Things have gone slightly awry on the recipe front this week, because rather than the traditional Friday night curry, or chilli, curry or maybe even a curry, tonight we’re having Peter Gordon’s halloumi salad thingy. Not that this isn’t normally this is a great dish of course, but it doesn’t shout ‘welcome to the weekend’, and particularly not if you’ve been down the pub for a couple of hours.
Any chance of this minor disgruntlement turning into Camden Brewery-fuelled rage is handily diverted to flailing confusion because once again, I completely forget how to construct this recipe. I’ll have to take a picture when we’re next chez the Taylors. Anyway, using previous images as a guide I broadly manage to knock-it together pretty accurately, and although I forgot to soak the chestnuts in salted lemon juice, I did remember to infuse the oil with chilli and garlic.
To reiterate, this is in no way a Friday night dinner, but it is rather jolly and I think I’ve finally found a brand of halloumi that I like.
sources
fried halloumi topped with chilli, spinach, water
chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon,
Salads: The New Main Course, p65
Showing posts with label halloumi. Show all posts
Showing posts with label halloumi. Show all posts
Friday, 7 March 2014
Thursday, 20 June 2013
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
After the chaos of yesterday, there's not an awful lot happening in SW14.
Milo's got a mufti-day at school and is packed off in his shorts and t-shirt, happy as larry, Ana's got her easiest day of the week at school (in so much as working as a teacher is in any way easy of course), and I fanny around in the sun.
The benefit of having time on my hands is I can construct the pfaffiest salad in our repertoire: Peter Gordon's halloumi fandago:
We've had this plenty, do I need to say more?
Wine Time
Even though we're not drinking during the week, we had this with a Rosé on offer in Waitrose: Laurent Miquel's night harvested pink. It's got enough acidity and fruit to stand up to most of the flavours in this dish, but if I was choosing I'd go with something like a new world Sauvignon, which is full of both characteristics. Like the Miquel, it's usually on offer as well, so bargain.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Milo's got a mufti-day at school and is packed off in his shorts and t-shirt, happy as larry, Ana's got her easiest day of the week at school (in so much as working as a teacher is in any way easy of course), and I fanny around in the sun.
The benefit of having time on my hands is I can construct the pfaffiest salad in our repertoire: Peter Gordon's halloumi fandago:
We've had this plenty, do I need to say more?
Wine Time
Even though we're not drinking during the week, we had this with a Rosé on offer in Waitrose: Laurent Miquel's night harvested pink. It's got enough acidity and fruit to stand up to most of the flavours in this dish, but if I was choosing I'd go with something like a new world Sauvignon, which is full of both characteristics. Like the Miquel, it's usually on offer as well, so bargain.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Saturday, 8 June 2013
angela boggiano's tuna, cannellini bean and red onion salad and peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
Nothing to see here. The usual Saturday round of Lego, TV, shopping and chores is only enlivened by yet another triumphant installment of Lions Club. This is partly because Ana's still in recovery from her welcome back to the crease 6k-er yesterday, but more because we're battening down the hatches ahead of some hot BBQ-action chez Barnes tomorrow.
So whilst several sorts of burger are prepped, and the house is scrubbed to within an inch of its life, we have a couple of classic Yummington salads, viz:
Angela Boggiano's tuna and cannellini bean salad:
Followed by a close-ish approximation of Peter Gordon's halloumi salad:
As I say, there's nothing new here, we've seen it all before. Please move along...
sources
tuna, cannellini bean and red onion salad on tomato bread - Angela Boggiano, Delicious, May 2008, p95
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
So whilst several sorts of burger are prepped, and the house is scrubbed to within an inch of its life, we have a couple of classic Yummington salads, viz:
Angela Boggiano's tuna and cannellini bean salad:
Followed by a close-ish approximation of Peter Gordon's halloumi salad:
As I say, there's nothing new here, we've seen it all before. Please move along...
sources
tuna, cannellini bean and red onion salad on tomato bread - Angela Boggiano, Delicious, May 2008, p95
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Thursday, 2 May 2013
peter gordon's fried halloumi, topped with chilli, hazelnuts, water chestnut, orange and sun-dried tomatoes
Times are a-changing chez Barnes this week as I now help the lovely Kendra Kats on a Thursday seeing how little Rafe (Raphe?) has appeared. Obviously I'm clearly top Manny material. Even better, if today is anything to go by we could have a swag-loads of new dishes surfacing here, because once I returned from the nursery run, I pretty much spent the rest of the day emptying her fridge and filling her freezer. She is clearly the best employer I've ever had!
