Archive for mint

Nigella Lawson’s redcurrant and mint lamb cutlets

Posted in Food with tags , , , , , , , , , , , , , , , on September 1, 2010 by Robin Gosnall

Half Hour Meals

This is a recipe from Nigella Lawson’s new book Kitchen: Recipes from the Heart of the Home, packed with ideas for the sort of food that makes life easier at the end of a long day in the time-strapped week, along with dozens of comforting recipes that help you unwind with family or friends. There are step-by-step pictures, and kitchen snapshots, some of them taken by Nigella Lawson in the course of writing the book.

My mother often used to make a kind of faux Cumberland sauce to go with lamb chops. She’d dollop some redcurrant jelly into a bowl, grate in a little orange zest and squeeze in a little juice, then stir in some freshly chopped mint, or dried mint if there were no fresh. Somehow, it worked, and this is simply a development along the same lines. Impatience, I have learnt, can be an inspirational prompt to the cook. Laziness is accounted for, greed rewarded: that’s a result.

1 x 15ml tablespoon garlic oil
6 lamb cutlets
juice 1 clementine/satsuma (approx 75ml)
1 x 15ml tablespoon redcurrant jelly
dash Worcestershire sauce
dash red wine vinegar or sherry vinegar
salt and pepper, to taste
small bunch or packet fresh mint, finely chopped

Heat the oil in a frying pan and cook the lamb for about 2-4 minutes a side, depending on how you like them and on the thickness of the cutlets. Remove the cutlets to a large piece of foil and make a baggy package, though sealing it tightly, and keep on a warm plate. Turn the heat down to low, then whisk in the clementine or satsuma juice, redcurrant jelly, Worcestershire sauce, vinegar, salt and pepper. Take the pan off the heat. Unwrap the foil parcel, divide the cutlets between 2 warmed plates, and pour into the pan any juices that have collected under the waiting cutlets. Whisk well, then pour this over the cutlets. Sprinkle with about 2 tablespoons chopped mint, and offer more on the table to eat with the supper.

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Tomato, mozzarella and mint salad

Posted in Food with tags , , , , , , , on August 31, 2010 by Robin Gosnall

Half Hour Meals

This is good to take on a picnic.

1 small red onion, finely diced
300g baby plum tomatoes, halved
125g reduced fat mozzarella, torn
6-8 leaves fresh mint, chopped
freshly ground black pepper
1 tbsp olive oil

Toss together the onion, tomatoes, mozzarella and mint, and place in a lidded container. Mix seasoning and olive oil in a jar and add to salad at the picnic.

Peas and broad beans on toast

Posted in Food with tags , , , , , , , , on May 14, 2010 by Robin Gosnall

Half Hour Meals

As simple as this recipe seems, it is worth making purely because it tastes so good. It is perfect to have with drinks before a meal – especially when the weather is pleasant enough to eat out in the garden. You can prepare the peas and beans ahead of time and simply grill the toast just before you are ready to eat.

200g podded peas
200g podded broad beans
1 small bunch of mint, leaves only
the juice of half a lemon
sea salt and freshly ground black pepper
1½ tbsp grated Parmesan
3 tbsp extra-virgin olive oil
8-10 pieces of robust peasant-style bread
1 garlic clove

Place a large pot of well-salted water on to boil. Once the water is boiling, add the peas and cook for a minute. Now add the broad beans and cook for a further one-and-a-half minutes. Remove from the stove, strain through a colander – but do not refresh under cold water – and place in a bowl.

Roughly chop the mint and add to the peas and broad beans along with the lemon juice, salt and pepper, Parmesan and olive oil. Toss together well to combine. Taste and adjust the seasoning as you see fit.

Set aside while you grill the bread (use a toaster if you must, but grilling on a griddle or ridged frying pan gives a great taste and distinctive striped look). Grill the bread on both sides until golden-brown, remove and gently rub with the garlic clove, drizzle with olive oil and spoon the peas and beans on top. Serve right away, while the toast is still warm.

Lamb meatball salad

Posted in Food with tags , , , , , , , , , , , , , on May 23, 2009 by Robin Gosnall

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Half Hour Meals

This dish has a bit of a Moroccan theme to it, but you could easily add other related ingredients that you have in your larder such as olives, chickpeas and pickled chillies.

Butchers and supermarkets normally sell decent mince at fairly reasonable prices and you can make a good amount of meatballs out of just half a kilo of mince which will be enough for a dinner party or family meal.

For the meatballs:
1 medium onion, peeled and finely chopped
4 cloves of garlic, peeled and crushed
1 tbsp ground cumin
1 tsp paprika
2-3 tbsp vegetable or corn oil
500g minced lamb
salt and freshly ground black pepper
100g fresh white breadcrumbs

For the salad:
4 long red or normal red peppers
half a cucumber
2 hearts of cos lettuce, washed
a couple of handfuls of rocket, washed
a handful of mint leaves
2 tbsp natural yoghurt
the juice of 1 lemon
4-5 tbsp olive oil

First make the meatballs: gently cook the onion, garlic, cumin and paprika in a tablespoon of the vegetable oil for 2-3 minutes until soft, stirring every so often then remove from the heat and leave to cool. Mix the onions with the minced lamb and breadcrumbs and season well. Make a little tester by frying a piece of the mix, adjusting the seasoning and spices if necessary. Roll the meat into 50 pence-piece sized balls, flatten slightly and place on a tray in the fridge.

Meanwhile, halve the peppers lengthways and remove the seeds and stalk if using long ones or quarter normal ones. Place on a tray, skin side up, and place under a hot grill until the skins are black, then put them in a plastic bag for about 5-10 minutes to ease removing the skins.

In the meantime, heat some of the vegetable oil in a heavy frying pan and cook the meatballs in batches, depending on the size of your pan, for 2-3 minutes on each side and browning them nicely.

While the meatballs are cooking, break up the large cos leaves and mix in a bowl with the rocket and two-thirds of the mint leaves. Chop the rest of the leaves and mix with the yoghurt. Mix the lemon juice and olive oil together and toss with the leaves, then transfer to one large bowl or individual serving bowls. Cut the peppers down a bit and arrange among and on the leaves with the meatballs, then spoon the yoghurt on top.

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