less than 30 mins
30 mins to 1 hour
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By Shauna Froydenlund
From Saturday Kitchen[row]
For the Ibérico pork fat mayonnaise
- 40g/1½oz streaky bacon
- 50g/1¾oz Dijon mustard
- 80ml/2½fl oz full-fat milk
- 160g/5½oz Ibérico pork fat
- 25ml/¾fl oz sherry vinegar
- salt and freshly ground black pepper
For the mint vinaigrette
- 150ml/5fl oz malt vinegar
- 150g/5½oz caster sugar
- 1 small banana shallot, finely diced
- 40ml/1½fl oz mint-infused oil
For the chargrilled sourdough
- 4 thick slices sourdough bread, crusts removed and torn into bite-sized chunks
- 1 tbsp olive oil
- large pinch sea salt
- 1 Sunsweet melon (or cantaloupe melon), skin and seeds removed and cut into equal-sized wedges
- fresh small mint leaves, to garnish
- 4 slices jamón Ibérico
- smoked almonds, roughly chopped
To make the mayonnaise, preheat the oven to 220C/200C Fan/Gas 7 and place the bacon on a baking tray. Cook for 6–8 minutes or until very crisp. Allow to cool and then roughly chop.
Place the bacon, mustard and milk in a saucepan over a medium heat. Once hot, carefully pour into a food processor. Heat the pork fat in a frying pan until hot. Carefully transfer the fat to a jug.
On a low speed, blend the ingredients in the food processor while slowly pouring in the fat, allowing it to emulsify before adding more. Once all the fat is incorporated, add the vinegar and season with salt and pepper. It should have the consistency of a thick mayonnaise. Set aside at room temperature.
To make the mint vinaigrette, place the vinegar and sugar in a small saucepan and bring to the boil. Simmer, reducing the liquid down to a syrup consistency. Remove from the heat and add the shallot to the vinegar syrup. Stir in the mint oil. Set aside.
To make the chargrilled sourdough, toss the bread chunks in the olive oil and salt in a bowl. Place on a hot grill or griddle pan and move around until they are charred slightly and crisp.
To serve, glaze the melon wedges with some of the mint vinaigrette. Spread the pork fat mayonnaise generously on the base of a serving plate. Place the glazed melon wedges on top, spreading them out around the plate, and garnish with the small mint leaves. Place the Iberico ham slices around and on top of the melon. Add the chargrilled sourdough and smoked almonds. Finally drizzle over more mint vinaigrette.