With the summer temperatures peaking, we’ve come up with a melon and raspberry fuelled rum cocktail to help you keep cool.
The melon season is in full swing in Kazakhstan with honeydew melons and watermelons both at their sweetest. You can find piles of ripe melons on sale all over the country. Its hot, arid climate is particularly well-suited to this instant summer dessert. Stalls appear on street corners with tempting mounds of golden yellow and green streaked melons.
We’ve used melon in a cocktail this time round, along with raspberries, white rum or vodka and Martini Fiero, an orange-flavoured aperitif that’s been a hit with the KCC crew this summer. You can also try melon in a seasonal salad with halloumi cheese – here’s our recipe for this summertime special from a few years back.
Ingredients (makes one litre)
150 g honeydew melon
100 g raspberries
250 ml water
200 ml Martini Fiero
100 ml white rum or vodka
250 – 300 ml tonic or soda water
Put the fruit in a blender with the water and mix it into a smooth consistency. Pour the juice, spirit and Martini Fiero into an empty one litre plastic or glass bottle. Top up to a litre with tonic water or soda water and shake well. Fill a tumbler with ice and pour the Meloncoolia over the rocks, put your feet up and enjoy!
This summer has seen a rash of articles in the UK press about salads combining melon and white cheese and here at Knidos Cookery Club we love to tap into any zeitgeist that’s going – here’s our own take on this refreshing summery salad using watermelon, honeydew melon and halloumi cheese.
Halloumi, hellim in Turkish, is a salty white cheese with a high melting point that makes it perfect for grilling or frying. It originated in Cyprus – it’s a semi-hard cheese preserved in brine that can be stored for use in the winter months. It’s known in some quarters as ‘squeaky cheese’ because of its tendency to emit a mouse-like sound when you bite into it.
It’s peak season for melons at the moment in the Knidos area so the time was ripe to attempt our own melon cheese combo. With the addition of some halloumi, that had been grilled into submission on the barbecue, and some rocket leaves, fresh mint and basil, along with bulgur wheat and crushed almonds to add some body, the salad was a winner and set to be a fixture on the Knidos Cookery Club menu.
Ingredients (serves 3-4)
300 g watermelon cut into wedges
300 g honeydew melon cut into wedges
250 g halloumi cheese
One bunch of rocket (approx 125 g)
A handful of fresh mint and basil leaves
100 g fine bulgur wheat
50 g chopped almonds
100 ml hot water
One small lemon, juiced
A glug of olive oil
Soak the bulgur wheat in 100 ml hot water until all the water is absorbed
Tear the rocket, mint and basil leaves and scatter into a large bowl and then add the bulgur wheat. Add the melon wedges and mix well. Dress the salad with lemon juice and olive oil.
Cut the halloumi into slices and grill or fry until going golden-brown on the outside. Arrange the halloumi slices on top of the melon and leaves and sprinkle chopped almonds over the salad. Serve with crusty bread.
Move aside Bloody Mary – there’s a new hair of the dog on the block: Lord Venal’s Prickly Pear Pick-Me-Up!
After overindulging while celebrating Ukraine’s 25th anniversary of independence from the Soviet Union, Knidos Cookery Club was in need of a little kickstart to the day. This was provided by Lord Venal with his patent Prickly Pear Pick-Me-Up.
Apparently, the prickly pear, which grows in arid regions on the Opuntia cactus, has properties that make it a perfect antidote to a hangover. This spiny fruit is full of vitamin C, so that may explain some of its health-giving powers.
Care must be taken to peel the pear properly as the spines are painful if ingested. Top and tail the prickly pear then slice the peel off with a sharp knife. Halve the pear and scoop out the seeds, or leave them in for a crunchier cocktail.
Lord Venal recommends the following for his pick-me-up:
Ingredients (makes two large cocktails)
3 prickly pears
200g honeydew melon
100 ml white rum
2 cm fresh ginger
100 ml cold water
Peel the pears and slice the melon into small cubes. Put into a plastic container with the water and the chopped ginger and use a hand blender to juice the fruit.
Pour in the rum and ice and stir well. Serve with a slice of orange.
As Knidos Cookery Club turns 20, we’re celebrating this week with a look at two of the mainstay crops of the Datça Peninsula – melons and almonds.
This year’s new nut harvest is already arriving in the market. Datça’s almonds, badem in Turkish, are rightly famous in Turkey – I remember sitting at a terrace in Istanbul’s Beyoğlu district, back in the days when it still had street tables, and a guy came round selling fresh Datça almonds, cooled on a bed of ice.
Yogurt, courgette and almond dip
Beans with chopped almonds
In the Knidos area, almonds are widely used in cooking, in making soaps and creams and in Datça many cafes offer a milky ‘almond coffee’. Last week we had some mezes at Kasapoğlu Pansiyon in Ovabükü which came liberally sprinkled with almonds – one green bean dish and another made from grated courgette and yogurt.
The area around Knidos is perfect for growing melons, kavun in Turkish. The market is full at the moment with a green and yellow striped variety – I’m not sure what it’s called, but it sure tastes good!
We’ve decided to attempt something unusual for the 20th edition of Knidos Cookery Club – stuffed melon. This dish was popular in the palaces of the Ottoman Empire, drawing on a Persian and Armenian-influenced fusion of sweet and savoury tastes.
The Knidos Cookery Club version is fully veggie-friendly and uses mushrooms in place of meat, along with rice, dried fruit and fresh Datça almonds. The end result is basically plov in a melon, a most unusual taste sensation!
Ingredients (serves 4)
One melon (honeydew or similar – not watermelon!)
125 g rice
25 g orzu or pine nuts, if you’re feeling flush
One medium-sized onion
One garlic clove
100 g almonds
75 g mixed dried fruit (raisins, currants, chopped apricot, chopped fig)
250 g mushrooms
50 ml olive oil
One teaspoon of cumin, cinnamon and red pepper flakes
Salt and black pepper to season
Wash the rice and soak for an hour or so. Heat 25 ml olive oil in a pan and cook the orzu or pine nuts until golden brown. Add the rice and stir to coat the grains with oil. Pour in 300 ml cold water, add a pinch of salt and cook until all the liquid is absorbed.
Heat the rest of the olive oil in a heavy-based pan and add the chopped onion and garlic. Cook until translucent and then add the peeled almonds. Keep stirring for five minutes and then add the mixed dried fruit and one teaspoon of cumin, cinnamon and red pepper flakes.
Chop the mushrooms up and then pour into the sizzling mix. Stir regularly – you don’t need to add any liquid as the mushrooms contain a lot of water. Cook for ten minutes or so and then turn off the heat. Mix in the rice, blending well.
Prepare the melon by cutting it in half and scooping out the seeds. Then scoop out the flesh, leaving about 1 cm inside the melon. Stuff with the rice mix, arranging some almonds on top.
Place the melon halves in a shallow dish, add 100 ml warm water and bake at 200°C or gas mark 6 for one hour.
Serve a quarter of the melon to each person with an Uzbek-style salad of sliced tomatoes, onions and chili pepper – achik chuchuk.