Best Halloumi Bites Nigella Lawson Recipes
HALLOUMI BITES (NIGELLA LAWSON)
Make and share this Halloumi Bites (Nigella Lawson) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Combine the oil, parsley, lime juice, and pepper (a good grinding) in a large shallow dish.
- Slice the drained halloumi into ¼-inch wide pieces, and then cut each slice in half again (don't worry if bits splinter as you cut).
- Heat a dry skillet and dry-fry the slices of cheese until golden on both sides; this should take only a minute or so in a hot pan.
- Put the fried halloumi into the shallow dish of other ingredients as you go, and then turn the halloumi about t coat each piece before turning into a serving dish.
DOUBLE POTATO AND HALLOUMI BAKE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h15m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Cut the sweet potato into rough 1 1/2-inch cubes and the red potato slightly smaller (1-inch cubes) as the sweet potato will cook more quickly. Halve the red onion, then cut each half into 4 to 6 segments, discarding any tough outer skin. Seed the peppers and cut into 1-inch squares, and separate the cloves of garlic. Put everything into a 2-quart flameproof casserole dish, or whatever you want to use (it should be big, otherwise use 2 dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leach out).
- Bake for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown. You'll need to turn the oven up to maximum heat or light the broiler for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the broiler until the cheese has melted and turned slightly brown on top, about 5 to 10 minutes. Serve straight out of the casserole dish.
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.
MERGUEZ WITH HALLOUMI AND FLAME-ROASTED PEPPERS
This is another easily assembled sausage dish, but slight lighter all told. Not that it wouldn't fill up a tableful of hungry eaters, but nothing can compete with sauerkraut for putting hairs on chests, and that sort of general bolstering. I keep packets of halloumi cheese on perpetual standby in my fridge, and the peppers I keep in jars in the cupboard. But you could always use a packet of frozen char grilled peppers if you have them. Indeed, if you slice them thinly enough, you can use fresh bell peppers. Merguez is my spicy sausage of choice here, but chorizo has a longer fridge life if that's a consideration. Anything you can buy vacuum-packed can only help here, too.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Place the sausages into a low-sided roasting pan (this makes the cooking time quicker).
- Slice the halloumi into 1/4-inch slices and then lay them on and around the sausages in the pan.
- Take the peppers out of the jar and also strew them around the sausages and cheese, cutting them into smaller slices and pieces as you go, then drizzle over the oil. Cook for 15 to 20 minutes, by which time the sausages should have browned and the cheese colored in places.
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