I have had such a lovely afternoon pottering in my mother’s kitchen trying to make this sauce which I tasted last week in the depths of North Yorkshire at the Stapylton Arms at Wass. This sauce was served with lamb chops and was on both the ‘Specials’ board and on the gluten and dairy free menu. It was a refreshing combination and beautifully presented with a few whole blueberries and slices of apple that had been cooked in the sauce. The smooth sauce made a lovely puddle around the chops.
The blueberries were ripe and I used an eating apple so that I didn’t need to add sugar. The mint came straight from my mother’s garden. So that the sauce had a zing to it, I ‘muddled’ the mint (as one would do for a cocktail) with balsamic vinegar. It can be served hot or cold. I am so looking forward to having it tonight with organic roast lamb – bread and reared in the area de-boned in front of my eyes in the fantastic local butcher, The Fabulous Meat and Fish Shop in Helmsley, North Yorkshire.
2 tbsp. mint – finely chopped
1 tbsp. aged 12 year old balsamic vinegar
4 oz. blueberries
1 green eating apple – peeled and thinly sliced with a potato peeler
1/4 cup of water
Place the mint in a small glass and pour over the balsamic vinegar, ‘muddle’ it and leave for 10 minutes or so to infuse.
In a small lidded saucepan put the blueberries, apple slices, mint, balsamic vinegar and water.
Bring the pan to a boil then simmer for 20 minutes on a low heat.
Process sauce in a food processor or hand held blender then push through a sieve.
I was surprised to find this on a winter menu seeing it more as a summer item made with fresh peas and mint from the garden – maybe even served chilled. Frozen peas, an onion, garlic, a potato for thickening, some stock and mint from the supermarket made a really lovely, bright green soup – a change from the more hearty winter fare.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium size onion – finely chopped
2 cloves of garlic – grated
2 cups – chicken or vegetable broth
1/2 a large baking potato – peeled and cut into small cubes
12 oz. frozen peas
1 tbsp. mint – finely chopped + a little extra for garnish if you wish
Heat the oil in a skillet and when sizzling add the onion and let brown a little, then add the garlic.
Pour the broth into the skillet, add the potatoes, bring to a boil and simmer for about 10 minutes until the potatoes are just soft.
Add the peas and mint and cook for a further few minutes.
Place the contents of the skillet in a food processor and process until smooth.
Ladle soup into individual bowls and garnish with some chopped mint.
Beans, particularly cannellini, beans, are a staple in my kitchen cupboard. They are so versatile, can be served in both cold and hot dishes, are filling and are also good for you. This recipe is just a simple cold dish and uses a great blend of fresh herbs – mint, parsley and cilantro – and a little red onion. It is best left for half an hour or so before serving to let the flavors develop.
1 can of cannellini beans – rinsed and drained
1 heaped tbsp. red onion – finely chopped
1 heaped tbsp. each of fresh parsley, cilantro, mint – finely chopped
1 tbsp. apple cider vinegar
3 tbsp. extra virgin olive oil
Salt and freshly ground black pepper
In a large bowl place beans, red onion and herbs and mix together.
Then add the vinegar, oil and seasoning and mix again.
Leave to stand for some 30 minutes before serving.
Chicken often needs a sauce or herbs or a good gravy to make it less bland and because I poached the chicken in the citrus juices it was also very moist. At the end of cooking some of the juices were added to a honey and soy sauce mixture and then poured over the chicken.
Pre-heat oven to 350 degrees
2 chicken breasts
1 tbsp. olive oil
Juice of 1 orange
Juice of half a lemon
Juice of half a lime
Salt and freshly ground black pepper
1 tbsp. gluten free soy sauce
1 tbsp. honey
Tear off a piece of aluminum foil big enough to wrap the chicken breasts in and put it in a roasting pan. Place chicken breasts on top and pour over the oil followed by the various juices then season well. Wrap the chicken breasts well in the foil ensuring that none of the juice escapes.
Cook for 45 minutes, basting every 15 minutes.
When cooked remove the chicken, cut into slices and place on a warm plate.
For the sauce mix the honey and soy sauce together then add 2 tbsp. of the citrus juice that the chicken was cooked in.