Cavolo nero slaw baguettes with ham. Photo / Babiche Martens
Serves 4
Mustard
Makes 2 cups
1 Tbs yellow mustard seeds
1 Tbs black mustard seeds
200g dried apricots, soaked in boiling water then finely sliced
1/2 cup white wine vinegar
1 Tbs whisky
1/4 cup brown sugar
1 tsp salt
Aioli
Makes 2 cups
3 cloves garlic, peeled
1/2 tsp salt
1/4 tsp sugar
3 egg yolks
2
Tbs lemon juice
2 tsp dijon mustard
500ml olive oil
Cavolo nero sauce
3/4 cup red cabbage, finely sliced
1 small red onion, halved and finely sliced
1 Tbs wine vinegar
1 Tbs parsley, finely chopped
1 tsp brown sugar
1 cup cavolo nero, finely sliced
1/4 cup celery, finely sliced
1 tsp salt
Freshly ground black pepper
1 perfectly crusty baguette
Thick slices of champagne ham
Softened butter
1 To make the mustard, combine the seeds with the apricots, vinegar, whisky, sugar and salt. Leave to sit for at least 24 hours, longer if possible.
2 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.
3 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.
