10 posts tagged mint
Harissa, Yogurt and Tomato Lamb Shanks with Zucchini, Pea and Mint Salad
I had a drawer full of zucchini when I saw this recipe from Gourmet magazine, but I hadn’t started a day ahead. I made my own version of the harissa with some different chilis I had around, and tried a slow cooker attempt at the lamb. It worked exceptionally well, it was spicy, sweet and creamy, and easy to put together.
Ingredients (lamb shanks)
- 1/4 cup Harissa
- 2 lamb shanks
- 1 tin tomatoes
- 1/2 cup greek yogurt
- 1 cup chicken stock
- 1/2 cup fresh oregano and cilantro
- Juice of 1/2 lime
- Half an onion, sliced
- Salt, pepper and olive oil
Coat the lamb shanks in salt and pepper, and brown in a hot pan with a few tablespoons of olive oil. Sauté the onion, then toss in the rest of the ingredients and bring to a simmer. Season with salt and pepper. Add the lamb back, and pressure cook for 40 minutes, or cook on low heat for about 3-4 hours, covered. You could even leave it in the slow cooker for the day.
Remove the lamb and reduce the sauce. Serve with a scoop of the sauce, and the zucchini salad.
Osso Bucco with Pea, Lemon, Mint and Goat’s Cheese Fettuccine, and Crispy Brussel Sprouts
This is inspired by the Maggie Beer beef cheeks recipe I made a few weeks ago, it worked pretty well with the osso bucco and I went lighter on some of the ingredients so the veal didn’t get overpowered.
Ingredients (osso bucco marinade):
- 4 pieces of thick cut osso bucco
- 4 roughly chopped garlic cloves
- 4 sprigs of rosemary
- 4 bay leaves
- Rind of 1 orange
- 2 tbsp juniper berries
- Salt, pepper, olive oil
Toss together the day before cooking.
Ingredients (osso bucco):
- Osso Bucco, removed from marinade
- 1 chopped onion
- 2 chopped carrots
- 1 cup red wine
- Juice of 1 orange
- 2 cups of beef stock
Sear the osso bucco in a hot pan with a bit of olive oil, then remove, cleaning the pan of most of the oil. Saute the carrot and onion until soft, seasoning with salt and pepper. Mix in the liquids and bring to a simmer before adding the osso bucco back in. Cover and cook on low for 2 hours. Before serving, remove the osso bucco and reduce the liquid so it forms a sauce.
Ingredients (brussel sprouts):
- 3 cups of brussel sprouts, sliced in half
- Zest of half a lemon
- Salt, pepper, olive oil
Mix and bake for about 30 minutes, turning halfway through, until crispy.
- 2 cups of cooked fettuccine
- 1 cup of frozen peas, defrosted
- 1/2 cup crumbled goat’s cheese
- Zest and juice of half a lemon
- 1/2 cup chopped mint leaves
- Salt and pepper
Saute the peas in a bit of olive oil. Once warm, mix with the rest of the ingredients and season with salt and pepper.
Vietnamese Crispy Pancake, Bánh Xèo
Back around Christmas I went to Vietnam, and while I was there I took a cooking class in Hoi An. I’ve spent the last 7 months trying to recreate the Bánh Xèo we made, and finally, finally, nailed it. This is the recipe from the cooking class and if you follow the instructions it’s not too hard to make.
- 2 cups of rice flour (note: do not get rice flour from some frou-frou organic supermarket, get it from an Asian grocery store. I don’t know the difference, but I can promise you it won’t work the other way around)
- 1 tsp turmeric powder
- 1/2 tsp salt
- 1.5 cups of water
- 3/4 cup canned coconut milk
- 3 green onions, thinly sliced
Whisk and let set for 30 minutes.
Ingredients (dipping sauce):
- 1/4 cup water
- 1/4 cup good quality fish sauce
- 4 tbsp lime juice
- 2 tbsp sugar
- 1 garlic clove
- 1-2 small red chilis
Mash the garlic and chili in a mortar and pestle, then mix with the remaining ingredients. Adjust sweet, sour, and salty to taste.
Ingredients (finishing the rest!):
- 1 cup vegetable oil
- 1/4 lb pork shoulder, in thin slices
- 1/4 lb small shrimp, peeled, deveined, and sliced in half lengthwise
- 1/4 tsp salt
- 2 cups bean sprouts
- A few big lettuce leaves
- A few sheets of square rice paper
- 2 cups of fresh herbs (mint, Thai or Vietnamese basil, cilantro, basil)
Heat up a 10 inch non-stick pan on high. Add 1 tbsp of oil and a couple pieces of pork and shrimp. Cook halfway before adding 1/2 cup of batter (batter should be a bit runny), moving the panning to cover it. Add some bean spouts on half. Drizzle another tablespoon of oil around the outside lip of the batter, turn heat to medium and cover for 1 minute. Remove cover and continue cooking. You think it’s done? Keep going. It needs to almost burn and takes about 4 times as long as you think.
When it’s actually done, it will be pretty brown on the bottom. Toss in some herbs and fold in half using a silicon spatula or chopsticks if you’re really handy. A hard spatula will break it, just be gentle and patient.
Wrap in lettuce and rice paper, and eat with dipping sauce.
Caramelized Fennel, Grape, Goat’s Cheese and Mint Pizza
I’m finally getting the hang of how to make an awesome pizza with a crispy crust. I’ve frozen some pizza dough as well to see if I can uncomplicate the process and be able to make a quick pizza on a weeknight.
