Best 5 Nigellas Halloumi With Chilli Haloumi With Chili Pepper Recipes
In this article, we will guide you through the process of preparing a delectable dish featuring the renowned halloumi cheese, infused with the bold flavors of chili peppers. Halloumi, a traditional Cypriot cheese made from a blend of sheep's and goat's milk, possesses a unique texture that allows it to retain its shape when cooked. When combined with the heat and spice of chili peppers, halloumi becomes a crispy, savory delight that is sure to tantalize your taste buds.
Let's cook with our recipes!
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 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.
CHICKPEAS WITH CHILLI, GARLIC AND THYME ( NIGELLA LAWSON )
I got this from a Nigella cookbook. The general method for preparing the chickpeas is fantastic. They come out so creamy and delicious. The seasoning for this is wonderful. Feel free to change it up with different seasonings. I use one standard Goya bag of dried chickpeas for this. ETA - the original recipe says to cook the chickpeas for 1 1/2 hours. For me, with the fresh chickpeas I get in a store with very high turnover I aonly cook them for 25 minutes to 1/2 hour. Please take this into consideration when making this.
Provided by Cookie16
Categories Beans
Time P1DT2h20m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Put chickpeas in enough cold water to cover generously along with the flour, salt and baking soda.
- Leave for 24 hours.
- After 24 hours drain and rinse thoroughly.
- Put the chickpeas in a big pot, cover with cold water, add the halved onion, sprigs of thyme and olive oil. Cover, bring to boil then reduce to rolling simmer. Do not uncover for at least 1 and 1/2 hours (or less, see description note above).
- After 1 and 1/2 hours check for doneness. If done, reserve 2 cups of cooking liquid and drain the chickpeas. Remove the thyme and onion as best you can. Set chickpeas aside for a moment.
- Chop the onion and garlic roughly and remove the thyme leaves from the stem. Throw onion, garlic and thyme in food processor (or chop as finely as you possibly can). Whirl it to a pulp.
- Heat 1/4 cup olive oil in large deep fry pan then add pulp mixture, Sprinkle with salt and cook gently for 5 minutes.
- Add the chickpeas and half the cooking liquid, cover and heat gently til everything is hot and the chick peas are soft.
- If there is too much liquid, remove the lid and let some boil off. If you run out of liquid, add a bit more.
- Sprinkle with more salt, additional thyme or more olive oil and serve.
Nutrition Facts : Calories 368.3, Fat 16.1, SaturatedFat 2.1, Sodium 1847.6, Carbohydrate 44.9, Fiber 12.1, Sugar 8.5, Protein 13.4
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.
Tips:
- For a crispier texture, use a grill pan instead of a frying pan.
- If you don't have harissa paste, you can use a combination of chili powder, cumin, and paprika.
- You can also use other types of cheese that can withstand high heat, such as mozzarella or paneer.
- Serve the halloumi with a side of vegetables, such as grilled peppers or zucchini.
- You can also use the halloumi in salads, sandwiches, or wraps.
Conclusion:
This recipe for halloumi with chili is a quick and easy way to make a delicious and satisfying meal. The halloumi is crispy on the outside and soft and creamy on the inside, and the chili paste gives it a nice kick. This dish is perfect for a weeknight dinner or a casual lunch. It is also a great way to use up leftover halloumi.
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