food pr0n: garlic halloumi
Cooked 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)