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Old 10-27-2011, 10:16 PM   #1
Assistant Cook
Join Date: Oct 2011
Location: Finland
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Mint grows like weeds. I like Mojitos but not that many.

So have been trying to use mint with pork, salmon and chicken when roasting, grilling and frying - combined with other various herbs - thyme, rosemary, lovage, lavender,etc.

The result has been a fine complex flavor - not really a direct, traditional mint taste.

Anyone with more experiences with mint - aside from drinks and all the lamb stuff?


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Old 10-28-2011, 12:18 PM   #2
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I think it meshes particularly well with apples. And apples are worth experimenting with in meat and seafood recipes. The unlikely sounding combination of apples and mustard with shrimp, for instance, is pretty fabulous. And mint can be used in rice, alone or with other spices and with potatoes.

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Old 10-28-2011, 05:17 PM   #3
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It's great in vegetable salads - "Carrot Rapee," for example, from "Great Good Food" by Julee Rosso. It uses shredded carrots and fresh parsley, but I use mint instead or a mixture of mint, parsley and cilantro. The vinaigrette uses orange juice, balsamic vinegar, Dijon mustard, chopped fresh ginger, oil, etc.

It's also great in fruit salads, chutneys, and tuna.
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