Best 3 Nigellas Halloumi With Chilli Haloumi With Chili Pepper Recipes
Embark on a culinary journey to the Mediterranean with Nigella's Halloumi with Chilli, an exquisite dish that blends salty halloumi cheese with the vibrant heat of chili peppers. This versatile recipe offers two distinct variations: the first, a delectable baked halloumi dish infused with chili and garlic, while the second presents a refreshing salad featuring grilled halloumi, tangy chili dressing, and a medley of crisp vegetables. Both creations promise an explosion of flavors that will tantalize your taste buds. Dive into the world of Nigella's Halloumi with Chilli and discover a new favorite dish that's perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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 BITES (NIGELLA LAWSON)
Make and share this Halloumi Bites (Nigella Lawson) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Combine the oil, parsley, lime juice, and pepper (a good grinding) in a large shallow dish.
- Slice the drained halloumi into ΒΌ-inch wide pieces, and then cut each slice in half again (don't worry if bits splinter as you cut).
- Heat a dry skillet and dry-fry the slices of cheese until golden on both sides; this should take only a minute or so in a hot pan.
- Put the fried halloumi into the shallow dish of other ingredients as you go, and then turn the halloumi about t coat each piece before turning into a serving dish.
Tips:
- Use high-quality halloumi. Look for halloumi that is firm and white, with a slightly salty flavor. Avoid halloumi that is too soft or crumbly, as it will not hold its shape well when grilled.
- Slice the halloumi into thick slices. This will help to prevent the halloumi from sticking to the grill and will also make it easier to flip.
- Grill the halloumi over medium heat. This will help to prevent the halloumi from burning and will allow it to cook evenly.
- Flip the halloumi once during cooking. This will help to ensure that the halloumi is cooked evenly on both sides.
- Serve the halloumi immediately. Halloumi is best served hot and fresh from the grill. You can serve it with a variety of sides, such as grilled vegetables, salad, or pita bread.
Conclusion:
Halloumi is a delicious and versatile cheese that can be enjoyed in a variety of ways. Whether you are grilling it, frying it, or baking it, halloumi is sure to please. With its slightly salty flavor and chewy texture, halloumi is a great addition to any meal. So next time you are looking for a new and exciting way to cook with cheese, give halloumi a try. You won't be disappointed!
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