Source – Mary Meredith
Ingredients:
1/2 cucumber; 1 tsp chopped mint; salt; french dressing.
Method:
Slice cucumber thinly & lay slices on a plate. Sprinkle with salt & leave 30 mins. Drain off any liquid which has formed & sprinkle over enough french dressing to moisten cucumber. Arrange in a dish & sprinkle chopped mint over.
Source – Good Housekeeping, Oct ’87
Serves 6
Ingredients:
3 oranges; 1/2 lemon; 1 shallot; 1 bay leaf; fresh mint sprigs; 1/2 pint light stock; 1 oz unsalted butter; salt & white pepper; 1 level tsp cornflour; 6 large or 12 small noisettes lamb; polyunsaturated oil; freshly ground black pepper.
Method:
Squeeze juice from 2 oranges (about 1/4 pint) & the lemon. Chop shallot finely. Place in saucepan together with bay leaf, 2 or 3 whole mint sprige & stock. Bring to boil. Reduce heat, partially cover & simmer 10-15 mins. Strain the sauce & return to pan. Cut butter into small pieces & whisk into the sauce. Season to taste. Mix the cornflour with a little cold water to form smooth paste. Stir into the sauce. Bring back to the boil, stirring all the time & cook for 1-2 mins. Adjust seasoning. Trim lamb. Brush with a little oil & season with freshly ground black pepper. Preheat grill. Cook lamb for 7-8 mins each side or until browned, the fat crisp on the outside & flesh still delicately pink when cut. Serve lamb in a pool of orange sauce. Garnich with orange segments & sprigs of fresh mint.
Source – Telegraph 3.8.85
Ingredients:
2 lb peas (unshelled weight); 1 lb new carrots; 1 sprig mint; 3 tbsp olive oil; 1 tbsp white wine vinegar; 1 tbsp ground coriander; 2 tbsp chopped mint.
Method:
Shell peas & slice carrots. Steam 15 mins with mint sprig. Mix rest of ingredients together. Discard mint sprig when veg are cooked & mix into dressing. Leave to cool completely.
Recipes From A Box 