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9 quick ways with... I always marvel about the fact that fresh mint has a flavour that’s such a natural marriage with so many other flavours, sometimes taking centre stage and other times, quietly enhancing. It seems that a lot of people think of mint as a sweet flavour and yet I think of it as more savoury. There are so many wonderful things about mint, but most of all, it’s a perennial herb that we Calgarians can count on returning to our gardens every spring and lasting throughout the season. 1. Mint Cucumber Water So simple and so refreshing. In an 8 cup pitcher, add 6 slices of cucumber and 3 large sprigs of fresh mint, and fill with tap water. Using a large spoon, stir vigorously for about 1 minute and chill in the fridge for at least 1 hour before serving. Makes 8 c.
2. Chilled Minted Green Pea Soup
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If you can make a margarita, you can make this soup. Mint and green peas enhance each other in quite an amazing way. In a blender, add 4 c. frozen peas, thawed and rinsed, 2 c. chicken stock, 1/2 c. chopped green onions, 1/4 c. mint leaves, 2 T. dill, 1/2 t. Sriracha hot sauce, and salt to taste. Blend until very smooth and serve chilled or warmed – both are so satisfying. Garnish with crumbled chèvre and chopped dill. Serves 6.
3. Red Quinoa Tabouli Salad I think this salad is perfect with grilled or braised meats. Red quinoa is not only eye catching, it’s also very high in proteins and a great alternative to the more traditional bulgur wheat or cous cous. To a large bowl, add 2 c. cooked red quinoa, 2 tomatoes, diced and deseeded, 1/2 c. diced cucumber, 1/2 c. finely chopped mint, 1 c. finely chopped parsley, 2 T. finely chopped shallots, 1/2 t. ground cumin, 2 garlic cloves, grated or minced, 1/2 t. salt, 2 T. lemon juice and 2 T. olive oil. Mix well and adjust salt to taste before serving. Serves 6.
4. Mint and Cilantro-Rubbed Chicken You will find in many Mediterranean and Middle Eastern regions that the combination of mint and cilantro is very common. This is a quick marinade for chicken that can be done on the barbecue or roasted in the oven. This is the roasted version. In a bowl, add 1/4 c. chopped mint leaves, 1/4 c. chopped cilantro leaves, 1/2 t. chile flakes, 1 t. salt, 1 T. lime zest, 2 T. lime juice, 1 t. ground coriander and 1/2 c. canola oil. Mix well and add 8 to 12 chicken pieces; rub the marinade onto each. Place the chicken in the fridge to marinate for at least 2 hours, and up to 2 days, before cooking. When you’re ready to roast the chicken, pre-heat the oven to 400°F. Arrange the chicken in a roasting pan, roast in the oven for 25 minutes, remove from the oven and brush each piece with the drippings, then return to the oven and roast for another 5 minutes to crisp up the skin. Serve with the tabouli salad and/or potato salad. Serves 6.
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CITY PALATE.ca MAY JUNE 2015