does anyone know a recipe for a fancy dinner date?

Question

something tasty

Answer 1

Try either of the following dishes and have it with a cheese cake for dessert

Thai Creamed Coconut Chicken
1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts
14 fl oz (400 ml) tinned coconut milk
1 level teaspoon coriander seeds
½ level teaspoon cumin seeds
2 cardamom pods, lightly crushed
2 tablespoons groundnut or other flavourless oil
2 medium onions, peeled and finely sliced
2 cloves garlic, peeled and crushed
½ oz (10 g) fresh coriander
1 level teaspoon turmeric
4 red chillies, deseeded and finely chopped
1 level dessertspoon finely chopped fresh lemon grass
2 tablespoons lime juice
salt and freshly milled black pepper

To prepare the chicken, remove the skin and cut the flesh into strips about 2½ inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok – without any fat in it – and, when it's really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly – about 45 seconds – shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely.

Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely. When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened. Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves.

Or Chinese Crispy Beef Stir-fry
8 oz (225 g) rump steak
4 oz (110 g) rice noodles
1 stem lemon grass
1 fat garlic clove
1½ inch (4 cm) piece fresh ginger
6 spring onions
1 medium leek
1 medium carrot
2 rounded teaspoons cornflour
1 level teaspoon Chinese five-spice powder
2 tablespoons groundnut oil or other flavourless oil
2 tablespoons soy sauce
3 tablespoons dry sherry
pinch salt

The secret of a successful stir-fry is speed. So what you need to do is have everything prepared before you start. The first item to prepare is the rice noodles. Place these in a large bowl with a little salt, then pour warm water over them and leave them to soak for exactly 15 minutes and no longer. Now for the vegetables. First the lemon grass – remove the outer tougher leaves, trim off the woody tops, then slice the rest very finely. The garlic should be peeled and also chopped finely. The piece of ginger needs to be peeled, cut into thin slices and then the slices cut into tiny matchstick pieces. Finely slice the white part of the spring onions, then cut the tender green part into 2 inch (5 cm) lengths and then the lengths into little strips. Now the leek: first halve the white part lengthways and cut into similar matchstick-sized strips, then cut the green, tender part of the leek into diagonals to make diamond-shaped pieces. Cut the carrot lengthways and then make this, too, into matchsticks.

Now for the meat. This is cut into 2 inch (5 cm) pieces and these are then cut lengthways so that the meat, too, is now in thin strips. Next you need to take a small bowl and in it mix the cornflour and the five-spice powder together. Mix the meat in this mixture until it is all well coated. Drain the noodles, shaking off any excess water, and then all is ready to cook.

Now place the wok over a high heat, without adding any oil at first. As soon as it's very hot, add 1 tablespoon of the oil, let it sizzle, then add the meat and toss it and stir-fry it in the hot oil for about 2 minutes. Then remove the meat to a plate. Add the remaining oil, let it sizzle and then add the lemon grass, garlic and ginger. Toss these around for about 30 seconds, then add the carrots, spring onions and leek and toss these around also for 30 seconds. Next add the liquid – soy sauce, sherry and 2 tablespoons of water. Then, as soon as the liquid is very hot, stir in the noodles, combining them with the vegetables. Finally, return the meat to join all the vegetables, toss everything together a couple of times and serve immediately in hot bowls.

Maple and Walnut Cheesecake
For the filling:
1 x 330 g bottle pure maple syrup
2 oz (50 g) walnut pieces
12 oz (350 g) medium-fat curd cheese
12 oz (350 g) fromage frais (8 per cent fat)
3 large eggs

For the base:
2 oz (50 g) walnut pieces, finely chopped
5 oz (150 g) rustic biscuits

For the sauce:
2 oz (50 g) walnut pieces
1 x 330 g bottle pure maple syrup
5 fl oz (150 ml) double cream
Pre-heat the oven to gas mark 6, 400°F (200°C).

Begin making the base by crushing the biscuits in a food processor or with a rolling pin into a bowl then add the walnuts and combine with slightly less than 1 tablespoon of cold water. Now press the mixture firmly into the tin, making sure you have an even layer, then bake it for 15 minutes.

