Читать книгу The Halloumi Cookbook - Heather Thomas - Страница 11

GRILLED (BROILED) OR GRIDDLED HALLOUMI

Halloumi looks good when it’s cooked on a ridged griddle pan because it gives those appetizing char lines. If you don’t have a griddle pan, cook it under a grill (broiler). You don’t need to use oil when using this cooking method. Try the halloumi with one or more of the dips here, here and here.

USING A GRIDDLE PAN

Cut the halloumi into slices, about 1–2cm (½ –¾ inch) thick.

Set a ridged griddle pan over a medium heat and when it’s hot, add the halloumi.

Dry-fry for 2–3 minutes each side until crisp, golden and attractively striped. Don’t overcook or it will become too charred.

Remove from the pan with a slotted spoon or spatula and eat immediately. If you leave it to cool down, it may become rubbery.

USING A GRILL (BROILER)

Preheat the grill (broiler) to medium to high heat.

Arrange the slices of halloumi in a grill (broiler) pan (drizzle with olive oil if wished) and cook under the hot grill (broiler) for 2–3 minutes each side until crisp and golden brown.

Alternatively, place the cheese slices in a heatproof dish under the grill (broiler).