Recipe Details
Title Parma ham wrapped mozzarella with plum chutney
Author James Martin
Portions 4
Created 16th February 2015 09:57 am
Weight (Per Portion)

One portion of this dish weighs approximately 633.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Sugar, caster75 Gram
Plums, average500 Gram
Star Anise1 Unit
Cinnamon, ground0.5 Teaspoon
Salt, table1 Pinch
Pepper, black1 Pinch
Ham, Parma200 Gram
Oil, olive3 Tablespoon
Seeds, sesame, dried2 Teaspoon
Vinegar, white wine500 Millilitre
Bread, ciabatta400 Gram
Cheese, Mozzarella, balls800 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 1,138
Protein 124.88%
Other Carbohydrate 28.97%
Sugar 37.06%
Fat Saturated 157.56%
Fat Unsaturated 43.23%
Fiber 17.55%
Sodium 88.47%
Salt 92.01%
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Recipe Method
1. For the plum chutney, heat a frying pan until hot, add the caster sugar and cook until melted and a light golden-brown colour. 2. Add the stoned and roughly chopped plums, vinegar (or malt vinegar), star anise and cinnamon and cook for 5-8 minutes, or until the plums are tender and slightly pulpy. 3. Season with a little salt and freshly ground black pepper and set aside to cool. If making in advance, store the chutney in an air-tight container in the fridge. 4. For the mozzarella, wrap the 8 slices cut in half lengthways of Parma ham around the 4 balls buffalo mozzarella, drained and cut into quarters and set aside. 5. Heat a large frying pan until hot, add one tablespoon of the olive oil and fry the parcels on each side until just crisp and the mozzarella is just starting to ooze. 6. Sprinkle over the sesame seeds. 7. Heat a griddle pan until searing hot and drizzle the rest of the olive oil over the 8 slices ciabatta and place onto the griddle. 8. Char-grill on each side for 1-2 minutes, or until golden-brown. 9. To serve, spoon some chutney onto each of four plates, lay the wedges of mozzarella alongside and serve with the bread.