Pickled melon with serrano ham
“This is a great little appetiser to start a meal. It’s perfect with a glass of Champagne.”
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Serves
6
Cooking Time
Prep time 10 mins, cook 10 mins (plus cooling)
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200 ml
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white wine vinegar
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120 gm
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white sugar
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4
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cloves
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2
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star anise
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1
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cinnamon quill
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¼ tsp
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coriander seeds
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1
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piece of lemon rind, removed with a peeler
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10
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thin slices of serrano ham (see note)
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300 gm
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peeled seedless watermelon
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½
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rockmelon, peeled
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1
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Combine vinegar, sugar, spices, lemon rind, a pinch of salt and 200ml water in a small saucepan over medium heat and simmer for 3 minutes. Cool to room temperature.
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2
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Preheat oven to 200C. Place ham in a single layer on a baking paper-lined oven tray and bake until completely crisp and dry (about 5 minutes).
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3
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Cut melons into 1.5cm x 4cm batons and stand in pickling liquid for 1 minute. Remove, drain on absorbent paper and serve with ham.
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Note Serrano ham (jamón serrano) is dry-cured Spanish ham similar to prosciutto. It’s available from select delicatessens.
RECIPE Ben Shewry
PHOTOGRAPHY Sharyn Cairns
STYLING Emma Knowles