I was very fortunate early this year to secure a whole Jacobs lamb which had been raised on Cuerden Valley park by the wildlife trust.Apparently they ahd been so sucessful that they needed to cull a few. The meat was a bargain and was of the highest quality and food miles were minimal given that it travelled approx 2 miles to be slaughtered. I then collected from the butchers in front of the slaughter house in Bamber Bridge. This has meant that my stock of home made mint sauce ran out a couple of weeks ago, so now is the time to replenish stocks, especially as the mint is going bonkers in the garden.
I returned to the faithful WI recipe I have used before, its easy peasy, just strip mint leaves from the stalks, chop the leaves fine (I do this in my food processor) and then pack in a clear glass jar, top up the jar until all the mint is covered with basic bog standard malt vinegar. Store in a cool dark cupboard.
Once you come to use it (leave for at least a few weeks, couple months even better) , dilute with more vinegar and a pinch of sugar.
I returned to the faithful WI recipe I have used before, its easy peasy, just strip mint leaves from the stalks, chop the leaves fine (I do this in my food processor) and then pack in a clear glass jar, top up the jar until all the mint is covered with basic bog standard malt vinegar. Store in a cool dark cupboard.
Once you come to use it (leave for at least a few weeks, couple months even better) , dilute with more vinegar and a pinch of sugar.
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