Mint Sauce Cape Style Food
CAPER-MINT SAUCE
This is from Martha Stewart Living magazine - I saw the recipe while waiting to give blood. I do not like mint jelly, but this looked like it might be a nice alternative. I have not made it yet.
Provided by duonyte
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pulse capers in a food processor until roughly chopped.
- Add mint, lemon zest and juice, and shallots, and pulse until the mint is roughly chopped.
- Add the olive oil in a slow, steady stream, pulsing until combined but still of a coarse texture.
Nutrition Facts : Calories 137.1, Fat 13.8, SaturatedFat 1.9, Sodium 262.7, Carbohydrate 3.9, Fiber 1.9, Sugar 0.2, Protein 1.1
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
ENGLISH INDIAN RESTAURANT MINT SAUCE
savoury cold sweet sauce found in British Indian restaurants, used as an accompaniment. It's very moreish and I experimented for ages to arrive at something that is as good as that found in a restaurant.
Provided by MsEVP
Categories Asian
Time 15m
Yield 4 small cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all well and leave for at least hour to let flavours meld.
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