Marinated Melon with Cream Cheese and Spicy Pepper Sauce
Appetizers • Georgian
Description
Recipe by Chef John Smith from The Gourmet Kitchen.
Ingredients
- Watermelon 0 lbs
- Shallot 5 oz
- Grated Ginger Root 0 oz
- Olive Oil 0 fl oz
- Champagne Vinegar 0 fl oz
- Honey 0 oz
- Saffron a pinch
- Starch film 1 tablespoon
- Water 5 fl oz
- Mild Chili Spice 2 pieces
- Lemongrass ½ stalks
- Raw cane sugar 5 oz
- Corn Starch 1 tablespoon
- Cilantro 1 piece
- Rice Vinegar for Sushi 5 fl oz
- Semi-soft cream cheese 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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