If you are not going out for a romantic meal this Valentine’s, why not try cooking this meal at home
SPICE UP your evening but don’t destroy it by overindulging your sweetheart with a heavy meal. A light, well thought meal to spice the palette and tantalise the emotions will have the desired effect. The belief that we can increase our desire by particular foods has been with us since the time of the ancient Greeks. Lovers the world over have eaten an array of foods thought to be sexually stimulating. From lizard flesh, ants, brains, even lard to the more acceptable oysters, avocado and chilli. It is worth remembering that the mind is the most potent aphrodisiac there is and no matter how many food stimulants you eat…
Quick Avocado Salad
Serves 2
1 heart of Cos lettuce – local variety
2 tomatoes, sliced
1 small onion, finely chopped
1 garlic clove, crushed
small bunch of coriander leaves
2 ripe avocados
Juice of 1 lime
Some chilli flakes
100g sun-dried tomatoes in olive oil, drained and oil reserved
(Separate lettuce leaves and arrange between two plates. Divide tomatoes among the plates; scatter over the onion, garlic and coriander leaves.
Halve and stone the avocados, pull away from skin and slice lengthways. Arrange on the plates and squeeze the lime juice over it.
Sprinkle each salad with a pinch of chilli flakes and season. Scatter with the sun-dried tomatoes and drizzle over with the reserved oil.
Fish in a Paper Bag
Serves 2
2 skate fillets
1 lemon zest, pith removed and flesh finely sliced
3 star anise
splash of extra virgin olive oil
salt and pepper
1 wineglass of white wine
For the herb salad
Rocket leaves
Mint leaves
Chervil leaves
1 bulb fennel, thinly sliced
1 tbsp small capers
1 red chilly, finely sliced (optional)
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
salt and pepper
Preheat the oven to 200°C/fan 180°C/gas mark6. Take a piece of tin foil big enough to hold the skate. Place a piece of greaseproof paper over it. Lay the fish pieces in the centre and season. Cover with lemon slices; add the lemon zest and star anise and sprinkle with olive oil. Bring three edges of the paper and foil to envelope the skate, pour in the wine and seal final edge. Slide carefully onto a baking sheet and bake for 15 minutes.
Mix the salad leaves in a big bowl. Make the dressing by shaking the olive oil, vinegar and chilli in a jam jar. Add a couple of spoonfuls of the fish juices into the dressing and season to taste.
Serve salad and large strips of skate on individual plates; drizzle dressing over the herb salad. Enjoy your meal…
Glazed Filo Tower
Serves 2
4 small sheets filo pastry (19×21)
25g butter
4 tbsp icing sugar, sifted
60g mascarpone
2 tsp rosewater
¼ cup fresh cream
200g mixed soft fruit, fresh or frozen
mint leaves to decorate
Preheat oven to 200°C/fan oven 180°C/gas mark 6. Lay a sheet of filo on a clean surface, keep the rest covered; brush with melted butter. Then layer the rest on top, brushing all except the top sheet, with butter.
Cut the stack of pastry into 6 triangles. Place on baking sheet and dust with 1 tablespoon of icing sugar. Bake for 10-12 minutes until crisp and golden. Pop under a hot grill, not too close to the element, for 15-20 seconds to glaze. Transfer on a wire rack to cool.
For the filling, beat the mascarpone with 2 tablespoons of icing sugar and the rosewater until smooth. Whip the fresh cream and fold into the mascarpone mixture.
Assemble 3 filo triangles per serving with layers of mascarpone cream and fruit in between. Dust with the remaining icing sugar and serve.
