Mint sauce – an English classic
You hear a lot of negative things about English food. I can’t confirm that.
I’ve been to England several times and have eaten well every time. In London, Stratford-upon-Avon, Cornwall – every region has its specialities. I always liked it very much. The friendliness of the English, the landscapes, the lovingly tended gardens….
But back to the food
I love English breakfast with eggs, bacon, mushrooms and tomatoes. I only leave out the beans, which I don’t like very much.
I wouldn’t want to miss the five-o-clock-tea either, scones and clotted cream are great at any time of the day ?
And in the evening there’s the nice pub food. And of course, lamb with mint sauce must not be missing. I admit it, the combination of meat and mint takes some getting used to for our palate, but the freshness of the mint brings out the taste of the lamb – at least I think so. Obelix (do you know Asterix and Obelix, the two comic heroes from France?) wouldn’t agree with me at all à see Asterix in Britain.
On our last trip to England, we took a jar of mint sauce home, which unfortunately was rather a disappointment. This gave me the idea to make mint sauce myself. I don’t have so much experience in this field and started looking for a recipe – which I changed of course because I like to add a personal touch to my dishes.
Fortunately, the mint in my garden is just ready to be picked…
Unfortunately, I didn’t find any information about the historical background of the mint sauce, so I don’t know how long it has been in the English tradition.
If you want to marinate meat with mint sauce, I advise you to leave the meat in the marinade for about 2 hours. This way the fresh mint taste can penetrate well. And then cook the meat at a not very high temperature, otherwise, the marinade will burn. The best way is to cook the meat in the oven at medium heat.
Enjoy your meal!
Mint-sauce
Ingredients
- 20 g fresh mint leaves
- 1 tbsp whole cane sugar
- 2 tbsp light vinegar
- 8 tbsp water
- pepper and salt
Instructions
- Wash and dry the mint leaves.
- Bring vinegar, water and whole cane sugar to the boil and add to the mint leaves.
- Puree everything together finely. Season with pepper and a little salt.