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Champagne Cocktail with Elderflower, Mint and Lychee

December 2, 2010

This delicious cocktail is a perfect summer evening drink. The contrast of the dry champagne and crisp mint with the sweet elderflower and lychee is truly delectable.

Serve in a champagne glass – makes 6

Champagne (or Prosseco)

St Germain (a French liqueur of elderflower blossoms)

6 fresh lychees – peeled and de-stoned (tinned is OK if you can’t get fresh)

Fresh mint leaves

Fill three-quarters of the glass with champagne. Add 5-6 mint leaves (if you gently crush them in the palm of your hand it will release the flavour) and a lychee. Top glass off with St Germain. Give it a very quick stir and serve immediately.

Grilled Haloumi with Fresh Pear and Pomegranate Molasses

This is one of Medina’s most popular dishes. The chef, Franco, fuses the tastes of Cyprus and the Middle East in this mouth-watering meal. Thick, creamy haloumi is complemented with fresh, tart green pear and decadent pomegranate molasses. This dish is sure to delight any palate.

Serve on either a single platter or individual plates for your guests – serves 6

250g haloumi


2 large, firm green pears

Pomegranate molasses

3 handfuls of baby rocket leaves, rinsed and dried

Extra virgin olive oil

Sea salt and cracked black pepper

Place rocket on a plate and lightly dress with extra virgin olive oil, salt and pepper. Finely slice pear and put to one side. Cut haloumi into slices (approx. 2cm thick). Heat a heavy, non-stick frying pan over a medium heat and add a knob of butter with a little olive oil, to prevent butter from burning. When sizzling, place slices of haloumi in a single layer and cook until each side is golden brown. Repeat if all the haloumi does not fits in one pan.

Once the haloumi is cooked, turn off the heat and quickly toss pear through. Transfer the pear and haloumi onto the bed of rocket. Drizzle generously with pomegranate molasses. Serve immediately.