SWEET POTATOES WITH RED PEPPER & HALLOUMI
Top these barbecued sweet potatoes with red pepper and halloumi for a veggie alternative in a family summer feast. Serve with parsley and a squeeze of lemon
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 8
Steps:
- Rub each potato with a little oil and salt, then wrap in a double layer of foil.
- Pour the oil into a bowl and stir in the mint. Add the halloumi and toss until well coated in the minty oil. Wrap each piece in a strip of pepper. Cut four lengths of foil about 1cm wide and wrap one around the middle of each parcel to hold them together. You could use skewers instead, but be careful not to split the cheese.
- Heat the barbecue. When the coals glow red, put the potatoes directly on them. Cook for 30 mins, turning halfway. Unwrap a potato and check if it is cooked through. If not, rewrap and cook more, checking every 10 mins. Alternatively, bake in the oven at 200C/180C fan/gas 6 for 50 mins-1 hr.
- Meanwhile cook the pepper parcels on the barbecue or a griddle pan for 3-4 mins each side or until the pepper chars and the cheese melts a bit. Remove from the grill and unwind the foil or remove the skewers. Split the potatoes, add butter if you like, then lay a parcel in the centre of each. Add a squeeze of lemon and scatter over some parsley to serve.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium
DOUBLE POTATO AND HALLOUMI BAKE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h15m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Cut the sweet potato into rough 1 1/2-inch cubes and the red potato slightly smaller (1-inch cubes) as the sweet potato will cook more quickly. Halve the red onion, then cut each half into 4 to 6 segments, discarding any tough outer skin. Seed the peppers and cut into 1-inch squares, and separate the cloves of garlic. Put everything into a 2-quart flameproof casserole dish, or whatever you want to use (it should be big, otherwise use 2 dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leach out).
- Bake for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown. You'll need to turn the oven up to maximum heat or light the broiler for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the broiler until the cheese has melted and turned slightly brown on top, about 5 to 10 minutes. Serve straight out of the casserole dish.
SWEET POTATO, SPINACH, AND HALLOUMI CURRY
I saw this at a festival last year but never got to try it, so I came up with a recipe that I love and is very adaptable to different tastes. Serve hot with brown basmati rice and papadums.
Provided by nhannides
Categories Main Dish Recipes Curries Vegetarian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
- Combine sweet potatoes, tomatoes, curry powder, chili powder, and cumin in a saucepan over medium heat and bring to a simmer. Add coconut milk, spinach, chile pepper, bouillon cube, and chili jam. Simmer until curry starts to thicken and has cooked down a little, 15 to 20 minutes.
- Meanwhile, fry halloumi in a skillet over medium heat until browned, 4 to 6 minutes. Add cooked halloumi and chickpeas to curry and heat through, about 5 minutes.
Nutrition Facts : Calories 757.9 calories, Carbohydrate 82.5 g, Cholesterol 46.8 mg, Fat 38.5 g, Fiber 15.5 g, Protein 26.7 g, SaturatedFat 28.2 g, Sodium 1343.7 mg, Sugar 14.4 g
BEAN & HALLOUMI STEW
Use a can of mixed beans to make this tomato-based veggie stew with halloumi. Make it in just 25 minutes for a quick and easy midweek supper
Provided by Esther Clark
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat 2 tbsp of oil in a frying pan over a medium heat. Add the onion and pepper, along with a pinch of salt and fry for 10 mins or until softened. Add the garlic, pesto and ground coriander, and cook for 1 min. Tip in the beans and tomatoes along with ½ can of water, then bring to a simmer and cook uncovered for 10 mins.
- Add the remaining oil to a separate frying pan over a medium heat. Fry the halloumi for 2 mins on each side or until golden brown.
- Taste the beans for seasoning, then spoon into deep bowls. Top with the halloumi and scatter over the chopped coriander. Serve with garlic bread, if you like.
