Ingredients
- 250 g balsamic vinegar to drizzle
- 30 g honey mustard
- 340 g marinated artichokes, drained
- 1 tbsp truffle ponzu
- 1 tsp sea salt flakes
- 1/2 tsp freshly ground black pepper & sea salt, to taste
- 200 g jamon or proscuitto, thinly sliced
- 1 ciabatta bread , thinly sliced, toasted
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place vinegar and honey into mixing bowl and cook 18 min/Varoma/speed 1 with MC removed. Vinegar should have reduced and thickened slightly.Set aside.
2. Place artichokes into mixing bowl and blend 3 sec/speed 7. Scrape down sides of bowl.
3. Add truffle ponzu, salt and pepper and mix 5 sec/speed 3. Set aside.
4. To assemble, place toasted ciabatta slices onto serving plates or onto a large wooden board to share. Top each ciabatta slice with artichoke mixture and a piece of jamon or prosciutto. Drizzle over the balsamic reduction and serve.
Tip
Truffle Ponzu is a sauce made by Hans Lang and Marianne Kempf from Gala Restaurant. Gala Restaurant is one of Grace's favourite restaurants. Each year Grace and Witek take their staff to Gala Restaurant for a Christmas degustation feast!
Hans and Marianne both have the ability to match food, wine and condiments that has been developed over many years of cooking. Here they have introduced Western Australian truffles to a traditional Japanese Ponzu dressing to achieve a spectacular sauce. Ideal as a dipping sauce for sushi, sashimi or gyoza, drizzling over cold roast meat or adding to a salad dressing.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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YUMMMM