Is there anything else I can do with Haloumi cheese?!
Is there anything else I can do with Haloumi cheese?
I made up a marinade with olive oil, crushed garlic cloves and some sweet chilli and I left the haloumi in it to soak over night then gridled it. It tasted really nice but I was wondering if there was anyhting else that I could do with it. Has anyone got any good recipies I could try out?
Answers:
Im not sure but i think this website will be helpful http://www.halloumicheese.com x
You could use it as a topping for some stuffed Aubergines with spicy minty minced lamb, tastes good. It however is not good raw in salads as it doesn't really taste of anything other whatever you marinade or soak it in.
Here's one to try:
Greek Saganaki
8 (1/2-inch) slices Halloumi cheese
Salt
Freshly ground black pepper
2 cups brandy
1 cup flour
4 tablespoons butter
2 lemons, juiced
8 rounds of pita bread, brushed with olive oil, grilled and quartered
1 cup Kalamata olives
Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives.
Or, Try cutting it and skewering it with some veggies and/or meat and making kebabs for the grill.
Halloumi Kebabs
http://www.recipezaar.com/58850...
Here are links to more recipes/ideas:
Deep Fried Halloumi
http://www.bbc.co.uk/food/recipes/databa...
Double Potato and Halloumi Bake Recipe
http://homecooking.about.com/library/arc...
Pea & Halloumi Fritters:
http://www.recipezaar.com/222130...
Summer Couscous Salad
http://www.recipezaar.com/170168...
Halloumi and Couscous Cakes
http://www.recipezaar.com/146356...
Grilled Halloumi Appetizer Salad
http://www.wholefoodsmarket.com/recipes/...
Anyway, good luck, hope I helped!
Home Food & Drink Recipes Recipe Search
Spinach, Herb & Halloumi Quiche
Serves 4-6
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Ingredients
1 quiche pastry case
Basic egg filling
2 medium eggs, plus 1 medium egg yolk
142ml carton double cream
142ml whole milk
Main filling
2 tbsp olive oil
1 onion, finely chopped
500g spinach
1 tbsp chopped parsley
1 tsp chopped thyme
Squeeze of lemon juice
Salt and freshly ground pepper
125g Halloumi cheese, cubed
Instructions
This egg filling can be used for any quiche, along with a main filling. As a rule, the pastry case should be almost brim-full before you pour on the egg, or you'll end up with an underfilled tart. If you have a lower volume of main filling (if you're just using bacon and herbs, say), increase the egg-filling quantities, keeping the same ratios. If you're not sure how much egg filling you need, beat 1 egg yolk with 50ml milk and 50ml cream and add to the tart; repeat till the tart is full.
Prepare a pastry case. While the pastry is chilling, heat the oil in a frying pan over a medium heat, add the onion and sauté gently for about 12 minutes until soft. Meanwhile, drop the spinach into a large pan of boiling water. Drain almost immediately, as soon as it wilts, and leave in a colander to cool. When cool enough to handle, squeeze it in your hands to expel as much moisture as possible, then chop fairly finely and put in a large mixing bowl. Add the onions and chopped herbs and mix well. Add a squeeze of lemon juice, season well and set aside.
Spread the spinach mixture in the pastry case. Dot the Halloumi over it. Beat the eggs lightly, then add the cream. Use the cream carton to measure out 142ml milk, add this too and beat together. Pour over the filling, return to the oven (still at 180?C, gas mark 4 from the pastry) and cook for 30-40 minutes or until the filling looks puffy, golden and set. Serve warm or cold
I did vegetable kebabs on the BBQ the other day. I threaded peppers, mushrooms, onions and courgette onto a skewer, all had been marinated in Schwartz Mediterranean vegetable seasoning and I then added cubes of haloumi onto the skewers. Tastes really yummy on the BBQ!
You could what my mother and I like to do on a wood burning stove, but you could do it on the hob.
Grind some caraway seeds over it, garlic cloves sliced and black pepper. Fry it in dry frying pan. Serve with crusty bread. Mmmmm!