SEASONS IN THE SUN

MELON SOUP WITH SHRIMP
PREPARATION TIME : 30 MIN.
SERVES : 6
Ingredients
50 gr Fresh shrimp
2 kg cantaloupe melon
2 kg Ogen melon
2kg charentais
250 gm creme froiche
10 gm sugar
50 ml olive oil
300 ml vegetable stock
fresh corriander, chopped

METHOD
Blitz melon in food processor. Add stock,creme froiche and blitz again.
pass mixture through a fine sieve. Cook shrimp and place in refrigerator.
Mix chopped corriander and olive oil and add to chilled shrimp in soup bowl.
Pour melon soup. Serve chilled.

Snapper courgette and parsley
serve : 1
ingredients
1 Snapper fillet
1 green courgette, diced small
100 gm cherry tomatoes
100 gm fresh peas
20 gm parmesan cheese, grated
30 ml olive oil
parslev to garnish
salt to taste

METHOD
Roast cherry tomatoes in oven till they start to crack. Blend parsley with
olive oil, and add parmesan cheese and salt to it. Heat peas andcrush lightly
with fork. Cook fish in moderately hot pan for 10 minutes(depending on size of fish). Place peas on serving plate, fish on top,roasted tomatoes on side, diced
courgette around the edge. Dress with parsley. Serve immediately.

PINEAPPLE CARPAGGIO AND MANGO WITH
POMEGRANATE AND GRAPEFRUIT GRANITA

SERVE : 2

INGREDIENTS

1 Pineapple, thinly sliced
1 mango, cut in wedges
2 grapefruit
4 pomegranate
50 ml stock syrup
sugar to taste

METHOD
Place pomegranate and grapefruit juice on tray in freezer. Add pineapple to stock syrup. Coat mango lightly withsugar. Toss in hot pan until golden brown.
Place pineapple on plate, mango on top. Garnish with pomegranate and grapfruit
granita. Serve immediately.