Skip to main content

Food For Lovers


Food for Lovers ( 1 )
( Part 1, because there is always a sequel in matters of the heart and I can post another gratuitous picture of a shirtless Alain Delon with some bird.... )



Spring has sprung here and I can smell the za za zu upon the light evening breeze. To prepare food for someone you love or even just lust after is a joy foreverish.
The perceived wisdom when choosing food for a night of seduction is to keep it light and include as many aphrodisiacs as possible. Light is good but most foods that are considered to have libido enhancing qualities don't usually do the job in the time available. So I just stick to making something delicious with quality ingredients, good wine and light lots of candles.
Beef may not sound very light but buy just one gorgeous well hung, grass fed rib about 10cm thick to share.

1 rib of beef 10cm thick (approx 1kg)
Stuffing
1 medium onion very finely diced
1 cup of parsley very finely diced
1 can of smoked oysters (approx 80 grams) finely diced
salt and pepper
couple of toothpicks to secure

Make a pocket in the side of the beef. Mix the stuffing ingredients together and add a little salt and lots of pepper. Fill pocket with stuffing and secure opening with toothpicks.
Now I like my beef really quite rare but the stuffing should be nice and warm so I sear it in a very hot pan on both sides, season with salt and pepper and finish off in a hot oven for about 10 to 15 minutes. Then leave to rest for at least another 15 minutes. Give it about 20 minutes in the oven for medium and allow to rest.
I serve this on a big plate, and cut slices off at the table.Green salad and a bottle of red to go with it. Feed yourself or each other.

The smoked oysters  add a great flavour to the beef, big umami but if you really can't stand the thought of them or you're allergic, try using a handful of finely diced porcini mushrooms instead.Dried ones, reconstituted, perfect.
I'm a little over chocolate at the moment so I would choose some slices of juicy fruit maybe finished off with a dusting of basil sugar or this cheating ice cream parfait.
1 litre of vanilla ice cream, make your own if you fancy
500 mls passionfruit juice, boil and reduced to 250mls
2 tablespoons of dry sherry or coconut liquer

Freeze the reduced juice until slushy, allow the vanilla ice cream to soften a bit and mix through the booze and the icy juice and re-freeze until ready to serve.
Enjoy.

Love Food X
 


 

Adam's Rib

Comments

Popular posts from this blog

Purple Reigns

All things food and all things purple, love them. Hyacinths, wisteria, ripe figs, eggplants, kalamata olives with crumbly feta, Prince and more.
This weekend I re-discovered that intoxicating liquer, Parfait Amour, an ancient bottle lingering in the back of the drinks cabinet. Ah- the memories came flooding back, sipping parfait amour with lemonade in the less salubrious bars of downtown Brisbane, steamy and witchy, we thought it was the height of sophistication... it did look fabulous and matched our lipstick too.

The bottle I found had lost most of its mojo so I bought a fresh one, surprisingly not difficult to get a hold of so somebody's still drinking it thank goodness!
Inhale- mmm.... rose petals, orange essence, almonds, vanilla and sin.

My palate has changed a bit since then, so I added a big squeeze of lime juice with the lemonade so it wasn't as sweet.
Great with a dash of cointreau, cranberry juice and soda water. A delicious Sipsmith gin and tonic, squeeze of lemon and …

Harvest Will Preserve Us

Lovely to be heading towards a "New Year" again and taking advantage of the end of summer harvest. Tomatoes are at their peak now, sweet, plentiful and cheap. Perfect if you have a glut of them in the garden or like me, have a fab market where I can get 5kg of tomatoes for a fiver. Same goes for peppers, cucumbers and courgettes. Store the tomatoes for the winter using Marcella Hazan's , classic tomato recipe and keep them in 250ml/ 1 cup portions in the freezer. One of my go to mid-week dishes is this tomato curry.

Quick Tomato Curry Serves 3 - 4  1 large onion, roughly chopped 1 heaped tablespoon of freshly grated ginger 1 tablespoon of turmeric 1 fat clove of garlic, crushed 1 heaped tablespoon of curry paste, I use a madras one 2 cups of tomato sauce, no need to defrost Oil of your choice Salt, pepper, sugar
In a large frying pan, on a medium heat, add 2 tablespoons of oil and the chopped onions. Cook for 3 or 4 minutes before adding the ginger, turmeric, garlic and curry paste,…

COOL BRITTANIA

There's always an avalanche of articles published in the new year with predictions of the food and drink that will be  "trending"  and what we should be adopting to remain cool .


Frankly, as much as I love to try new ingredients, the hunt for a bit of strange, in these "interesting times", I'm comforted by something familiar and that reeks of ol' Blighty .  And it's the old stuff, the classics, that await the younger generation to hunt down. Here's a few of my favourites from the 19th Century to get things started.





At first whiff, Gentleman's relish was an instant flashback to my school packed lunches, Peck's Anchovette paste on spongy white bread, served at school bag temperature of around 29 degrees celsius. Them were the days. Patum Peperium, the Gentleman's relish is another paste not for the faint hearted. It is made from salted anchovies, butter and some very punchy herbs and spices. A little goes a long way and as recommended, a …