Published Monday, 10 February 2014
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The selection features the top 10 aphrodisiac foods in the world and Phil is using them all to make three courses that won't fail to put pips in your piquillo pepper!
Figs with salmon
- 4 ripe figs
- 150g salmon fillet, cut into cubes
- For the glaze
- 125ml red wine
- Half a fish stock cube
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tsp caster sugar
- Pinch salt
- 1 tbsp chopped fresh dill
- Cut slits in the tops of the figs.
- Place all the glaze ingredients into a pan, season and simmer until you have a thick glaze.
- Grill the figs under a hot grill until soft. Arrange on a plate and open out.
- Pan fry the salmon in a hot pan, skin side up, for 2-3mins. Turn over and take off the heat straight away and leave to stand for 15mins in a warm place.
- Arrange between the figs and drizzle over the red wine glaze.
Asparagus with basil hollandaise
For the hollandaise sauce
- 4 egg yolks
- 100 ml white wine
- 50 ml white wine vinegar
- 50ml water
- 1 tsp crushed white peppercorns
- 2 small shallots , optional
- 1 stick celery, finely chopped
- 150g unsalted butter, melted
- Half a lemon
- 2 tbsp chopped fresh basil
- Salt and pepper
- To make the hollandaise sauce, place the wine, vinegar, water, peppercorns, shallots and celery in a pan and simmer rapidly until reduced to half the original volume.
- Put the egg yolks in a large bowl over a pan of simmering water, gently pour on the reduction, whisking all the time, until it thickens.
- Take off the heat and whisk in the melted butter. Add a dash of lemon juice, check the seasoning and stir in chopped basil.
- Using a peeler, remove the skin from the bottom of the asparagus spears.
- Cook the asparagus on a hot griddle pan, drizzled with a little olive oil and season with salt and pepper. Arrange on a plate and pour the basil hollandaise over the top.
Steak with tarragon and red wine butter and onion rings
For the tarragon butter
- Half an onion
- Half a tsp cracked black pepper
- 150ml red wine
- Half a beef stock cube
- 1 tbsp chopped fresh thyme
- 115g softened butter
- 2 tbsp chopped fresh tarragon
For the onion rings
- 1 onion, cut into thick rings
- 4 tbsp plain flour
- 4 tbsp milk
- Oil for deep frying
- Salt and pepper
- To make the tarragon butter, place onion, pepper, wine, stock cube and thyme in a small pan and simmer until the red wine has almost evaporated away. Leave to cool then mix into the butter.
- Season the flour. Dust the onion rings in flour, dip in milk then coat on flour again.
- Fry in hot oil until golden brown and crispy then drain on kitchen paper.
- Pat dry the steaks on kitchen paper, then cook on both sides in a hot pan until cooked to your taste.
- Slice the steak and arrange on a plate. Add a little of the tarragon butter and serve with the onion rings on the side.
- 6 rock oysters
- 300ml single cream
- 1 fish stock cube
- 1 small glass dry white wine
- 300ml water
- 2 tbsp chopped chives
- Place stock cube, wine and water in a pan and simmer until reduced by two thirds.
- Shuck the oysters and place the juice and flesh into a blender, then liquidise until smooth.
- Mix equal parts of cream with the hot reduction, bring to the boil and pour onto the oyster mixture in the blender.
- Liquidise again until very frothy.
- Return to the pan and warm through, but do not allow to boil. Add chives and serve.
Egg and asparagus salad with avocado
- 4 eggs
- 2 slices bread, cut into thin soldiers
- 1 clove garlic, peeled
- 3 tbsp mayonnaise
- 3 tbsp dijon mustard
- 1 ripe avocado, sliced
- Place eggs into a pan of cold water and bring to the boil. once boiling, continue to boil the eggs for 8 minutes.
- Drain the eggs and gently squeeze into a cube while still warm.
- Using a peeler, peel the skin from the base of the asparagus spears. Cook the asparagus on a hot griddle pan, drizzled with a little olive oil and season.
- Toast the bread on the griddle pan until crisp then rub with the garlic clove.
- Mix together the mayo and mustard and spoon over the eggs. Arrange the bread and avocado slices around the plate.
Banana fritters with chocolate sauce
- 200g self raising flour, plus extra to dust
- 2 bananas, cut into thick slices
- Oil for deep frying
- 150ml double cream
- 50g plain chocolate, roughly chopped
- Icing sugar, to dust
- Add about 300ml water to the flour to make a batter
- Dust the banana slices in a little flour then coat in the batter
- Carefully deep fry until golden brown and crisp. Drain on kitchen paper.
- Heat the cream in a pan, add the chocolate and stir until melted.
- Arrange the fritters in a bowl and pour over the chocolate sauce. Dust with icing sugar.
© UTV News