Tag Archives: fresh mint

Zesty Coleslaw


Another coleslaw recipe, this one is great with rich meat when you need something light and zesty as a side or as I’ve done with pulled pork tonight. It’s also nice and easy to prepare for a barbecue as you let it sit around after making to let all the flavours meld together.

Adjust the herbs to suit your tastes or what you have available.

Serves 6.

Ingredients

1/4 red cabbage, finely sliced

1 small red onion, finely sliced

140g snow pea sprouts, halved

2 tablespoons fresh chopped mint

1-2 tablespoons fresh chopped dill

3-4 tablespoons fresh chopped coriander, leaves and stalks

175mls sour cream

1 lime, juiced

Salt and pepper

Method

Combine the cabbage, onion, pea sprouts and fresh herbs in a bowl.

In a small bowl, whisk the sour cream, lime juice and seasoning.

Pour the sour cream dressing over the cabbage mixture and stir well.

Allow to sit for 15-30 minutes before serving.

Stir again just before serving.

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Minced Beef With Spices And Fresh Herbs

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Ok, now this recipe needs to be on your radar if, like me, some days are a little on the mad side and time is short! Think of this as a middle eastern inspired stir fry, odd I know but it works and as the boys eat it with their hands, a huge hit in our house!

The fresh herbs really make this zing but feel free to mix them up and just use what you have to hand, fresh coriander and fresh oregano work well too.

The photo shows our gluten free option but the rest of the family use  Lebanese bread or pitta bread. If you want to do this dairy free, omit the yogurt and maybe add a wee dollop of hummus?

Serves 6-8.

Ingredients

30mls oil

1 onion, diced

2 garlic cloves, roughly chopped

1 tablespoon ground cumin

4 teaspoons sumac

4 teaspoons zatar

1 tablespoon sesame seeds

700g minced/ground beef

600g cooked and cut to 2cm dice potatoes, skin still on

200mls stock or water

500g frozen peas

salt and pepper

1 tablespoon fresh parsley, chopped

1 tablespoon fresh mint, chopped

1 tablespoon fresh dill, chopped

Method

Heat the oil in a very large frying pan, mine is a 32cm diameter and this just fits!

Once the oil is hot, add the onion and cook for 5 minutes until softened, add the garlic and cook for 1 minute. Pour the spices into the pan and stir until fragrant, only 30 seconds or so.

Add the beef to the pan and over a high heat brown the meat.

Add the potatoes and stock or water, turn the heat down to medium and simmer until the liquid has evaporated, it doesn’t take long in such a big pan.

Now add the peas and keep stirring to cook them through and lightly fry the meat and potatoes. Season well.

Stir through the fresh herbs at the end and serve with flat bread and yogurt.

Quinoa, Broad Bean And Herb Salad

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This is a lovely fresh salad that goes so well with the whole grain mustard dressing I think.

Broad beans are in season again as we head into spring in Western Australia and I really don’t mind shelling and skinning them, it’s rather therapeutic when you have the time!

I like to make this salad ahead of time to allow the flavours to develop and for sheer convenience!

Leftover salad is great in wraps.

Serves 8-10.

Ingredients

175g quinoa

500mls water

500g shelled broad beans

3 spring onions, finely sliced

3 tablespoons chopped fresh mint

2 tablespoons chopped roughly fresh dill

1 tablespoon whole grain mustard

2 teaspoons cider vinegar

3 tablespoons olive oil

saltand freshly ground pepper

Method

Bring the quinoa and water up to the boil and simmer covered for 15 minutes. Let the quinoa sit with the lid still in place until cool.

Meanwhile, bring a pan of water up to the boil and cook the broad beans, 2-3 minutes.

Drain into a sieve and then cool under running water.

Once the beans are cool enough to handle, slip off the outer skins.

In a large bowl combine the cooled quinoa, skinned beans, spring onions, mint and dill.

Combine the dressing ingredients and pour over the salad, mix through.

Quinoa Tabbouleh

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In the good old days I loved tabbouleh made with burghul but since Coeliacs I’ve had to adapt and the family with me, most of the time!

Quinoa is a great alternative and really goes well with the fresh flavours. I do use large quantities of herbs, the weights given are for leaf weights, not the stalks! If you aren’t a huge fan of parsley or mint, just play around with the herbs until you get it the way you like it.

Serves 6. We often have tabbouleh with beetroot falafels and Greek yogurt. The boys have flat breads too.

Ingredients

180g white quinoa

500mls water

50g mint leaves, finely shredded

50g fresh parsley leaves, finely shredded

3 spring onions, finely sliced

4 large tomatoes, deseeded and diced finely

juice of 2 lemons

2 tablespoons olive oil

salt and pepper

Method

Measure the quinoa into a medium pan, add the cold water and cover with a lid, bring up to the boil and then simmer for 14mins. Allow to sit for 5 minutes before removing the lid.

Tip the quinoa into a sieve and run cold water over it to cool, allow to drain completely.

Combine all of the ingredients in a large bowl and allow to sit for 30minutes to allow the flavours to develop.

Serve with beetroot falafel.

Chicken Chappali Kebabs or Indian Inspired Chicken Patties

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Food eaten with your hands tastes so much better so I serve these with paratha, fresh baby spinach leaves and a yogurt dressing of 300mls yogurt, 10g chopped fresh mint, salt and pepper.

For the gluten free option I have either have rice or chickpea dosa. The boys happily eat these cold so I then serve them with nan for an easy lunch the next day.

These cook very well on the flat plate of a barbecue too.

Makes around 20 kebabs/patties.

Ingredients

1kg minced chicken

200mls natural yogurt

5 cloves garlic, peeled and crushed

50g fresh coriander, leaves and stalks, chopped

10g fresh mint leaves, chopped

2 tablespoons ground cumin

3 tablespoons ground coriander

2 teaspoons Kashmiri ground chilli

1 teaspoon ground ginger

1 tablespoon salt

freshly ground pepper

oil to fry

lime wedges to serve

Method

Place a sieve over a bowl and spoon the yogurt into it, set aside for 30mins.

In a large bowl combine all ingredients except oil and lime wedges.

Using your hands, mix the meat, herbs, spices and yogurt.

Set aside in the fridge for 24hours.

When ready to cook.

Heat a large frying pan over medium to high heat with the oil.

Using damp hands form the chappalis into small patties and fry in batches until golden on both sides and cooked through.