February 2004
Sian McPherson's aphrodisiacs menu |
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| Crab - not cooked! |
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Cena's head chef, Sian McPherson,
is sure this menu will get your partner in the mood for... |
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Steamed
Asparagus with Strawberry Coulis
(Mozarts) |
| Cooking
time: 10-15 minutes |
Ingredients: (serves two)
1 bunch of Asparagus (6)
100 gms of strawberries
Black pepper |
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Preparations:
1. Steam asparagus for 5 mins.
2. Take the stork out of the strawberries
then blend it together until smooth.
3. Add a little bit of black pepper to the strawberry Coulis.
Final preparation:
1. Place on a warm plate.
2. Gently drizzle the strawberry Coulis over the Asparagus.
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Top
Tips:
1. Serve the asparagus immediately.
2. Leave strawberries out at room temp for 3-4 hours to bring
out the flavour.
3. Black pepper enhances the flavour of strawberries at this
time of year. |
| Tagliatelle
with Green Olive and Wild Mushroom sauce (Cena) |
| Cooking
time: 20 minutes |
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Ingredients:
(serves 4)
400g Tagliatelle
250g roughly chopped wild mushrooms
2 finely diced shallots
Grated zest and juice of 1 lemon
4 tbl spoons of white wine
1 pint of whipping cream
1 pinch of grated nutmeg
100g roughly chopped green olives
Finely chopped flat leaf parsley
Extra virgin olive oil
Seasoning
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Preparations:
1. Sweat down the shallots - do not colour
2. Add mushrooms.
Add the white wine and turn up the heat to reduce.
3. Turn down heat and add cream, lemon juice and zest, nutmeg
and season vigorously.
4. Reduce sauce until thick, taking care not to burn.
5. Add the olives. |
Final
Preparations:
1. Cook taglitelle to manufacturers instructions.
2. Drain and toss in extra virgin olive oil.
3. Combine the sauce and the pasta.
4. Garnish with flat leaf parsley. |
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Top Tip:
If you make your own pasta try adding some finely chopped
roasted hazelnut.
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| Pears
poached in red wine and chilli (Cena) |
| Cooking
time: 20 minutes |
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Ingredients:
(serves 4)
4 large firm pears
1 pt of water
1/2 pt red wine
680gms sugar
1 vanilla pod - split
10 juniper berries
1x cinnamon stick
3 whole red chillies
Peeled zest of 1 orange
10 black peppercorns
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Preparations:
1. Mix together all the ingredients except the pears, and heat
gently.
2. Place pears into liquid.
3. Cover with circle of grease proof paper cut to the size of
your saucepan.
4. Poach until soft for approximately 40 mins.
5. Leave to cool in liquid. |
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Final Preparation:
Serve with a good quality ice-cream. (butterscotch or vanilla)
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Mozart
Chocolate Valentine
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Ingredients:
2 Marange nests
Belgium chocolate ice cream
(strawberry and vanilla)
1 punnet of fresh strawberries |
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Cooking time :5 mins
Preparations:
1. Serve it in a cocktail glass.
2. Crush the meringue into the glass.
3. Add 2 scoops of strawberry and vanilla ice cream alternate
in the glass.
4. Slice the strawberries place them around the edge of the
glass.
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Top
Tip:
When slicing the strawberries, the middle slice will be the
shape of a heart, place on top of the dessert. |
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Baked
Chocolate Fondant |
| Cooking
Time: 20-30 minutes |
Ingredients:
(serves two)
120 gms best dark chocolate
125 gms of butter
2 eggs
2 egg yokes
20 gms of flour
45 gms of caster sugar
2 metal pudding molds
Preparations:
1. Beat eggs, egg yokes and sugar together - whilst doing
this melt the butter and chocolate gently over a pan of hot
water.
2. Slowly add this to the egg mixture and keep mixing until
smooth.
3. Fold with the plain flour.
Final preparations:
1. Butter the molds and pour in
mixture and refrigerate.
2. Cook in pre-heated oven at 180 c
for 10-12 minutes, checking regularly.
3. Serve immediately.
4. Garnish with real vanilla ice cream or white chocolate
ice cream.
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Top
Tips:
1. You can make this before and cook
at the last minute.
2. When the top of the puddings feel firm it's ready to serve.
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