31 Days of MOO. No 1: MOO Instant (Almost) Mint Sauce
This is a quick and easy mint sauce that makes about 1 cup - enough for one meal. Make it in just a couple of minutes, it really is almost instant.
Ingredients:
1 packed cup mint leaves (strip the leaves from the stems)
1 cup boiling water
2 tsp castor sugar
2 tbsp malt vinegar
Pinch salt
Method:
Finely chop the mint leaves. Compost the stems. Pour the boiling water over the mint leaves and leave them to steep while you prepare the other ingredients. Stir the sugar into the vinegar until it dissolves. Add the salt and stir. Drain the mint leaves and rinse with cold water (this stops the cooking process). Drain well. Stir into the vinegar mixture. Let the sauce sit for 20 minutes before serving. Any leftovers can be stored, covered, in the fridge for up to a week.
Notes:
Steeping the mint leaves in the boiling water softens them so they are easy to chew and swallow, and it releases the minty goodness from the leaves. Don't be tempted to skip this step, but it only needs to be for as long as it takes you to prepare the vinegar mixture.
If you don't have malt vinegar, you can use white or apple cider vinegar. Malt vinegar is a milder, sweeter tang, but use what you have.
Castor sugar dissolves faster than regular white sugar. If you don't have castor sugar you can either warm the vinegar slightly to help the sugar dissolve or stir longer.
Ingredients:
1 packed cup mint leaves (strip the leaves from the stems)
1 cup boiling water
2 tsp castor sugar
2 tbsp malt vinegar
Pinch salt
Method:
Finely chop the mint leaves. Compost the stems. Pour the boiling water over the mint leaves and leave them to steep while you prepare the other ingredients. Stir the sugar into the vinegar until it dissolves. Add the salt and stir. Drain the mint leaves and rinse with cold water (this stops the cooking process). Drain well. Stir into the vinegar mixture. Let the sauce sit for 20 minutes before serving. Any leftovers can be stored, covered, in the fridge for up to a week.
Notes:
Steeping the mint leaves in the boiling water softens them so they are easy to chew and swallow, and it releases the minty goodness from the leaves. Don't be tempted to skip this step, but it only needs to be for as long as it takes you to prepare the vinegar mixture.
If you don't have malt vinegar, you can use white or apple cider vinegar. Malt vinegar is a milder, sweeter tang, but use what you have.
Castor sugar dissolves faster than regular white sugar. If you don't have castor sugar you can either warm the vinegar slightly to help the sugar dissolve or stir longer.