Wednesday, October 20

Herbal delight! 17 Delicious Mint Shapes: From Zucchini Frittata to Flawless Mojito | Food

TThere are many types of mint here, with variations in taste and strength, all of which we can safely ignore – when you buy it at the grocery store, it just says “mint” on the package. This is all you need to know.

However, if you want to explore the subtle differences between ginger mint and pineapple mint, you should probably start by growing your own. Of all the common culinary herbs, peppermint is the hardest to kill – it’s easy to grow from seed, but if you put a sprig in a jar with a little water, roots will sprout in a matter of days. You don’t care about the shade, the rough terrain, or being ignored. Your biggest problem will be preventing you from taking over. Here are 17 ways to get the most out of it.

In the UK, peppermint is perhaps more commonly used to make Mint sauce. The recipe, if you can call it that, is simple: mint leaves, boiling water, vinegar, sugar and salt, adjusting the proportions to taste.

Mint sauce is a traditional side dish to roast lamb, though there was a recent controversy when Killing Eve star Jodie Comer was photographed putting mint sauce on chicken, sparking an online dispute between outraged purists and people who They put mint sauce on everything, which was briefly spilled. in the main media. It was February locked up, not much more was happening.

Homemade mint sauce.
Homemade mint sauce. Photograph: Mariha-kitchen / Getty Images / iStockphoto

Rosie Sykes’ Mint Roasted Chicken with Peas and Lettuce proves that this combination is more than acceptable, it can be something special.

If you find mint sauce a bit tacky, or if you like many people consider it an abomination, try something a little more exotic: adjika is a traditional Georgian pasta made from mint, garlic, chili peppers, and salt. Apparently Georgians tend to keep some in the fridge (it keeps for about a month) and put it in potatoes, but food writer Olia Hercules suggests using it for a bruschetta with apricots and goat cheese or labneh.

A handful of coarsely chopped mint will perk up even the silliest portion of potatoes (I’m thinking of new potatoes a little too large, comfortably over-boiled), but Peter Gordon shows that they can be part of something fancier and time-consuming. consume: baby potatoes with mint with shallots, peas and fresh cream. For another option, Robin Gill salt bakes the potatoes (they are baked in a layer of rock salt) and pairs them with peas, mint, mustard butter, and cream.

Creamy bean and mint paste from Samin Nosrat.
Creamy bean and mint paste from Samin Nosrat. Photograph: Ola O Smit / The Guardian

Here are two simple but attractive salads from Nigel Slater: the first is a tabouleh of mint, mango, chili, chives, and cracked wheat; the second a mixture of fennel and radishes in a mint dressing made with sour cream and yogurt. As a preparation, Slater suggests putting the fennel and radish, thinly sliced, in a bowl of ice water for 25 minutes to crisp them up.

Mint appears regularly in dishes that mix zucchini with some type of cheese: for Rachel Kelly’s zucchini salad it’s feta; Rachel Roddy uses ricotta for her zucchini mint frittata and pecorino for this quick and easy spaghetti dinner.

Pasta and mint may seem like a bit of an odd combination, but it pops up again and again, especially in spring and summer. Salt Fat Acid Heat author Samin Nosrat has a bean, cream and mint fettuccine recipe that is much more seasonal than the weather we’ve been having. You can do something similar with peas, mint, spaghetti and a sauce that looks more like a salad dressing: mustard, olive oil, and lemon. Jamie Oliver uses a minishell pasta and add bacon.

Rosie Sykes' Mint Roasted Chicken with Potatoes, Peas and Lettuce.
Rosie Sykes’ Mint Roasted Chicken with Potatoes, Peas and Lettuce. Photograph: Kim Lightbody / The Guardian. Food Styling: Sam Dixon. Prop Style: Louie Waller.

Puddings are an obvious home for mint. Slater offers a refreshing lemon mint sorbet that is served, for effect, inside the frozen, hollowed-out rinds of juiced lemons. If you’re in the mood for something much heavier, Hugh Fearnley-Whittingstall’s Mint Mascarpone Ice Cream occupies a space between parfait and cheese plate, the sweet spot many of us have sought in our lives.

Lastly, a couple of mint summer drinks. When I think about mojitosI think about the queues: it usually takes a long time for catering staff to make just one, largely because it involves mixing, using some sort of primitive cocktail pestle. And once people know they are on offer, everyone wants one. For that reason alone, it’s probably a drink best made at home, where you can put your own patience to the test: lime juice, sugar, mint, slowly mixed or damaged, then poured over rum and filled with sparkling water. Start preparing the second while drinking the first.

Alternatively, try the bourbon-based mint julep. Here’s a version, a monsoon mint julep from DUM Biryani House in London, that you can make 48 hours in advance and serve 10 people at once. Catering, take note.

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