Minty Fresh French Aperitif And Appetiser Charentais Melon Bowls Recipes

MINTY FRESH FRENCH APERITIF AND APPETISER CHARENTAIS MELON BOWLS

Steps:

• To prepare: Halve and remove the pips and fibres. Cut a small piece from the bottom of each melon so they sit upright in a bowl.
• Run a knife carefully around the top edge of the melon, as you would prepare a grapefruit. Then cut the flesh in to segments - going as deep as you can without damaging the outer skin - almost like a sunburst pattern - like rays of the sun! Wiggle the knife around to make them quite deep - the liquor will seep into them whilst they are chilling. Place the melon halves in attractive individual serving bowls.
• Pour in the pineau, sherry or port until the centre of the melon is filled - making sure that it is not too full as it will run over. Place the filled melon halves in the fridge for about 4 hours to chill before serving. Place a mint sprig into each melon half to serve.
• To store - Keep uncut melons at room temperature until fully ripened, then store in the fridge for up to 5 days. Cut melon should always be covered with Clingfilm and used within 3 days.

BRULOT CHARENTAIS - ANGEL'S FLAMES - FRENCH FLAMBé COFFEE

Steps:

• You need HEAT RESISTANT earthenware cups, saucers, and a heatproof coaster. You need 4 cls of cognac, but the Zaar recipe editor would not allow me to post that - which is about a 1 jigger measure.
• Place the cup in the saucer (it is preferable to put the saucer on a plate or tray).
• Fill the coffee cup with cold coffee, up to two centimetres below the top of the cup, then slowly pour 1 cl of the Cognac onto the coffee (best to use the back of a tea/coffee spoon, so it floats and can catch light).
• Pour the remaining 3 cls of Cognac into the saucer, then place 2 - 3 sugar cubes in the cognac.
• Light the sugar cubes with a match; the Cognac will slowly ignite, heating the coffee and combining with the sugar to form a Cognac liqueur. (It is important to let the Cognac burn and extinguish naturally; if not, too much alcohol will remain in the mixture, and the special 'alchemy' between the coffee and the Cognac will be lost.).
• When the flame has extinguished, wait for a little while for the handle to cool down, place the cup on the coaster. Empty all or part of the contents of the saucer into the cup (depending on personal taste and sweetness required).
• Your Brulot Charentais is now ready to drink. Salut!

WARM LEMON, LIME AND LOVAGE PRAWNS WITH PINEAU DES CHARENTES

Steps:

• To make the dressing:.
• Put all the dressing ingredients together in a jam jar or a lidded salad dressing container and shake them well until the dressing has emulsified and has thickened.
• Taste and adjust the seasoning. Put to one side whilst you cook the prawns and assemble the salad.
• In a large roomy frying pan and over a medium heat - cook the prawns in the white Pineau, moving them around all the time until they are pink and cooked - about 3-6 minutes depending on the size of the prawns.
• On a large plate, arrange the salad leaves and just before serving the prawns, add the dressing to the pan with the prawns, stirring around well to give them all a good coating.
• Arrange the prawns on the plate next to the salad leaves, drizzling the warm dressing over the prawns and the salad leaves.
• Scatter finely chopped lovage leaves over the top and garnish with a wedge of lime or lemon, or both!
• Serve 6 prawns per person for a starter and between 8 and 12 per person for a light luncheon dish, with crusty bread and butter.
• N.B. Make sure you have finger bowls and wipes available, or just lick your fingers!
• Sublime!