The father of one of our Harvest Hub Team grows organic vegies on his patch in Ermington: cucumber, chillies, tomatoes, eggplant, and masses of mint. This herb has a habit of running away from you (we didn’t realise how fast mint can run J) when the conditions are right, and it’s threatening to choke his garden (see picture in banner above).
So this coming week he will be bunching them up each day, and bringing them into our packing shed. As he’s in need of some gardening equipment, he’s hoping to make $100 or so. The quality is great, and we’ve kept the price low – so please support his endeavour!
Blueberries, sugar plums with mint
- 1 punnet of blueberries, wash dry
- 5-6 sugar plums, slice off flesh leave on skin
- ½ lime juice
- 10 to 15 fresh mint leaves
- 2 tbs honey
- In a serving bowl, put the berries with the lime juice. Mince the mint leaves with scissors. Add the mint and honey to the strawberries, stir, and let sit for 30 minutes before serving. Also, popping them into the freezer for 10 minutes gives it a zing.
Spicy chicken curry with mint leaves and green capsicum
- 500g chicken breast no skin on
- 1 garlic , crushed
- Ginger, chopped
- Mint leaves
- 3 green chillies
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 1 ½ tsp garam masala
- 3 tsp coriander powder
- 2 tsp paprika
- 1 ½ tsp chicken curry masala
- 1 tsp mustard seeds
- 1 red onion, sliced
- 1 tomato, small pieces
- 2 curry leaves
- 1 green capsicum, thinly sliced
- Coriander leaves for garnishing
- 1 tsp olive oil
- In a blender put garlic, ginger, green chillies, mint leaves and little water and puree the mixture.
- In a fry pan heat oil then add mustard seeds, sliced red onion, salt and fry till brown. Add fresh curry leaves and continue frying. Next add all the above spice powders and fry a few more minutes stirring. Add ripe tomato and saute, until all blended. Lastly, add the garlic-ginger/mint puree and let it boil.
- When it starts boiling, add the chicken pieces and red capsicum and cover with the lid. Cook on a medium flame for 20 minutes. Sprinkle a pinch of garam masala and add chopped coriander leaves. Close with a lid, switch off the flame and keep aside for few minutes. Serve with rice.
South Indian Coconut and Mint Lamb Curry
- 500g boneless lamb, chunks
- 2 onions, finely sliced
- 1 cup plain Greek style yogurt
- Ginger, grated finely
- ½ cup fresh mint leaves
- This next bit you can use Curry Masters and it does the work. Biryani Masala mix 85g
- 1 tbs fennel seeds
- 1 tbs coriander seeds
- ½ tbs paprika
- ½ tbs chilli powder
- ½ tbs cumin
- Then add
- 1 tbs freshly ground black pepper, to taste
- 1 cup dessicated coconut
- salt to taste
- 4 tbs olive oil
- In a bowl combine ginger and yoghurt. Then marinate the lamb pieces place in a baking dish, cover with foil and put in fridge over night.
- In a fry pan with a little oil dry roast the coriander seeds, paprika, chilli powder, cumin and black pepper until fragrant and slightly brown. Cool then put spices into the food processor with the coconut and mint. Blitz until blended.
- In a wok, heat olive oil and fry the onions until golden brown. Then, add the fennel seeds and stir for 4 minutes on low heat. Add the marinated lamb pieces and season with salt. If you wish gravy add 1 cup of water and let the gravy simmer on low heat until thickens and the meat is well cooked. Garnish the dish with mint leaves and serve with rice.