DRY MINT LEAVES RECIPES

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MOCKTAIL RECIPES | BBC GOOD FOOD



Mocktail recipes | BBC Good Food image

Our best ever mocktail recipes for every occasion and season, including non-alcoholic punch, mulled drinks, spritzers, cordials, lemonades and coolers.

Provided by Good Food team

Number Of Ingredients 1

MOROCCAN-STYLE LAMB BURGERS | LAMB RECIPES - JAMIE OLIVER



Moroccan-style lamb burgers | Lamb recipes - Jamie Oliver image

Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour

Total Time 25 minutes

Yield 6

Number Of Ingredients 12

600 g quality lamb shoulder minced
olive oil
6 burger buns
6 heaped tablespoons natural yoghurt
1 heaped tablespoon harissa paste
1 lemon
extra virgin olive oil
½ a bunch of fresh mint (15g)
½ teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ras el hanout or garam masala
1-2 teaspoons sweet smoked paprika

Steps:

    1. Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
    2. Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
    3. You can either cook the burgers on a barbecue or indoors on a griddle – either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
    4. Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
    5. Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
    6. Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
    7. Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.

Nutrition Facts : Calories 496 calories, FatContent 25.7 g fat, SaturatedFatContent 10.5 g saturated fat, ProteinContent 27 g protein, CarbohydrateContent 41.7 g carbohydrate, SugarContent 6 g sugar, SodiumContent 1.9 g salt, FiberContent 2.6 g fibre

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MOCKTAIL RECIPES | BBC GOOD FOOD
Our best ever mocktail recipes for every occasion and season, including non-alcoholic punch, mulled drinks, spritzers, cordials, lemonades and coolers.
From bbcgoodfood.com
See details


MOROCCAN-STYLE LAMB BURGERS | LAMB RECIPES - JAMIE OLIVER
Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour
From jamieoliver.com
Total Time 25 minutes
Calories 496 calories per serving
    1. Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
    2. Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
    3. You can either cook the burgers on a barbecue or indoors on a griddle – either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
    4. Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
    5. Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
    6. Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
    7. Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.
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Jul 18, 2019 · Dry the leaves to the correct moisture content. The leaves should be dried over the course of 24-48 hours until they are no longer moist; they should crumble easily when pinched between your fingers. If you're using the oven, place the tray of leaves …
From wikihow.com
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Leaves may be used fresh, or chopped and dried for later use. Just remember the aroma and flavour in harvested leaves will fade over time. Native River Mint loves moisture and shade, and does best in boggy soil. However, it can be grown in dry …
From tuckerbush.com.au
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A handful of mint leaves A pinch of salt 250 ml lime soda Crushed ice Method Cut the lime into little pieces and remove its seeds. Place a few pieces in a tall glass along with sugar, salt, and ...
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