Back home however, I'm less-than-keen on cooking, and for some reason Ana thinks I owe her for last night's bulgar wheat stunt. I suspect as extra-punishment she's in the mood for her second dose of halloumi for the week. She'll start to squeak soon.
Sadly I was so incensed by her demands I forgot to take a picture. You know what it looks like by now though, surely? The spinachy one, with the cheese sticking out?
Those people out there interested in thrift/money saving tips/meekats might like to note that all the expensive ingredients will last two meals, worse luck. You need about half a jar of tomatoes, so that covers another meal, and I tend to marinate my chestnuts (matron!) in one go and then keep half in the fridge, ready for next time. I'm just saying.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
Back home however, I'm less-than-keen on cooking, and for some reason Ana thinks I owe her for last night's bulgar wheat stunt. I suspect as extra-punishment she's in the mood for her second dose of halloumi for the week. She'll start to squeak soon.
Sadly I was so incensed by her demands I forgot to take a picture. You know what it looks like by now though, surely? The spinachy one, with the cheese sticking out?
Those people out there interested in thrift/money saving tips/meekats might like to note that all the expensive ingredients will last two meals, worse luck. You need about half a jar of tomatoes, so that covers another meal, and I tend to marinate my chestnuts (matron!) in one go and then keep half in the fridge, ready for next time. I'm just saying.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
Monday, 29 April 2013
mediterranean halloumi salad
Having subjected Mrs Barnes to two days of bargain-basement meals, the least I can do to kick the week off with is to let her choose something for dinner. Naturally, being the equable and elegant lady she is, she doesn't immediately take revenge by insisting on her favourite and my least-favourite squeaky cheese. Oh!
Actually, I think I've finally got the hang of frying the halloumi so it has a creamy element to it, rather than salty and squeaky. Secretly I do love this salad, it's so easy to construct with some nice touches like soaking the onions in boiling water to take the edge off, which make you feel slightly more competent than usual. There is a hidden trap though - less oil from the peppers is definitely more. Too much and it overpowers everything. Oh, and if you can find really ripe tomatoes, they are infinitely nicer!
Wine Time
I usually like to wax lyrical at this point about dominant flavours, acidity and textures to think about when you're choosing wine to match with these meals, but not tonight. There's no need see, because there's only one wine you're going to need with this: A super crisp, super dry, pale pale pale pink Rosé. Easy!
sources
mediterranean halloumi salad - Delicious, June 2010, p24
Actually, I think I've finally got the hang of frying the halloumi so it has a creamy element to it, rather than salty and squeaky. Secretly I do love this salad, it's so easy to construct with some nice touches like soaking the onions in boiling water to take the edge off, which make you feel slightly more competent than usual. There is a hidden trap though - less oil from the peppers is definitely more. Too much and it overpowers everything. Oh, and if you can find really ripe tomatoes, they are infinitely nicer!
Wine Time
I usually like to wax lyrical at this point about dominant flavours, acidity and textures to think about when you're choosing wine to match with these meals, but not tonight. There's no need see, because there's only one wine you're going to need with this: A super crisp, super dry, pale pale pale pink Rosé. Easy!
sources
mediterranean halloumi salad - Delicious, June 2010, p24
Thursday, 25 April 2013
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
After a heady day manny-ing in the sun for Kendra, Finn and Rafe, I return home to discover tonight's dinner is far more experimental than planned.
Admittedly this is a recipe we've had loads before, but the thing is we've given the book back to Brenda, and whilst I could probably guess most of the ingredients from the pictures (it is only a salad after all), I do like the comfort of a recipe. A recipe a certain Mrs Taylor failed to text me in time. I'm looking at you Brenda...
The chances of successfully completing the dish take a further hit when I discover the prime mover for choosing this meal has eaten all but one of the required oranges. Still, with judicious use of extra tomatoes, two sorts of salad leaf and making the dressing with IoW Chilli Rape Seed Oil, we make a pretty good fist of it:
Until Ana points out I've forgotten the dill. And then I spot the jar of hazelnuts I'd put to one side, but forgotten to add. Bugger.
Wine Time
It might the fact it's been lovely weather, but I'm veering towards Prosecco tonight. It's a bit decadent I know, but it's always on offer in the supermarkets so it's only slightly more expensive than usual, and it'll perfectly tame all the big flavours going on in here, and the bubbles will lift the heaviness of the spinach and/or cheese. *Pop!*
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Admittedly this is a recipe we've had loads before, but the thing is we've given the book back to Brenda, and whilst I could probably guess most of the ingredients from the pictures (it is only a salad after all), I do like the comfort of a recipe. A recipe a certain Mrs Taylor failed to text me in time. I'm looking at you Brenda...
