey in the middle
14. Remove from the oven and allow to cool in the tin – the brownie will sink and crack a little – this is normal
15. Once cool divide the brownies into portions
16. Just before serving place each portion in a warm oven for about 5 minutes then serve topped with the strawberries and a dusting of icing sugar – you can also add a sweet cream such as vanilla mascarpone or Chantilly for extra indulgence
So why not give it a go and cook up a love potion this Valentines (forgive the cheesy line but I felt it appropriate)? Let us know how it goes and feel free to tweet us @HerCampusExeter with your own suggestions for the perfect Valentines menu packed full of aphrodisiac foods!
Image Credits: eatsomethingsexy.com, alternet.org, weirdcollection.com, avocado.org.au, riedchillies.com, gostorego.com