Chilled Spanspek and Coconut Soup Recipe

Chilled Spanspek and Coconut Soup with toasted
Pine Kernels, finely sliced Sushi Ginger and fresh Mint

Recipe by Jackie Cameron

The aromas from the melon shelf alert and entice me. I allow the fruit’s natural flavour to develop in my mind and the result is a chilled melon and coconut soup. A perfect summer starter, complemented with lightly toasted pine kernels, finely sliced sushi ginger and fresh mint. This new-age soup has a depth without the kick of richness.

Yields : 4 (about 250ml per person)

Ingredients :

1 medium to large sized Sponspek

1 tin Coconut Milk

20ml Pine Kernels

Sushi Ginger to taste (about 8 pieces of sushi ginger. Supplier: Woolworths, Midland’s mall)

4 Mint Sprigs

Method :

1) Peel and de-seed the spanspek. Liquidise with coconut milk and then strain

2) Serve with roasted pine kernels, finely sliced sushi ginger and fresh mint

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713