Spicy Melon And Serrano Ham Recipes
SERRANO HAM AND MELON
Steps:
- Cut the melon in half and clean out the seeds. Peel away the rind and cut each half into
- 8 wedges.
- Place the ham in 1 layer on a large platter. Top with the melon slices and mint leaves. Drizzle with olive oil and season with salt and pepper.
PEACHES WITH SERRANO HAM AND BASIL
Provided by Paul Grimes
Categories No-Cook Cocktail Party Quick & Easy Graduation Peach Basil Summer Prosciutto Gourmet
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Toss together peaches, sugar, vinegar, and cumin and let stand 10 minutes.
- Cut ham slices in half lengthwise, then wrap each piece around a wedge of peach. Top with a basil leaf and secure with a wooden or metal pick.
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- Halve the melons, deseed and cut off the peel, then cut the flesh of 1 melon into neat 2.5cm cubes – you need about 24 cubes. Keep the trimmings to make the 'soup'. Finely slice 10 large basil leaves and mix with the cubes of melon and 1 teaspoon of olive oil in an airtight plastic container. Chill overnight; the flavours will combine.
- Scoop the flesh of the other ½ melon together with the trimmings into a food processor and blend until it is really smooth.
- Pass the soup through a sieve into a pan and add 10 whole stems of basil (not the leaves). Bring to the boil then immediately remove from the heat. Allow to cool completely, then chill for at least 4 hours or overnight.
- Remove the marinated melon and serrano ham from the fridge about 30 minutes before serving, so they aren't fridge-cold.
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