Let us talk about romance. Making a meal that pleases all of the senses is perfect way to start romantic meal. Begin with exotic flavors and colors and textures that flow together.
Let us start with an appetizer of Thai banana salsa with king prawns, then a red heart tomato salad, followed by the main on tray of ginger glaze mahi-mahi with some potatoes in.
And the evening on a perfect note with a passionate parfe.
Tie banana salsa with king prawns, prawns are a large shrimp. You can substitute medium or small if you cannot find fresh ones locally.
Thinly slice the half of banana, then peel and dice a half of cucumber. Chop a handful of mint leaves and a handful of cilantro.
Finely chop a half teaspoon of fresh ginger root, chop an equal amount and put aside some for later. This will be used for the on tray.
Thinly slice a small amount of fresh red chili pepper, approximately one fourth of the pepper. Place all these in a large bowl.
In a small bowl, blend one eight cup lime juice, a half table spoon fish sauce or Worcestershire sauce can be used, and a half table spoon brown sugar.
Stir until the sugar has dissolved and thoroughly mix into the salsa.
Bring a large saucepan of lightly salted water to a boil. Place the prawns in the water and cook about three minutes or until the flesh is opaque. Serve with the banana salsa.
Now let us make a red heart tomato salad. The color, the texture and the flavors melt perfectly.
Chop two small tomatoes or one large one. Peel and dice the other half of the cucumber. Chop one half of the smaller medium onion. Combine this all into a salad bowl, season to taste with black pepper and a little salt. Sprinkle with lemon juice and serve chilled.
Now let us move on into our on tray. Ginger glaze mahi-mahi, it is tender, sweet and succulent. It is a perfect fuel for romance.
In a shallow dish, mix one and one half table spoon of honey. Add one and a half table spoons of soy sauce, one and a half tablespoons of balsamic vinegar.
Add one half teaspoon of the ginger which you had put aside earlier. Take one small clove of garlic, crush it and add a teaspoon of olive oil. Mix it all together.
Season the fish fillets with salt and pepper and place them into the dish. Cover and refrigerate for about 20 minutes to marinate.
You are now going to heat the vegetable oil in a large skillet over medium high heat.
Sauté the fish for about 46 minutes on each side turning only once until the fish flakes easily with a fork, remove the fillets to a platter and keep them warm.
Pour the remaining marinate into the skillet and heat over medium heat until the mixture reduces to a glaze consistency.
You are then going to spoon the glaze over the fish and serve immediately.
The side dish will be potatoes zen, saucy yet light.
In a medium pot over medium high heat, combine one can vegetable broth, one quarter teaspoon of thyme, one teaspoon of dried or fresh parsley and seven small new red potatoes quartered.
Bring to a boil and reduce heat to low. We are then going to cook covered for about 10 to 20 minutes or until potatoes are tender.
Now, we are going to move on to my favorite part, that is the passionate parfe. This has bananas, raspberries and you can actually use any berry if you like blue berries are one of my all time favorite, so you can always throw those or even add a little extra in there or substitute for the raspberries.
The raspberries, blueberries, any type of berries have a lot of antioxidants which are great and healthy for you and help fight all those diseases.
Place the frozen raspberries about one third of the package into hot water for about five minutes to toss lately.
Empty about two-two thirds cup sugar into a large bowl, you then going to stirring two thirds from bananas.
Place the bowl covered into the freezer until the mixture gets firm. Serve it in the desert bowl or champagne flutes. Top it with the fresh berries and a spring of mint.
Transcription by:
Scribe4you Transcription Services