I love eating outside, especially in the evening when the moon and stars lighten your plate in a mysterious way (that will not happen if you eat between 18 and 20 pm, of course ;-)). Although dinner time in Tuscany is not so extremely late, we always had very late evening meals, and still have no problems to digest, luckily!
Preferably I will work with seasonal products, but now and again a more exotic fruit or ingredient is creating a special effect.
Marinate chicken filet (in smaller strips) in a mixture of 1 teaspoon of grinded coriander, 1 table spoon of grinded fennel seeds, 2 chopped garlic cloves, 1 chopped piece of lemon grass, ½ teaspoon of turmeric, a teaspoon of sugar, a pinch of salt, 1 table spoon of soya sauce, 1 teaspoon of sesame oil, juice of ½ lemon. Try to remember to do this the day before.
Prepare a spicy mango sauce. Mix 1 mature mango with 1 chopped spicy red pepper, 2 cm of chopped fresh ginger, 1 chopped garlic clove (optional). Prepare 6 naked scampi. Bake shortly in some oil with 1 chopped garlic clove.
Fry 1 chopped garlic clove and 1 shallot in some peanut oil. Add 3 table spoons of peanut spread. Add 100 ml of coconut milk, some lemon juice, pepper and salt. Taste and add some more lemon or salt to get the ideal flavor of a peanut sauce. Bake the marinated chicken and add the marinade.
Serve both dishes with a mixture of fresh cucumber, a few leaves of fresh mint, green salad and radishes with a little dressing (soyasuace, lemon juice, a little drizzle of mirin, or sugar and some pepper).