EASY MINT SAUCE
Ditch your go-to jar of mint sauce and make this fresher-tasting version with zingy capers and lemon zest. It's the perfect partner to roast lamb at Easter
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Put the mint, parsley and capers in the small bowl of a food processor and blitz until finely chopped.
- Add the oil, sugar, vinegar and lemon zest and blitz again until smooth. Season to taste and serve.
Nutrition Facts : Calories 46 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Sodium 0.1 milligram of sodium
LEMON MINT SAUCE WITH SHRIMP
Steps:
- Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
- In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
- Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 57.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 3.1 g, Protein 22.2 g, SaturatedFat 1.5 g, Sodium 422.5 mg, Sugar 3.3 g
BAKED FISH WITH THAI LEMON MINT SAUCE
Provided by Clark Frasier
Categories Bake Lemon Mint Halibut Hot Pepper Healthy Lemongrass Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Stir 1 cup lemon juice, 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mint sauce aside.
- Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
- Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and sauté until shallots are slightly softened and golden, about 6 minutes. Cool.
- Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cooled shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on banana leaf. Sprinkle fish with salt and pepper. Top with 1 tablespoon butter; spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides in. Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.
- Preheat oven to 450°F. Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon-mint sauce.
FROZEN LEMON MOUSSES WITH STRAWBERRY MINT SAUCE
Categories Dairy Egg Dessert Frozen Dessert Strawberry Lemon Spring Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 Servings
Number Of Ingredients 13
Steps:
- If using ramekins, line each with plastic wrap, allowing a 2-inch overhang.
- In a very small bowl sprinkle gelatin over cold water to soften. In a bowl with a fork beat yolks until smooth. In a saucepan simmer zest, lemon juice, and 1/3 cup sugar over moderate heat, stirring, until sugar is dissolved and whisk half of lemon mixture in a slow stream into yolks. Transfer yolk mixture to remaining lemon mixture and cook over moderate heat, stirring constantly, until it is thickened and just begins to simmer. Pour mixture through a fine sieve into a large bowl and add gelatin mixture and vanilla, stirring until gelatin is dissolved. Cool lemon mixture to room temperature.
- In a bowl with an electric mixer beat together whites (or reconstituted dried egg whites) and cream of tartar until meringue just holds soft peaks. Gradually beat in remaining 1/3 cup sugar until meringue just holds stiff peaks.
- In a bowl with electric mixer beat cream until it just holds stiff peaks. Stir one third meringue into lemon mixture to lighten and fold in remaining meringue and whipped cream gently but thoroughly. Spoon mousse into foil molds or lined ramekins. Chill mousses until set, about 4 hours, and freeze set mousses, covered with plastic wrap, until frozen, about 4 hours, and up to 2 days.
- Assemble desserts:
- Spoon some sauce onto 4 dessert plates, tilting plates to coat. If using foil molds, cut tape on cylinders and gently unwrap mousses, arranging 1 on each plate. If using ramekins, remove mousses, using plastic wrap overhang to lift them out, and invert onto plates. Gently remove plastic wrap. Garnish desserts with mint.
- To Make Foil Molds for Mousses:
- Tear off 4 12- by 8-inch sheets of foil. Fold each sheet lengthwise into a 12- by 2 1/4-inch strip (about 3 layers thick) and trim each strip to 10 inches in length. Wrap 1 strip, smooth side in, around base of a bottle or glass that is 2 1/4 to 2 1/2 inches in diameter and tape overlapping end of strip at top and bottom of cylinder. Gently slide cylinder off bottle or glass. Create 3 more cylinders with remaining foil strips in same manner. On a small baking sheet stand cylinders on 1 end and tape each to baking sheet in 2 places to prevent them from moving while being filled.
FETTUCCINE WITH LEMON, MINT, AND PARMESAN
The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, mint, olive oil, and red-pepper flakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
- Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.
More about "lemon mint sauce recipes"
BAKED FISH WITH THAI LEMON-MINT SAUCE RECIPE | BON …
From bonappetit.com
Servings 6Published Aug 5, 2008Author Misha Gravenor
- Stir 1 cup lemon juice, 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mint sauce aside.
- Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
- Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and sauté until shallots are slightly softened and golden, about 6 minutes.
- Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cooled shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on banana leaf.
- Preheat oven to 450°F. Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon-mint sauce.
FRESH MINT DRESSING RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (78)Total Time 5 minsCategory Salad DressingCalories 152 per serving
- In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
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