Turkish-Style Sirloin with Roasted Garlic-Fig Sauce

Ingredients

  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1-1/2 pounds)
  • 2 cloves garlic, minced
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon pepper
  • 1/3 cup dry red wine
  • 1 tablespoon olive oil
  • Salt and pepper
  • Chopped almonds and fresh mint (optional)
  • 1 cup uncooked bulgur wheat
  • 1-1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped salted roasted unblanched almonds
  • 1/2 cup dry red wine
  • 1/3 cup roasted garlic-onion jam
  • 1/3 cup thinly sliced dried figs, stems removed
  • 1/2 teaspoon pumpkin pie spice

Minty Tea Punch

Ingredients

  • 8 cups water, divided
  • 12 mint sprigs
  • 4 individual tea bags
  • 1 cup orange juice
  • 1/4 cup lemon juice
  • 1/2 cup sugar
  • Ice cubes
  • Orange and lemon slices, optional

Directions

  1. In a large saucepan, bring 3 cups water to a boil. Remove from heat; add mint and tea bags. Steep, covered, 3-5 minutes according to taste.
  2. Discard mint and tea bags.
  3. Stir in orange and lemon juices, sugar and remaining water. Transfer to a pitcher; refrigerate until chilled. Serve over ice; add orange and lemon slices if desired.

Glow Water

Ingredients

  • 3 cans seltzer water
CUCUMBER MINT:
  • 1 cucumber, cut into 1/2″ rounds
  • 3 sprigs mint
  • 1 lemon, thinly sliced
PEACH GINGER:
  • 1 peach, sliced
  • Ginger, skin removed and sliced into rounds
  • 1 cinnamon stick
STRAWBERRY LIME:
  • 3 strawberries, halved
  • 1 lime, thinly sliced

Directions

  1. Combine seltzer water with the ingredients of your choice. Stir (and muddle, if desired) your ingredients to release more flavor. Serve immediately or chill in the refrigerator until ready to drink.

Spicy Chicken

Ingredients

  • 75 Ml Mustard oil
  • 1 tsp Onion seeds (kalonjee)
  • 1 tsp Fennel seeds (saunf)
  • 2 Tbsp Garlic, chopped
  • 200 Gram Onion, chopped
  • 150 Gram Tomatoes, chopped
  • 1 tsp Ginger, chopped
  • 2-3 Green chillies
  • 2 Tbsp Curry leaves
  • 1 Kg Chicken leg (cubes, boneless)
  • 1 Tbsp Tomato paste
  • 1 Tbsp Red chilli powder
  • 1 tsp Black pepper (crushed)
  • 1 tsp Cumin powder, roasted
  • To taste Salt
  • A pinch of Black salt
  • 20 Gram Fresh coriander
  • 10 Gram Mint

Homemade Ginger Ale

Ingredients

  • 30ml mint juice (method follows)
  • 15ml ginger juice
  • 20ml lemon juice
  • 15ml sugar syrup
  • Sprite or 7Up
  • Sprig of mint

Directions

  1. To make the mint juice, take mint leaves and ice and blend the two. Strain out the juice.
  2. To make ginger juice, use ginger and a little bit of water and blend it
  3. Mix mint juice, ginger juice, lemon juice, and the sugar syrup in a tall glass.
  4. Top it up with Sprite or 7Up. Garnish with a spring of mint.
  5. Serve chilled.

Rhubarb Mint Tea

Ingredients

  • 4 cups chopped fresh or frozen rhubarb
  • 2 cups fresh or frozen raspberries
  • 2 packages (3/4 ounce each) fresh mint leaves
  • 3 quarts water
  • 4 black tea bags
  • 2 cups sugar
  • 12 mint sprigs

Directions

  1. In a 6-qt. stockpot, combine rhubarb, raspberries, mint and water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Using a fine mesh strainer, strain tea, discarding tea bags and pulp. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; refrigerate until cooled completely. Serve over ice with mint sprigs.

Iced Honeydew Mint Tea

Ingredients

  • 4 cups water
  • 24 fresh mint leaves
  • 8 individual green tea bags
  • 2/3 cup sugar
  • 5 cups diced honeydew melon, divided
  • 3 cups ice cubes, divided
  • Additional ice cubes

Directions

  1. In a large saucepan, bring water to a boil; remove from heat. Add mint leaves and tea bags; steep, covered, 3-5 minutes according to taste, stirring occasionally. Discard mint and tea bags. Stir in sugar.
  2. Place 2-1/2 cups honeydew, 2 cups tea and 1-1/2 cups ice in a blender; cover and process until blended. Serve over additional ice. Repeat with remaining ingredients.