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Melon
Preserve 'two ways'- recipe courtesy of Grant Hawthorne, Head
Chef, The Plough Wavendon |
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Using a puree and a crunchier
‘honeycomb-like’ preserve of melon to accompany and
enhance a cheeseboard, with a subtle flavour of ginger,
makes the proverbial ‘fig preserve with cheese’ somewhat
boring! (Finalist Best Cheese Plate 2007). |
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Ingredients |
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4kg
Green Melon
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2l
Water |
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1kg
Castor sugar |
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100g Peeled ginger, sliced thinly |
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100ml Lemon juice |
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Method |
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Make a stock syrup of the water and sugar. Bring
to the boil and allow to simmer for 20minutes.
Infuse the syrup with peeled ginger and lemon
juice. |
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Split the melon lengthways. Peel the melon,
using a sharp knife. Discard the tough skin.
Reserve the rind to one side. |
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Remove any pips from the flesh and reserve the
flesh to one side. |
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For the rind: Cut the rind into equal pieces and
using a dinner fork, pierce the rind thoroughly,
on both sides. Place in the hot stock syrup and
simmer for 3 hours. Strain when cooked through,
drain and reserve the cooking liquor to one
side. |
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Allow cooling of the cooked rind. Store in
airtight jars, with the cooled cooking liquor as
a ‘syrup’. |
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For the pulp: Cook the pulp in a little of the
cooking liquor that is reserved from the cooking
of the rind. Reduce down to a puree stage and
blend in a Thermomix until smooth. Strain and
reserve to one side. Allow cooling. |
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Service |
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A ramekin / ‘brush stroke’ of pureed melon,
along with a slice of the melon preserve to
accompany a cheeseboard. Serve with freshly
baked bread, regional cheeses. |
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©MKReviews.com
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