ISO dinner recipes that uses FRESH MINT
- aussiewonder Feb 11, 2008 08:01 AM
I've got lots of fresh mint left over from a dish last weekend. I'd hate to waste it and was wondering if anyone had any suggestions? It's darn freezing here today, so salads are not really something i'm craving. I'd prefer hot savory dishes. "Worst case" scenario I'll just use it to flavour water but thought there must be more uses than that!
If you can get your hands on some lamb chops...broil them and serve with a yogurt sauce that includes garlic, lemon juice and chopped fresh mint. Serve with some couscous and pita.
Or howabout a lamb stew? Something more Moroccan with prunes and apricots and maybe a handful of chopped mint thrown in at the end?
Or something like pho? An asian broth with thin sliced meat, noodles and top it with fresh mint leaves and bean sprouts and such?
Make Indian food to serve with cilantro/mint chutney...That will warm you up... and it uses quite a bit of mint.
mint pesto is delicious on flank steak
freeze mint leaves in ginger ale for cocktails
add mint to orange juice in the morning, super zing!
add mint to a fresh smoothie, nice added tang
A Vietnamese rice noodle bowl (bun) w/ grilled marinated meat or tofu and lots of chopped herbs (mint, cilantro, basil), chili, bean sprouts and refrigerator pickles (carrot, cucumber and daikon if you have it) made with fish sauce, garlic, chili sugar, lime juice.
you could make summer rolls / viet fresh rice paper rolls too.
Make your fave tuna sandwich filling and add a big spoonful of chopped mint. Not a hot dish, but very tasty and refreshing.
I like to make pistachio/mint pesto and use on fish.
Also nice in salads with oranges and feta cheese
i love to combine mint with peas. I'll take a package of frozen peas, boil them a in a tiny bit of water, then add a healthy dose of butter, salt, pepper, and finely minced mint and parsley. I love this as a side dish and i'm sure it would be much better with fresh peas.
make hot mint tea. wonderful in the afternoon for a pick me up....or in the evening before bed
Here's one we have:
Mint and Ginger Chicken
1-1/2 lbs. boneless chicken breast, cut in 1/2-inch cubes
2 Tbs. flour
2 Tbs. fish sauce
2 Tbs. dark soy sauce, divided
1 piece fresh ginger root, peeled, 1-1/2 in. long
2 chili peppers, chopped
1 Tbs. vinegar
1 Tbs. sugar
1 lime, peel grated, juiced
3 C. Nappa cabbage, chopped
4 green onions, chopped
1/4 C. mint, chopped fresh
Place chicken in medium bowl and sprinkle with flour, turning to coat. Add fish sauce and 1 Tbs. of the soy sauce; set aside. Place ginger in blender or food processor and mince, about 30 seconds. Add chilies, remaining 1 Tbs. soy sauce, vinegar, sugar and 1/2 tsp. grated lime peel. Blend or process for about 1 minute and set aside. Heat oil over high heat in wok or Dutch oven. Add chicken, onion and cabbage, stir frying about 4 minutes until chicken turns white. Pour ginger sauce mixture over chicken and continue to stir fry over high temperature until sauce thickens, about 2 minutes. Sprinkle with lime juice and top with mint.
I made a delicious recipe recently -- Butternut Squash and Potato Pie with mint and Manchego. I can give you the recipe if you like-- basically it's layers of very thin potato, layers of butternut squash, thinly sliced too, more potato. Fresh mint, grated manchego, and a little ricotta mixed in with the squash. You add some flour and milk on top to make it a "pie." This is from January Cookbook of the Month -- The Slow Mediterranean Kitchen by Wolfert and it's so damn delicious that I'm making it again for Valentine's Day. I will give you more precise amounts if you wish.
I also made a really great fresh pomegranate salsa with mint and a little pomegranate molasses, tomatoes, red pepper, cucumber, red onion. I know you said warming dishes -- I love this salsa with a chicken shawarma type wrap.
Minty iced tea or minty lemonade!
I have a recipe I like for chicken thighs with saffron, olives, and mint. It's in Batali's book "Molto Italiano," or I could type it in it if you're interested.
You could make some mint jelly. If you make a small batch (it doesn't sound like you have a huge amount), you don't have to can it. Just put it in the fridge and it should last as long as you'd expect any jelly to last in the fridge after it's opened -- a couple of months, at least.