Editor's note: There's food trends and then there's food trends. One of the ones I noticed most was when sweet potato fries took the high street pubs & restaurants by storm and you couldn't find a normal potato chip in an eatery for love nor money. One of the more understandable ones was halloumi, something that I'd barely heard of going back a few (read: a large few..) years ago, but all of a sudden was the 'in' thing - and I haven't tasted better halloumi than from MiamMiam Cookery. Add to a mushroom burger with some garlic aioli and boy have you got the mythical ambrosia! As opposed to the custard...
A bit of fun ...
...and a fab snack
This is not rocket science - just a bit of fun should you fancy a snack that won't take all day to produce and is delicious - here are halloumi fries which I know you can buy but you've still got to fry them in any event so why not have a go.
Basic recipe :
500g Halloumi cheese
85g plain flour
1 tbsp seasoning of your choice
vegetable or rapeseed oil for frying
Before you gasp in horror at the thought of deep frying – worry not – use a wok. I appreciate it's still frying but come on we all deserve a treat now and again.
I used a small wok 28cms in diameter. I used rapeseed oil (Canola USA) - just enough to cover the base of the wok - 13cms in diameter.
As a guide – 225g of Halloumi will give you 18 or so strips 1.5cms cut lengthways. For the coating, combine the flour and seasoning in a box with a lid – secure the lid and give it a good shake.
Once you have opened the cheese pat it dry with kitchen roll – cut into strips, pat again and then coat in the seasoned flour. Heat the oil to 190c – test with a small piece of bread. Fry in batches, turning, for 3 minutes, set aside and keep warm.
I think you'll like this – even if you're not that keen on squeaky cheese!
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