SALAD OF MARINATED WATERMELON
Mahon Jelly, Tapenade and Mixed Greens
Serves 4
Ingredients Quantity
Mixed greens few leaves
Watermelon- cut into 4 - 6x 6x1.5cm rectangles
Mint leaves a few
Caster sugar 1tsp
Lemon juice 2tbsp
Extra virgin olive oil 4tbsp
Salt to taste
Crushed black pepper to taste
For Mahon Jelly
Mahon cheese 150 gm
Parmesan cheese 75 gm
Milk 40ml
Fresh cream 40ml
Xanthan gum 1.2 gm
Agar gar 1.5 gm
Water 200ml
For tapenade
Black olives 50 gm
Capers 25 gm
Garlic chopped ½ tsp
Extra virgin olive oil 2tbsp
Salt to taste
Crushed black pepper to taste
Garnish
Dill sprig - 4
Extra virgin olive oil for drizzling
Method
To prepare Mahon jelly
- Bring water to boil in medium size sauce pan. Reduce to simmer and dissolve the agar-agar Remove from heat and allow it cool.
- In the small jar of a food processor make a coarse paste with grated Mahon, Parmesan, milk and cream. Continue to process into a smooth paste by adding water gradually. Add xanthan and process again to ensure that it is well incorporated.
- Pour into a small stainless steel tray and set in a refrigerator for a couple of hours
To prepare tapenade
- Process all ingredients into a coarse paste and set aside
Assembly
- Cut Mahon jelly into 3cm roundels with a cookie cutter
- Prepare stack of iceberg lettuce, marinated watermelon and Mahon jelly.
- Top with quenelles of tapenade, garnish with dill sprigs and drizzle with extra virgin olive oil.
*Mahon - A Spanish cow's milk cheese. Get harder and more pungent as it ages. With a nutty & buttery taste, with a slight tang. As a substitute use feta or more parmesan - I would recommend the former.*