In a glass with ice, add Smirnoff No.21 Vodka, sugar syrup, and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.
Put ginger, sugar, and boiling water in a blender; let stand 5 minutes. Blend into a smooth syrup.
Fill a copper mug with crushed ice. Add ginger simple syrup, vodka, lime juice, and apricot. Top with club soda. Squeeze lime wedge over top and drop into mug. Stir well.
Preheat outdoor grill to high. Brush lamb with melted butter or oil and season well. Cook for 2-3 minutes each side, until cooked to your liking.
Whisk mint and cayenne pepper into warm Hollandaise sauce.
Toss together hot potato halves and parsley.
Serve lamb with potatoes and drizzle with mint Hollandaise.
00b0F. Brush lamb with 2 tbsp oil, sprinkle with rosemary and season
Mix the sugar, lime zest and juice in a large bowl. Cut the melon into slices, take off the skin and dice the flesh, discarding the seeds. Add to the lime syrup along with the whole mint leaves. Chill for about 5 hours.
Spoon the melon salad into 4 dessert bowls. Mix the yogurt and vanilla and put a spoonful into each bowl.
Sprinkle with crushed biscotti cookies and decorate with mint and lime slices. Serve with a few biscotti on the side.
ablespoons of olive oil and mint leaves; blend until smooth.
Preheat the grill to high. Season the lamb with sea salt and freshly ground black pepper.
Grill the lamb for about 3 mins each side, or until cooked to desired doneness. Serve with mint pesto.
For the mint pesto, process the herbs, pine nuts, Parmesan cheese and garlic in a food processor until chunky. With the motor running, gradually add oil in a thin stream until smooth. Season to taste.
Season flour with salt and pepper. Toss chicken
Line base and long sides with parchment paper, extending paper 2
In a large pot or dutch oven heat oil over medium-high heat. Add scallions, celery, and onions, stir until vegetables are wilted, approximately 5 minutes.
Add broth and bring mixture to a boil. Reduce heat and add peas, simmer for 10 minutes.
Remove from heat and carefully transfer to bowl of food processor or blender, do this in batches if necessary. Add mint, season to taste with salt and black pepper and puree until smooth. Chill for 1 hour and serve with yogurt in center and garnished with mint leaves and a peapod if desired.
and corners. Brush the edges with water, then fold the sides
To make the mint yogurt, combine yogurt and 1/3 cup chopped mint in a medium bowl. Season to taste.
Sift besan flour into a large bowl. Add spices, salt and 1 2/3 cups water. Stir until combined then stir in beet, carrots, zucchini, onion and garlic.
Heat oil in a large saucepan. Deep-fry heaped tablespoons of vegetable mixture, in batches, for 2 mins, or until browned and crisp. Drain on paper towels.
Serve pakoras with mint yogurt and remaining mint leaves.
Combine ground meat, onion, herbs, spices and egg white. Form into 18 links around individual skewers. Cook on a preheated, oiled grill pan or grill for 4 mins per side, until browned and cooked through.
Meanwhile, to make the mint yogurt, combine all ingredients in a small bowl. Season and chill until required.
Serve kofta drizzled with mint yogurt on naan bread.
Cool.
Stir in chopped mint and transfer to a shallow
Heat oil in a large saucepan on medium heat. Cook leek and garlic until soft. Add potatoes, peas, stock and 3 cups water; bring to a boil. Reduce heat to low; simmer, covered, for 10 mins, or until potatoes are tender. Cool for 15 mins.
Meanwhile, for the mint pistou, blend or process all ingredients until smooth.
Blend or process soup, in batches, until smooth. Return soup to pan; simmer until heated through. Serve bowls of soup topped with mint pistou.
Combine sugar, lime juice, mint and honey. Toss with nectarine slices and set aside to marinate for 30 mins. Arrange in a fan shape on a serving platter, drizzle the lime honey over top and garnish with mint leaves.
ooden skewers. Brush the skewers with the remaining tandoori spiced oil
large bowl.
Combine mint, almonds, remaining 1/2 teaspoon
Sprinkle peaches with mint leaves; drizzle with combined juice and honey. Let stand at room temperature for 30 mins.
Serve with yogurt.
Heat the oil in a wok or frying pan. Add the onion and cook, stirring continuously, for 4 minutes. Add the lamb and stir-fry for 1 minute. Add the plum sauce and soy sauce and cook for another 2 minutes until the lamb is almost cooked through, then stir in the carrot and stir-fry for 2 minutes.
Add the hoisin sauce and chopped mint and season to taste. Add the spinach and cook over low heat for about 30 seconds, until just wilted. Serve immediately, garnished with mint.