SE­SAME AND-SOY WA­TER­MELON POKÉ

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Mar­i­nat­ing and sear­ing the wa­ter­melon con­cen­trates its flavour and primes it for this savoury treat­ment. SERVES 6

1.4kg seed­less wa­ter­melon, rind re­moved, cut into 2.5cm pieces 1/2 cup un­sea­soned rice vine­gar 1/4 cup toasted se­same oil 3T soy sauce

2T fresh lime juice

2T tahini

1T agave nec­tar

1T ume plum vine­gar (op­tional) kosher salt

2 spring onions, white and pale

green parts, thinly sliced

1 cup co­rian­der leaves with

ten­der stems

Cook’s note Ume plum vine­gar can be found at Ja­panese mar­kets, nat­u­ral foods stores and some su­per­mar­kets.

1. Place wa­ter­melon in a large re­seal­able plas­tic bag. Purée rice vine­gar, oil, soy sauce, lime juice, tahini, agave nec­tar and plum vine­gar in a blender un­til smooth.

Pour over wa­ter­melon, seal bag, and chill at least 4 hours and up to 1 day. 2. Heat a large skil­let over medium. Re­move wa­ter­melon from mari­nade; set mari­nade aside. Cook wa­ter­melon, toss­ing of­ten,

un­til lightly caramelised and dried out, 6 to 8 min­utes.

3. Mean­while, bring re­served mari­nade to a boil in a small saucepan. re­duce heat; sim­mer un­til thick­ened to the con­sis­tency of heavy cream, 12 to 15 min­utes.

4. Chill wa­ter­melon and sauce separately at least 1 hour. 5. To serve, toss wa­ter­melon with sauce; taste and sea­son with salt as needed. Top with spring onions and co­rian­der.

Do ahead Wa­ter­melon and sauce can be made 12 hours ahead. Keep chilled.

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