HALLOUMI WITH QUICK SWEET CHILLI SAUCE
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. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Sauces
Time 40m
Yield 2 serving(s)
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 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
nombulelo njokweni
[email protected]This dish was easy to make and turned out great! I used a store-bought sweet chili sauce, but I think it would be even better with a homemade sauce.
M. Ibrahim
[email protected]This was a great recipe! The halloumi was cooked perfectly and the sweet chili sauce was delicious. I would definitely make this again.
Samson Okwara
[email protected]This dish was a great way to try something new. The halloumi was a little too salty for my taste, but the sweet chili sauce was delicious.
Melody Houston
[email protected]I'm not a big fan of sweet chili sauce, but I really enjoyed this dish. The halloumi was cooked perfectly and the sauce was just the right amount of sweet and spicy.
Lovemore Jodan
[email protected]This dish was a great way to use up some leftover rice. It was quick and easy to make, and the results were delicious.
John Rohlfs
[email protected]The halloumi was a little bland, but the sweet chili sauce really helped to bring out the flavor.
Aj Flournoy
[email protected]I would definitely make this dish again. It was a great way to try something new and different.
IAN Rhoden
[email protected]This dish was a great appetizer or snack. It was easy to make and the flavors were delicious.
Mian Saleem
[email protected]This dish was a bit too simple for my taste. I would have liked to see some more vegetables or other ingredients added to it.
Harem Star jawhar
[email protected]I loved the crispy texture of the halloumi. The sweet chili sauce was a great addition, but I think it would have been even better with a spicy sauce.
mithun tube
[email protected]This dish was a little too sweet for my taste. I would have preferred a more savory sauce.
E Akhtar
[email protected]I'm not a big fan of halloumi, but I really enjoyed this dish. The sweet chili sauce really made the halloumi more palatable.
MR MEHEDI YT
[email protected]This dish was a great way to use up some leftover halloumi. It was quick and easy to make, and the results were delicious.
Ty Baier
[email protected]The halloumi was a little too salty for my taste, but the sweet chili sauce was delicious. I would make this dish again, but I would use less salt on the halloumi.
Ssagir Abbasi
[email protected]This dish was easy to make and turned out great! I used a store-bought sweet chili sauce, but I think it would be even better with a homemade sauce.
Parven Aktir
[email protected]I loved the combination of flavors in this dish. The halloumi was salty and savory, while the sweet chili sauce was sweet and tangy. The two flavors really complemented each other well.
abraham Lagat
[email protected]This dish was a hit! The halloumi was perfectly crispy on the outside and soft and gooey on the inside. The sweet chili sauce was the perfect complement, with a little bit of heat and a lot of flavor.