Search Results for “mint jelly” – Sybaritica

When I was a kid growing up in England, a lamb roast was always served with my mother’s homemade mint sauce, or else a very nice mint jelly made by a Scottish company called Baxter’s. Once we moved to Canada, Baxter’s couldn’t be found and the only commercial variety we ever had in the house after that was a truly awful concoction I couldn’t stand. Honestly, I couldn’t understand why my parents continued to buy the stuff after the first time we had it as it was a horrible fluorescent green muck that tasted like toothpaste. Occasionally, over the years, I have managed to find imported varieties, including Baxter’s, in specialty stores, but I recently came across this domestic version from ‘President’s Choice’ that is really quite good… Continue reading “Foodstuff: Mint Jelly – President’s Choice Brand”

Mint and Lamb are natural together and, aside from serving my home-made Mint Sauce as an accompaniment to a roasted leg of lamb, I also use it as a marinade and baste for other cuts. Today, the ribs from a ‘Frenched’ rack are going to be grilled on the barbecue after marinating with mint sauce and other flavorings. You can do the same using a commercial mint sauce, if you like, or even a commercial Mint Jelly thinned with a little vinegar, but you should follow my first link above as making it yourself is REALLY easy…  Continue reading “Mint-Grilled Lamb”

I love lamb chops …

Typically, I just grill a few up and serve them with some mashed spud and a couple of other veggies, and, of course, a bit of mint sauce or mint jelly. As such, I generally think of lamb chops as a main course sort of thing but, for today’s post, I tried an appetizer type offering along the lines of a Spanish ‘Tapas’ … Continue reading “Lamb Chop Tapas”

For our recent Easter feast, I vacillated between duck, goose or leg of lamb, but the realities of northern living settled the issue for me as I could find none of the above and had to settle for a lamb shoulder instead. Thus far, I have only bought the shoulder so as to cut it up for use in curries or Chinese dishes involving bite size pieces, and I have to confess to never having cooked one whole. When I was bemoaning the fact that I could find neither lamb leg or even chops for our Easter meal, Stefan over at Stefan’s Gourmet Blog suggested that I do the shoulder sous-vide or braise it, but since the former is technically beyond my equipment-wise, and since my wife prefers roast lamb, I decided to go ahead and do it in the oven using a herb-spice combination known as a Gremolata.

A Gremolata is similar to another well-known preparation known as a Persillade, which, in its simplest form is just parsley minced with garlic. The essential difference between the two is that a Gremolata includes lemon zest but, like the persillade, there are many variations on the basic theme. Some versions include sage, thyme, rosemary or mint, and in Milan, I gather, anchovy paste is sometimes used. Oil, chiefly olive oil, may also be added depending on the intended use for the finished preparation. For today’s dish, I am keeping my Gremolata fairly simple… Continue reading “Easter Lamb with Gremolata”

Just a brief, rather light sort of post for today… I usually feature actual foodstuffs rather than beverages but, on my last trip to Ottawa, I happened to come across a couple of drinks at a Vietnamese grocery store that are definitely not on the list of common liquid refreshments amongst the majority of Canadians. Coke and 7Up are ubiquitous, of course, but ‘Tamarind juice’ and ‘Grass Jelly Drink’ don’t seem to have made the popular rounds yet as far as I can tell… Continue reading “Exotic Asian Drinks in Ottawa”