While that's happening, make the filling. Put the 2 oz (50 g) walnuts on a baking sheet and toast them for 8 minutes in the same oven. When the base is cooked remove it and reduce the oven temperature to gas mark 2, 300°F (150°C). Next, pour the maple syrup into a saucepan and bring it to a fast simmer, letting it reduce to half its original volume. This should take about 8-10 minutes – be very careful not to let the syrup boil over. When it has reduced, pour it into a glass measuring jug and allow it to cool. Now place the curd cheese, fromage frais and eggs into a large bowl and whisk them together until absolutely smooth, then either grind the toasted walnuts to a coarse texture or chop them very small. Add these, together with the cooled maple syrup, to the curd cheese mixture and whisk everything together. Now, pour it over the base and bake the cheesecake on the middle shelf of the oven for 30 minutes. After that, turn off the oven and leave the cheesecake inside to finish cooking and cooling for several hours or overnight. To make the sauce, reduce the second bottle of maple syrup as before, then take it off the heat and allow it to cool completely before whisking in the double cream. Finally, roughly chop the remaining nuts and add them to the sauce just before serving

Answer 2

Hmm, you didn't say how much of a cook you were. If you don't cook much usually, Mango Chicken is seriously easy and also yummy and people always think it must have been really complicated to prepare *snigger*

Mango Chicken - heat oven to 180 deg. Put 2 chicken breasts in an oven-proof dish. In a separate bowl mix half a jar of mango chutney with the same volume approximately of double cream. Pour this sauce over the chicken and then cook in the oven for half an hour. Serve with a sprig of parsley, mashed potato with plenty of butter, and a bowl of Caesar salad from any decent supermarket. Trust me, it's delish.

Otherwise my faves are from Jamie Oliver - he does a great beef casserole which you can serve with warmed crusty bread and tastes divine.

Good luck!

Answer 3

hiya a lovely dish and very simple i swear by this dish and it is very fancy and tuna steak with noodles the ingrediants are

tuna steaks
teryaki marinade a lime
fresh egg noodle/beansprouts
red peppers mushrooms chillis spring onions
soy sauce and chilli p[owder

put the tuna steak s in pan and pour the teryaki marinate on the fish slice sum chillis throw them in and a squeeze of lime juice marinade 4 atleast 2 hours then cook fish in griddle pan with a bit of corriander then add peppers and mushrooms 2 wok or ppan add noodles and beansprouts then add a splash of soy sauce and some chilli powder if u like it spicy wait 4 uingrediants 2 cook then add spring onions at end (a little tip cut all vegtables in stripsit looks alot better presentation wise) put noodle on plate and tuna steak on top it really is delicious and takes about 15 mins 2 cook honestly give it a go and it will be easy 4 u to do enjoy

Answer 4

Parmesan Crusted Chicken
Ingredients:
1 cup Plain Bread Crumbs
2 tablespoons Flour
1/4 cup Kraft Parmesan Cheese
1 cup Milk
6 (1/2") Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 cups dry Bowtie Pasta
2 tablespoons Butter
3 tablespoons Olive Oil
2 teaspoons Crushed Garlic
1/2 cup White Table Wine (Chablis)
1/4 cup Water
2 tablespoons Flour
3/4 cup Half and Half
1/4 cup Sour Cream
1/2 teaspoon Salt
1/8 teaspoon Basil Leaves
3/4 cup Mild Asiago Cheese ( finely grated)
***Garnish***
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 teaspoon Crushed Red Pepper


Directions:

Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has bee heated and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.

Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

This recipe for Olive Garden Parmesan Crusted Chicken serves/makes 2

Serve on the side of rice pilaf or angel hari pasta in a simple butter white wine sauce

Answer 5

The fav of my husband is steamed rice, broccoli and salmon marinated in terriaki sauce and then grilled with angel delight and strawberries after. Don't want to much work in the kitchen as you want to enjoy the afters!!!! and not be too worn out

Answer 6

In the event it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 7

roast phesant or venison steaks in red wine sauce