Mustard
| 1 Tbsp | Black mustard seeds |
| 1 Tbsp | Yellow mustard seeds |
| 200 g | Dried apricots, soaked in boiling water then finely sliced |
| ½ cup | White wine vinegar |
| 1 Tbsp | Whisky |
| 1 tsp | Salt |
| ¼ cup | Brown sugar |
Aioli
| ½ tsp | Salt |
| 3 | Garlic cloves, peeled |
| ¼ tsp | Sugar |
| 3 | Eggs, yolks (Main) |
| 2 Tbsp | Lemon juice |
| 2 Tbsp | Dijon mustard |
| 500 ml | Olive oil (Main) |
Cavolo nero sauce
| 1 | Red onion, halved and finely sliced |
| ¾ cup | Red cabbages, finely sliced (Main) |
| 1 Tbsp | Fresh parsley, finely chopped |
| 1 Tbsp | Wine vinegar |
| 1 tsp | Brown sugar |
| 1 cup | Cavolo nero, finely sliced (Main) |
| ¼ cup | Celery, finely sliced |
| 1 tsp | Salt |
| 1 to taste | Freshly ground black pepper |
| 1 | Baguette, perfectly crusty (Main) |
| 3 pieces | Champagne ham, thick slices |
| 1 to serve | Butter, sdoftened |
Directions
- To make the mustard, combine the seeds with the apricots, vinegar, whisky, sugar and salt. Leave to sit for at least 24 hours, and longer if possible.
- To make the aioli, pulse the garlic cloves in a food processor with the salt, sugar, egg yolks and lemon. Process for 1 minute, then add the mustard.
- Slowly drizzle in the olive oil until the aioli is creamy and rich.
- Combine the slaw ingredients, leave for 5 minutes for the flavours to develop.
Slice the baguette, spread with butter, then add the ham, mustard, cavalo nero slaw and aioli.
