Page 26 - ALG Issue 3 2016

Expert Guide to...
Herb of the Season – Mint
Mint is a lovely herb to grow as it can be used in so many dishes and will de nitely be useful once it has grown. There are many types of mint available to grow including spearmint, apple mint, chocolate mint, Moroccan mint etc. However, if you do not want the mints to cross-pollinate plant them well apart or in different locations.
It is important to note that if mint is planted directly into the ground, it will spread all over your garden or allotment. You should consider this before planting directly into the ground as your future self might be thankful if it is planted in pots instead.
Mint should be cut back in the summer when it is owering. This is done by cutting the owering shoots back to around 5cm
above the surface of the ground.
It is best to buy mint in spring as a young
plant; however, it may be available to buy
as larger plants during the summer months. Mint can be picked between late spring and mid-autumn and can be enjoyed in a vast range of dishes. A few of our favourite dishes that include mint are below:
Mint chutney
Mint butter
Halloumi, watermelon and mint salad Orange, carrot and mint soup
Ham, pea and mint pasties
Masala meatball curry seasoned with mint Mint asparagus and bacon tart
Pasta with ham and minty pea pesto Sparkling mint and lemon juleps Gooseberry and mint lemonade
Cucumber, mint and elder ower spritzer Blackcurrant and mint sorbet
Mojito ice lollies
Pink grapefruit, raspberry and mint jellies Chocolate peppermint snaps Peppermint candy cane Battenberg Chocolate mint loaf cake
Beth Cowan
Mint,
asparagus
and bacon tart
Recipe adapted from www.bbcgoodfood.com
Ingredients -
250g rough puff pastry Little our for the tray 1 egg, beaten
2 tsp olive oil
100g bacon lardon 100g ricotta
85g mascarpone Zest 1 lemon
1 tbsp chopped mint
2 tbsp grated parmesan Bunch of asparagus, trimmed
Method -
Heat oven to 200C/180C fan/gas 6. Roll out the pastry to about 15 x 30cm, the thickness of a £1 coin, and trim the edges. Transfer to a lightly oured baking tray. Score a 1cm border on the pastry, making sure you don’t go all the way through the base. Prick pastry all over the base with a fork, brush the edges of the tart with beaten egg and bake for 15 minutes.
Meanwhile, heat the oil in a small pan and fry the lardons until golden and crisp. Mix the ricotta, mascarpone, lemon zest, mint and half the parmesan in a bowl with salt and lots of black pepper.
Remove tray from the oven, squash down centre of the tart and spread with cheese mixture. Scatter over the bacon whilst reserving the oil. Place asparagus along the length of the tart, alternating direction of the tips. Brush with a little bacon oil, scatter over the remaining parmesan and bake for 20 minutes. Serve warm with a homegrown salad.
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Thanks to Dean Spencer for submitting the following information:
“Try this on your new potatoes -
First, wash and chop a handful of chives, a handful of mint and a handful of at leaf parsley.
Then butter your cooked new potatoes.
Next add pepper, salt, lemon juice and the herb mix to the potatoes.
Finally...enjoy your meal!”