HOW TO MAKE FRIED HALLOUMI CHEESE

I blame Mr Libovitz for Idgy and I getting soaked yesterday due to Going On A Mission.

You see I read Davids blog on his travels in Israel and about his friend’s ecstasies over the fried Halloumi cheese.

Mmmmmm I used to make that, I thought. Instantly my taste buds were on high alert. Did I have any Halloumi in the fridge? No chance. This meant A Mission!

The fact that it was pouring like the proverbial cats and dogs outside was no deterrant whatsoever. “Come on Idgy, let’s just pop to the supermarket” I cried gaily. She was cosied up with her ever loving pet computer and drawing programme, so was less than thrilled to be dragged out. “But I thought you’d done the shopping already, the fridge is full” she whined. Honestly offspring shouldn’t be permitted a voice until age twenty one!

Three supermarkets and goodness knows how many miles and litres of petrol later I got my elusive packet of Halloumi cheese. Had to buy a few other things to put Idgy off the scent that I had lost the plot completely and had come all this way for one measly packet of cheese that she doesn’t even like.

Aaaah but let me tell you, she did like it come supper time when it had been fried in breadcrumbs just as I used to make it so many years ago.

Simplicity and flavours, here’s how to make fried Halloumi cheese;

Get three plates lined up, first with flour with some black pepper mixed into it, next with an egg whisked up in it, and lastly one with breadcrumbs with crushed dried chillies mixed through. Traditionally there aren’t chilies in the coating, but I always put them in for that extra kick and crunch.

Head some olive oil in a frying pan and as it is warming up slice your block of halloumi into slabs about 1/2cm wide. Did each slice firstly into the flour and coat well, then into the egg and finally into the breadcrumbs and make sure the slice is well covered. When all sliced ready pop them into the flying pan and fry on one side till golden then flip over.

Serve with slices of lemon to squeeze over and on a bed of mixed leaves. I added some beetroot vinaigrette salad for an extra splash of colour and taste.

Thank you Mr Libovitz for reminding me of the joys of Halloumi (even Idgy loved it) and for your wonderful blog.

Karon x