Our NYE evening meal also included an old favourite of mine, from my Mary Berry cookbook. This mango, parma ham and mozzarella platter is always a winner for me. Relatively easy to make and eat, there were no complaints from my husband.
125g ball Italian mozzarella cheese
6 slices Parma Ham
salt and freshly ground black pepper
12 fresh basil leaves
1 ripe mange
FOR THE MARINADE
2 tbsp extra virgin olive oil
2 tsp lime juice
1 small garlic clove, crushed
2tsp chopped fresh flat-leaf parsley
FOR THE DRESSING
150g carton, plain, full fat yoghurt
2 tsp of runny honey
finely grated rind and juice of 1/2 lime
- Cut the mozzarella into 6 slices, then cut each slice in half lengthways. Cut each slice of Parma ham in half lengthways. You should have 12 slices of mozzarella and 12 of ham. Season each slice of mozzarella with pepper and lay a basil leaf on top. Wrap a strip of ham around each piece of mozzarella and basil.
- Make the marinade: mix together the olive oil, lime juice ,garlic and parsley, then season with salt and pepper. Pour this into a shallow dish. Put the mozzarella wraps in the dish and turn to coat well. Set aside for 1 – 2 hours but no longer as the Parma ham can soften and lose it brightness.
- Make the dressing: spoon the yoghurt into a small bowl and stir in the honey, lime rind, and line juice. Set aside.
- Remove the stone and peel the mango and cut the flesh into thin slices. To serve, arrange the mango slices on a platter. Sit the mozzarella wraps on top, with the join underneath, and drizzle over the marinade. Serve with the dressing on the side.
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