Layered Melon And Smoked Sable With Ginger Emulsion Recipes

GINGER MELON

Steps:

• Divide melon evenly into 4 individual dessert dishes. In small bowl, combine juice concentrate and ginger; mix well. Spoon 1 tablespoon over each serving.
• Just before serving, pour 3 tablespoons carbonated beverage over each serving. Sprinkle with lemon peel.

MELON AND GINGER SOUP

Steps:

• Cut the whole melon into 8 wedges and the half into 4, and set aside two of the wedges. Remove the remaining melon from the rinds, and chop coarsely. Puree until smooth in a blender or a food processor fitted with the steel blade. Transfer to a bowl and whisk in the lime zest and 1 tablespoon of the lime juice, the salt, buttermilk, 1 teaspoon of the ginger juice, and the agave syrup. Taste and add the remaining ginger juice if desired. Cut the remaining wedges of melon into very small dice and place in a separate bowl. Chill the soup and diced melon for at least 1 hour.
• Just before serving, toss the diced melon with the mint and remaining lime juice. Ladle the soup into bowls, top with the melon and mint, and serve.

MELONS WITH GINGER SYRUP

Steps:

• Combine the sugar with 1/4 cup water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.
• Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.

MELON WITH GINGER AND PORT VINAIGRETTE

Steps:

• Halve each melon, scoop out the seeds, cut each half into four wedges and remove the skin. Put the wedges on a tray and chill until required. (Melon is best served slightly chilled, not very cold.)
• For the dressing, put 1tsp ginger syrup into a bowl with the port, olive oil and lemon juice. Season with salt and freshly ground black pepper and whisk well.
• Arrange the melon wedges in groups of three on a large platter, making sure each group has three different types of melon. Sprinkle with the crystallised ginger. Drizzle the vinaigrette over and serve. More starter recipes to try: Prawn and melon salad Video: How to peel chop and grate ginger Classic prawn cocktail Chicory, stilton and walnut salad Salmon carpaccio with pickled celeriac salad Avocado bruschettas

LAYERED MELON AND SMOKED SABLE WITH GINGER EMULSION

Steps:

• Finely grate enough ginger to measure 1 tablespoon. Purée ginger, oil, and lime juice in a blender until smooth and emulsified. Transfer to a small bowl.
• Arrange sable slices in 1 layer on a tray and brush with some of ginger emulsion.
• Halve melon lengthwise, then seed and peel. Cut 12 (1/8-inch-thick) lengthwise slices of melon.
• Arrange 3 melon slices and 3 sable slices on each of 4 plates. Drizzle plates with ginger emulsion.

GINGERED MELON

Steps:

• In a small bowl, combine the melon, orange juice and ginger; cover and refrigerate for 5-10 minutes. Spoon into tall dessert glasses or bowls. Top with whipped cream and raspberries.