Valentine's Day Recipes: Natural Aphrodisiacs to Spark Romance
Packed with natural aphrodisiacs, these romantic recipes are a surefire way to get you in the mood for love. Paddy’s Market ambassador Melinda Essey joined Sunrise on Thursday with expert tips for the best romantic dishes just in time for Valentine’s Day celebrations across Australia.
Dark Chocolate Mousse with Caramelised Nuts and Fresh Berries
This decadent dessert combines dark chocolate, known for its mood-enhancing properties, with sweet berries and crunchy nuts for a luxurious treat.
Ingredients:
- 75g dark chocolate (70%)
- 30g unsalted butter
- 2 large eggs, separated
- 40g sugar (20g + 20g)
- 14g butter
- Pinch salt
- 50g toasted hazelnuts, chopped
- Fresh berries for garnish
Method:
- Melt chocolate and butter in a heatproof bowl over simmering water, stirring occasionally for about 5 minutes. Set aside.
- Beat egg yolks and 20g sugar until pale and fluffy, about 5 minutes.
- Beat egg whites until medium-stiff peaks form, about 3 minutes.
- Gently fold egg yolk mixture into chocolate, then fold in egg whites until no streaks remain.
- Divide mousse among glasses, chill for at least 4 hours.
- For nuts, caramelise sugar in a saucepan until amber, swirl in butter and salt, add nuts, coat well, pour onto baking paper, cool, and break into pieces.
- Serve mousse topped with caramelised nuts and fresh berries.
Seared Duck with Pomegranate Glazed Figs
A savory dish featuring duck and figs, both considered natural aphrodisiacs, enhanced with aromatic spices and a tangy pomegranate glaze.
Ingredients:
- 1 tbsp olive oil
- 1 eshallot, finely diced
- 1 cinnamon stick
- 1/2 tsp ground ginger
- 2 cardamom pods
- 10 pink peppercorns
- 1 bay leaf
- 1 tbsp apple cider vinegar
- 1 tbsp caster sugar
- 1/3 cup orange juice
- 1 cup duck/chicken stock
- 3 fresh figs, halved lengthwise
- 1/2 tbsp olive oil
- 1 tsp pomegranate molasses
- 2 duck breasts
- 1 tbsp pistachio kernels, chopped
- Small handful watercress
- 1 tbsp mint leaves
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 50g Persian feta
Method:
- Heat olive oil, cook shallot, spices, and bay leaf until softened. Deglaze with vinegar, add sugar until caramelised, then add orange juice and stock, reduce by two-thirds, discard spices, set sauce aside.
- Score duck fat, season, bring to room temperature.
- Cook duck skin-side down in a cold pan on low-medium heat for 15 minutes until golden, flip and cook 3-4 minutes more, rest covered for 5-10 minutes.
- Toss figs with olive oil, pomegranate molasses, salt, and pepper, chargrill 2-3 minutes per side.
- Whisk olive oil and lemon juice, toss with leaves, mint, and pistachios.
- Slice duck, serve with dressed leaves, figs, and feta.
Fennel and Orange Prawn Cocktail
A light and zesty starter with prawns and citrus, perfect for stimulating the senses and setting a romantic tone.
Ingredients for Dressing:
- 1 tbsp extra-virgin olive oil
- 1/2 tbsp white wine vinegar
- 1/2 small orange, zest and juice
- 1/2 tsp Dijon mustard
- 1/2 tsp sumac
- 1 tbsp finely diced eschallot
- 1/2 tsp fine sea salt
Other Ingredients:
- 1/2 - 1 small fennel bulb, thinly sliced
- 1/2 small orange, segmented
- 1 baby radish, thinly sliced
- 1/2 small avocado, diced
- 1/2 tbsp dill sprigs
- 1/2 baby radicchio or mixed leaves
- 8-10 large prawns, peeled and deveined
- Extra dill for garnish
Method:
- Whisk all dressing ingredients, set half aside.
- Add fennel, orange, and radish to dressing in bowl, mix, let sit.
- Add dill, leaves, and avocado, mix gently.
- Divide lettuce mix among dishes, arrange prawns on top, drizzle with extra dressing, garnish with dill.
These recipes, shared by Melinda Essey, offer a delightful way to celebrate Valentine’s Day with dishes designed to enhance romance through natural ingredients. Whether you prefer sweet, savory, or light options, there’s something to suit every couple’s taste.
