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Halloumi Again!
January '02
Yesterday, we were having a dinner party where all the guests were to bring a dish to share. I struggled to come up with something that would fill the bill and as I so frequently do fell back upon halloumi again. In fact this dish uses most of my favourite ingredients, assembled into another variation.
Ingredients· 2 large Swedes (1½ to 2kg each) |
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Method
· Slice the onion into rings and sauté slowly in a little oil· Shred and steam the cabbage with a teaspoon of caraway seeds
· Cook the cous cous as on the packet. Drain and whilst still hot add a tablespoon of butter or margarine and melt in.
· Cook the swede until soft then blend in a food processor until puréed
· Coarsely chop the coriander and then blend with black pepper and the stock cube into the swede in the food processor but don’t over process it.
· Spoon the mixture into a large ovenproof dish levelling it out with the back of the spoon.
· Arrange the sautéed onion on top
· Then arrange the cous cous down the centre and the cabbage each side.
· On a griddle or in a heavy frying pan, grill or dry-fry the halloumi until browned on both sides.
· Arrange the halloumi on top of the dish and garnish with a sprinkling of paprika
· Cook in an oven at 200ºC for 20 minutes to ½ an hour.
The other dishes brought were a tofu and mushroom tagliatelle and a nut roast. If I were serving this alone, I would combine it with rostis or game-chips and fried tomatoes. The swede and coriander go really well.
Dave Wardell
