Gingered Melon Balls Ingredients:
3 cups rockmelon balls or cubes
3 tablespoons honey
1/2 cup finely chopped crystallised ginger
2 tablespoons gin (optional)
mint sprigs, to decorate
Method:
Combine melon balls, honey, ginger and gin, if
using. Place in the freezer compartment for 5-10 minutes, then spoon into individual
bowls and garnish with mint. May be served with ice-cream or cream. |
Melon
in Prosciutto Ingredients:
1 rockmelon
freshly ground pepper
250g prosciutto or pastrami
optional crystallised ginger, tasty
cheese
Method:
Prepare cubes of rockmelon and grind a little
black pepper over. Cut the prosciutto or pastrami into strips and wrap a strip
around each melon cube, securing with a toothpick. Add cubes of cheese or
crystallised ginger on the toothpicks if desired. |
| Poached
Scallops with Melon, Mango and Snow Peas Ingredients:
12 Uncooked fresh scallops
30 grams Pickled ginger – chopped
2 tablespoons dry white wine
1 small Honeydew or rockmelon -- scooped into
balls
1 Mango -- peeled & thinly sliced
100 grams snow peas -- blanched & chopped
6 cherry tomatoes – halved
4 asparagus spears -- halved lengthways
-- cooked until tender
SESAME DILL DRESSING:
Juice of one lemon
2 teaspoons dill – chopped
3 drops sesame oil
vegetable oil
salt and pepper
|
Method:
Combine scallops and ginger and allow to
marinate for 20 minutes. Heat wine, blanch scallops and ginger in wine for 1 minute. Drain
to remove all pickling solution. Cool. Toss all ingredients except asparagus in sesame
dill dressing. Arrange the salad ingredients on 4 chilled plates. Garnish with asparagus
spears.
To prepare dressing, combine lemon juice, dill
and sesame oil in a measuring cup. Top with oil to bring up to 150ml. Season well then
pour into a screwtop jar and shake well.
|
