| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1 |
|
Honeydew melon |
| 1 |
oz |
Cockles |
| 1 |
oz |
Prawns |
| 2 |
sl |
Cucumber |
| 1 |
sl |
Lemon |
| 1 |
|
Sprig dill |
| 3 |
|
Egg yolks |
|
|
Half a lemon; juice of |
| 1/2 |
ts |
Mustard |
| 10 |
fl |
Olive oil |
| 1 |
|
Pinches cayenne pepper |
| 2 |
tb |
Tomato ketchup |
| 2 |
tb |
Worcestershire sauce |
| 1 |
|
Pinches salt |
INSTRUCTIONS
MAYONNAISE
Mayonnaise; whisk the eggs yolks for about 5 minutes. Add the lemon juice
and Worcestershire sauce. Drizzle the olive oil in drop by drop, beating
well after each addition until the mayonnaise begins to thicken. Slowly
increase the flow of the oil to a steady stream. beating constantly. When
all the oil has been added, pour in the tomato ketchup. Add the mustard,
cayenne pepper and a pinch of salt. Place in a refrigerator until required.
Melon; Cut a slice of melon from the bottom so it stands up. Cut melon into
the basket shape. Clean out the debris, seeds etc. Using a Parisian scoop
(melon baller) remove all the melon inside. Place the melon balls into a
bowl, then add the cockles and prawns. Add 6-8 tablespoonsful of mayonnaise
to the melon mixture (or until the melon mixture is moist). Put the melon
mixture back into the basket. Garnish with a lemon twist with the cucumber
on top. Finish with a sprig of dill on the opposite side.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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