Equipment
Ingredients
Plum Chutney
- 75 g sugar
- 500 g plums, stoned and roughly chopped
- 1 onion, diced
- 50 ml malt vinegar
- 1 star anise
- 3 g cinnamon, ground
- salt
- black pepper, freshly ground
Mozzarella Parcels and Bread
- 8 prosciutto, halved lengthwise
- 4 mozzarella, drained and quartered
- 45 ml olive oil
- 6 g sesame seeds
- 8 ciabatta, sliced
Nutrition (per serving)
Method
Heat a frying pan over medium heat. Add 75g sugar and cook until it melts and turns light golden-brown.
Add 500g chopped plums, diced onion, 50ml malt vinegar, 1 star anise, and 3g cinnamon to the pan. Simmer for 5-8 minutes until plums are tender and the liquid has thickened into a pulpy consistency.
Season the chutney with salt and black pepper to taste.
Remove the pan from the heat and allow the chutney to cool to room temperature.
Wrap each quarter of mozzarella tightly with a half-slice of prosciutto, ensuring the cheese is well-secured.
Heat a large frying pan over medium-high heat with 15ml olive oil. Fry the ham-wrapped parcels on all sides until the prosciutto is crisp and the mozzarella just begins to soften.
Remove the parcels from the pan and sprinkle with 6g sesame seeds.
Heat a griddle pan over high heat until very hot. Drizzle the 8 ciabatta slices with the remaining 30ml olive oil.
Place the bread on the griddle. Toast for 1-2 minutes per side until golden-brown with clear char marks.
Spoon the plum chutney onto four plates. Place the mozzarella parcels alongside and serve immediately with the warm griddled ciabatta.
Chef's Notes
- Ensure the mozzarella is thoroughly drained and patted dry before wrapping to prevent excess moisture from steaming the ham.
Storage
Refrigerator: 3 days — Store chutney separately in an airtight container.
Reheating: Reheat chutney gently in a saucepan; fried mozzarella should be eaten immediately.
