My culinary wow 2016: spicy-sour watermelon soup

recipe for 4-6

  • 1 big watermelon, without seeds, 3,2 kg
  • 2 tb sunflower oil
  • 1/2 tsp ajowan seeds
  • 1 tsp black seeds
  • 1/2 tsp fennel seeds
  • 1 black cardamom pod
  • 2 bird eye chilies, seeded, finely chopped
  • 5 gloves of garlic, chopped
  • 3 cm ginger, peeled (20 g)
  • 1/2 tsp curcuma
  • 20 g fresh coriander with its stems, chopped
  • coarse sea salt

pickled melonen bark

  • 200 ml apple vinegar
  • 250 ml rice vinegar
  • 60 g sugar
  • 1/2 tsp cloves
  • 1 tsp mustard seeds
  • 1 medium size cinnamon stick
  • 1 tsp fresh black pepper

how to do

  • leave the green skin of the melon carefully, not to thick & litter them
  • divide the melon into 2 parts, then cut each into 3-4 chinks
  • leave the white layer from each chink
  • cut the flesh into 3 cm big cubes
  • leave the seeds if necessary
  • 1,2 kg or 3/4 of the flesh put aside
  • the rest about 700 g blend to juice & put into the fridge
  • cut the white skin/layer into 4-5 mm long & 3 mm thick stripes
  • boil 1 l water to dissolve 3 tb salt in a medium sized saucepan
  • set it aside & let it cool down
  • pour the white skin with it & cool it covered for minimum 24 hours
  • drain the bark into a colander & swill with cool water
  • add both vinegars, sugar, cloves, mustard seeds, pepper & cinnamon into a small pot to dissolve the sugar
  • let it cool down & pour it over the skin
  • earliest after  1 hour  the skin is ready for consumption
  • it is possible to store the skin in a sterilized jar for some month
  • the longer it pervades the softer it is & the more intense its flavor
  • for the soup heat the oil by medium temperature in a big pot with a lid
  • add the Ajowan, the cumin & fennel seeds, the cardamom 6 chilies & roast for about 1-2 minutes, stir regularly
  • add the garlic & ginger & sweat for another min. by stirring
  • add 180 g of the pickled white skin, weighed without the liquid
  • add the curcuma & salt
  • sweat for 3-4 min
  • add the water, the water melon juice & 4 tb of the pickle juice
  • boil up for 2 min
  • then skim & cook for 4-5 min lid closed by medium temperature
  • add the water melon cubes, cook by medium to high temperature  for 4 min, stir carefully
  • take from the cooker, serve with fresh coriander

smell, taste & go for the show…

recipe picked of: Nopi – das Kochbuch, Y. Ottolenghi & R. Scully, DK Verlag

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