Battle lost. Let's see if I can win the war...
The 3 best uses for mint that AREN't mint jelly:
Lemon and Mint Potato Salad
from a friend of mine T in London who is famous for her cooking and hospitality...unparrelelled within the M25.
4-5 Medium Potatoes
5-6 T Lemon Juice (or 2-3 Lemons)
A Large Handful of Fresh Mint, chopped
and boil the potatoes until done, but still firm. Drain and place in a
bowl. While they are warm, add the lemon juice, mint, salt and pepper
to taste and a good glug or two of olive oil and mix well. Let cool
to room temperature and serve or chill and serve cold.
Everyone I know loves this recipe...even children who normally refuse spinach eat this. I swear there is something magical about eggs and feta in combination...Incidentally, it is also a great meal for post partum women. All of the iron, protein and calories help rebuild the system. Make sure to leave the lemon juice in (or eat with a salad that has tomatoes in it) to help with the iron absorbtion.
1 large bunch fresh spinach, chopped and wilted (or one entire pack of frozen leaf spinach, thawed and drained)
100g feta cheese, crumbled
1 medium bunch of fresh mint, chopped (maybe 4-5 T)
1 med bunch of fresh coriander/ cilantro
2 eggs, beaten
2 T lemon juice
1 T garlic powder
3 spring onions, sliced
6 sheets filo pastry
Preheat oven to 180C/350F.
Mix the spinach, feta, mint, coriander, lemon juice, garlic, egg, spring onions and pepper to taste. Set aside
Layer the 3 sheets of filo on the bottom of a square baking pan/casserole dish brushing each sheet with a layer of olive oil as you go. You will have to fold them in half.
Spread the spinach mixture over the top and smooth out. Layer the remaining filo sheets over the top, brushing with olive oil as before.
As filo is tricky to cut when its cooked, its a good idea to cut into serving portions at this stage. The dish can be frozen at this point for cooking later.
Bake 15-20 minutes or until golden.
Tear up a few mint leaves. Add boiling water. Put your feet up and enjoy!