Mizuna is a peppery Japanese salad leaf which can be substituted for arugula. This salad is fresh, light and absolutely delicious!
For the dressing:
1 bunch fresh cilantro or mint, or a combination of both
1 garlic clove, peeled
1-2 tbs. fish sauce
1/2 tsp. sugar
1 green finger or jalapeño chili, seeded (optional)
6 tbs. peanut oil
For the salad:
7 oz. mizuna or arugula leaves
1 small red onion
18 oz. (cleansed weight) baby squid
2-3 tbs. peanut oil, for cooking
Tear the salad leaves away from their stalks and place in a small food processor. Tip in the garlic, fish sauce, sugar and chili. Peel the lime and add the peeling, then process to a paste. Drizzle the oil into the funnel to emulsify. Scrape into a bowl to use later.
Arrange the salad leaves in a bowl or large plate. Peel the onion, cut it in half, then slice it into very thin half moons. Scatter these over the leaves.
Slice the squid into rings, leaving the tentacles whole. Heat the oil in a large pan and cook for a few minutes. Season and scatter over the leaves. Drizzle with the dressing to serve.
These are special due to the addition of feta cheese and the use of both fresh and dried mint. The perfect side dish or veggie main course.
4 medium courgettes
6 scallions, chopped
8 oz. crumbled feta cheese
small bunch fresh mint, chopped
small bunch fresh parsley, chopped
1 tsp. dried mint
1 tsp. paprika
1 cup flour
3 eggs, beaten
olive oil, to fry
Coarsely grate the courgettes and wrap the gratings in a tea towel for 20 minutes to reduce the moisture. Transfer to a bowl and stir in the remaining ingredients except the olive oil. Season well.
Heat a griddle pan over a medium heat, then brush on some olive oil. Drop small mounds of the courgette mixture onto the pan and cook until browned on the bottom. Flip over and brown on the other side. Serve warm.
This is a proper meat and potato supper that will delight everyone. Both dried mint and fresh mint are used for just the right amount of warming spice.
1 lb. baby white potatoes, halved but not peeled
3 tbs. olive oil
1 tsp. dried mint
1/2 tsp. red chili flakes
1/4 tsp. celery salt
8 lamb chops, frenched
4 cups arugula
1 tbs. chopped fresh mint
1 tbs. chopped fresh parsley
Put the baby potatoes on to steam until just tender.
In a large, shallow dish, into which the chops will all fit in an even layer, add the oil with the dried mint, chili flakes and celery salt. Use one of the chops to smooch in all together, then add all of the chops, turning in the oil. Leave to marinate for 10 minuets.
Heat a large, heavy skillet or the grill to medium heat. Cook the chops for 3-5 minutes per side, depending on how well you like them done. Remove and let them rest. Tip the potatoes into the skillet and cook until golden, 3-5 minutes. If grilling the chops, tip the oil from the marinade into a skillet and add the potatoes. Proceed as above.
Scatter the arugula onto a platter and top with the chops, potatoes, fresh mint and fresh parsley. Season to your liking.
Think hamburgers, Middle Eastern style.
scant 1/4 cup bulgar wheat
18 oz. lean minced lamb
4 tsp. dried mint
4 tsp. dried oregano
1 garlic cloves, crushed
zest of 1 lemon
vegetable oil, for frying
1 1/3 cup hummus
1 1/3 cups whole-milk yogurt
1/2 tsp. ground cumin
8 pita breads
1 Little Gem or Boston lettuce, shredded
bunch fresh mint, chopped
1 red onion, thinly sliced
3-4 tomatoes, chopped
Soak the bulgar wheat by covering it with boiling water and leaving it for 15 minutes in a small bowl. Sieve out the water and mix with the lamb, mint, oregano, garlic, lemon zest and seasoning. Form into small, walnut-sized patties and set on a baking tray. Chill for 20 minutes or up to 6 hours.
Fry the patties in a little oil until cooked through and golden. You may need to do this is batches so as not to crowd the patties.
Stir together the hummus, yogurt and cumin. To assemble, toast or warm the pita bread, then slice off the top. Into the cavity, dollop in some of the hummus mixture, several patties, some lettuce, mint, onion and tomatoes.