There’s a song by an old crooner that begins with the words “It’s watermelon weather, that summer kind of weather” and that’s just what we’ve been having in Sydney lately. Hot days and warm, still nights that warrant easy, cool food.
Here are three recipes that fit the bill and are great for gatherings of family and friends: a Watermelon and Tomato Gazpacho to serve on extra hot days as a first course; a pretty pink salad of watermelon matched with rosewater-scented onions, feta and herbs; and a pickle that uses all the otherwise discarded skin to go with some cold cuts.
Try these simple dishes and we promise you’ll remain as a cool as, well, a watermelon.
Caren
WATERMELON AND TOMATO GAZPACHO
WATERMELON AND TOMATO GAZPACHO
Makes 1.5 litres approximately, serving 6-8 as an entrée.
400 gm very ripe tomatoes, blanched, peeled and chopped
2 peeled garlic cloves, blanched with the tomatoes
600 gm watermelon flesh, roughly chopped, dark seeds discarded
1 400 gm tin Italian chopped tomatoes
160 gm celery, chopped
50 gm golden shallots, chopped
20 ml red wine vinegar
50 ml olive oil
50 ml virgin olive oil
1 handful fresh herbs such as basil, mint and parsley, roughly chopped
½ teaspoon Tabasco
1 teaspoon sea salt, or more to taste
Black pepper to taste
Extra basil leaves for garnish
Extra-virgin olive oil to garnish
Place blanched tomatoes, blanched garlic, watermelon, tinned tomatoes, celery and shallots in a blender and process until smooth.
With the motor running add the vinegar and oils and blend until combined. Add the herbs, Tabasco, salt and pepper and blend again. Add more seasoning to taste.
Refrigerate for at least an hour. Blend again just before serving.
Pour into individual bowls and top with basil leaves and a drizzle of oil.
WATERMELON, FETA, ROSE-SCENTED ONION AND HERB SALAD
WATERMELON, FETA, ROSE-SCENTED ONION AND HERB SALAD
Serves 6-8 as a side dish.
Marinate the onion the day before.
1 large Spanish onion, peeled and thinly sliced
50 ml red wine vinegar
½ teaspoon rosewater, or more to taste
1 teaspoon caster sugar
½ teaspoon sea salt
¼ small watermelon, skin and white pith removed
(retain the skin and pith to make Watermelon Skin Pickle - see below)
100 gm Greek feta, crumbled
½ cup each of fresh coriander and mint
¼ cup pomegranate arils, optional
Ground black pepper and sea salt
Extra-virgin olive oil
Combine the sliced onion, vinegar, rosewater, sugar and salt in a glass bowl. Cover with cling wrap and place in the fridge for at least 6 hours.
Slice the watermelon into 1.5cm thick wedges and place on a large, flat plate. Lift the onion out of the marinating liquid and spread over the melon. (Retain the liquid to add to the salad if desired.)
Scatter the herbs and crumbled feta over the onions. Add pomegranate arils, if using, season to taste and dress with the oil.
WATERMELON SKIN PICKLE
WATERMELON SKIN PICKLE
Makes 2 medium jars.
500 gm watermelon skin, with white pith and a thin strip of pink flesh still attached
¼ cup salt
750 ml water
Cut the skin with pith attached into 6cm x 1cm strips and place in a glass bowl with the salt and water. Leave overnight.
Drain the skin and place it in a saucepan. Cover with cold water and simmer for 20 minutes.
Meanwhile combine the pickling liquid ingredients in a saucepan, bring to the boil and then simmer for 10 minutes.
Add the drained skin pieces to the hot pickling liquid and cook on high heat until the skin is translucent.
Pour the hot watermelon skins and liquid into sterilised jars. Leave for a week or so before using.
Pickling liquid
400 gm sugar
300 ml water
300 ml white wine vinegar
½ lemon, sliced, seeds removed
5 peppercorns
5 allspice berries
1 small piece cinnamon
1 slice fresh ginger