Recipes
Melon, Orange and Apple Salad
Ingredients
4 wedges of melon
2 oranges, peeled and segmented
1 green dessert apple, cored and sliced
2 chopped walnuts
Juice 1 lemon
2 tsp honey
Method
Cut the melon flesh into cubes. Mix the chopped melon with the orange segments, apple slices and walnuts. Mix the lemon juice with the honey and stir into the fruits and nuts. Spoon into stemmed glasses.
Back to topMelon Mousse
Ingredients
1 medium Galia melon
12oz curd cheese
3 tablespoons brandy
3 teaspoons powdered gelatine
4 tablespoons water
Fresh Peach Juice
3 fresh peaches
2 tablespoons redcurrant jelly
Juice of 1 orange
Method
Halve the melon neatly (you will need the shells), scoop out the seeds and discard. Scoop out the melon flesh leaving 2 shells ¼ thick. Liquidise the melon with the curd cheese and brandy, until smooth. Dissolve the gelatine in the water. Add to the melon mixture. Pour into the balanced melon shells. Chill until set. Skin, halve and stone the peaches. Blend with the redcurrant jelly and orange juice. Cut each melon half into 3 wedges. Arrange on a plate and spoon over a little of the peach sauce.
Back to topPlaice & Melon Tang
Ingredients
4 large plaice fillets, skinned and cut into thin strips
250ml / 8floz dry white wine
1 sprig parsley
1 bay leaf
Salt and freshly ground black pepper
Dressing:
2 tablespoons olive or sunflower oil
Juice of 1 lemon
½ - 1 clove garlic, peeled and crushed
1 tablespoon freshly chopped tarragon or basil
1 small just ripe honeydew melon halved and de seeded
1 small had chicory, divided into spears
¼ cucumber, thinly sliced
Sprigs of curly endive
Lemon wedges and basil sprigs to garnish
Method
Cook the plaice in a pan with wine, parsley, bay leaf and seasoning. Cover and simmer for 3 minutes. Mix all the dressing ingredients together and pour over dish. Cover and chill. Cut or dice the melon flesh. Toss the salad ingredients together and place on a serving plate. Top with the fish. Garnish with the lemon wedges and sprigs of fresh basil.
Back to top