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Eat Your Way 2 a Better Love Life
Throughout history certain foods have been associated with intimacy and a healthy sexual appetite. So what should you be eating to add bite to your lovemaking?

It's well known that the way to any man's heart is through his stomach but the food you choose can have a massive impact on not only your desire to make love but, some believe, the degree of pleasure you attain in the bedroom.

Anthropologists believe that kissing originated from the early practice of passing of food from one mouth to the other and there is nothing as intimate as sharing a plate of deliciously prepared food with your lover.

The word aphrodisiac is derived the Greek goddess of love Aphrodite and describes foods which are purported to increase sexual appetite, promote fertility and often have a high nutritional value. Nibbling your way through some glorious food, before or during sex, can certainly help stimulate desire and even bring a little spice back to a flagging mojo. Bananas, oysters, avocados and even watermelons are just some of the foods believed to have aphrodisiac qualities.

Introducing food into your love life can be as simple as hitting the hay with a bottle of chilled champagne, a large bowl of strawberries, some freshly whipped cream and a sense of adventure. But for those looking to build the mood, why not start by preparing a fabulous meal for your loved one? The secret is not to make anything too rich or heavy, after all you want to be satisfied not sedated!

MEAL FOR TWO
WJ asked top Irish chef Sean Owens to devise a romantic meal using some love boosting ingredients ...

Medallions of Ulster beef fillet with red wine onion, wild mushroom jus and asparagus tips

Serves 4 - Ingredients
- 600g fillet of beef
- 250g streaky bacon
- 250ml burgundy red wine
- 125ml rich beef stock
- 50g finely chopped onion
- 1 clove crushed garlic
- 1 tablespoon tomato puree
- 1/2 tablespoon freshly rubbed thyme
- 10g butter and 10g flour
- rubbed to a paste (beurre manié)
- 16 small button onions (blanched)
- 25g soaked wild mushrooms (brandy)
- 10g ice cold butter
- 5ml vegetable oil
- Salt and ground black pepper
- Chopped parsley

Method
* Cut the fillets into medallion shapes.
* Sauté the Ulster beef in vegetable oil medium rare and set it aside.
* Cut the streaky bacon into 3 cm strips 1cm thick.
* Brown lightly in the sauté pan with the chopped onion and pour out fat. Add the
red wine, beef stock, garlic, tomato puree and rubbed thyme, slowly boil down
and reduce by half.
* Remove from heat and beat in the flour-butter paste. beating with a whisk
* Simmer for 3-4 minutes.
* Add the blanched buttons onions and mushrooms and simmer 2 minutes. Return
the beef to the sauce, and correct the consistency & seasoning.
* Cook out for a further 4 - 5 mins.
* Remove from the heat and add small knobs of ice cold butter (this gives the
sauce a final depth of flavour and richness).
* For the real aphrodisiacal touch, pop your asparagus into rolling boiling salted
water until vibrant green and cooked "al dente".
* Blanch and refresh in ice cold water and retain for service.
* Melt a little butter in a saute pan and reheat the asparagus until the butter turns
a light nut brown colour.
* Add the finely chopped parsley.
* Serve the steak immediately with the asparagus tips and a potato dish of your
choice.

Bushmills whiskey truffle cake
Ingredients
- 100g chocolate beans
(70% cocoa solids)
- 100ml whipped cream
- 25ml stock syrup
(1 part sugar and 5 parts water )
- 1 shot Bushmills
- Digestive biscuit
- Butter

Method
* Melt the chocolate beans over a small bain marie. Mix the stock syrup with the
whiskey, add to the chocolate and whisk to a smooth paste. Whip the cream to
the ribbon stage and fold into the chocolate

* Place a ring on a baking sheet and line the button with ½ cm of biscuit and
butter mix

* Add the whiskey truffle mix and smooth of with a palette knife. Place the truffle
cake in the fridge to set. When needed remove the ring and place in the centre of
a plate.

* Serve with raspberry coulis, dust with icing sugar and serve.

Recipes developed by Sean Owens for Ireland's Wedding Journal.
Gardiners G2 on the Road is based in Magherafelt and specialises in wedding catering.