The chances of successfully completing the dish take a further hit when I discover the prime mover for choosing this meal has eaten all but one of the required oranges. Still, with judicious use of extra tomatoes, two sorts of salad leaf and making the dressing with IoW Chilli Rape Seed Oil, we make a pretty good fist of it:
Until Ana points out I've forgotten the dill. And then I spot the jar of hazelnuts I'd put to one side, but forgotten to add. Bugger.
Wine Time
It might the fact it's been lovely weather, but I'm veering towards Prosecco tonight. It's a bit decadent I know, but it's always on offer in the supermarkets so it's only slightly more expensive than usual, and it'll perfectly tame all the big flavours going on in here, and the bubbles will lift the heaviness of the spinach and/or cheese. *Pop!*
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Monday, 16 April 2012
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
Hold on to your hats: Tonight rather than Ana going to Bikini Blitz I have joined the sweaty, lung-scraping, spleen-clenching Monday evening craze that's sweeping East Shene!
I know I know, what does a veritable Hercules of a man, who is no stranger to the alliterative prefix 'rippling' need to lose weight for? Well, let's face it we're all getting older; 40 next year, and the wine trade is hardly conducive to being trim, but what really sealed it was spending an hour on my induction session hacking my guts up, and clutching my shoulder or groin, and lagging in second last position for most of the evening. And then eating my body weight in meat and potatoes at Lia's. At least I didn't feel physically sick this time.
Anyway, the upshot is I need something super-quick to cook on my return. Or least something that is allowed time to marinade/toast whilst I shower, and then just needs to be thrown together whilst drip dry, and at the same time something which will offset recent Easter Egg ingestion. Voila!
I've discovered the trick to this dish, is actually to double up the orange, so everybody gets one each, and you can also throw in a good handful of cherry tomatoes, plus the grilling of the cheese of course. It's all grist to the filling-yet-zesty-and-healthy-salad mill.
Wine Time
Obviously tonight it's Powerades all round, but usually I suspect a good tropical Sauvvy B would be perfect! It's the combination of prickly tropical fruit like passion fruit, paw paw and mango, plus the high acidity to neuter the lemon juice and orange, that really makes it fit. If you burn the chilli/garlic of course, it's all knackered but a properly tropical Kiwi SB might just about cover that off. Or Lucozade sport of course.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
I know I know, what does a veritable Hercules of a man, who is no stranger to the alliterative prefix 'rippling' need to lose weight for? Well, let's face it we're all getting older; 40 next year, and the wine trade is hardly conducive to being trim, but what really sealed it was spending an hour on my induction session hacking my guts up, and clutching my shoulder or groin, and lagging in second last position for most of the evening. And then eating my body weight in meat and potatoes at Lia's. At least I didn't feel physically sick this time.
Anyway, the upshot is I need something super-quick to cook on my return. Or least something that is allowed time to marinade/toast whilst I shower, and then just needs to be thrown together whilst drip dry, and at the same time something which will offset recent Easter Egg ingestion. Voila!
I've discovered the trick to this dish, is actually to double up the orange, so everybody gets one each, and you can also throw in a good handful of cherry tomatoes, plus the grilling of the cheese of course. It's all grist to the filling-yet-zesty-and-healthy-salad mill.
Wine Time
Obviously tonight it's Powerades all round, but usually I suspect a good tropical Sauvvy B would be perfect! It's the combination of prickly tropical fruit like passion fruit, paw paw and mango, plus the high acidity to neuter the lemon juice and orange, that really makes it fit. If you burn the chilli/garlic of course, it's all knackered but a properly tropical Kiwi SB might just about cover that off. Or Lucozade sport of course.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
Tuesday, 27 March 2012
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
After last night's outbursts, tonight I need something to tame the Grumposaurus masquerading as my wife. Particularly as I'm slightly late home not due to tonight's tasting I hasten to add, but more because I had another puncture.
Luckily I know there's nowt better to calm an Ana than half a bottle of Alsace Riesling, and anything that involves halloumi. Cheese and Wine, that's it. Oh, and diamonds. And Big Fat Gypsy Weddings...
As an aside, I'm not usually that impressed with Sainsbury's halloumi, but I think I've discovered the key to success is to cut it thickly, so you get the combination of creaminess and crispy, grilled edges.
Also, is "JubOlympic" going to be this year's catchphrase? I like to think so...
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
Luckily I know there's nowt better to calm an Ana than half a bottle of Alsace Riesling, and anything that involves halloumi. Cheese and Wine, that's it. Oh, and diamonds. And Big Fat Gypsy Weddings...
