Halloumi With Sweet Chili Sauce Recipes

HALLOUMI WITH QUICK SWEET CHILLI SAUCE

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 QUICK SWEET CHILLI SAUCE

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 hob 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 hob. 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 30-60 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.
• STORE NOTE: Transfer cooled leftover chilli sauce to a jar, then seal and store in fridge for up to 2 weeks.

HALLOUMI WITH SWEET CHILI SAUCE

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 hob 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 hob. 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 30-60 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 chili in their honeyed glaze over the cheese. Eat immediately. Not hard to do.

20 WAYS TO USE HALLOUMI CHEESE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Halloumi cheese recipe in 30 minutes or less!

SEARED SCALLOPS WITH SWEET CHILLI SAUCE

Steps:

• Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
• To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.