Tag: mint
Mushy Peas- Served with the Fish and Chips!
Here is the fabulous mushy pea recipe..
- 1 cup frozen peas
- 1 garlic cloves
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh chives, chopped
- Zest of one lemon
- Juice of half a lemon
- 1 teaspoon salt
- 1 tablespoon crème fraiche
Add the peas to a small saucepan with a cup of water. Add the garlic and bring to a boil. Cook for 4 to 5 minutes and drain saving the garlic clove. Add the cooked peas and garlic to a processor and add the mint, chives, lemon zest, lemon juice and salt. Process it till mushy but not completely smooth. Take out of the processor and check for seasonings. Add the crème fraiche. Serve with fish and the chips.
Herbed Cauliflower
Here is another take on cauliflower.. this will join a long list of recipes I have on here.. I am always trying to come up with new versions of this delicious vegetable..I have used a combination of cilantro, dill and mint. This would be a great side dish or even a main dish with some delicious couscous…
- 3 tablespoons extra light olive oil
- 4 green onions, chopped
- 2 tablespoons ginger, grated
- 1 cauliflower head, cut into florets
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 2 teaspoons ground coriander
- ½ cup cilantro, chopped
- ¼ cup dill, chopped
- ¼ cup mint, chopped
Heat a large frying pan with the olive oil. Add the green onions and ginger. Saute on medium heat for 2 to 3 minutes. Add the cauliflower florets, salt, cayenne pepper and ground coriander. Mix well and cook with the lid on for 5 to 7 minutes, stirring every minute or so. Take the lid off once the florets are cooked through. Turn the heat up and stir constantly and sauté for another 2 to 3 minutes. Check for seasonings. Garnish with cilantro, dill and mint. Serve warm.
Roasted Shallot and Dill Cheese Burgers
- 1 large shallot, ends cut off
- 3 garlic cloves, ends cut off
Preheat oven to 350 degrees F.
Place the shallot and garlic cloves on a piece of aluminum foil. Drizzle a bit of oil and roast in oven for 30 to 40 minutes, till soft. Take out of foil and cool. Squeeze the garlic and shallot out of the skin and chop if needed. Add to the ground turkey.
- 1 pound dark meat ground turkey
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
- ¼ cup fresh dill, chopped
- 1 egg, beaten
- 1 teaspoon salt
- 4 cheddar cheese slices
- 4 ciabatta rolls, sliced
Transfer the ground turkey, roasted shallot, roasted garlic, cilantro, mint, dill, egg and salt into a bowl. Mix well and form into four patties. Grill or cook the burgers on the stovetop. Top with cheese and place on ciabatta rolls. Dress the burgers with tomato, lettuce and mayonnaise.
Roasted Herbed Salmon
No one likes salmon in my family except yours truly- so I make it whenever my husband or daughter are not around for dinner. I love a well roasted salmon filet. It is so quick to make and so good for you…
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Eggplant Caponata
- 2 tablespoons extra virgin olive oil
- 1/3 cup pine nuts
- 1/3 cup currants
- 3 garlic cloves, grated
- 1 cup diced tomatoes
- 1 medium eggplant, cut into 1-inch squares
- Salt
- ½ cup cilantro, chopped
- ½ cup mint, chopped
Heat a frying pan with the olive oil. Add the pine nuts and currants and sauté on medium heat for 2 to 3 minutes. Add the garlic and tomatoes. Saute on medium heat for 3 to 4 minutes. Add the eggplant and stir. Lower the heat and cover with lid and cook for ten minutes. Take the lid off and add salt and cook for another ten minutes, stirring constantly. Check for seasonings. Add the cilantro and mint. Serve warm or room temperature.
Cilantro and Mint Chicken Curry
Delicious, delicious- try this easy dish…
- 1 pound chicken thighs, skinless, boneless cut into 2 inch pieces
- 2 tablespoons non-fat Greek yogurt
- 2 inch ginger, grated
- 3 to 4 garlic cloves, grated
- 2 teaspoons salt
- 1 teaspoon garam masala
- Juice of half a lemon
Mix the yogurt, ginger, garlic, salt, garam masala and lemon juice in a small bowl. Add the mixture and the chicken pieces into a large ziplock and marinate for 2 to 3 hours.
- 1 cup cilantro
- ½ cup mint
- ½ cup dill
- 4 to 5 green onions, chopped
Blend the cilantro, mint, dill and green onions till smooth. Keep aside.
- 2 tablespoons extra light olive oil
- 2 teaspoons ground coriander
Heat a saucepan with the oil. Add the green sauce and sauté on medium heat for 4 to 5 minutes. Add the coriander and marinated chicken pieces. Mix well and bring to boil. Lower the heat and cover with lid. Cook for 15 to 20 minutes. Take the lid off and turn heat up to cook off excess liquid. Taste for seasonings and serve with rice or rotis.
Green Chutney Potato Salad
I still continue to make burgers even though summer is officially over. It is great way to make a healthy meal, especially if one uses ground turkey or vegetables to create the burgers.
I love eating fries but have been very good at keeping away from them… well, maybe not in Dublin.. but otherwise I have been quite good. So, this recipe is really good.
The potatoes are boiled and marinated in a green chutney- which is similar to the one Indian restaurants serve as a condiment with appetizers. I made it fresh with cilantro, mint and lime juice. It is simple to make and gives it tons of flavor to the dish.
Try this one- you may never go back to the mayo laden potato salad…
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