Guest guest Posted May 11, 2007 Report Share Posted May 11, 2007 I pan fry mine. The kids love it! Amy ************************************** See what's free at http://www.aol.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2007 Report Share Posted May 11, 2007 Halloumi is very salty and rubbery in texture, which probably doesn't sound very appetising but it is wonderful, expecially when grilled. It holds together well in cooking, so it is great marinated and cooked on the George Foreman grill. I think I already posted this recipe for halloumi fajitas, but if not here it is again. This marinade would also be good with pressed tofu. Christie Halloumi Fajitas 500g (17.5 oz) halloumi cheese or tempeh, sliced 2 red onions, halved and cut into wedges 1 red pepper, cut into strips I yellow pepper, cut into strips 1 green pepper, cut into strips 1 medium courgettes, quartered lengthways and then cut into chunks 200g (7 oz) button mushrooms Marinade 2 cloves of garlic, crushed into a paste 1 Tbsp coarse sea salt 4 limes, grated zest of 2, juice of all 4 1 handful of fresh cilantro. chopped ½ tsp dried oregano ½ tsp dried chilli flakes 1 tsp cumin seeds 1 tsp sugar 1 Tbsp white wine vinegar 125 ml(1/2 cup) olive oil 125 ml(1/2 cup) dark rum Crush garlic into a paste and put into a bowl with the rest of the marinade ingredients except the oil. Whisk together and add oil in a steady stream, whisking until emulsified. Put halloumi or tempeh in a shallow dish, cover with marinade and turn until coated. Put the vegetables in a bowl with the rest of the marinade and mix well. Cover both and marinate in the fridge for at least 30 minutes. Stack 8-10 large flour tortillas together, wrap in foil and warm in a cool oven (Gas 2/150C/300F) for about 15 mins. Heat a large frying pan or wok until very hot, add marinated vegetables and liquid and stir-fry until liquid had evaporated and veggies are golden (about 20 mins) Transfer to a heat-proof dish, cover and keep warm in oven. Drain halloumi or tempeh, discard marinade, put into frying pan in a single layer, adding 3 Tbsp olive oil if using tempeh. Cook over a moderate heat for about 10 minutes, turning half-way through, until golden. Serve with guacamole, sour cream/crème fraiche or Greek yoghurt. Serves 4-5 Adapted from New Vegetarian by Celia Brooks Brown , Beth Renzetti <elmothree2000 wrote: > > yummmmmmmmmmm! > > what's halloumi taste like? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2007 Report Share Posted May 11, 2007 sounds nasty! I have some in my freezer & I will try this recipe with it. Thanks! christie_0131 <christie0131 wrote: Halloumi is very salty and rubbery in texture, which probably doesn't sound very appetising but it is wonderful Halloumi Fajitas Recent Activity 75 New Members 78 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
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