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Halloumi cheese, any recipes?


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Old 06-06-2008, 10:24
I love Ellie
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Morning All.

What else can I do with halloumi cheese?

So far I've managed these 2.

I tried slicing it, dry frying it (it burned slightly, when I fryed it in oil, it spat everywhere), then serving it with tabasco and lemon juice squeezed over it.

I've put it on the end of kebabs (the kebabs are chicken, chorizo, red onion, red/green pepper and a mushroom).
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Old 06-06-2008, 10:27
stripeymouse
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When I had a Meze in Cyprus one of the courses was a gammon medallion steak with a thick chunk of fried halloumi cheese on top of it.

It was delicious
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Old 06-06-2008, 10:30
stud u like
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You can grill it too. Halloumi is a very versatile cheese.

Nigella Lawson's double potato and halloumi bake is good.

http://www.channel4.com/food/recipes...ecipe_p_1.html
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Old 06-06-2008, 10:34
stripeymouse
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You can grill it too. Halloumi is a very versatile cheese.

Nigella Lawson's double potato and halloumi bake is good.

http://www.channel4.com/food/recipes...ecipe_p_1.html
Wow that sounds lovely. If only I weren't on a diet...
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Old 06-06-2008, 10:35
whoever,hey
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i grill it, and put it salads.
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Old 06-06-2008, 10:41
Rainbows
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Ingredients
250 g puff pastry
milk, to glaze
1 tablespoon sun-dried tomato paste
375 g aubergine, sliced
5 ripe tomato, sliced
125 g halloumi cheese, thinly sliced
2 teaspoons chopped oregano
50 g green olives, pitted and halved
salt and pepper
Directions
1Preheat the oven to 200C/400F/gas mark 6.
2Roll out the pastry to form a 25cm square and place on a prepared baking sheet.
3Score around the edges 2.5cm in with a sharp knife. Brush the edges with a little milk.
4Spread the base with the tomato paste, but not going over the knife score.
5Lay the aubergine slices over, then the tomatoes and cheese. Sprinkle the oregano and olives over. Season to taste.
6Bake for 25 minutes.
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Old 06-06-2008, 10:43
Rainbows
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Ingredients

PANCAKES
1/4 teaspoon active dry yeast (scant)
1 1/2 cups lukewarm water
1 cup all-purpose flour, plus up to
1/4 cup all-purpose flour
1 pinch salt
butter (for cooking)
peanut oil or vegetable oil (for frying)
FILLING
2/3 cup coarsely grated kanefa halloumi cheese or ricotta salata
1 pinch salt
2 tablespoons sugar
Directions
1In a medium bowl, dissolve the yeast in the water. Add the flour and salt and stir well. Let stand, loosely covered, to ferment for 45 minutes.
2Meanwhile, prepare the filling: Mix the ingredients in a bowl until you have a homogeneous mass. Set aside.
3When ready to proceed, heat a small heavy skillet over medium heat for 5 minutes. Lightly brush the skillet with butter. Stir the batter well to blend. Scoop up about 2 1/2 Tablespoons batter and pour onto the skillet to make a 4-inch round or an oval about 4 inches long. Cook until bubbles appear on the top and the top has a matte dull surface, about 1 minute and 20 seconds. The underside will be just touched with the palest brown. Transfer to a plate cooked side down.
4Scoop up 1 teaspoon filling and squeeze it in your hand into a firm oblong, then place it on the cooked pancake. Immediately fold the pancake over and pinch the edges together to make a sealed half moon shape. (The trick with atayef is to fill them while the top of the pancake is still warm so the edges stick together well.) Set aside on a plate, and repeat with the remaining batter and filling. (Once you get comfortable with the sequence of steps, you may want to have two skillets going at once, to speed production. But even with only one person and one skillet, you can get all the atayef made in a short time.).
5The filled pancakes can sit, loosely covered, for up to 3 hours before being fried.
6When ready to proceed, pour about 1 inch of peanut or vegetable oil into a deep fryer or stable wok or other deep frying arrangement, and heat to 375°F Use a thermometer to check, or the following test: Stick a chopstick vertically into the hot oil. If bubbles come rising up beside it, the oil is hot enough. Have a slotted spoon by your stove top as well as two paper towel-lined plates.
7Slide the first half moon into the hot oil. It should bubble a little. Then slide in another, and another. Each should cook for about 30 seconds, until lightly browned; turn each over in the oil after about 15 seconds. With the slotted spoon, transfer to a paper towel-lined plate. Fry the remaining half moons in the same manner. Serve hot or warm, with tea or coffee. Makes 12 to 15 half moon shaped pancakes.
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Old 06-06-2008, 10:43
Rainbows
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AND MY PERSONAL FAVE:
Ingredients
2 large red bell pepper, seeds and skin removed, quartered
2 tablespoons olive oil
100 g halloumi cheese
4 tablespoons tapenade
2 tablespoons fresh basil, roughly chopped
salt, to taste
black pepper, freshly ground, to taste
Directions
1Slice the halloumi cheese into four thick slices.
2Lay four of the pepper quarters onto a chopping board or any other clean surface, with the (what used to be the )skin side down, spread with the tapenade.
3Place a slice of halloumi on top and sprinkle with basil, salt and pepper.
4Place the other pepper quarters on top and press down lightly.
5Brush with a little olive oil and fry in a griddle pan or place on your bbq until the peppers begin to char and the cheese starts to soften. It should take about 5 minutes on each side.
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Old 06-06-2008, 11:43
Inkblot
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Follow this link and scroll down to see a recipe for Squeaky Cheese Curry. I haven't pasted it in for copyright reasons.
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Old 06-06-2008, 16:04
Madridista23
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Slice it and put it on the Barby. Serve it up with a Lemon, Garlic, Spring Onion and Coriander vinaigrette. Big Woofs!!
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Old 06-06-2008, 17:25
kimindex
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I just like it as it is or in pitta with salad. I don't really like it baked in things since I find it loses it's flavour. It's lovely, isn't it?