As an aside, I'm not usually that impressed with Sainsbury's halloumi, but I think I've discovered the key to success is to cut it thickly, so you get the combination of creaminess and crispy, grilled edges.
Also, is "JubOlympic" going to be this year's catchphrase? I like to think so...
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
Tuesday, 28 February 2012
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
Having copped a puncture on the way into work yesterday, I'm late back tonight due to the usual 40 minute wrestle trying to get the inner tube out, and then back into my teeny-tiny wheels. Faced with a looming choice of defrosting some sausages or poaching some Salmon, Ana puts her foot down and chooses Peter Gordon's halloumi salad.
It's at least a fairly quick, if fiddly meal to create. Given the amount of aromatic ingredients packed into it, like dill and sun-dried tomatoes, it's brilliantly balanced and filling, (if you eat a sandwich whilst you're making it) and quite-to-fairly healthy. I don't know why, but tonight's is probably the best version I've done to date, and I think it might have something to do with ditching the slightly slimey salad, and using a packet of Steve's Leaves instead - they seem to have a bit more flavour and texture than the blanched stuffed. Top Tip there...
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
It's at least a fairly quick, if fiddly meal to create. Given the amount of aromatic ingredients packed into it, like dill and sun-dried tomatoes, it's brilliantly balanced and filling, (if you eat a sandwich whilst you're making it) and quite-to-fairly healthy. I don't know why, but tonight's is probably the best version I've done to date, and I think it might have something to do with ditching the slightly slimey salad, and using a packet of Steve's Leaves instead - they seem to have a bit more flavour and texture than the blanched stuffed. Top Tip there...
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
Wednesday, 18 January 2012
mediterranean halloumi salad
Tonight I really should make the shepherd's pie with kale mash I'd mentally scheduled, (and had been thinking about for pretty much most of the day), but by the time I'd dragged myself out of Milo's bed I really could not be cracked.
This sleepiness is mostly due to an afternoon spent tasting Sancerre in a basement at the RSA, stood next to Oz Clarke in fact - he's got a very deep voice btw - followed by a trip to Lord's for some more French wine.
Whilst I learned a lot about Sancerre, as well as discovering an amazing Chiroubles, this has come at the cost of any sort of gumption, so once again it's a post-tasting edition of Ana's favourite halloumi-based salad:
Brenda I think I've finally managed to nail the key to admittedly not my favourite salad. The trick is to leave the tomatoes out for a couple of days so they don't taste of the fridge and have less structure to the flesh, and to pretty much drain the peppers from Sainsbury's poisonous sunflower oil. Crusty bread with butter would probably help, as would a pint. Or two.
As I say, not my favourite but a definite improvement, and at least it meant I didn't have to watch DIY SOS/One Born Every Minute which I notice you all watching via Facebook.
sources
mediterranean halloumi salad - Delicious, June 2010, p24
This sleepiness is mostly due to an afternoon spent tasting Sancerre in a basement at the RSA, stood next to Oz Clarke in fact - he's got a very deep voice btw - followed by a trip to Lord's for some more French wine.
Whilst I learned a lot about Sancerre, as well as discovering an amazing Chiroubles, this has come at the cost of any sort of gumption, so once again it's a post-tasting edition of Ana's favourite halloumi-based salad:
Brenda I think I've finally managed to nail the key to admittedly not my favourite salad. The trick is to leave the tomatoes out for a couple of days so they don't taste of the fridge and have less structure to the flesh, and to pretty much drain the peppers from Sainsbury's poisonous sunflower oil. Crusty bread with butter would probably help, as would a pint. Or two.
As I say, not my favourite but a definite improvement, and at least it meant I didn't have to watch DIY SOS/One Born Every Minute which I notice you all watching via Facebook.
sources
mediterranean halloumi salad - Delicious, June 2010, p24
Tuesday, 10 January 2012
mediterranean halloumi salad
For the first time since I became I wine merchant, today I finally experienced the old school tie/ crusty old major culture associated with the industry, and it was amazing!
I spent most of the day in the library of The Traveller's Club on Pall Mall, tasting 115 Burgundies from apparently one of the best vintage for years. Obviously I couldn't tell whether it is a great vintage yet, but the surroundings and the very old bufferishness of it all was just brilliant.
