Mozzarella with cured ham

Tomato & Apple Chutney

We do like our cheeses here in France and not only the French ones. Mozzarella, the majority probably only eat sliced mozzarella with sliced tomatoes some oil and vinegar and fresh basil. And there's nothing wrong with that because it is a nice refreshing dish that reminds you probably of those Italian holidays.

But I have found a recipe, by James Martin, which I changed a little bit, with mozzarella totally diffent.
We are going to fry mozzarella wrapped in cured ham (Parma, Serrano).

Shopping list
1 Ball of buffalo mozzarella (enough for 2 persons)
100 Gram of cured ham
Green or mixed salad
Sesame seads
Olive oil

Cut the mozzarella in chunks
Wrap each piece with a little ham, secure it with a cocktail stick

It takes some time to do this.

Take a frying pan and fry the sesame seads without oil...Be careful because they pop up and are in no time ready.
Put the washed salad on a plate.

Put some olive oil in a frying pan until very hot.
Fry the wrapped mozzarella for a few minutes on each side to brown and crisp the ham
When ready put them on top of the salad
Put the remaining olive oil of the pan, with no doubt some of the melted cheese, over the dish.
Finally sprinkle with the sesame seeds

Make sure you buy Buffalo mozzarella which is the best.
Serve this dish with a (home made) chutney.

Tomato and Apple Chutney recipe by James Martin
Shopping list
300 ml vinegar
225 gr brown sugar
100 gr sultanas
2.5 cm fresh root ginger, finely chopped
2 Red chilies, deseeded and chopped
1 kg Red tomatoes, roughly chopped
250 gr apples, peeled, cored and chopped
200 gr shallots, roughly chopped

This makes about 1.8 kg chutney and the good thing of this recipe is that when you make this in the morning, you can already use it in the evening.

Place the vinegar and sugar in a preserving pan and heat on the stove to reduce a little.
Add the sultanas and cook until the vinegar and sugar start to caramelize.
Add all other ingredients, and bring to a simmer.
Cover and cook gently for 20-30 minutes, keep stirring.

Leave the chutney chunky, don't overcook otherwise it looks like a mash and a mess too.
Spoon into hot, sterilized jars, and lable when cool.
Store in a cool dark place