Watermelon Carpaccio is not a very common dish. In fact, I haven’t seen it being served anywhere. At least not in the form that I’ve come up with.
In order to make my Watermelon Carpaccio, I‘ve cured, smoked and roasted a whole watermelon… and it blew me away!
At the end it took me a couple of days to finally devour the end product. However, the wait is totally worth it!
Here’s what you will need for the Curing mixture:
– 200 g Kosher salt
– 1 tbsp Smoked Paprika
– 2 tbsp Onion powder
– 1 tbsp Ginger powder
– 1 tbsp Chili flakes
And this you might need to make a Sauce for my Vegan Watermelon Carpaccio roasting:
– 60 g White wine vinegar
– 125 g Vegetable stock
– 30 g Agave syrup
– 25 g Brown sugar
– 20 g Onion powder
– 1 Garlic clove
– 5 g Smoked Paprika
– 20 g Dijon mustard
– 30 g Whisky
– 15 g Fancy molasses
– ½ tsp Chili flakes
– 20 g Miso paste
– B.pepper to taste