Valentines Day is definitely the holiday for lovebirds.  So you want to cook up a dinner that has “a spark”!  Ray Wyatt from The Rivertown Inn shows us how to cook up a meal with aphrodisiacs.

Classic Hollandaise

Ingredients:
250 Grams/8 OZ melted butter, unsalted, lukewarm
4 crushed white peppercorns
2 TBS champagne or white wine vinegar
3 egg yolks
Juice of ½ lemon
Salt to taste

Method:
In a small saucepan, cook the vinegar and peppercorns until almost completely dry, turn off the heat and add 1 tbs water
Place the egg yolks in a heatproof bowl over a pan of simmering water and whisk continuously until thickened and it leaves a trail behind when the whisk is lifted. Be careful not to cook the egg yolks, in small lumps begin to appear, it is cooking.

Remove from the heat and cool slightly.

Add the vinegar mix and very slowly whisk the butter in, this is the point which is important so do not rush the pouring in of the butter.  Once all the butter is incorporated, season with salt and lemon juice.  Keep at just above room temperature for no more than 1 hour

Sauce Verde

(Green sauce…It could mean a number of things so be mindful  if you see it on menu, as it may not always be the same recipe!)

This sauce is so versatile you won’t believe it. It pairs so well with beef, lamb, grilled white fish and chicken. To get the full effect eat it on a warm summers night with your favorite grilled fish, meat or vegetable, a glass of chilled Pinot Grigio and a some fire roasted tomatoes…mmmm

Ingredients:
1 Cup Basil leaves, washed and dried
1 Cup Italian parsley leaves, washed and dried
3/4 Cup Mint leaves, washed and dried
4 Cloves garlic
3 Tablespoons Capers, drained
1 Tablespoon Champagne vinegar
½ Cup Pine nuts
2 Tablespoons Good Dijon mustard
½ - ¾ cup of virgin olive oil
Kosher salt and freshly ground white pepper to taste

Method:
Place the garlic, pine nuts, the capers and the mustard in a food processor and pulse until a coarse paste. Add all of the herbs and the vinegar and turn on the food processor. Whilst it is running gradually add the oil until a paste is formed. Season and allow at least 12 hours before use.

If you would like a more traditional method and a good arm work out, simply place the ingredients into a pestle and mortar and work to a paste.

Chocolate and Honey Truffles

Ingredients:
½ Cup plus 2 TBS Heavy cream
2TBS Light corn Syrup
8OZ Good dark chocolate, in small pieces
3TBS Clear Honey, warm
4 TBS Chilled Clarified butter, diced
Cocoa for coating

Method:
Heat the cream with the corn syrup until boiling.  Pour onto the chocolate and stir until all of the chocolate is melted, now mix in the honey.

Allow the mixture to cool until just warm, stir in the butter until melted.

Allow the mixture to become firm and then spoon out desired truffle size and roll into a ball then roll in cocoa and chill.
Eat and enjoy