Vagabond Vice

Preparation time

30 min

Serves

10 people

Grilled goat cheese, portobello mushroom with devil’s jam and argula.

Preparation time

30 min

Serves

10 people

Grilled goat cheese, portobello mushroom with devil’s jam and argula.

Ingredients

10 craft/rustic hamburger bun
10 pcs goat cheese disc (200g)
10 pcs portobello mushroom
200g argula (rocket salad)
100g pine nuts
50g dark balsamic syrup

Devil’s jam:

1 onion
3 red peppers
1 red chili
500g crushed tomatoes
2 teaspoons oregano
2 teaspoons apple salt
2 teaspoons black pepper
200ml sugar
100ml apple vinegar
50ml water

Instructions

Cooking time

30 min

Cut onion, red peppers and chili in small pieces, add crushed tomatoes and other ingredients. Boil up and let it cool.
Toast the bun, usually brushed with a little oil or butter to gloss up the bread.
Coat the top and bottom of the bun with roughly one tablespoon of Devil’s jam on each lid.
Then add a layer of argula on the bottom and sprinkle with a little dark balsamic syrup and pine nuts.
Grill the goat cheese and portobello mushroom. Add them on top of the argula.