oil them with the water and lemon juice till soft. Strain
prinkle with rosemary and season to taste. Roast for 15 mins. Toss
Pre-heat the oven to 375'F/160'C.
Place the lamb chops in a shallow baking pan and season with the salt and pepper.
Place the breadcrumbs in a bowl and mix in the mint jelly.
Spoon the mixture onto the top of the chops, pressing it down firmly with the back of the spoon to make sure it sticks to the chops.
Bake the chops for 20-30 minutes or until they are cooked through.
Serve immediately.
Combine tea bags, ginger, apple and mint in a tea pot.
Fill with boiling hot water and steep for 5 minutes.
Pour and strain into ice-filled pitcher.
Add apple cider and honey as desired.
Fill individual glasses with ice and serve.
Place 1 teaspoon of jelly (or more, depending on your taste) at the bottom of each cup. pour 6 ounces of tea into each cup and stir to the desired consistency. (You may wish to save the jelly at the bottom of the cup as a treat.).
VARIATIONS: Substitute orange marmalade or strawberry, cherry, raspberry, or apricot jam for the mint jelly . Proceed as directed above.
To make the spice mix, combine all spices. Set aside.
In a medium saucepan, heat oil over high heat. Saute onion for 4-5 mins, until lightly golden. Add ground lamb, garlic and ginger. Cook for 5-6 mins, breaking up lumps, until browned. Add spice mix, reduce heat and cook, covered, for 8-10 mins, stirring occasionally.
Add peas, lentils and 1/2 cup water. Cook for 4-5 mins, until liquid evaporates. Remove from heat. Season. Add tomatoes and mint. Serve with yogurt and pappadums.
>for 5 minutes.
Remove tea bags and
Put the fresh herbs (and lemon peel if using) in to a warm teapot. Add the boiling water.
Allow to infuse for 5 minutes and serve warm, with sugar to taste and a slice of lemon.
To serve chilled, remove the mint and lemon verbena sprigs and refrigerate before serving with ice cubes and fresh sprigs of lemon verbena and mint.
f the the mint sprigs in a heatproof bowl and pour in
Wash mint and mince finely; add 2 tablespoons sugar and water and let stand for several hours or overnight.
Bring to boiling point; strain.
Combine remaining sugar and apple juice.
Cook for 20 minutes or until mixture reaches 220F on a candy thermometer (at sea level; reduce by two degrees for every 1000 feet in elevation).
Add food coloring and mint juice.
Pour into hot, sterilized jars and seal; process in boiling water bath for ten minutes.
**Variation-Use spearmint flavoring for apple jelly, if you don't have fresh mint.
Place onion, celery, apple and butter in a large saucepan
Place apple juice, vinegar and mint sprigs in a large heavy pan.
cover pan with lid and bring to the boil then boil for 10 minutes.
remove mint sprigs add sugar and jamsetta cook over low heat stirring till all is dissolved.
boil rapidly for about 15 minutes tillmixture gels remove from heat add mint and enough green colouring to give nice colour stand 5 minutes then bottle.
keeps well.
saucepan of boiling water for 10-12 mins, until tender
1 2/3 cups water and sugar. Stir over low heat
eat butter, granulated sugar and half the extract in medium
er medium heat, and add trimmings from lamb
b>For the pastry, process the flour, salt and
Jelly -- Add the apple and currant jelly to a small bowl and microwave 30 seconds on
Preheat oven to 350.
Place chicken in a large roasting pan,breast side up.
Sprinkle cavity and skin with salt,pepper and paprika.
Roast 1 hour.
In a small saucepan mix honey,lemon juice butter,mint jelly and lemon peel.
Heat,stirring until butter and jelly are melted.
Brush chicken with honey mint glaze.
Roast 20 minutes longer until chicken is tender.