MINT JELLY RECIPE | GOOD FOOD
Good old-fashioned mint jelly is easy to make and especially useful if you have the herb growing rampant in the garden. Try using different mint varieties such as peppermint, spearmint or apple mint. You don't need to add food colouring but it adds to the effect. It's perfect with crumbed cutlets or a lamb roast. Herbs are easy to grow, even if you only have room for a few pots on a windowsill.
Provided by Caroline Velik
Categories Side Dish
Total Time 45 minutes
Yield MAKES 3 1/2 cups
Number Of Ingredients 8
Steps:
Cut apples into thick slices but do not peel or core. Combine apples, water, lemon juice and two cups mint leaves in large saucepan, bring to boil and cook for 10 minutes until apples are soft. Strain mixture through muslin-lined sieve, over a bowl and stand overnight.
Measure strained juice and return to a large, clean saucepan. Add one cup of sugar for each cup of juice and stir over heat until sugar is dissolved.
Bring to boil and boil rapidly for 15 minutes or until setting point is reached. Add a few drops of food colouring to give desired colour. Remove from heat and add chopped mint leaves.
Allow to stand for 10 minutes and stir the mint through to disperse evenly. Pour into sterilised jars.
* Caroline Velik's crumbed lamb culets
Tips on storing fresh herbs:I am a fan of food-storage bags for prolonging the life of cut herbs as they draw out excess moisture. To achieve a similar result, you can wrap the herbs in a paper towel and store in a plastic container, with a tight-fitting lid, in the fridge. Instead of storing leftover herbs in a bunch, where you can easily forget about them, why not make a marinade or pesto, which keeps in the fridge for up to a week and becomes an instant flavour hit in many dishes.
Otherwise, try freezing leftover herbs. Simply pick the leaves, then chop finely or use a food processor for the task. Add enough water to form a thick paste, then freeze in ice cube trays. When frozen, place in labelled freezer bags and you'll have instant flavour to add to sauces and soups. This works well with basil, parsley and tarragon.
JAPANESE BAKED SALMON BELLY | 13 MINUTES | LOWCARBINGASIAN
The BEST Asian Low-Carb/Keto recipe for Salmon Belly. Full of Omegas Oil and Soy Yuzu flavors. Net Carb/Serv ~1g. Step by step directions with pictures makes this recipe quick and easy.
Provided by LowCarbingAsian
Categories Side Dish
Total Time 13 minutes
Prep Time 5 minutes
Cook Time 8 minutes
Yield 1
Number Of Ingredients 8
Steps:
- Gather all the ingredients.
- Pat salmon dry with a paper towel and lightly sprinkle salt on the salmon bellies.
- Cover toaster oven tray with aluminum foil and lightly spray cooking oil. Place salmon belly on the tray and cook at 425F for 7-8 minutes.
- In a small mixing bowl, add Soy Sauce, Yuzu, Sesame Oil and set aside. Note - for the Sesame Oil, it's literally just a drop.
- Finely slice green onions and set aside.
- Once salmon bellies are cooked, take out and plate. Sprinkle chopped green onions, Toasted Sesame Seeds and drizzle on sauce.
Nutrition Facts : Calories 208 kcal, CarbohydrateContent 2 g, ProteinContent 8 g, FatContent 20 g, SaturatedFatContent 1 g, SodiumContent 962 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 2 g, ServingSize 1 serving
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