food pr0n: garlic halloumi
Jan. 2nd, 2008 01:47 amCooked macaroni and cheese this evening, but due to an underestimate of the amount of pasta was still hungry afterwards. Earlier in the week I'd bought some halloumi knowing that I wanted to do something with it, but not sure exactly what.
Popped to the shops round the corner which were still open at 2230 on New Years Day &emdash; impressive. I ended up doing the following:
Finely chop a red onion.
Thinly slice 3 cloves of garlic.
Roughly chop 2 green bell peppers.
Chop some halloumi into strips about 1cm thick.
Put a oil in a frying pan over a high heat and get the oil really hot. Add the onions and garlic. When the onions soften add the cheese and peppers. Cover with a lid to keep the steam in and stir occasionally. Allow the onions to caramelise a little, remove from the heat and serve.
Serves 2-3.
It worked really well and I'd do it again. That said, it was on top of another meal so I suspect it's not overly filling. Anyone got any ideas for how to bulk it up? (Or perhaps it should stay as a small dish to be used as a starter)
Popped to the shops round the corner which were still open at 2230 on New Years Day &emdash; impressive. I ended up doing the following:
Finely chop a red onion.
Thinly slice 3 cloves of garlic.
Roughly chop 2 green bell peppers.
Chop some halloumi into strips about 1cm thick.
Put a oil in a frying pan over a high heat and get the oil really hot. Add the onions and garlic. When the onions soften add the cheese and peppers. Cover with a lid to keep the steam in and stir occasionally. Allow the onions to caramelise a little, remove from the heat and serve.
Serves 2-3.
It worked really well and I'd do it again. That said, it was on top of another meal so I suspect it's not overly filling. Anyone got any ideas for how to bulk it up? (Or perhaps it should stay as a small dish to be used as a starter)