User:Jukeboksi/Kitchenblog: Difference between revisions
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m (cured -> dried - no need to use overtly difficult kitchen-English) |
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15.12.2003 | 15.12.2003 | ||
===Air- | ===Air-dried ham with melon=== | ||
*[[Class]]: starter, general knock-your-tongue-out | *[[Class]]: starter, general knock-your-tongue-out | ||
*[[Preparation]]: 10 minutes | *[[Preparation]]: 10 minutes | ||
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*Remove seeds with a spoon | *Remove seeds with a spoon | ||
*Use the spoon to carve nice sub-mouthful sized pieces of the melon | *Use the spoon to carve nice sub-mouthful sized pieces of the melon | ||
*Get 100g or so [[air- | *Get 100g or so [[air-dried ham]] that is sliced ultra-thin. Italians will insist on using [[Parma]] naturally 'cause they have this EU protection thingy that only air-cured ham from Parma can be called "Parman ham". | ||
*Cut each slice into two narrower slices. A whole slice would ruin the balance | *Cut each slice into two narrower slices. A whole slice would ruin the balance | ||
*Wrap each melon piece in ham | *Wrap each melon piece in ham | ||