Читать книгу The Halloumi Cookbook - Heather Thomas - Страница 19

HALLOUMI FRIES WITH CARAMELISED BALSAMIC DRIZZLE

Caramelised balsamic vinegar adds a sharp sweetness to the halloumi fries. It’s very easy to make and infinitely versatile. You can add a little to good olive oil for serving with fresh bread or drizzle it over roasted vegetables, lightly steamed greens or broccoli or some creamy soft goat’s cheese. It’s worth making three or four times the quantity in this recipe and bottling it. It will keep well for several months in the fridge or a cool place.

SERVES 4

PREP 5 MINUTES

COOK 10-12 MINUTES

4 tbsp balsamic vinegar

2 tsp (soft) brown sugar

2 tbsp olive oil, plus extra for frying

340g (12oz) halloumi

3 tbsp plain (all-purpose) flour

2 tsp smoked paprika

Put the balsamic vinegar and sugar in a small pan and set over a low heat. Stir gently until the sugar dissolves and then turn up the heat and bring to the boil. Reduce the heat to low and cook gently until syrupy, reduced and starting to caramelise. Remove from the heat.

After 2–3 minutes stir in the olive oil until well amalgamated and smooth. Set aside while you fry the halloumi.

Cut the halloumi into 12 ‘fingers’ and dust them lightly with the flour and smoked paprika.

Spray a large frying pan (skillet) with olive oil or just add 1–2 tablespoons of oil and set over a medium to high heat.

When the oil is hot, add the halloumi in batches and fry for about 2 minutes each side until crisp and golden brown.

Remove the halloumi and drain on kitchen paper (paper towels) before arranging them on a serving plate. Drizzle with the balsamic mixture and eat immediately.

VARIATIONS

• Instead of drizzling the halloumi with balsamic vinegar, use ready-made balsamic glaze.

• Or blend 1 tablespoon of pomegranate molasses with the juice of ½ lemon or lime and 1 teaspoon runny honey and use as a drizzle.

• You can even substitute Thai sweet chilli sauce or your favourite fiery hot sauce.