Spiced Lamb Empanadas with Tomato Chutney and Basil Mayo by Luke Mangan
"I don’t think there’s anything more satisfying than a hot, freshly made empanada — travelling throu...
1 ciabatta (or baguette) loaf
50ml extra virgin olive oil
200g good quality flaked sea salt
10g fresh truffle
To make the truffle infused salt, finely shave the truffle and toss the shavings together with the flaked salt. Refrigerate in a air-tight container.
Cut ciabatta loaf into 2cm thick slices, on a slight angle – this will create length. Toast or char grill the bread until slightly golden.
Drizzle toast with olive oil and sprinkle each slice of toast with two good pinches of the truffle infused flaked salt.
Recipe by Shawn Sheather