Make it Mint

Mint is a new herb to me, being largely associated with the mint source to go with slices of Lamb at my grandma’s house. Untill recently I never really understood how it works in a context that doesn’t have Lamb on it.

Here’s what I know now:

Mint, Coriander, Cashew Nuts and Chili’s

  • Take a small handful of fresh mint leaves, and small handful of fresh Coriander leaves and rip them up.
  • Take a large Red Chilli and slice it into thin rings. Get rid of the seeds.
  • Take a small handful of Cashew nuts and toast them up for a minute or so in a pan.

These four ingredients should be smashed together in a pestle and mortar, with a shake of Turmeric or Paprika, though not so far that the nuts become dust.

Now then, this can either be sprinked dry, more less as it is, but it’s probably going to be better if you add a little bit of nut oil and a bit of soy sauce to make a paste or dressing.

So I need to put this on some actual food, or eat it off a spoon or what?

Well you can clearly use this as a nice dressing to add to a salad involving leaves, tomato, sliced spring onion and/or couscous and feta. You can call that done, you call that a victory.

That’s a salad.

Where is Paul and what have you done with him?

Or we can do this properly: get your griddle or frying pan good and hot while you sprinkle some crushed black pepper and rub some oil onto a piece of sirloin or rump (or whatever) Steak – not a huge piece, but certainly as thick as your thumb. This recipe will be equally fine and maybe even better, with a small but again thickish Tuna steak from the Fish Quay.

Once your pan is hot, press the steak onto it. There will be smoke, so if you can open a window, turn on the extractor fan and close the door to any room you don’t want to smell like beef, that would be a great idea. If you happen to have some Teriyaki, Hoisin or more soy to hand, you can pour a bit of this onto the streak before you turn it over. It’ll make the edges a bit sticky and/or caramelised when you slice it. It’ll make a lot more smoke.

After two minues, the steak should be griddled on one side now, turn it over for another two or three minutes. Not much more than that. If you’ve got good salt, sprinkle some on the cooked side now.

If there is fat around the edges make sure this gets pressed right down into the heat.

After absolutely no more than six minutes in total, get the steak onto a chopping board and leave it for two or three more minutes: if you do this the insides should still be nicely pink, but shouldn’t bleed when you slice it into the thinnest strips your sharpest knife willl allow.

Place the strips onto a salad involving leaves, tomato, sliced spring onions. Pour the Mint, Coriander, Turmeric, and Chilli’s on top, either dry or as a paste with some oil and soy, like I said.

You have now won.

This post was originally written by Paul Thompson on our shared blog, Foody Finds.