Watermelon Wrapped in Bacon with Crispy Sulguni and Red Sauce
Appetizers • Author's
Description
Recipe by Chef John Smith from The Gourmet Café.
Ingredients
- Watermelon 10 oz
- Bacon 5 oz
- Breadcrumbs 0 oz
- Suluguni Cheese 5 oz
- Chicken Egg 1 piece
- Wheat Flour 0 oz
- Campbell's Beef Broth 5 fl oz
- Shallot 1 piece
- Red Grape Juice 0 fl oz
- Olive Oil 3 spoons
- Savory 1 stalk
- Vegetable Oil 2 spoons
- Cilantro 1 sprig
- Scallions 1 stalk
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the sauce. Finely chop the shallot and sauté it in vegetable oil in a deep skillet or saucepan until it turns lightly golden.
Step 2
Pour in the wine and, stirring the sauce, allow it to reduce by half.
Step 3
Pour in the broth, season with salt and pepper, and add the condari. Cook over medium heat until the broth thickens to a sauce-like consistency.
Step 4
Remove the seeds from the watermelon flesh and cut it into 10 cm long strips. Wrap each strip with a slice of bacon.
Step 5
Quickly sear the strips in a dry skillet on both sides until the bacon turns golden brown.
Step 6
Cut the suluguni cheese into strips approximately the same length as the watermelon pieces. Dredge each strip in flour, then dip it in beaten egg, shake off the excess, and coat thoroughly in breadcrumbs to avoid any bare spots.
Step 7
Place the suluguni cheese in a well-heated skillet with a small amount of oil and fry on both sides until the coating is golden brown and crispy.
Step 8
When serving, pour a little sauce into the plate. Place the strips of grilled watermelon and suluguni cheese on top. Garnish with chopped green onions and cilantro leaves.
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