Monowai Halloumi
Cheese & Wine: A match made in
heaven
Medium to full body red wines
Merlot
Cabernet
Sangiovese
Invercargill Brewery Stout: Pitch Black
Fried Monowai Halloumi with Lime & Caper Vinaigrette
Serves 2
200g Monowai Halloumi, sliced 1 cm thick.
2 tablespoons well-seasoned flour
2 tablespoons olive oil
Dressing
juice and zest of 1 lime
1 tablespoon white wine vinegar
1 heaped tablespoon capers, drained
1 clove garlic, finely chopped
1 heaped teaspoon grain mustard
1 heaped teaspoon fresh coriander, chopped
2 tablespoons extra virgin olive oil
salt & pepper to taste
Prepare the dressing by whisking all ingredients together. Heat the
oil in a frying pan over medium heat. Press each slice of Monowai
Halloumi into the seasoned flour to coat it on both sides, and then
add to heated frying pan. Fry the Monowai halloumi in a large
frying pan over moderate heat until browned on both sides. Take off
the heat. Drizzle dressing over halloumi and serve immediately on
warm plates.
Fried Monowai Halloumi with Fennel & Orange Salad
Serves 4
1 small red onion, thinly sliced
juice of 1 lemon
2 bulbs fennel, stalks cut off, bulb halved, cored and thinly
sliced
3 oranges, peeled, flesh cut off the pith and diced 3 cm
20 black olives
2 tablespoons extra virgin olive oil
300g Monowai Halloumi, sliced 1cm thick
3 tablespoons brandy
freshly ground black pepper
Put the onion, lemon juice, fennel, oranges and olives in a bowl
and mix carefully. Sprinkle well with extra virgin olive oil and
place around the edge of a serving platter. Dry-fry the Monowai
halloumi in a large frying pan over moderate heat until browned on
both sides. Take off the heat. Place the halloumi in the middle of
the platter. Gently warm the brandy in a small saucepan over
moderate heat. Carefully pour the warmed brandy over the hot
halloumi and ignite. Serve when the flames have subsided.
Monowai Halloumi Bread
Makes 1 loaf
250g flour
1 teaspoon dried yeast
2 teaspoons sea salt
1 tablespoons labneh or thick Greek-style yoghurt
200ml water
1/8 cup olive oil
For the filling:
1/8 cup flat-leaved parsley, finely chopped
1 teaspoon dried oregano
grated zest of half lemon
100g Monowai Halloumi, cut into 5mm pieces
salt and freshly ground black pepper
Combine flour, yeast, salt and yoghurt in a bowl and slowly mix in
water to form a soft, wet dough. Put on a floured surface and knead
for 10-15 minutes, or until smooth and elastic. Place the dough in
an oiled bowl, cover with plastic wrap and rest in a warm place for
1-1,5 hours or until doubled in size. For the filling, combine all
ingredients and season with salt and pepper to taste. Remove the
dough from the bowl, knock out the air and flatten into a
rectangle. Place filling in middle of the dough. Bring the sides of
the dough over the filing to form a pillow shape and pinch
together. Push the dough down to form a rough oval and put on
floured baking sheet. Cover with a clean tea towel and leave to
rise for 1 hour. Dimple the top of the dough with your fingers and
brush with the remaining oil.
Bake at 220 degrees Celcius for 20-30 minutes or until golden
brown.
Fried Monowai Halloumi on a Mediterranean Vegetable Stack
Serves 6
360g Monowai Halloumi
1/2 crown pumpkin, pealed and sliced
6 field mushrooms
2 eggplants, sliced
4 courgettes, sliced lengthways
2 red peppers
2 yellow peppers
2 kumara, sliced in wedges
salt and freshly ground black pepper
balsamic glaze
Roast the pumpkin, eggplant, courgettes, field mushrooms and
kumara. Roast the peppers whole until the outside are charred. When
they are charred, place them in a plastic bag. When cooled, remove
the skins, wash out the seeds and slice. Heat fyring pan on medium
heat and slice Monowai Halloumi 2cm thick. When pan is nice and
hot, fry halloumi on both sides until golden brown. Assemble the
vegetables on a plate with the mushrooms on the bottom. Place
halloumi slices on top and drizzle with some balsamic glaze.
Monowai Halloumi, Mint & Caramelised Onion Jam wrapped in
Vine Leaves
Serves 4
240g Monowai Halloumi, sliced into 30g portions
8 vine leaves in brine
8 teaspoons caramelised onion jam
mint
Preheat oven to 200 degrees Celcius. Wash the vine leaves and
lay out on flat surface. Place Monowai Halloumi at the bottom of
the leaf. Spread a teaspoon of caramelised jam on the halloumi and
place a sprig of mint on top. Fold the vine leaf as if you were
packaging a present. Place the parcels on an oven tray and bake in
the oven for 5 minutes.
Filo Parcels with Monowai Halloumi, Spinach and Chilli
Serves 6
700g filo pastry
360g Monowai Halloumi, sliced into 30g portions
300g fresh spinach
1 red chilli, remove seeds
Preheat oven to 160 degrees Celcius. Heat oil in wok and stir in
spinach and chilli for 2 minutes or until spinach has wilted down.
Fill 6 sheets of filo pasty with spinach and Monowai Halloumi and
fold into a neat envelope. Brush with olive oil and place in oven.
Bake for 10 minutes or until golden brown. Serve with a fresh
garden salad.
Cypriot Style Monowai Halloumi Salad
Serves 6
360g Monowai Halloumi, sliced 2cm thick
3 vine tomatoes, sliced in wedges
1 cucumber, sliced
250g green olives anchocie stuffed
2 red onions, sliced
200g fresh oregano, chopped
1 jar caper berries
1 radicchio
1 coz lettuce, chopped
200g mesculan salad
150ml olive oil
50ml red wine vinegar
freshly ground black pepper
maldon salt
Add all ingredients into a large bowl except Monowai Halloumi.
Grill Monowai Halloumi until browned on both sides. Distribute
salad over 6 salad plates and evenly distribute halloumi over
salads. Drizzle with olive oil and vinegar and season with salt and
pepper to taste.