You can do aubergine rounds (fried in olive oil), with grilled or pan-fried halloumi and tomatoes.
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Old 06-06-2008, 17:47
Millie Muppet
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Can anyone tell me how they manage to get their halloumi to actually turn out nicely?

When I have it in restaurants: melt in the mouth cheesy goodness.

When I grill it at home: squeaky rubbery tasteless nothingness.
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Old 08-06-2008, 12:26
Eglantine
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Lightly fried in basil oil, with fried cherry tomatoes and mushrooms, loaded onto a lightly toasted ciabatta, finished with a handful of rocket - delicious!!!!
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Old 08-06-2008, 12:58
kimindex
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Can anyone tell me how they manage to get their halloumi to actually turn out nicely?

When I have it in restaurants: melt in the mouth cheesy goodness.

When I grill it at home: squeaky rubbery tasteless nothingness.
There were some good ideas here:
http://www.digitalspy.co.uk/forums/s...light=halloumi
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Old 08-06-2008, 13:32
Phyllis Stein
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I really shouldn't come in here when I'm hungry
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Old 19-08-2009, 10:58
I love Ellie
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In the end I just heated up some olive oil and chilli in a pan, fried the halloumi slices, them seasoned them with lemon juice and ground black pepper.

Still very nice though!
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Old 19-08-2009, 16:55
Pandora Black
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My Dad does an AMAZING halloumi and red onion pie, it is so tasty! Not sure where the recipe is from. Like an alternative cheese and onion pie

It is also amazing on the BBQ, you can either season it up with herbs or whatnot, but to be honest just wrapped in foil and thrown on is also lovely.
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Old 20-08-2009, 15:01
iain
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we just fry it until it goes a bit brown - absolutely delicious.

we usually just have it with some paste - usually tagliatelle - with some green leaves, cherry tomatoes, cucumber, peppers, with some ground pepper and a drizzle of olive oil.

or for snacky lunches - some fried halloumi, some vine ripened tomatoes with basil, some homemade potato salad with chives, and some crusty bread.

Iain
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Old 20-08-2009, 15:10
maimou
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Follow this link and scroll down to see a recipe for Squeaky Cheese Curry. I haven't pasted it in for copyright reasons.
Interesting idea - sort of like using it as paneer - might give something like that a try.

I grill it for salads mainly - diced up and tossed together with rocket, sliced figs, cherry tomatoes and dressed with olive oil and balsamic, or also diced and grilled and mixed with new potatoes, spring onions, torn fresh basil, lemon juice and olive oil.
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Old 15-01-2010, 20:23
kimindex
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We're thinking of trying this (halloumi with a honey and lemon glaze). Has anyone tried it? Will it be awful?

http://weblogs.baltimoresun.com/feat...dinner_to.html
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Old 15-01-2010, 21:49
Altheya
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We're thinking of trying this (halloumi with a honey and lemon glaze). Has anyone tried it? Will it be awful?

http://weblogs.baltimoresun.com/feat...dinner_to.html
Sounds scrummy! I might be adding some ingredients to my supermarket delivery!
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Old 15-01-2010, 22:23
kimindex
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Sounds scrummy! I might be adding some ingredients to my supermarket delivery!
We'll try it tomorrow!
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Old 15-01-2010, 22:36
CherylFan
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Slice it into slices about 1/4 inch thick and dust in seasoned flour. Fry for a couple of minutes unti llightly brown.
Serve on plates drizzlewd with a sauce made from lime juice, chopped capers, olive oil, coarse grain mustard, sea salt, and a little garlic, and loads of fresh coriander. Fabulous. With warm pitta bred as a starter.
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Old 15-01-2010, 22:43
whoever,hey
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We're thinking of trying this (halloumi with a honey and lemon glaze). Has anyone tried it? Will it be awful?

http://weblogs.baltimoresun.com/feat...dinner_to.html
that sounds lovely. I think it will go nice on my homemade toast
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Old 15-01-2010, 22:54
kimindex
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that sounds lovely. I think it will go nice on my homemade toast
Mmmm, yep! Lovely!

We're going to have it with homemade potato salad and a green salad, with a few tomatoes. Look forward to it!
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