Читать книгу The Official Narnia Cookbook - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 17

“It’s lovely,” said Lucy, and so it was; an omelette, piping hot, cold lamb and green peas, a strawberry ice, lemon squash to drink with the meal and a cup of chocolate to follow.

—THE VOYAGE OF THE DAWN TREADER

6 SERVINGS

12 slices cold roast lamb, or more if desired

2 pounds fresh young peas, shelled, about 1½ cups, or one 10-ounce package frozen baby peas, thawed

1 teaspoon salt

Sprig of mint

1 tablespoon butter

Salt and freshly ground black pepper to taste

Mint sauce (see recipe below)

1. Arrange the slices of meat on a serving platter.

2. Bring to a boil enough water to just cover the peas. Add the peas, the salt, and the sprig of mint. Lower heat to a simmer and cook until tender, about 5 minutes for young peas, less for thawed peas.

3. Drain and dress with butter and salt and pepper to taste. Serve hot.

4. Serve the lamb with the mint sauce on the side.

Mint Sauce

1 cup fresh mint leaves

½ cup malt vinegar

¼ cup water

2–3 tablespoons granulated sugar (see note)

Pinch of salt

1. Wash the mint leaves and chop finely.

2. In a small saucepan, combine the vinegar, water, sugar, and salt and bring to a boil, stirring until the sugar is dissolved. Stir in the mint and simmer for 5 minutes. Taste and adjust seasoning if needed.

3. Serve at room temperature in a small jug with a spoon.

Note: Substitute 3 tablespoons of wildflower honey for the granulated sugar to add a tangy flavor to the mint.