HALLOUMI WITH QUICK SWEET CHILLI SAUCE
When I described halloumi once as "salt-flavored Polystyrene", people thought I was being derogatory. Nothing could have been further from the truth. There is something so compelling about this squeaky cheese, and my fridge is stocked with it at all times. Most regularly I treat it as vegetarian bacon, dry-fried in a hot pan then dolloped with a peeled, soft-boiled egg (I'd rather peel an egg, even when it's hurty-hot, than poach one). But the idea for this recipe came to me one evening when I felt the need to counter the siren call of the halloumi's saltiness with some sweet-and-heat. I use a copper pixie-pan for the quick sauce--which takes all of 4 minutes--but if you don't have one, just make more and keep it afterwards in a sealed jar, heating up what you need on further occasions.
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan--ideally, the sort sold as a butter-melting pan--along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the stove and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the stove. Remove from the heat.
- Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the un-juiced half of the lime into wedges, and pop one on each plate if so wished.
- Slice the halloumi block into 8 pieces, and heat a cast-iron or heavy-based frying pan. When it's hot, add the slices and cook them--without any oil in the pan--for 30 to 60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.
- Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do.
HALLOUMI WITH CHILI
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 10m
Yield about 30 servings
Number Of Ingredients 4
Steps:
- Mix the chopped chile and olive oil in a small bowl or cup and leave the flavors to deepen while you cook the cheese. I use a nonstick 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 chile oil a stir, spoon it over the cheese, then give a spritz of lemon. That's all there is to it.
HALLOUMI & CHIPOTLE LOAF
Enjoy a loaf filled with delicious textures and kicking flavours, with creamy halloumi and the heat of smoky, sweet chipotle. Enjoy with lashings of butter
Provided by Nadiya Hussain
Categories Side dish
Time 1h
Number Of Ingredients 8
Steps:
- Weigh the flour out into a large bowl. Rub in the softened butter using your fingers until the mixture resembles fine crumbs. Add the yeast and sugar to one side of the bowl, and the salt on the other. Using a spatula, mix everything together to combine.
- Make a well in the centre and pour in 300ml warm water. Using the spatula, mix until you have a rough dough. Tip the dough out onto the work surface and bring together into a large mound.
- Knead the dough by hand for 10-15 mins or in a stand mixer fitted with the dough hook for 6-8 mins on high speed until smooth and elastic. Oil a large bowl and drop in the dough. Cover and leave to prove somewhere warm for 1 hr until doubled in size.
- Once the dough has doubled, tip it out onto the work surface and flatten it to remove any air pockets. Sprinkle over the halloumi in an even layer, then the chipotle flakes. Fold the dough over and knead in the cheese and chilli until evenly distributed. Line a large baking tray with baking parchment.
- Tuck the edges of the dough into the centre until you have a neat dough ball. Transfer this to the tray, seam-side down, cover with a clean tea towel and leave to prove for another hour until doubled in size again. You will know the dough is ready when you poke it with your finger - if it springs back slowly and a small indent remains, it's ready.
- Heat the oven to 240C/220C fan/gas 7 with a roasting tin on the bottom shelf. Uncover the dough and lightly sieve some flour over it. Cut a cross into the top using the tip of a sharp serrated knife.
- Put the loaf on its tray into the roasting tin, then pour some hot water into the tin around the tray to create steam while baking. This will give you a crisp crust. Bake for 20-25 mins until the loaf is golden and sounds hollow when you tap the base.
- Remove from the oven and and leave to cool on a wire rack. Cut into slices and enjoy with lashings of butter.
Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
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