Not a recipe, I'm afraid just a revelation. Which is how much better homemade halloumi tastes than the mass-produced shop-bought version. As you'd expect. I came across it in one of our most inventive local restaurants Flinty Red where the chef Matthew Williamson had decided to make his own, grill it and serve it with roasted tomatoes and a drizzle of olive oil (apologies for the blurry iPhone shot). It was absolutely delicious.
Needless to say there are loads of recipes on the net if you Google 'How to make halloumi' but I liked the look of this version from blogger Alessandra Zecchini which uses smaller quantities than most and includes step-by-step photographs of what the cheese should look like at each stage (though not all the recipes suggest brining it as this one does). Anyway it really doesn't look difficult.
Have any of you made halloumi and would like to comment?
1 comment:
The Alessandra Zecchini recipe is good. I made haloumi last week for the first time based mostly on that recipe and it worked really well. I also folded in fresh mint, which makes it taste really good when panfied and then with a light squeeze of lemon.
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