Watermelon and Blackcurrant Soup Recipe by Gareth Mullins at The Marker Hotel

Watermelon And Blackcurrant Soup Recipe

From Chef Gareth Mullins at The Marker Hotel, this Watermelon and Blackcurrant Soup recipe with Minted Edamame Beans is the perfect healthy dish for warm weather.

Ingredients:

– 1kg watermelon flesh
– 200g blackcurrants
– 50g fresh ginger
– 20ml lemon juice
– 150g sugar
– 200ml water
– 50ml crème de cassis
– Honeycress or picked mint
– Ginger and rhubarb sorbet or raspberry sorbet

Compressed Honey Dew Melon

– Honey dew melon
– Sugar syrup
– 200ml water
– 2 sticks of lemon grass, bashed
– 30g fresh ginger
– 100g sugar
– 20ml lemon juice
– 1 whole lime, juiced

Marinated Edamame Beans

– Sugar syrup
– 200ml water
– 2 sticks of lemon grass, bashed
– 30g fresh ginger
– 100g sugar
– 20ml lemon juice
– 1 whole lime, juiced
– 100g podded edamame beans- these can be bought in the freezer section of any good Asian store
– 3 sprigs of mint

Method:

1. Chop the watermelon into bite sized pieces.
2. Place in a bowl and set to one side.
3. Boil water with blackcurrants, ginger, lemon juice, sugar and pour over the chopped watermelon.
4. Let this cool overnight.
5. Gently blitz with blender then pass through a fine sieve to make a consumé.
6. Add more lemon juice or sugar to balance the flavour.

Compressed Honey Dew Melon

1. To make the melon balls, place the melon into a vac pack bag or an air tight container.
2. Add the syrup, vac pack it fully and leave marinade for at least three hours.

Marinated Edamame Beans

1. Add mint to the syrup and let it infuse for 30 minutes.
2. Pour mix over edamame beans, add three lemon peel and marinate overnight.

To Plate:

1. Arrange the melon and edamame beans in a bowl.
2. Place a scoop of sorbet on top and dress with the picked herbs.
3. Put the consommé in small bottle or jug and serve on the side.

RECIPE BY CHEF GARETH MULLINS

Chef Gareth Mullins The Marker HotelGareth is responsible for all menu design and food preparation in The Marker Hotel’s four kitchens which covers the Brasserie, the Rooftop Bar and Terrace, the Marker Bar and in-room dining.

With over 16 years’ experience cooking in five star hotels in Ireland and Australia, Gareth spent seven years in the Merrion Hotel, where he was Head Chef in The Cellar Restaurant & Bar. Gareth and his team were chosen to cook the main course at the 2017 Restaurant Association of Ireland Awards.www.themarkerhoteldublin.com.

The Marker Hotel The Marker Hotel

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