Best 5 Halloumi With Chili Recipes
Halloumi with chili is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. The salty, tangy flavor of halloumi pairs perfectly with the spicy kick of chili, and the combination of textures creates a truly unique and satisfying meal. Whether you're looking for a quick and easy weeknight dinner or a special dish to serve at your next party, halloumi with chili is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
NIGELLA'S HALLOUMI WITH CHILLI (HALOUMI WITH CHILI PEPPER)
A wonderful looking, delicious and so simple way of using Halloumi cheese, that miracle greek cheese that can be cooked in slices
Provided by MarraMamba
Categories Lunch/Snacks
Time 9m
Yield 30 slices
Number Of Ingredients 4
Steps:
- Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
- Put the slices in a non-stick 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 chilli oil a stir, spoon it over the cheese, then give a spritz of lemon.
Nutrition Facts : Calories 16.5, Fat 1.8, SaturatedFat 0.3, Cholesterol 0.2, Sodium 5.6, Carbohydrate 0.1, Fiber 0.1, Protein 0.1
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.
HALLOUMI WITH CHILLI
Quick and Easy Snack
Provided by le_tucker
Time 20h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Mix the chopped chilli and olive oil in a cup and leave the flavours to deepen while you cook the cheese.
- Add the cheese to a non-stick frying pan, without any oil give the cheese slices about 2 minutes a side until they're golden-brown in parts.
- Transfer the cheese onto small plates.
- Give the chilli oil a stir, spoon over the cheese, then give a spritz of lemon.
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 SWEET CHILI SAUCE
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
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 81.7, Fat 0.4, Sodium 7.3, Carbohydrate 21.6, Fiber 2, Sugar 16.2, Protein 1.5
Tips for Cooking Halloumi with Chili:
- Choose the right halloumi: Look for halloumi that is firm and has a slightly rubbery texture. Avoid halloumi that is too soft or crumbly, as it will not hold its shape when cooked.
- Slice the halloumi properly: Cut the halloumi into thick slices, about 1/2-inch thick. This will help to ensure that the halloumi cooks evenly.
- Pan-fry the halloumi: Heat a large skillet over medium heat. Add the halloumi slices and cook for 2-3 minutes per side, or until golden brown and crispy.
- Add the chili: Once the halloumi is cooked, add the chili sauce and stir to coat. Cook for an additional minute or two, or until the chili is heated through.
- Serve immediately: Halloumi with chili is best served immediately, while the halloumi is still hot and crispy. It can be served as an appetizer, main course, or side dish.
Conclusion:
Halloumi with chili is a delicious and easy-to-make dish that is perfect for any occasion. The combination of salty halloumi, spicy chili, and fresh herbs makes for a truly unique and flavorful dish. Whether you are serving it as an appetizer, main course, or side dish, halloumi with chili is sure to be a hit. So next time you are looking for a new and exciting way to cook halloumi, give this recipe a try. You won't be disappointed!
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