Ingredients
The following ingredients have 4 Servings
- 1 Cantaloupe (approx. 3/4 lb)
- 11 ozs red Watermelon (prepared weight)
- 1.5 ozs freshly grated ginger
- 2 cloves garlic cloves
- 0.375 cup Cider vinegar
- 0.667 cup Apple juice
- Saffron (threads)
- salt
- peppers
- 0.5 cup Gelling sugar (scant)
- 8 Tortillas
- 2 shallots (or small red onions)
- 12 mustard greens
- 14 ozs Veal loin (grilled)
- 0.5 Lime
- salt
- peppers
Instruction
- For the chutney, remove the melon seeds and either take out the melon flesh with a melon baller or cut into pieces. Peel and finely chop the ginger and garlic. Put the vinegar and apple juice into a pan and bring to the boil. Add the melon balls, ginger, garlic and saffron and season with salt and pepper. Cook over a low heat without a lid for about 30 minutes.
- Add the gelling sugar after 25 minutes and boil hard for 5 minutes. Pour the melon chutney into preserving jars previously rinsed with hot water, filling them to the brim. Seal well.
- For the wraps, grill the tortillas under the oven grill or on a barbecue. Peel the shallots and slice thinly into rings, cutting at an angle. Wash the mustard spinach and shake dry. Cut the steak into thin strips. Put 1-2 mustard spinach leaves on each tortilla, scatter with onion rings and strips of meat and sprinkle with a little lime juice. Add a spoonful of chutney and season with salt and pepper. Fold the tortillas over the filling and serve immediately.
