Cooking With Love This Valentine's Day

There is no better time to spice it up in the kitchen than on Valentine’s Day. Choosing the right foods may even see you spicing it up in the bedroom as well.

An aphrodisiac food is one that is believed to stimulate the sex drive and increase sexual performance. Aphrodisiac foods have been used as far back as the Romans and the Greeks to increase sexual powers. During those periods, people were concerned about fertility and sexual performance more so than passion itself, so a great amount of time was spent on determining what aphrodisiac foods would help these two separate concerns. You probably already have many of these foods in your kitchen.

An aphrodisiac food can be suggestive, rather than cause a physical sexual reaction. In fact, many believe that some aphrodisiac foods increase and stimulate sexual desire and performance by the suggestive nature of the food and the ritual surrounding the food presentation.

Below is a list of the most popular aphrodisiac foods used today.

Almonds:

Through antiquity, almonds were regarded as fertility symbols. The aroma of almond supposedly arouses passion in females, or so thought the poets and journalists. Scientists say that almonds provide high doses of vitamin E, magnesium and even fibre.

Aniseed:

The Greeks and Romans believed that aniseed had special sexual powers. There are many uses for this aphrodisiac food and some people believe that sucking on the seeds will increase your libido.

Asparagus:

Asparagus has more to offer than its suggestive form. It contains vitamin E, believed to stimulate sex hormones which contribute to a healthy sex life and increased sexual powers. It's also a great source of potassium, fibre, vitamin B6, vitamins A and C, and thiamin and folic acid. The latter is said to boost histamine production necessary for the ability to reach orgasm in both sexes.

Avocado:

The vitamin B6 contained in the avocado is said to increase male hormone production. The avocado also contains potassium which aids in regulating the female thyroid gland. The Aztecs called the avocado tree a “testicle tree” because they thought the fruit hanging in pairs on the tree looked like male testicles.

Basil:

Sweet basil is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind. Basil not only makes the meals smell and taste better, but it also has a lot of beneficial effects on the human body. Basil has a fantastic aroma that is said to have an aphrodisiac effect; it is also very stimulating. Using sweet basil in a pasta sauce will be sure to get your heart racing. Maybe this explains why Italians are so romantic.

Bananas:

Due not only to its shape, but also its creamy, lush texture, some studies show its enzyme bromelain enhances male performance. By its shape its connection with sexuality is quite obvious, but you’ll also find that bananas are loaded with potassium, magnesium and B vitamins. It also contains chelating minerals and the bromeliad enzyme, said to enhance the male libido.

Caviar:

Caviar is high in zinc which stimulates the formation of testosterone, maintaining male functionality.

Champagne:

Champagne is viewed as the "drink of love," moderate quantities lower inhibitions and cause a warm glow in the body.

Chocolate:

Who doesn’t know about chocolate as an aphrodisiac food? On Valentine’s Day, the day to express your love, more chocolate is sold than at any other time during the year. Chocolate is given at the holidays, for anniversaries, and just to say, “I love you.” Chocolate contains a stimulant called phenyl ethylamine, which gives you a sense of well being and excitement similar to the natural high that endorphins give us. Researchers believe that chocolate contains chemicals that affect neurotransmitters in the brain, and a substance related to caffeine called theobromine. There are more antioxidants in chocolate than in red wine. Combining the two can be the secret to passion.

Coffee:

Caffeine is a well-know stimulant but remember, too much and it becomes a depressant. Serve small amounts of rich dark coffee in little 'short black' cups. Coffee stimulates both the body and the mind so partake of a little in preparation for an "all-nighter".

Fennel:

In the 1930's fennel was found to be a source of natural plant estrogens. Use of fennel as an aphrodisiac dates back to the Egyptian times where it was used as a "libido enhancement".

Figs:

An open fig is thought to emulate the female sex organs and traditionally thought of as a sexual stimulant. A man breaking open a fig and eating it in front of his lover is a powerful erotic act. Serve fresh Black figs in a cool bowl of water as it is done in Italy and be sure to eat with your fingers.

