A Special Dinner for Two

A Special Dinner for Two

A twist on traditional aphrodisiacs, guaranteed to get your taste buds flowing.

1.  Tempting Tempura Oysters
Serves: 2
Time: 35 - 40 minutes


  • 6 fresh oysters

Dipping sauce:
  • 30ml dark soy sauce
  • 10ml honey
  • 30ml fresh lemon juice

Tomato chutney:
  • 250g tomato, diced
  • 1 onion, finely diced
  • 30ml vinegar
  • 20ml sugar

Tempura batter:
  • Oil for deep-frying
  • 30g corn flour
  • 30g flour
  • Small pinch salt
  • 10ml toasted sesame seeds
  • 120ml ice cold soda water
  • 100g glass noodles, cooked according to packet instructions

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  1. Open all the oysters and pour off the liquid. Carefully cut the meat out of the shells, rinse and retain the shells for serving.
  2. Mix together the ingredients for the dipping sauce and pour into two dipping saucers.
  3. Mix all the tomato chutney ingredients together, heat in a pot on a low heat, and cook for 10 to 15 minutes or until thick and sticky. Leave to cool.
  4. Heat some oil for deep-frying to 190 °C.
  5. Make the batter by sifting the corn flour, flour and salt into a mixing bowl. Stir in the sesame seeds, then stir in the ice cold soda water until only just mixed in but still a bit lumpy.
  6. Dip the oysters into the batter, dropping them into the hot oil one at a time. Fry for about a minute until crisp and golden. Put out and drain on kitchen paper.
  7. Return the oysters to their cleaned shells, top each with a spoonful of tomato chutney and arrange them on a bed of glass noodles tossed with a bit of the dipping sauce.  Serve extra dipping sauce.

2.  White chocolate bavarois
Serves: 2
Time: 30 minutes + setting

  • 7ml gelatin (with 20ml water)
  • 250ml milk
  • 2 egg yolks
  • 30g white sugar
  • 50g white chocolate, melted
  • 40ml cream
  • 30g chocolate ganache

  1. Sponge the gelatin (put it in a small bowl with the water). Meanwhile in a saucepan on the stove, heat the milk until it simmers.
  2. Beat the yolks and white sugar together until light in color before very slowly adding the milk to egg mixture.
  3. Return to the heat and stir until thickened. Remove from the heat and add the sponged gelatin, while separately adding the white chocolate to the custard. Allow to cool.
  4. Beat the cream to a stiff peak and fold it into the cooled custard.
  5. Pour into moulds (or ramekins) and leave to set in the fridge.
  6. To remove from the mould cut around the edge with a knife, dip the mould into hot water for a few seconds to loosen the edges. Turn mould over and tap on the side and the bavarois will be released. Shake from side to side if it doesn’t come out.
  7. Melt the chocolate ganache and drizzle over the dessert.

3. Affagatto
Serves: 2
Time: 15 minutes

  • 2 shots espresso
  • 2 scoops vanilla ice cream

Pour the hot espresso into two large shot glasses before topping each glass with a scoop of ice cream.

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