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Gourmet Melon

Gourmet Melon

08-02-2013 | 10.36

DJ Melon rules! Not only behind the decks, but in his kitchen too. We saw him juggle with pots and pans and heard him reminisce about his youth at the same time.

You’ve probably heard it before: DJ Melon is a party animal beyond comparison. Wherever he turns up to spin his records the place becomes hot and sweaty. Our Resident of the Month will try to surpass himself on the 9th of February during Melon All Night Long, bringing his best tracks to the floor for hours and hours. But apparently there’s more to Melon’s life than music, because the guy is a true gourmet. This month you will be able to taste some of his favourite dishes in our restaurant, all created by the master himself.
We thought it was about time to pay him a visit and ask him some questions. In his own kitchen, that is…
 
Fresh herbs, exotic spices, sharp knives and a stove with six burners… looks like a real kitchen alright! Melon is preparing what he calls his Power Booster: a lukewarm salad with the freshest and healthiest ingredients you can possibly get. ‘You know, good food is really important to me. I do my best to find tasteful products to cook with, preferably at the market just around the corner. Whether I buy food or records, it practically comes down to the same thing: finding the right stuff for a mix that’s no less than perfect.’
Being raised on a farm by his Swiss father and Dutch mother, Melon got used to eating properly at a very early age. ‘We grew our own veggies, everyting was organic and full of taste. After dinner we would listen to my parent’s favourite records. Fela Kuti, Cheb Khaled, Aretha Franklin, Pharoah Sanders, John Coltrane. I guess that’s where my love for music comes from.’
 
Zero preparation
 
Melon is heating up the grill pan, while chopping his veggies and some chicken filets into pieces. His favourite sprouts, seeds and a cup of quinoa are within hand reach. When asked about his source of culinary inspiration, he mentions Asia in general and South Vietnam in particular. ‘I travelled through South East Asia for months. I love the South Vietnamese cuisine, it’s very refined. Didn’t fancy the stuff they served in the north though. Too slimy for my taste!’
Will he be preparing his Power Booster before hitting Trouw this coming Saturday? ‘You know, I try not to give it too much thought. The better my preparation in whatever respect is, the worse my performance gets. I just try to relax and get myself in the right mood. And once I’m on track it all becomes one big flow.’
Meanwhile Melon is finishing off his salad. He is smiling. ‘Bottom line is that I love DJing. There is of course always this tension before you hit the floor. You have to live up to the crowd’s expectations. They want their party and it’d better be good! But hey, it’s my party too, you know!’ He remains silent for a few seconds and then finally says: ‘My child doesn’t wear designer clothes and my pension is probably crap. But all my life I’ve been doing the things that really, really make me happy.’ Indeed, Melon rules…        
 
Text: Bonita van Lier
 
Melon’s Powerbooster (salad with grilled chicken)
(serves 2)
·      broccoli (half)
·      sugar snaps (handful)
·      haricots verts (handful)
·      green peas (handful)
·      cucumber (quarter)
·      babyspinach (2 handsful)
·      1 little gem
·      sprouts (handful)
·      2 organic chicken breasts
·      quinoa (2 large spoons)
·      sesame seeds(1 teaspoon)
·      pumpkin seeds (1 teaspoon)
·      sunflower seeds (1 teaspoon)
·      1 lemon
·      garlic (2 cloves)
·      olive oil
·      salt & pepper
 
Cut the chicken breasts in thin slices and leave them for at least 4 hours in a marinade of olive oil, juice of half a lemon and finely chopped garlic.  
Cut the veggies into small pieces and steam them until they are ‘al dente’. Rinse with cold water. Cook the quinoa for 15 minutes and rinse with cold water as well. Grill the marinated chicken without any oil. Tear the little gem and cut the cucumber ‘julienne’ (4 cm strips). Mix all ingredients, including the sprouts, in a salad bowl. Use olive oil, the rest of the lemon juice and peper & salt as a dressing. Enjoy!