The new aphrodisiacs for Valentine Day

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By sgjerome

Are caviar and oysters too predictable for V-day?

Seduce the palate with these alternatives.


Grilled white asparagus with poached quail eggs

Serves 4 Prep time 2 minutes Cooking time 10 minutes

12 stalks white asparagus

4 stalks green asparagus

salt and pepper to taste

1 tbsp olive oil 1 litre water 200ml vinegar 12 quail eggs

5 slices parmesan cheese, grated

garnish:

12 slices semi-dried tomatoes

12 pieces Italian parsley leaf

1 Season asparagus with salt and pepper. Heat up a nonstick pan with oil and grill the asparagus for 4 minutes. Set aside.

2 Bring water and vinegar to a boil. Poach quail eggs.

3 Place asparagus on plate and top with eggs. Sprinkle with cheese. Garnish and serve.


Avocado puree and trout roe in vodka shooter

Serves 4 Prep time 5 minutes Cooking time 3 minutes

2 avocados 2 tbsp water

1 tbsp lemon juice

120ml vodka

4 tbsp trout roe

2 pieces micro greens

1 Peel avocados. Puree them with water and lemon juice in a blender.

2 Mix with vodka.

3 Pour into 4 shooter glasses and top with trout roe and micro greens before serving.


Champagne jelly with assorted berries

Serves 6 Prep time 5 minutes Cooking time 2 minutes

500ml champagne 4 gelatine sheets 200g berries

dash of icing sugar

1 Pour half of champagne into a pot to simmer.

2 Meanwhile, soak gelatine sheets in ice water to soften. Add the sheets into the warm champagne. Add in the rest of the champagne.

3 Empty the champagne into six glasses. Set in the fridge for 20 minutes.

4 Top with berries and sprinkle with icing sugar before serving.


Chilled tofu with avruga roe

Serves 4 Prep time 2 minutes

1 round tofu, sliced into 4 pieces 4 tbsp avruga roe

garnish:

1 bunch purple micro basil (or coriander leaf/alfalfa sprouts)

2 slices semi-dried tomatoes

1 Place sliced tofu on a plate. Top with roe.

2 Garnish and serve.

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