June spice rack challenge; mint

So this months spice rack challenge was mint.  This was a tough one for me, since we are now officially into winter, the frosts and colder weather has begun and my mint plants have either disappeared or looking decidedly sick.  Actually, the last time ( a few weeks ago now) I went to grab a handful from the plant beside the back door and I ended up not using it since it was covered in either rust or infested with little orange bugs.  Not entirely sure which; got as far as it didn't wash off so I threw it in the chook bucket.

I moved my herb bed the other year, while painting the outside of the house.  As a result, most of my herbs spend the best part of a year in pots.  Including a full summer.  They got watered occasionally, but not often enough it would seem for mint to flourish, so I took what cuttings and plants I had left and created a few new beds.  Bit of a pain really, since I had a number of different types; chocolate, apple and a spearmint from memory.  The end result was that the new beds slowly grew last summer but I'm yet to figure out what is where.  I've played around with preserving mint; mint jelly, mint in vinegar, mint sauce, mint chutney etc but I'm at the point where with this, at least, fresh is best.  So this recipe is one I've cooked a number of times, but no pictures this month, sorry.


Wings with Mint Leaves and Honey
3 lb chicken wings
1 T minced garlic
2 T chopped fresh mint leaves
1T butter
1 lemon, juiced
1/4 cup honey

Place chicken in two 9x13 inch baking dishes. Blend garlic and mint leaves and spread mixture under skin of chicken pieces.
In a small saucepan, heat butter, lemon juice and honey over medium low heat; mix well. Brush warmed mixture all over chicken skin.
Bake for 1 hour at 190 C, or until golden brown and cooked through (juices run clear). Brush again with honey mixture, and serve.

Serves 4

I've cooked this with wings, stuffed chicken breasts and once, when the number of kids I was cooking tea for doubled without notice shredded what chicken I had and served mixed as a sauce.  I like it as a combination of flavours, although I've got very sweet tooth so that shouldn't be a great surprise.