With busy schedules resuming, and as we settle into this new, crispy autumn season, having a few staple ingredients in the fridge for emergency dinners is always a good idea.
For me, halloumi is one of them. I love vegetarian dishes from time to time and I often get requests for making more vegetarian dishes, so having halloumi is an essential for me and one that always goes down well in the restaurant and at home.
This week’s dishes are a family favourite: halloumi fingers and a halloumi and chorizo bake, perfect for quick family, midweek dinners or entertaining guests.
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HALLOUMI, POTATO AND CHORIZO BAKE
(Serves 4)
1 packet halloumi, chopped
400g potatoes preferably
Maris Pipers
1 tbsp rapeseed oil
20g butter
1 tsp smoked sweet paprika
1 pinch ground cinnamon
1 red onion, peeled and chopped
250g uncooked chorizo, chopped into bitesize pieces
8 cloves garlic, peeled
4 carrots, peeled and sliced into batons
3 sprigs coriander to garnish, destalked
For the marinade:
2 tbsp runny honey
1 tbsp olive oil
1 tbsp water
1 tbsp wholegrain mustard
1 tbsp cumin seeds, crushed
1 tbsp white wine vinegar
Method:
Begin by making the marinade, placing the honey, olive oil, water, mustard, cumin and vinegar into a dish to mix well.
Then chop the halloumi into bite sized pieces, placing each piece into the marinade and leaving to infuse in the fridge while you prepare the remaining ingredients.
Preheat the oven to 200°C.
Peel and chop the potatoes and place into a pot of boiling water, cooking for three-minutes on a simmer or medium heat.
Remove from the heat, strain and set aside.
In a casserole dish, add the butter, rapeseed oil, smoked paprika and cinnamon and place the lid on top. Put in the oven for four minutes until the butter is melted (but not burnt). Remove the casserole dish from the oven and add in the potatoes, chopped red onion, chorizo, garlic and carrots. Then coat all the ingredients with the oily, buttery spice mix and place in the oven for 20 minutes, giving it one stir during this time.
Place the halloumi on top of the cooked vegetables and chorizo, topping off with the marinade mix. Return to the oven to roast for a further 15 minutes.
At this stage, the vegetables will be tender and the halloumi carmelised.
Remove from the oven and serve with a garnish of chopped coriander.
HALLOUMI FINGERS
(Serves 4)
Salt and ground black pepper
8 tbsp plain flour
2 eggs, beaten
90g panko breadcrumbs
1 tbsp smoked paprika
1 tbsp garlic powder
2 packets halloumi (500g),
sliced into fingers
Drizzle of rapeseed oil
Method:
Prepare a baking tray with grease proof paper and preheat the oven to 180°C.
Place the flour into a bowl, adding a good grind of salt and black pepper.
In a second bowl, add the eggs and whisk until combined.
Finally, in a third bowl, add the panko breadcrumbs along with the paprika and garlic powder, ensuring to mix well.
Cut the halloumi into finger length strips and coat in flour. Then dip the fries in egg, followed by breadcrumbs, ensuring each piece is well coated. Once each halloumi strip is coated, place onto the baking sheet.
Drizzle all the halloumi with oil and pop in the oven for 15 minutes until crisp and golden brown.