We ate at the big city's hottest restaurant a couple of weeks ago and I had lamb. Perfect, succulent, to-groan-over lamb. And I did, quietly.
Being a fusion type of establishment, the foods all had several sauces. One of the sauces was mint. It was so outastanding that I asked for the recipe. I made it last night:
leaves from 1 large bunch of mint
2-3 T. pureed mango (or chunk it & add to blender with the rest)
scant 1/2 c. white vinegar
3 T. sugar
1 t. salt
1 dried chili pepper
What I did...We found the vinegar to be overpowering so I would start at 1/3 c. and work upwards gradually. This is a concoction that really has to be tasted in progress. I have already adjusted it from the restaurant's recipe.
I used about 8 pepperoncini seeds instead of the chili.
I pureed everything together in the bowl attachment for the blender.
We had this last night with rack of lamb and as I hoped, the vinegar subsided with the combination. My H who refuses to eat anything fruity or sweet with meat, devoured it.
It's so simple, but so good.
From Sasur.
Being a fusion type of establishment, the foods all had several sauces. One of the sauces was mint. It was so outastanding that I asked for the recipe. I made it last night:
leaves from 1 large bunch of mint
2-3 T. pureed mango (or chunk it & add to blender with the rest)
scant 1/2 c. white vinegar
3 T. sugar
1 t. salt
1 dried chili pepper
What I did...We found the vinegar to be overpowering so I would start at 1/3 c. and work upwards gradually. This is a concoction that really has to be tasted in progress. I have already adjusted it from the restaurant's recipe.
I used about 8 pepperoncini seeds instead of the chili.
I pureed everything together in the bowl attachment for the blender.
We had this last night with rack of lamb and as I hoped, the vinegar subsided with the combination. My H who refuses to eat anything fruity or sweet with meat, devoured it.
It's so simple, but so good.
From Sasur.