I made this pizza dough recipe, and after it rose, I split it into balls and wrapped it in oiled cling film and popped it in the freezer. To thaw, remove the cling film from the dough and pop it in a bowl covered with a damp towel or cling film. Leave it on the counter (not the fridge) for the day to thaw and rise. For breakfast pizza, do this overnight. You can also make bread or rolls out of this dough, it’s a really nice recipe, just make sure to use the Type 00 flour.
- 1 portion of pizza dough
- 1 fennel bulb, shaved
- 2 tbsp sugar
- 1 tbsp fennel seeds
- 1 cup of grapes, cut in half
- 1/4 cup crumbled goat’s cheese
- 1/2 cup mint leaves
- Olive oil, salt and pepper
Turn on the oven as hot as it will go for at least 30 minutes to preheat. After 10 minutes, put your pizza stone in the oven to get it hot. This is very, very important to get crispy crust on the bottom.
In a warm pan with olive oil, saute the fennel until soft. Add the sugar, fennel seeds, and season with salt and pepper. Cook on medium low, stirring occasionally, for about 10 minutes to caramelize. It will turn a bit golden and get quite soft.
Flour a cutting board or the counter very well, and spread the pizza dough into a rough circle. Let rest for 10 minutes, and then spread it again to get a 15 inch pizza. Remove the pizza stone from the oven, and using a rolling pin or wine bottle, slip it under the dough (so it’s only touching the floured side) to help move it onto the stone. Layer on the fennel (depending on the size of your bulb, and your love of fennel, you may or may not use it all), a couple of the mint leaves, the grapes, and the goat’s cheese. Season with salt and pepper and bake for about 10 minutes until the crust is golden.
Sprinkle with mint leaves to finish, and here’s the other piece… leave it on the stone out of the oven for about 5 minutes before you go to cut or eat it. The stone will keep cooking the base, but you’re not burning the cheese by leaving it in the oven. Score.
Pear, Fennel, Mint and Feta Salad
Nice side salad, or dinner if you go a bit heavier on the veggies.
- A few cups of roquette
- 1 pear, sliced in circles (core and all), then sliced into matchsticks
- 1 small fennel bulb, shaved into thin slices
- 1/2 red onion, shaved into thin slices
- 1/2 cup chopped mint
- Juice of 1/2 lemon
- 1/2 cup nice feta cheese
- Olive oil, salt and pepper
Mix and serve.
Beetroot, Goat’s Cheese and Mint Salad
Quarter washed, raw beetroot and roast, tossed in olive oil, salt and pepper, for 30 minutes. Refrigerate, and once cool, toss with 1/4 cup chopped mint. Top with goat’s cheese, and serve on witlof leaves.
Scrambled Eggs with Chili Prawns and Goat’s Cheese and Mint
Ingredients (serves 2):
- 4 eggs
- 1/2 cup skim milk
- 2 prawns, cooked or uncooked, sliced in half lengthwise
- 1/2 teaspoon chili powder
- 4 tbsp goat’s cheese
- 1 tomato, sliced
- 1 cup baby spinach
- 2 slices of bread
- 1/4 cup chopped Vietnamese mint
- Salt, pepper and oil
Mix the eggs and milk, and set aside. Saute the prawns with the chili, and season with salt and pepper. In a pan on medium heat, pour in the eggs, whipping constantly, until they change in color and start to set. Once they’re quite thick, stop stirring and flip to finish cooking on the other side.
Layer spinach and tomato on the bread, top with eggs, season with salt and pepper, and add the cheese, prawns, and finish with mint.
Simple dessert, easy to make ahead and have on hand.
- 1 mango, pit and skin removed
- 1/2 cup water
- 1 tsp sugar
- Juice of half a lemon
Puree, and pour into a flat pan to freeze, pulling it out every 30 minutes to an hour (depending on how cold your freezer is) to run a fork through it and create flakes. Served with sliced strawberries and fresh mint.
Maggie Beer’s Pickled Eggplant
After the Mexican food was gone (this took a while), I was on a mission to use up some more odds and ends in my fridge. This included a large eggplant that was starting to look a bit sad, and some verjuice I bought ages ago. This recipe was great, but I think I could simplify it a bit since it was a little labor intensive for the output and turned out a bit greasy.
Potato, Pear, Caramelized Onion, Goat’s Cheese and Mint Dumplings
I tried out 3 different dumpling recipes last night, and this was the one worth sharing. The main piece of advice I got was that it’s supposed to be the consistency of a meatball, and for vegetarian dumplings, it’s a bit tricky without the meat. This needs some sort of amazing dipping sauce yet to be devised, suggestions welcome.
- 1 cup mashed potato, skins removed
- 120g goat’s cheese (more or less to taste)
- Half a pear, diced finely
- Small/medium onion, diced finely
- 50g butter
- 1 egg
- 1 tsp vegetable broth powder
- 1 tbsp honey
- 1/4 cup finely chopped mint
- Salt and pepper, to taste
- 1 package won ton wrappers
Caramelize the onions and pear with the butter in a pan on low heat for about 30 minutes, until nice and golden. Boil and mash the potatoes. Once cool, mix together all the ingredients except the egg and taste for salt and pepper, adjust accordingly. Add beaten egg and mix. Should have the consistency of a meatball batter, adjust ingredients accordingly to achieve this. Put a tablespoon or so in a wonton wrapper and seal with water. Steam for about 5 minutes.