Peppermint is deeply soothing and will help you with any digestive issues or hot tissue states due to its cooling effect. It is amazing to take as a tea after a heavy meal or to include in dips or sauces next to spicy or heavy dishes, such as lamb. Enjoy the recipes we have put together for you.
Cilantro Mint Chutney
Here’s a simple, but VERY flavorful recipe for Cilantro Mint Chutney. It’s something that can be whipped up in a blender in just a few minutes and can be used on so many things to give your dishes a punch of flavor that will take them from ordinary to FANTASTIC! A good recipe to add to your repertoire! It’s made with fresh cilantro, mint, ginger, jalapeno, garlic, lemon juice and your choice of yogurt (or coconut yogurt) for a hint of creaminess. Feel free to add freshly grated coconut and prepare to swoon.
½ cup yogurt
3 tablespoons fresh lemon juice
1 bunch cilantro, tender stems ok
1/3 cup mint leaves
1 medium jalapeno, sliced
2 teaspoons sliced ginger
1 garlic clove
¼–1/2 teaspoon kosher salt,
½ teaspoon sugar (or an alternative like honey, palm sugar, etc)
optional: 1 tablespoon water, or just enough to get blender going – you may not need this
Rehydrate the mint by adding enough hot water to cover and leave for 5 minutes.
Blend all ingredients in a blender or food processor until relatively smooth.
Taste and adjust salt and lemon.
To make this thicker, feel free to add desiccated coconut or peanuts.
Tzatziki (Yoghurt, Cucumber and Garlic Mint Dip)
This dip is fantastic to pair with all kinds of things! From lamb to chicken to rice bowls or simply as a dip with chips!
2 garlic cloves (finely minced)
2 tablespoons olive oil
1 tablespoon lemon juice
1 small cucumber
1 teaspoon salt
600 g thick plain Greek yogurt
2 teaspoons dried mint
Put the garlic, lemon juice and olive oil in a small bowl and leave to one side.
Peel alternate strips of skin from the cucumber (ie. peel a strip, miss a strip) and grate coarsely.
Place the cucumber in a sieve and sprinkle with salt.
Leave for approximately 30 mins to allow the water to drip away. Squash any remaining juice out of the shredded cucumber.
Put the yogurt and mint in a bowl. Mix well.
Add the garlic, lemon juice, olive oil and drained cucumber, and season well with black pepper.
Mix well and taste for salt before serving.
Moroccan Sweet Mint Tea
This is one of my favorite things to drink, particularly after a big meal or paired with a salty dish or tapas style dining. You will find this all over Morocco and for good reason. It is simply delicious!
1 tablespoon gunpowder green tea leaves
1 tbsp mint leaves
4 cups water
3 to 4 tablespoons sugar
Add the gunpowder green tea a teapot, along with the mint leaves and sugar and fill the pot with about 2 cups boiling water. Leave the tea to steep for at least five minutes.
Gently stir the tea and serve.
Pea and Mint Soup
Warm, comforting and delicious for these times!
35 grams unsalted butter
1 onion (roughly chopped)
450ml vegetable stock
1 potato (medium, diced)
125 grams peas
1 tbsp mint leaves
65 ml cream
Add butter to a medium sized pot on medium heat and once melted add in the chopped onions.
Cook onions until soft and transluscent (about 5 minutes)
Add diced potato and peas and coat with butter.
Add vegetable stock and mint leaves and bring to a simmer.
Let simmer covered until potato is cooked through (about 10/15 minutes).
Add salt and pepper.
Blend all ingredients with an immersion blender or stand up blender until it is smooth.
Taste and add salt if needed.
Add the cream to finish and garnish with chives.