So I am in Lithuania waiting for Joni to come and join us here for my brothers wedding. My dad is very eager to impress Joni with his culinary skills and kept asking what Joni would really enjoy to have for dinner when he comes.
Me: I am not too sure, we like a lot of things.
My dad: But what he really really likes?
Me: Ok, ok. I think he would really enjoy a good steak (I would enjoy that too with lots of salad… hmm)
My dad: How about I make roast lamb?
Me: But steak is beef? (why did he even ask if he is planning to make what he likes?)
My dad: So Joni does not like lamb?
Me: He likes lamb too. We like it with mint sauce.
My dad: Ok if I make roast lamb will you make the mint sauce?
Me: Ok sure!
I go and start looking into making some mint sauce. We have plenty of mint in the garden (check), salt (check), apple cider vinegar (Lithuanians are against using vinegar so I decide to try and use lemon instead), sugar (since lemon is sharp in taste I decide to make it more mellow by using some honey that we have plenty of as my dad is a bee keeper).
When Joni arrives my dad start introducing what he is making for dinner.
My dad: here is mussels for starter and here are some beef steaks for dinner.
Me: I thought you are making roast lamb??
My dad: But you said Joni prefers steak??
Me: never mind! I am not going into it.
I make the mint sauce anyways because I am interested how it turns out with lemon and honey. Joni is surprised how close to taste it was. I think I prefer it to the original recipe, because I am Lithuanian after all. I prefer food without vinegar although I do think sometimes it is necessary. Are you interested too how it tastes? Recipe is below.
MINT SAUCE LITHUANIAN STYLE
- 1 cup compressed mint leaves
- 1 tbsp honey
- pinch salt
- boiling water
- 2-4 tbsp lemon juice
1. Place mints, honey, salt and some boiling water and whizz it with the hand processor. 2. Cool the mint puree and add lemon juice to your taste. This sauce is not only to use with lamb (although it goes with the lamb best). It can be used in mushy peas, mixed with yogurt to be used with rich stews. Maybe in salad too methinks?Thanks for letting me share, hope this post does not sound too silly.