Melon with Ham
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Melon with Ham Time: 10 minutes
This is a very subjective starter for all its simplicity. In Spain you would get 4 big wedges of a long, green melon somewhat similar to a honeydew with a hint of watermelon. When I would ask what kind of melon it was I would get an incredibly blank stare and a "how can anyone be that stupid!" look, along with the answer "It's melon!". The melon would be covered in Iberian, Serrano or Jabugo - types of Spanish dry-cured ham. In France you will get a small, orange Provençal melon with Bayonne ham. In Italy, a honeydew - type with Prosciutto. Why am I telling you all of this you ask? Because...
1 melon, your choice Get whatever is in season and ripe - preferably from a farm stand so it is local
4 slices dry-cured ham, your choice, 3 - 4 oz (100gr) Prosciutto would be good
Cut the melon in half and scoop out (and discard) seeds. Cut into wedges. How many wedges you serve depends, (you guessed it) on the size of the melon. Arrange wedges on large plates, drape ham over wedges and serve. Have the rest of the melon (if there is any left) for breakfast tomorrow.
Roast Salmon Salad with Spanish Rice and Shredded Courgette Time: 35 minutes
For the salmon:
2 salmon filet, 10 - 12 oz total (400gr)
1 shallot
1 tbs fresh parsley
1 tbs fresh tarragon
1/4 tsp salt
1 tbs olive oil
Finely mince the shallot, parsley and tarragon. Mix with the salt and oil and spread on the salmon. Bake in a 250F oven (120C) for 30 minutes. Remove and set aside. If done earlier in the day, refrigerate until ready to use.
For the Spanish Rice:
1/3 cup brown rice, brown Basmati is good - mine cooks in 20 minutes
1 shallot
1 clove garlic, minced
1 tomato
1 tbs olive oil
2/3 cup chicken stock
Finely chop shallot and mince garlic. Roughly chop tomato. Heat oil in small saucepan. Add onion and sauté until transparent. Add garlic and rice and sauté 3 minutes. Add chicken stock and tomato, cover, reduce heat and simmer until rice is done (package directions) 15 - 20 minutes. Uncover, fluff with a fork and set aside. If done earlier in the day, refrigerate until ready to use.
Dressing for the Salad:
1 jar pimiento (pimento) 4oz jar (125 gr)
1/2 cup plain or Greek yogurt, 4oz (125ml)
1/2 cup mayonnaise, 4oz (125ml)
1 tbs fresh chopped oregano
1 tbs fresh snipped chives
1 tbs lemon juice
1 tbs olive oil, the good stuff
Snip/chop herbs. Reserve enough pimento to make 1 tbs chopped for garnish. Put the rest of the pimento and the yogurt into a blender and quickly purée. Pour the yogurt mixture into a small bowl. Add the mayonnaise, lemon juice, olive oil and herbs, stir to combine. This makes a bit more than we use, we'll use the rest on a small tossed salad on Monday.
For salad:
lettuce for main course salad for 2 people
1 small zucchini (courgette) - about 8 inches long (20cm), about 1 1/2 cups shredded
Shred zucchini using large holes of a box grater - no need to peel. Put it into a bowl, add 2 tbs of dressing to it and toss well to combine. Prepare lettuce, tear and arrange in a flat salad bowl or on a large platter. Fluff the rice and spread out over the lettuce. Put the zucchini on top of the rice. Cut the salmon into 4 nice pieces and arrange on zucchini. Drizzle salmon with dressing and sprinkle with reserved, chopped pimento. Serve with remaining dressing on the side.
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Cooking schedule: 35 minutes for menu
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Grate courgette |
Cooking for Two? Or more?
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