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Old 08-22-2006, 07:49 PM   #11
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Mint and Cilantro Chutney

You can make this and freeze it ahead of time. You can use it on everything from grilled fish to chicken or with kebabs. You can mix some with plain yogurt for a delicious dipping sauce.

Recipe can be doubled or tripled.

4 cups of mint (remove them from stems)
2 cups of cilantro (fresh corrainder leaves)
2 green chilis
salt to taste
juice of 3 limes
6 cloves of garlic
2 tsp of freshly roasted and ground cumin

Add all of this to a blend and blend it until smooth.

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Old 08-22-2006, 08:50 PM   #12
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One of the things my family loves is a pot poast with lots of gravy, so when I make one I don't always add lots of veggies, instead, I cook the roast til it starts to fall apart, then add several bunches of fresh mint,this is at the last say 10 minutes of cooking, leave it in the gravey, I then cut thick slices of french bread and we ladle the meat and mint flavored gravey over buttered bread, and I have some uncook mint on the table for those who want more..We do add some red wine to the gravy, but you don't have to, just use plenty of onion and garlic and MINT!!!

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Old 08-22-2006, 10:09 PM   #13
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Many Asian dishes use mint leaves, especially Thai and Malyasian.
Here is my favourite Thai Beef Salad:

Serves 4

500 g Beef Fillet
1 Red Onion, finely sliced
1/2 Cucumber cut into thin ribbons
1 Lemongrass Stalk, finely chopped
3 to 4 cloves Garlic
Juice 2 Limes
2 Tbsps Fish Sauce
3 Tbsps Fresh chopped Coriander Leaves ( Cilantro)
2 Tbsps Fresh chopped Mint Leaves
1 Tbsp Sugar ( Palm sugar if possible)
2 to 4 Fresh Red Chillies, finely sliced
Fresh Coriander and Mint Leaves to garnish.

Remove sinew and fat from the meat and cook until medium rare. Remove from heat and leave to stand 10 to 15 minutes.
When cool, thinly slice beef and put into a large glass bowl. Add onion, cucumber and lemongrass.
Into food processor place garlic, lime juice, fish sauce, chopped mint and coriander, sugar. Process. Toss the dressing with the beef. Add the fresh chillies, reserve a few to scatter over salad.

I like to serve this on a bed of iceberg lettuce, and I often add 1/2'd cocktail tomato's. Strew some sprigs of mint and coriander through the lettuce, pile salad on top, scatter more herb sprigs and some sliced red chilli on top.

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Old 08-22-2006, 11:29 PM   #14
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How about making Mint Jelly, for lamb chops and such? Just an idea, I don't have a recipe for it though.
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Old 08-23-2006, 12:20 AM   #15
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I keep mint around all the time, I like to put a sprig or two into my smoothies that I make for breakfast. Just blend it up with the rest of the fruits and it gives a nice fresh taste, but ever so subtle.
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Old 08-23-2006, 02:27 AM   #16
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You can dry the leaves (just lay them out, washed, on a paper towel) then bottle them and have them to add to various things once summer is over.

In Greece mint is always used in savory dishes, never in sweets (the idea of which the Greeks actually find revolting!). Probably the only place I use them is in stuffed tomatoes/zucchini/dolmades which we always make a huge pan of. The stuffing is basically just onion, oil, ground beef, and rice, with fresh parsley and usually-dried mint added in for flavor.

Truly delicious and can't imagine it without ... even though it's a far cry from the mint-chocolate-chip ice cream I grew up with!
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Old 08-23-2006, 03:46 AM   #17
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I also add a few mint leaves when macerating strawberries.

Here's a mint sauce for roast lamb
Home made mint sauce - serve with roast lamb
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Old 08-23-2006, 07:56 AM   #18
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I enjoy adding it to salads. I had a nice salad with chicken, cranberries, nuts, mint, lettuce, and tons of other salad thngs. The mint made the salad very refreshing.
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Old 08-23-2006, 09:09 AM   #19
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I just tried this recipe for nutella ravioli from Everyday Italian. It's garnished with mint leaves. Not a huge use, but the mint is surprisingly delicious paired with nutella! who'd a thunk...

Chocolate-Hazelnut Ravioli

16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread. Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

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Old 08-23-2006, 11:05 AM   #20
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What, am I the only one who thought of Mint juleps?!?!?

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