Marinated Melon with Cream Cheese and Spicy Pepper Sauce
⏳ Time
45 minutes
🥕 Ingredients
17
🍽️ Servings
6
Description
Recipe by Chef John Smith from The Gourmet Kitchen.
Ingredients
- Watermelon - 2 lbs
- Shallot - 3.5 oz
- Grated Ginger Root - 2.1 oz
- Olive Oil - 1 fl oz
- Champagne Vinegar - 1 fl oz
- Honey - 2.5 oz
- Saffron - a pinch
- Starch film - 1 tablespoon
- Water - 3 fl oz
- Mild Chili Spice - 2 pieces
- Lemongrass - ½ stalks
- Raw cane sugar - 4.9 oz
- Corn Starch - 1 tablespoon
- Cilantro - 1 piece
- Rice Vinegar for Sushi - 4 fl oz
- Semi-soft cream cheese - 3.5 oz
- Cilantro - to taste
Step by Step guide
Step 1
Prepare the marinade. Chop the shallots and ginger (30 g) as desired. Heat 1 tablespoon of olive oil in a deep skillet or saucepan and sauté the shallots and ginger until golden brown.
Step 2
Pour the wine vinegar into the skillet and reduce the mixture by half.
Step 3
Add honey and saffron to the skillet and bring to a boil.
Step 4
Dissolve the starch in 100 ml of water and pour it into the skillet. Bring the marinade to a boil again. Remove the marinade from the heat and let it cool slightly.
Step 5
Peel the melon, remove the seeds, pour warm marinade over it, and let it sit in the refrigerator while preparing the sauce.
Step 6
Prepare the sauce. Clean the stalk of lemongrass by removing any dried leaves and finely chop it. Mix with minced garlic and grated ginger.
Step 7
Heat 1 tablespoon of olive oil in a saucepan or deep skillet, then add the ginger, lemongrass, and garlic. Sauté while stirring for 1 minute.
Step 8
Pour in the wine (or rice) vinegar and reduce it by half.
Step 9
Add brown sugar, stir, and let it dissolve. Immediately add 60 ml of water and mix in the cornstarch dissolved in 1 tablespoon of water. Add finely chopped cilantro roots and chili pepper (remove the seeds).
Step 10
Bring the sauce to a boil, remove from heat, and let it cool.
Step 11
Arrange the marinated melon pieces on a plate. Drizzle each piece with sauce. Next to the melon, carefully spoon the cream cheese into neat mounds. Garnish with herbs and serve.
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