My savoury Valentine

CRISPY AROMATIC DUCK AND LEMON GRASS CHICKEN

APHRODISIAC: Oysters and cucumber

Ingredients Cloves, 20 gm Cinnamon, 20 gm Black Pepper, 20 gm Duck, kg Chilli powder, 20 gm Oysters to taste Cucumber to taste Spring onions to taste

Method Preheat theoven to 150 degrees C. Sprinkle the duck with salt and leave for 15 to 30 minutes. Using a kitchen towel, pat the moisture off. In a large ovenproof casserole dish, add the duck, cinnamon, cloves and black pepper along with some duck fat. Cover and bake in the oven for 2 hours. Cut the cucumber and spring onions into strips. Take the duck out of the casserole dish, place on a baking tray, turn the oven up to as high as you can, and ‘fry’ skin side down for about 5 minutes, to crispen the skin. Shred the duck with a fork and serve with oysters combined with diced cucumber and spring onions. (Recipe courtesy chef Dipu Biswas, Dao)

Seafood Risotto APHRODISIAC: Lobster, river sol fillet, olive oil, prawn, squid, cheese mascarpone Ingredients Rice Arborio, 80 gm Rock lobster whole, 50 gm River sol fillet, 50 gm Prawns, peeled, 50 gm Squid, 50 gm Butter, 60 gm Cheese mascarpone, 40 gm Grana padano, 40 gm Garlic, smashed, 5 gm Salt, 20 gm Extra-virgin olive oil, 1 tbsp Onion, large, chopped, 1 Seafood stock, 90 ml

Method In a large saute pan, heat the oil over medium heat. Add half the chopped onion. Season with salt and pepper and cook, stirring continuously. Saute until the onions are slightly soft, about 3 minutes. Add the seafood stock and garlic. Bring to a boil, reduce the heat to low and simmer for about 6 minutes. Add the rice and simmer for 12 more minutes, stirring constantly. Clean, trim and dice all the seafood. Season with salt and pepper. Add to the rice and cook for 6 minutes. Stir in the butter, cheese and remaining onion. Simmer for 2 minutes. Spoon into the centre of a shallow bowl, and serve. (Recipe courtesy chef Sandy Verma, Sandy's Cocktails and Kitchen)

MUNG BEAN SALAD APHRODISIAC: Mung beans, honey, cucumber, olive oil Ingredients Mung beans, 120 gm Baby carrots, 60 gm Onions, 10 gm Tomatoes, 10 gm Green chillies, 5 gm Cucumber, 20 gm Labneh, 40 gm Fresh cream, 20 ml Lemon juice, 10 ml Honey, 20 ml White wine vinegar, 10 ml Olive oil, 30 ml Pita bread, 10 gm Red amaranth micro greens, 5 gm

Method Wash the mung beans and soak overnight. Boil the soaked beans till they are 50 percent cooked. Blanch the baby carrots. Transfer them immediately to ice water so that they retain colour and gently scrub them to remove the skin and dirt if any. Chop them length wise in two halves, retaining the stem. Make some vinaigrette by combining the honey, olive oil and white wine vinegar. Finely chop the onion, tomato, green chili and cucumber. Toast the pita bread till golden. Wisk labneh with cream and lemon juice. In a mixing bowl, toss the mung beans, finely chopped onion, cucumber, tomato and green chili with 2 tsp of the vinaigrette. Place on a platter. Coat the baby carrots with vinaigrette by dipping them and place them on the bean mixture. Spoon the labneh onto the salad and place broken pieces of the pita bread on top of it. Sprinkle with the red amaranth micro greens and serve. (Recipe courtesy chef Jitin Kapur, Tashan)

GRILLED MINT WATERMELON and COTTAGE CHEESE WITH MINT PESTO Aphrodisiac: Watermelon and olive oil

Ingredients Cottage cheese, diced, 100 gm Seedless watermelon, sliced, 100 gm Lemon juice, freshly squeezed, tbsp Extra-virgin olive oil, tbsp l Salt to taste Ground black pepper, tsp Mint leaves, freshly chopped, tsp Turmeric powder, tsp Tomato, diced, Bottle gourd, pureed,

For Mint Pesto: Fresh mint leaves, 50 gm Sliced almonds, tbsp Extra-virgin olive oil, 1 tbsp Salt to taste

Method In a food processor, combine mint and almonds; process until finely chopped. With the motor running, gradually pour oil through the feed tube. Season with salt. Keep at room temperature until ready to serve. Marinate the watermelon and cottage cheese in lemon juice, olive oil, black pepper, chopped fresh mint and salt. Add bottle gourd, tomatoes and then turmeric powder. Mix well. Grill the cottage cheese and water melon on the griller for 2-3 minutes. Arrange on a plate, topped with mint pesto. Serve warm. (Recipe courtesy chef Sumalya Sarkar, The Gateway Resort Damdama Lake, Gurgaon)

WARM ASPARAGUS AND EGG SALAD WITH HOLLANDAISE APHRODISIAC: Asparagus

Ingredients Butter, 175 gm Egg yolks, room temperature, 4 Lemon juice,1 tbsp Asparagus spears, trimmed, 20 Parmesan cheese, shaved, to taste Lemon wedges to garnish Whole eggs, room temperature, 4

Method To make the hollandaise sauce, melt the butter in a small saucepan, then cool. Mix the egg yolks and 2 tbsp water in another saucepan until pale and foamy. Place over very low heat and whisk for 2-3 minutes. Remove from heat. Whisking well, gradually add the melted butter. Stir in the lemon juice and season to taste. Place the whole eggs in a saucepan half-filled with water. Bring to a boil and cook for 6-7 minutes, stirring occasionally to centre the yolks. Drain and cover with cold water until cooled a little, then peel off the shells. Blanch the asparagus, then place on a platter. Spoon the hollandaise over it. Top with the whole eggs, cut in halves. Garnish with shaved parmesan cheese and lemon wedges. Serve hot. (Recipe courtesy chef Rohit Tokhi, The Leela Ambience Convention Hotel)