This week, Lucy has put together a versatile dish to cheer up young and old alike at the start of a new term.
Hooray, we are home after a two week holiday. Boo, due to flight issues we were home 12 hours later than expected. Subsequently I have appalling jet lag and keep nodding off. Plus, I was looking forward to spending the weekend whipping up super welcome home treats for Lucy Loves readers but, having lost a day, you have instead, the joys of this incredibly tasty, quick but brilliant, recipe for Halloumi Chips.
These crispy coated, shallow fried, flavour filled Halloumi Chips are wonderful and multi purpose. 1) These are a great treat for your returning school children now they’re back in the swing of the autumn term 2) the chips make the most brilliant pre dinner party nibble for grown ups and 3) these could also act as an original side dish for brunch with some thick cut ham, or amazing alongside some roasted mediterranean vegetables for a meat free Monday. So, to summarise in my slightly delirious state, these big chunks of crispy cheese are whatever you would like them to be.
This recipe will be posted on Lucy Loves later this week.
Halloumi Chips Recipe
Makes 16 to 20, dependent on your cutting skills
- 500g halloumi cheese (2 x 250g packs)
- 3 tablespoons plain flour
- 1/2 teaspoon paprika, or choose a herb/spice of your choice
- Approximately 400ml vegetable oil
- Black pepper, and maybe a tiny bit of salt, although Halloumi is salty, so don’t over do it
- Tomato Ketchup, sweet chilli sauce, sour cream with chives or sriracha for dipping, your choice
Take a high sided frying pan or sauce pan and pour in the vegetable oil. You will need at least an inch or two. Heat this gently until the oil sizzles when you add a breadcrumb. Keep a good eye on it whilst it heats.
Cut each slab of Halloumi into 4 or 5 thick slices then halve each slice to make thick chip like shapes.
On a small plate stir together the flour and the herb or spice of your choice then dip each halloumi chip into the flour and coat well.
Once the oil comes up to temperature, add the chips and cook for around 2 to 3 minutes, or until crisp and turning golden brown. Drain on kitchen paper and keep them warm in a low oven while you fry the remaining cheese.
Season with black pepper and serve, piping hot, with the dipping sauce of your choice.
This recipe is based on one from Homemade by You, with thanks.