Something new with mint?

[Sarah-b]

My mint has come up beautifully - and yes, I know it's the easiest thing to grow - but I love it and the children do too.
Does anyone have any interesting ways of using it other that sauce and tea?

Thanks,
Sarah.

[Sarah-b]

[Doris_Pinks]

Grind it up with sugar and sprinkle on fruit, espcially nice with pineapple! Mint jelly, raitha to go with your curry, and somewhere I have a recipe (couscous I think) that uses loads of it chopped up and mixed in!

[Palustris]

Broad Bean and Mint soup is mmmmmmmmmmmmmm!

[Doris_Pinks]

Ohhhhh  that sounds great, could you PLEASE post the recipe Eric?

[honeybee]

When i was a little girl, my mum used to boil her new potatoes and put loads of fresh mint into the pan.  It made the potatoes taste lovely  :P

[Mrs Ava]

Googled and found these.  There are lots of recipes out there.  I haven't tried any of these, however, been and checked my mint and it is growing like mad, so I shall have to experiment!



Quick Mint Chutney

by Kate Heyhoe

Makes about 3/4 cup

1-1/2 cups lightly packed cilantro
1 cup lightly packed fresh mint leaves
3 tablespoons water
2 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon curry powder
1 garlic clove
1-inch piece of ginger, peeled and coarsely chopped
Salt to taste

Process all ingredients in a food processor or blender until the mixture is completely pureed. Cover and chill until ready to use. May be made one day in advance. Stir before serving



Minted green french beans

2 lb. (1 kg) green beans, strings and ends removed
1 red (Spanish) onion, thinly sliced
1 red bell pepper (capsicum), seeded and
   cut lengthwise into strips 1/4 inch (6 mm) wide
1/4 cup (2 fl oz/60 ml) raspberry vinegar
1 tablespoon whole-grain Dijon mustard
1 teaspoon sugar
Salt and freshly ground pepper to taste
1/4 cup (2 fl oz/60 ml) extra-virgin olive oil
1/2 cup (3/4 oz/20 g) chopped fresh mint



1. Bring a large saucepan three-fourths full of salted water to a boil. Add the green beans and cook until just crisp-tender, about 3 minutes. Drain and rinse under cold running water to stop the cooking. Drain again.

2. In a large serving bowl, toss together the green beans, red onion, and bell pepper.

3. In a small bowl, whisk together the vinegar, mustard, sugar, salt, and pepper. Slowly whisk in the olive oil until thick and emulsified. Add half of the mint and mix well.

4. Drizzle the dressing over the vegetables and toss well. Sprinkle with the remaining mint just before serving. Serve at room temperature.


Minted lamb meatballs.

1 pound lean ground lamb
1/4 cup fine dried bread crumbs
1/4 cup minced yellow onion
2 cloves garlic, minced
1 egg, lightly beaten
2 tablespoons chopped fresh
   flat-leaf parsley, plus 1 large sprig
1/4 cup chopped fresh mint, plus 1 large sprig
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
4 cups water
1/2 cup plain yogurt


For the herb topping:
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh mint
1/4 cup chopped fresh chives
2 tablespoons fresh, young fenugreek (optional)




In a large bowl, combine the lamb, bread crumbs, onion, garlic, egg, minced parsley and mint, salt, pepper, cardamom, and cinnamon. Mix thoroughly. Shape the mixture into balls about the size of a walnut. You should have about 16 meatballs.

In a saucepan, bring the water to a boil over medium-high heat. Add the mint and parsley sprigs and reduce the heat to medium-low. Add the meatballs and simmer until no longer pink in the center, about 10 minutes. Scoop out the meatballs and place in a bowl. Reserve the cooking liquid for another use, if desired.

Spoon the yogurt into a small serving bowl. To make the topping, combine all the herbs in a separate bowl and stir well. Serve the meatballs hot or warm with the yogurt and the mixed green herbs.


Choccy and mint sorbet!

http://www.razzledazzlerecipes.com/icecream/chmint.htm

[gavin]

An Iranian recipe (don't know where I found it, it sounds "strange", and tastes divine!)

Sekanjabin - Sweet and Sour Mint Syrup

2 cups sugar
1 cup water
1/2 cup white vinegar
juice of 1/2 lemon
at least 6 large sprigs fresh mint

Stir sugar and water on heat until it's dissolved - bring to the boil.   Add vinegar and lemon juice - bring back to the boil for 15-20 minutes until it's thick.   A little dribbled on a cold saucer should have the consistency of thin honey.

Add mint sprigs (washed and drained) to boiling syrup, and after 1 minute, remove pan from heat and leave until the syrup has cooled.   Strain and pour into a bottle and store.


To use - pour some syrup into a bowl, float some fresh mint sprigs or leaves on the top.   Serve with leaves of a good cos lettuce - very fresh, very crisp!

The idea is you fold a lettuce leaf, dip into the syrup, and eat!   Makes an unusual dessert, or serve with a nice flat bread as a (very) light, summery meal.

All best - Gavin

[tim]

Mint with almost anything!

Including salads, tabbouleh, stufffings (esp for aubs), any burgers or balls - not just lamb. risottos, porcini, peas ( esp as dip), mint julep...............

[aquilegia]

Mint cooked with poatoes, chopped in salads, on veg, etc. loads of things.

[BAGGY]

Tear it up and mix it in mashed spuds.  Add tinned fish (optional) and fry as cakes.  Served with Yogurt and mint dip and chilli.  Posh bubble & squeak.