Watermelon Steak with Gooseberry Jam
Main Dishes | European cuisine
⏳ Time
50 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Recipe by John Smith, head chef at a popular wine bar.
Ingredients
- Gooseberry - 2 lbs
- Oranges - 10.6 oz
- Sugar - 17.6 oz
- Mild Chili Spice - 1 piece
- Watermelon - 7.1 oz
- Semi-soft cream cheese - 1.8 oz
- Butter - 0.5 oz
- Cream - 1 fl oz
- Sesame Oil - 0 fl oz
- Squid - 2.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Cress salad - to taste
Step by Step guide
Step 1
Prepare gooseberry jam. Wash the berries and place them in a saucepan, adding 250 ml of water and putting it on the heat. Peel the orange and remove the seeds, then cut it into small pieces and add them to the saucepan. Also add the gooseberries, making sure to remove the stems and prick the berries with a skewer beforehand.
Step 2
Add 200 ml of water, bring to a boil, then reduce the heat to low and simmer until the gooseberries are soft. Stir in the sugar and bring to a boil again, stirring regularly. Once the sugar has dissolved and the jam begins to thicken, add the orange zest and minced chili pepper (seeds removed).
Step 3
Cook the jam until it thickens, remove from heat, and pour it into a sterilized jar. Let it cool, cover with a lid, and store in the refrigerator.
Step 4
Prepare the watermelon steak. Cut the watermelon into segments, remove the rind, and take out the seeds. Slice the flesh into 'steaks' about 1 cm thick.
Step 5
Place the steaks in a suitable dish in a single layer, drizzle with sesame oil, season with salt and pepper, and let marinate for 15 minutes.
Step 6
Grill the watermelon on a grill or grill pan for 1 minute on each side.
Step 7
Prepare the squid. Clean the body from membranes and slice it into rings. Melt butter in a skillet, add cream, season with salt and pepper, and stir. Bring the mixture to a boil, add the squid, and cook, stirring, for 2-3 minutes.
Step 8
Place the watermelon steak on a plate, topped with the grilled squid. Next to it, use a spoon to add the cream cheese. Season with gooseberry jam and garnish with watercress.
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