Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Seared swordfish and watermelon – by Maria Elia

11 September 2006
Seared swordfish and watermelon – by Maria Elia

INGREDIENTS

(makes about 50)

Marinade (see below)
1.5kg swordfish
Salt and pepper
Seedless watermelon in 2cm cubes
Coriander leaves

For the marinade
3 sticks lemon grass
800ml canned coconut milk
3 kaffir lime leaves
1 red chilli seeded

METHOD

For the marinade cut off top third of lemon grass discard. Blitz the rest with other ingredients.

Marinate the fish in unseasoned marinade overnight. Season. Chargrill leaving the swordfish undercooked. Cool cut in 2cm cubes and put on pieces of cubed watermelon with a coriander leaf sandwiched between each one.

Maria Elia

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