Mustard:

Mustard is believed to stimulate the sexual glands and increase desire. Prepare a tenderloin roast for two with a mustard and peppercorn sauce.

Oysters:

Oysters are probably the food most associated with being an aphrodisiac, and most people are aware of their reputation for increasing sexual desire. They have been a favourite aphrodisiac food since the time of Aphrodite during the Greek age. Oysters may be thought an aphrodisiac because of their high zinc content, which helps produce sperm and increases libido. Raw oysters are best served with a glass of chilled Champagne for a truly romantic meal. An additional hypotheses is that the oyster resembles the "female" genitals

Honey:

Sweet, sticky honey is a great source of boron, a trace mineral that helps the body use and metabolize oestrogen, the female sex hormone. Studies have shown that this mineral may also enhance testosterone levels in the blood, the hormone responsible for promoting sex drive and orgasm in both men and women. In addition, honey contains B vitamins needed for testosterone, as well as other nutrients, enzymes and phytochemicals.

Strawberries:

These are perfect aphrodisiac foods to hand feed your partner. They are red, which is the color associated with love and passion, and are high in vitamin C. They top off a great evening with a glass of champagne.

Wine:

Wine relaxes our inhibitions and stimulates our senses. The actual drinking of wine can be an erotic experience. Moderate amounts of wine are believed to “arouse,” but excessive alcohol will make you drowsy and maybe even provide a lack of performance.

Ginger:

The spicy taste of hot, fresh ginger tea will heat your body up, make your heart race and increase the heat. What more do you need to get it going? Ginger root can be eaten raw, cooked, or crystallized. Ginger is a circulatory system stimulant which can increase sexual powers and desire.

Vanilla:

The scent and flavor of vanilla is believed to increase lust. According to the Australian Orchid Society, "Old Totonac lore has it that Xanat, the young daughter of the Mexican fertility goddess, loved a Totonac youth. Unable to marry him due to her divine nature, she transformed herself into a plant that would provide pleasure and happiness." Fill tall Champagne glasses to the rim and add a vanilla bean for a heady, bubbly treat.

So what would make the perfect meal you ask? This is a mixture of all these aphrodisiacs listed. And if this doesn’t get the blood pumping, the night together with some nice music, dim lights and the thought of such should bring on the desire. So get creative and incorporate these ingredients into your evening meal on Valentine’s Day, and if you run out of ideas, here is an 8 course menu that is bound to score some points.

However, I personally think that the biggest aphrodisiac of all is being comfortable in your own body and mind, much of which comes from being healthy.

1. Oysters with champagne jelly

2. Venison with a red wine chocolate sauce

3. Watermelon Sorbet

4. Crispy skinned salmon fillet served with a micro herb, fennel and fried taro salad, grilled baby leeks and a white wine burre blanc sauce

5. Glass of champagne

6. Almond, honey and vanilla panna cotta

7. Glass of champagne with hibiscus flower

8. Chocolate coated strawberries

Oysters with Champagne Jelly

1 gelatine leaf

100ml champagne

Warm champagne in a saucepan and add gelatine leaf.

Remove from heat and stir until dissolved.

Pour into a mould and chill for 3-4 hours.

To make different colours add a shot of liqueur such as Midori, Blue Curacao, etc.

Roughly mix together some different colours with a fork.

Place a teaspoon of the jelly onto the fresh oyster and serve immediately.

Wattleseed Crusted Venison served with a Fig Compote and a Chocolate Red Wine Sauce

400g venison fillet

40g ground Wattleseed

Fig Compote

200g dried figs

75g brown sugar

75ml balsamic vinegar

½ cup of water

Red Wine Chocolate Sauce

125g dark cooking chocolate, chopped (or buttons)

100ml cream

100ml red wine

For the fig compote, finely slice the figs and place into a saucepan with the brown sugar. Cook on a medium heat for 10 minutes until the sugar has melted and the liquid has reduced in size.