Nutrition Facts : Calories 468 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
HALLOUMI TRAYBAKE
Enjoy this easy veggie traybake with halloumi, roasted veg and chickpeas as a nutritious family dinner. Full of colour, it packs in four of your 5-a-day
Provided by Juliet Sear
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the potatoes in a large roasting tin with the onion. Pour over 2 tbsp olive oil and roast in the oven for about 30 mins.
- Add the chickpeas, pepper, romanesco, tomatoes and garlic. Drizzle with 2 tbsp oil, then roast for a further 20-25 mins until everything is cooked and browning nicely. Toss together briefly and put the halloumi slices on top. Put it under the grill for 5-10 mins, or until the cheese is melting and browning (keep an eye on it). Scatter over the basil leaves to serve.
Nutrition Facts : Calories 564 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium
KOREAN CHICKEN & POTATO STEW
Make and share this Korean Chicken & Potato Stew recipe from Food.com.
Provided by Pesto lover
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place everything in pot. Bring to boil, reduce heat to low and simmer 45 minutes. You can brown the chicken first if you like.
Nutrition Facts : Calories 816.4, Fat 43.7, SaturatedFat 12.5, Cholesterol 238.8, Sodium 2260.8, Carbohydrate 47.2, Fiber 5.7, Sugar 10.9, Protein 57.3
CHORIZO-COD-POTATO STEW
Make and share this Chorizo-Cod-Potato Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 51m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a soup pot over med-high heat with the oil.
- Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
- Add in the potatoes; continue to cook for 2 minutes.
- Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
- Add in the white wine and cook for 3 minutes.
- Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
- You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
- Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
- Finish the soup with the parsley; taste for seasonings and serve.
Nutrition Facts : Calories 787.3, Fat 33, SaturatedFat 10.2, Cholesterol 130.2, Sodium 1166.3, Carbohydrate 55.9, Fiber 5.5, Sugar 10.9, Protein 55
SAUSAGE AND POTATO STEW
A strange recipe I made on the fly one night while home alone! Not quite a stew, but it always reminds me of a stew. Hearty, and perfect on a cold winter night!
Provided by A.D.Judy
Categories One Dish Meal
Time 35m
Yield 2-6 serving(s)
Number Of Ingredients 7
Steps:
- Saute the sausage in a large skillet, or med-large sized pot on high.
- Once the sausage becomes browned, add the rest of your ingredients.
- Reduce heat to medium, and cover.
- Simmer until the cabbage and potatoes have cooked down, and are fork tender. Stir occasionally.
- It should reduce by about half.
Nutrition Facts : Calories 838.2, Fat 44.4, SaturatedFat 15.8, Cholesterol 80, Sodium 1567.1, Carbohydrate 82, Fiber 16.9, Sugar 19.6, Protein 33.6
WILD-MUSHROOM AND POTATO STEW
Make and share this Wild-mushroom and Potato Stew recipe from Food.com.
Provided by Bev I Am
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat.
- Add onions; sauté until golden, about 8 minutes.
- Add mushrooms; sauté until tender, about 8 minutes.
- Add wine and thyme; boil until liquid is reduced by half, about 1 minute.
- Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes.
- Stir in bok choy; simmer uncovered until tender, about 8 minutes.
- Using slotted spoon, transfer 3/4 cup potato pieces to small bowl; mash with fork.
- Return mashed potatoes to pot; simmer until juices thicken, about 5 minutes.
- Season with salt and pepper; serve.
Nutrition Facts : Calories 338.9, Fat 7.9, SaturatedFat 1.1, Sodium 1187.9, Carbohydrate 54, Fiber 9.7, Sugar 10.5, Protein 13.4
CHICKPEA, TOMATO, AND POTATO STEW
Make and share this Chickpea, Tomato, and Potato Stew recipe from Food.com.
Provided by Sunrabbit
Categories Stew
Time 35m
Yield 13 cups, 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, cook onion and garlic in oil until it starts to brown.
- Drain diced tomatoes, reserving drained liquid in a measuring cup. Add water to make a total of 1 1/2 cups. Add bouillon cube and mix well (heating in microwave if necessary).
