Halloumi Cheese With Caramelised Balsamic Vinegar Food

20 WAYS TO USE HALLOUMI CHEESE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Halloumi cheese recipe in 30 minutes or less!

HALLOUMI CHEESE WITH CARAMELISED BALSAMIC VINEGAR

Steps:

• Prepare dressing by heating balsamic vinegar in a small saucepan over medium heat.
• Add sugar and stir until it caramelises and mixture changes to a darker colour.
• Take off heat and set aside to cool for 1-2 minutes.
• Whisk in olive oil and add seasoning to taste.
• Unwrap the Halloumi cheese and cut into six slices.
• Season flour with salt and pepper and coat pieces of Halloumi with flour on both sides.
• Heat Oil in a frying pan until very hot and add Halloumi pieces.
• Fry one or two minutes on each side until golden brown.
• Pour half of dressing on warm plate until it covers the whole plate evenly.
• Add cheese pour the rest of the dressing on top.
• Garnish with sprigs of parsley and serve with hot pitta bread.

NIGELLA'S HALLOUMI WITH CHILLI (HALOUMI WITH CHILI PEPPER)

Steps:

• Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
• Put the slices in a non-stick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they're golden-brown in parts.
• When all the slices of halloumi are cooked, transfer them to a couple of small plates. Give the chilli oil a stir, spoon it over the cheese, then give a spritz of lemon.

CYPRIAN HALLOUMI CHEESE

Steps:

• To fresh milk add rennet and leave till set (about 30 minutes).
• Break up and place resulting mass into muslin in about two lots (this depends on the amount of milk used).
• Drain any whey from curds back into pan, leave to stand in muslin for about half an hour after which they will be firmer and in oval shape.
• Meanwhile bring whey to the boil.
• any curds which form on the top may be gathered and used fresh/ add sugar and cinnamon or placed in muslin and hung to dry to form a hard cheese suitable for grating onto pasta etc.
• Once milk has come to the boil, remove soft curds from muslin and place into boiling pan.
• Simmer gently until the cheese floats to the top, but certainly for approximately 20 minutes.
• Remove cheese, if liked, sprinkle with salt and fold in half and place a weight on top.
• Leave in fridge for at leave 2 hours before use.
• It may be stored in a jar with a small amount of the whey (keep cool).
• The remaining whey may be used to boil spaghetti in, when cooked, cooked chicken may be added to form a soup, serve with bread (this is a typical Cypriot lunch, nothing is wasted) The soft curds which form on the top to which sugar and cinnamon are added can be made in to'cakes' filo type pastry is filled with the mixture and then deep fried for a few moments, delicious!