Add the balsamic vinegar and simmer until the liquid has reduced to half the volume. Add the water and continue to cook until it resembles a chunky jam consistency. Let cool.

If compote seems too thick, just add some more water.

In a saucepan, heat the red wine and simmer until it has reduced to a third of its original volume. Light with a flame and wait until it burns out. This will burn the alcohol leaving the behind the taste of the wine. Add the cream and bring to the boil. Reduce heat and simmer for 3 minutes. Remove from heat and stir in the chocolate until completely combined.

To cook the venison, roll the meat in the Wattleseed without covering too thickly as the Wattleseed can prove to be quite strong. Seal the meat all sides and finish in the oven until medium-rare.

To serve, cut a fresh fig into quarters keeping the bottom intact. Place the fig compote into the fig. Slice the venison into several pieces and fan out in front of the fig. Drizzle with the sauce.

Watermelon Sorbet

500ml water

1 cup caster sugar

1.2kg seedless watermelon, rind removed and coarsely chopped

2 egg whites

Combine the water and sugar in a medium saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil for 5 minutes or until mixture thickens. Set aside for 30 minutes to cool.

Meanwhile, place watermelon in the jug of a blender and blend until pureed. Strain puree through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible (you should have about 600ml of watermelon juice).

Add sugar syrup to watermelon juice and stir until well combined. Pour into an airtight container, cover and place in the freezer for 4-5 hours or until almost set.

Roughly break up the sorbet with a metal spoon and transfer to the bowl of a food processor. Process briefly until sorbet is smooth and has a soft, icy texture.

Return sorbet to container and place in the freezer for a further 4 hours or until firm. Remove from the freezer and repeat step 4. Return sorbet to the container and place in the freezer for a further 5 hours or until firm.

Place the sorbet and egg whites in the bowl of a food processor and process until sorbet is pale and smooth. Return to the container and place in the freezer for a further 4 hours or until almost firm. Scoop into serving glasses or bowls and serve immediately.

Crispy Skinned Salmon Fillet served with a Micro Herb, Fennel and Fried Taro Salad, Grilled Baby Leeks and a White Wine Burre Blanc Sauce

500g Salmon Fillet, skin on, trimmed and divided into 2 even pieces

1 bunches baby leek (10 units)

1 small taro

Selection of picked micro herbs

1 small fennel, trimmed and finely sliced

Generously and evenly salt the skin of the salmon and grill in a hot frypan. Leave for a couple of minutes being careful not to burn the skin. Flip over and grill the other side. If the salmon is thick, finish it off in the oven for 5 minutes not cooking it past medium. It should be cooked medium-rare for the best result, anything past this will leave the salmon too dry and flavourless.

Trim the leek of both ends and grill slowly in a frypan and finish with a little butter at the last minute.

Peel the taro then peel some thin ribbons. Deep-fry them until they go a very pale brown colour. This can also be done in a frypan with a generous amount of oil. Leave to cool on some paper towel. They will crisp up when cooled.

Carefully toss together the herbs, fennel and taro chips to make the salad.

White Wine Burre Blanc Sauce

100ml white wine

30ml lemon juice

100ml cream

100g diced butter

Place the cream, wine and lemon juice into a saucepan and cook until it reduces to half of the original volume. Quickly whisk in the butter until fully incorporated and remove from heat. Add a little salt to taste.

Almond, Honey and Vanilla Panna Cotta

2 teaspoons gelatine

2 Vanilla beans, split lengthways

1 Tablespoon honey

1 ½ cups cream

½ cup milk

3 Tablespoons sugar

2 Tablespoons almond slithers, roasted and roughly crushed

Place all ingredients except almonds in a saucepan and bring to the boil.

Remove from heat immediately and let sit for 15 minutes.

Scrape seeds from beans and add to the mixture discarding the bean. Stir in the almonds then pour evenly into 4 moulds

Set In fridge for 4 hours.