- Add tomatoes, liquid (water, tomato juice, bouillon), potatoes, and spices. Bring to boil. *Cover and simmer until the potatoes are fork-tender, 15-20 minutes.
- Add the chickpeas to the pot and stir.
- Place raw cashews in blender cup and add 2-3 cups of the simmering soup (broth, veggies, and all). Blend until perfectly smooth (if you have a Blendtec, use the Soup button). Pour mixture back into the pot and stir until well incorporated to create a thick, creamy stew.
- NOTES: *if you are in a rush, you can pre-cook your scrubbed, whole potatoes on the baked potato setting in a microwave, cool, then chop. Add to stew and stir, omitting the 15-20 minute cooking time.
Nutrition Facts : Calories 241.9, Fat 4.4, SaturatedFat 1.7, Sodium 1052.3, Carbohydrate 44.5, Fiber 8, Sugar 4.8, Protein 8.4
CHICKEN, CORN, AND POTATO STEW
It looks like there is a lot to do here but it all goes quickly, especially if you use a food processor to grate the russets! The russet potatoes should dissolve and thicken the stew nicely. Talk about comfort food this is it! I'm guessing at the servings as we now have only myself and my DH at home and we had lots left. Excellent with cornbread.
Provided by Annacia
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes.
- Transfer chicken as browned to a plate.
- Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes.
- Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes.
- Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
- Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes.
- Add corn and simmer, covered, until tender, 5 to 10 minutes more.
- While corn is cooking, remove skin and bones from chicken and coarsely shred meat.
- Add meat to pot and heat through.
Nutrition Facts : Calories 920.7, Fat 58.2, SaturatedFat 20.2, Cholesterol 201.2, Sodium 1354.2, Carbohydrate 54.3, Fiber 11.5, Sugar 5.3, Protein 48.2
CABBAGE, SAUSAGE AND POTATO STEW
Make and share this Cabbage, Sausage and Potato Stew recipe from Food.com.
Provided by SharleneW
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut sausage into bite-size pieces and brown in stew pot.
- Cut cabbage and potatoes into bite-size squares.
- Add to stew pot with sausage.
- Add water, wine, ketchup, salt and pepper and Tabasco.
- Simmer just until potatoes are done.
- (Don't overcook or potatoes will fall apart).
HALLOUMI AND POTATO STEW
Make and share this Halloumi and Potato Stew recipe from Food.com.
Provided by Poppy
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a ovenproof casserole pan gently fry the shallots, pepper and leek, add the cherry tomatoes, olives, halloumi cheese, all the potatoes, pour over the stock and stir in the pesto and chilies.
- Place in the oven and cook at 400 degrees F for 40 minutes.
Nutrition Facts : Calories 419.4, Fat 1.9, SaturatedFat 0.3, Sodium 148.7, Carbohydrate 93, Fiber 12.2, Sugar 8.9, Protein 11.7
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CRISPY POTATO AND HALLOUMI BAKE RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
4/5 (15)Total Time 1 hr 6 minsCategory Traybake RecipesCalories 475 per serving
- Heat the oven to 220°C/200°C fan/gas 7. Boil the potatoes in a large pan of water for 12-15 minutes until tender. Drain well, then tip into a medium ovenproof dish, gently squashing them with the back of a spoon. Drizzle with olive oil, season well, then bake for 20-30 minutes until crispy.
- For the sauce, heat a frying pan, then add the extra-virgin olive oil and fry the onion, garlic and ginger with some salt for 8 minutes over a low-medium heat until softened, stirring occasionally.
- Stir in the chilli flakes and tomatoes, then rinse out the can with 200ml water and add that too. Stir in the sun-dried tomatoes, dried and fresh herbs and pomegranate molasses, then simmer over a low heat for 10 minutes. Add more salt and pepper to taste but remember the halloumi is salty so go easy.
- Once the potatoes are crispy, turn the grill to medium-high. Spoon the tomato sauce over the potatoes, then arrange the halloumi on top. Brush with oil, then grill for 5-6 minutes until the halloumi is golden. Top with the yogurt, spring onion (if using), basil and a drizzle of pomegranate molasses.
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