Recipe MAURICE MONTERO from MR PICKLES | Images ASHLEE DECAIRES
An autumn melon and ham salad with a twist. Instead of using ripe melons, autumn is a great time to use New Zealand figs. Pair this with the creamy Clevedon buffalo cheese and transform a classic into something special. Make the mayonnaise well in advance and whatever cheese and prosciutto you have left over will make for a great sandwich the next day.
COFFEE MAYONNAISE
2 egg yolks
10ml water
1 tsp Dijon mustard
dash of rice vinegar
1 cup canola oil
1 espresso shot (cooled down)
salt and sugar to taste (on bitterness and roast of coffee)
In a food processor, add the egg yolks, water, mustard, vinegar and start mixing. Slowly add the oil to incorporate till mixture thickens. Place mixture in a bowl and fold in the cooled down espresso shot and season with salt and sugar.
This will keep a week in the fridge.
TO FINISH
6 pieces of witloof (Maurice says you can find these at The Gouda Shop in Hillcrest and Rototuna)
olive oil
lemon juice
1 packet sliced prosciutto
4 fresh New Zealand figs
1 jar Clevedon marinated buffalo curd (available from La Cave)
fresh black pepper
Spread a thin layer of buffalo cheese on a plate with a spatula. Cut the witloof in 2cm chunks and season with a dash of lemon juice, olive oil and salt. Mix this and lay over the plate (you can do separate plates or one big one for family style). Loosen the sliced prosciutto and drape over the witloof. Add a few dollops of coffee mayonnaise on top of the prosciutto. Cut the figs in quarters and drizzle with olive oil, flaky salt and cracked black pepper.
Mat says serve this fresh Autumnal salad with a dryer style Riesling, like the Central Otago – Rippon young vine.
