I've been saving some newspapers on my desk to post some recipes from them - then I went into a mad cleaning fury and threw all but two of them away, unintentional, of course.
I can't believe it has taken me this long to actually sit down and post - this one is from Easter....!
I love mint with lamb, but don't care for the usual sweet preparations commonly found. Here are two savory preparations that are wonderful:
Mint Salsa Verde
2 cloves garlic, minced
1/2 teaspoon salt
4 anchovy fillet, preferably salted
1 tablespoon capers
6 tablespoons chopped parsley leaves
2 tablespoons chopped mint leaves
1 tablespoon red wine vinegar
1/2 to 3/4 cup olive oil
Pound the salt and garlic with a mortar and pestle until it is a smooth paste. Chop the anchovies (if using salted, rinse and pat dry first), then add with capers to the garlic paste. Ass the parsley and mint, pound until you have a slightly course paste. Stir in vinegar.
Stirring with the pestle, slowly add the olive oil so it makes a fairly smooth paste similar to pesto. After adding 1/2 cup, begin tasting and continue to add the olive oil until you are pleased with the texture and flavor.
You can also make this in a food processor or blender.
Mint Sauce
1/4 cup finely chopped mint leaves
1 teaspoon minced shallots
2 tablespoons cider vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon dried mustard
1 tablespoon canola or vegetable oil
2 tablespoons plain yogurt
Put all but the yogurt in a small lidded container and shake to combine. Add the yogurt and shake well again.
I can't believe it has taken me this long to actually sit down and post - this one is from Easter....!
I love mint with lamb, but don't care for the usual sweet preparations commonly found. Here are two savory preparations that are wonderful:
Mint Salsa Verde
2 cloves garlic, minced
1/2 teaspoon salt
4 anchovy fillet, preferably salted
1 tablespoon capers
6 tablespoons chopped parsley leaves
2 tablespoons chopped mint leaves
1 tablespoon red wine vinegar
1/2 to 3/4 cup olive oil
Pound the salt and garlic with a mortar and pestle until it is a smooth paste. Chop the anchovies (if using salted, rinse and pat dry first), then add with capers to the garlic paste. Ass the parsley and mint, pound until you have a slightly course paste. Stir in vinegar.
Stirring with the pestle, slowly add the olive oil so it makes a fairly smooth paste similar to pesto. After adding 1/2 cup, begin tasting and continue to add the olive oil until you are pleased with the texture and flavor.
You can also make this in a food processor or blender.
Mint Sauce
1/4 cup finely chopped mint leaves
1 teaspoon minced shallots
2 tablespoons cider vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon dried mustard
1 tablespoon canola or vegetable oil
2 tablespoons plain yogurt
Put all but the yogurt in a small lidded container and shake to combine. Add the yogurt and shake well again.