Mood Food

So we have all had enough by now of all this Valentine’s day hype and fuss. But one love we all have is food. Carry on the romantic feel this February with some moody and sultry recipes. Laura Rowe gives us advice on food and drinks to set the mood.

Oysters

To set the mood, why not try aphrodisiac oysters from Cardiff Market? Arguably not to everyone’s taste, but I promise you they are not only edible but delectable served in the shell with a fruity red wine vinegar, finely chopped shallots and a tiny bit of caster sugar.

Champagne

Champagne…perhaps, depending on the extent of your love but Prosecco or Lambrusco (no, not £1.99 Lambrini – don’t get confused) are just as beautiful, but cheap, Italian sparkling wines. Just drop in some blitzed frozen raspberries and you have my Raspberry Nipple. Yum!

Truffles

Contrary to Cartmen’s beliefs, chocolate salted balls aren’t the way to go. Instead try my quick and easy truffles that are stored in the freezer, so will last even if he/she won’t. The basic recipe is 100g of chocolate to 1/2cup or 125ml of whipped double cream, which makes approximately twelve to sixteen truffles. Melt the chocolate in the microwave for about fifty seconds (keep a close eye as the chocolate can burn and easily spoil), add to the cream. Chill the mixture in the freezer until firm. Use a melon baller or a teaspoon to shape into balls, place on greaseproof paper and freeze until firm. Once the truffles are set they can be transferred into tupperware containers and kept in the freezer until they are needed. Serve straight from the freezer. Combine the melted chocolate, (70% cocoa solids are best) and cream as before but stir in a few drops of vanilla extract and one tbsp of chilli infused olive oil. Once the truffles are shaped decorate with a thin strip of red chilli. Amaretto truffles are also a stunning end to a good night. Mix milk chocolate and the cream with one tbsp of amaretto liqueur. Decorate once shaped with flaked almonds.

Camembert

Another low-effort but superb indulgence is a baked Camembert. Get a Camembert, take off all the plastic wrapping and place back in its wooden casing. Prick the cheese, and insert very thin slithers of a small garlic clove (not too much – remember garlic can be a passion killer), fresh rosemary and lots of freshly ground black pepper and coarse sea salt. Bake in the oven at about 220°c for 15 minutes. To dip in the baked cheese potato wedges are really scrummy. Chop a medium potato per person into wedges, drizzle in olive oil (again garlic infused is nice but be careful), finely chopped fresh rosemary, chilli flakes and lots of salt and pepper. Another nice accompaniment is chunks of gherkins, sounds odd but the sharp vinegary gherkins really compliment the creamy cheese.