This Morning's Amorous Aphrodisiac Feast

This Morning's Amorous Aphrodisiac Feast

To set pulses racing during 'Love Week', This Morning challenges top chef Phil Vickery to cook up a selection of aphrodisiac foods into an amorous feast.

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 salmonIngredients:4 ripe figs150g salmon fillet, cut into cubesFor the glaze125ml red wineHalf a fish stock cube2 tbsp balsamic vinegar2 tbsp olive oil2 tsp caster sugarPinch salt1 tbsp chopped fresh dillMethod: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 hollandaiseIngredients:300g asparagus spearsFor the hollandaise sauce4 egg yolks100 ml white wine50 ml white wine vinegar50ml water1 tsp crushed white peppercorns2 small shallots , optional1 stick celery, finely chopped150g unsalted butter, meltedHalf a lemon2 tbsp chopped fresh basilSalt and pepperMethod: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 ringsIngredients:2 fillet steaksFor the tarragon butterHalf an onionHalf a tsp cracked black pepper150ml red wineHalf a beef stock cube1 tbsp chopped fresh thyme115g softened butter2 tbsp chopped fresh tarragonFor the onion rings1 onion, cut into thick rings4 tbsp plain flour4 tbsp milkOil for deep fryingSalt and pepperMethod: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.Oyster brothIngredients:6 rock oysters300ml single cream1 fish stock cube1 small glass dry white wine300ml water2 tbsp chopped chivesMethod: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 avocadoIngredients:4 eggs2 slices bread, cut into thin soldiers1 clove garlic, peeled3 tbsp mayonnaise3 tbsp dijon mustard1 ripe avocado, slicedMethod: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 sauceIngredients:200g self raising flour, plus extra to dust2 bananas, cut into thick slicesOil for deep frying150ml double cream50g plain chocolate, roughly choppedIcing sugar, to dustMethod:Add about 300ml water to the flour to make a batterDust the banana slices in a little flour then coat in the batterCarefully 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.


Elsewhere on the Web

More Top Stories

UTV Digest

Your daily digest of the most popular UTV Stories

Back to Top