Prep time 30 minutes
Total time 30 minutes
Makes 1 cup
As I delved deeper into the realm of professional cooking, I couldn’t help but notice a curious trend: whenever lamb graced the table, requests for mint jelly often followed suit. This peculiar pairing left me intrigued. Growing up in Africa, where savory and sweet seldom crossed paths in our culinary repertoire, I found myself perplexed by the connection.
The association of mint with lamb, as I later discovered, owes its roots to British culinary traditions. While the American rendition of lamb with mint jelly can sometimes veer into overly saccharine territory for my palate, the underlying synergy between lamb and mint is undeniable. Mint’s refreshing essence serves as a perfect foil to the rich, earthy notes and inherent fattiness of lamb, particularly varieties hailing from New Zealand.
During my tenure at Red Sage, crafting our own iterations of accompaniments became second nature. Whether it was a zesty mint jelly, a tangy marmalade, or a herbaceous pesto, each creation aimed to elevate the lamb dishes featured on our menu to new heights.
At Farrah Olivia Restaurant, during the heyday of molecular gastronomy, I pushed the boundaries further by experimenting with unconventional pairings. One memorable creation involved pairing cured lamb chops with Altoids mint “caviar,” a bold fusion of traditional flavors with modern flair.
And lest there be any confusion, let me make it abundantly clear: this recipe is born purely out of culinary exploration and passion, and is in no way sponsored by Altoids or any affiliated entities.
Ingredients
- ***For the Caviar
- 2-1.76 ounces pack peppermint altoids
- 300 grams water
- 2 grams sodium alginate
- 1 tablespoon sugar
- ***Calcium water Solution
- 1 liter water
- 6.5 grams calcium chloride
- *** Water Bath
- 4 cups water
Preparation
- Pour water in a blender, add altoids and sugar and puree until the mints and sugar are dissolved. Remove from the blender and strain through a fine mesh strainer.
- Skim foam off the mint solution and reserve 300 grams for use.
- Add sodium alginate to 300 grams of the mint solution and mix well. If necessary, use a blender to dissolve the lumps.
- Strain the mint alginate mixture into a squeeze bottle and set aside.
- To make the water solution, combine the 6.5 grams of calcium chloride into the liter of water. Mix well with a whisk until dissolved.
- Drop the mint solution into the calcium mixture, drop by drop to form the caviar. Keep caviar in solution for 45 seconds.
- Strain the pearls out of the calcium solution, wash them well in the water bath or under running water.
- Remove the excess water and serve the caviars.