The downside of all this tasting is that my teeth haven't yet hardened yet to drinking that much white wine, nice though it was, and the rest of the day is spent in agony. An agony only relieved by eating a fairly stodgy, but mercifully citrus-free salad this evening:
Whilst I'm in a compare and contrast mood, I don't think Sainsbury's roasted red peppers in sunflower oil are a patch on Waitrose's mixed peppers in sunflower sauce. For some reason the sauce was really over powering, which suggests we may have to do some tactical shopping where anti-pasti is concerned. Because we're middle-class wankers of course.
sources
mediterranean halloumi salad - Delicious, June 2010, p24
I spent most of the day in the library of The Traveller's Club on Pall Mall, tasting 115 Burgundies from apparently one of the best vintage for years. Obviously I couldn't tell whether it is a great vintage yet, but the surroundings and the very old bufferishness of it all was just brilliant.
The downside of all this tasting is that my teeth haven't yet hardened yet to drinking that much white wine, nice though it was, and the rest of the day is spent in agony. An agony only relieved by eating a fairly stodgy, but mercifully citrus-free salad this evening:
Whilst I'm in a compare and contrast mood, I don't think Sainsbury's roasted red peppers in sunflower oil are a patch on Waitrose's mixed peppers in sunflower sauce. For some reason the sauce was really over powering, which suggests we may have to do some tactical shopping where anti-pasti is concerned. Because we're middle-class wankers of course.
sources
mediterranean halloumi salad - Delicious, June 2010, p24
Friday, 19 August 2011
mediterranean halloumi salad
Sweet Jebus I'm knackered today, I think I'm still recovering from Edinburgh. I'm so tired I manage to crash out not once but twice whilst snuggling with Milo tonight, and don't actually get up until Ana gets me out at half nine.
Interestingly after all the rain we've had, today I get a distinct smell of winter: It's cold, bright and crisp on the way into work, and on my way back somebody has a bonfire going on Lonsdale Road. I had planned on cooking a stew, but by the time I clamber out of Milo's bed, time is of the essence. At least Ana's happy as it's one of her favourites:
I suppose now I'm Vintner I should really tell you what we drank it with? Well I came back tonight with a selection of products we sold at Edinburgh, as Ana was interested. We're hardly scientific in our choice though, we simply have the coldest bottle - the La Bastille Rose. It's really dry and really fruity - an really excellent choice by co-colleague, Julia. I may listen to her more often from now on...
sources
mediterranean halloumi salad - Delicious, June 2010, p24
Interestingly after all the rain we've had, today I get a distinct smell of winter: It's cold, bright and crisp on the way into work, and on my way back somebody has a bonfire going on Lonsdale Road. I had planned on cooking a stew, but by the time I clamber out of Milo's bed, time is of the essence. At least Ana's happy as it's one of her favourites:
I suppose now I'm Vintner I should really tell you what we drank it with? Well I came back tonight with a selection of products we sold at Edinburgh, as Ana was interested. We're hardly scientific in our choice though, we simply have the coldest bottle - the La Bastille Rose. It's really dry and really fruity - an really excellent choice by co-colleague, Julia. I may listen to her more often from now on...
sources
mediterranean halloumi salad - Delicious, June 2010, p24
Thursday, 21 July 2011
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
Day Three in the Sleepy Russell house, and the housemate is down to whatever in the fridge. Although given "what is in the fridge", turns out to be enough to make Peter Gordon's Halloumi, Spinach, Water Chestnut, hazelnut, orange and sun-dried tomato salad, I'm hardly on the breadline.
Even better, whilst the chestnuts are marinading I get to watch the most amazing stage of the Tour De France I've *ever* seen, with Andy Schleck attacking 20K out and almost grabbing the maillot jaune at the top of the Galibier. Best. Stage. Ever.
Anyway, here's the grub:
And here's another installment of Horrible Histories Historical Masterchef:
WHAT HE SAID!
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Even better, whilst the chestnuts are marinading I get to watch the most amazing stage of the Tour De France I've *ever* seen, with Andy Schleck attacking 20K out and almost grabbing the maillot jaune at the top of the Galibier. Best. Stage. Ever.
Anyway, here's the grub:
And here's another installment of Horrible Histories Historical Masterchef:
WHAT HE SAID!
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Tuesday, 28 June 2011
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
Another day of pleasing 'er indoors, but today it's born more out of necessity than anything else. We've got a random selection of stuff in the fridge, so it's simply a matter of finding a recipe that requires me to pick up the least ingredients on the way home.
Given Ana is never willingly more than three metres from halloumi, and there's some salad and tomatoes lurking in the crisper, Mr P Gordon's most felicitous salad gets the nod. Alongside another bottle of that fine new cider we like from Waitrose.
Incidentally I forgot to mention, this dish has also enabled me to rediscover another one of my hard-earned knife-skills course, with the easy segmenting of oranges. God, that present gets better and better!
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Given Ana is never willingly more than three metres from halloumi, and there's some salad and tomatoes lurking in the crisper, Mr P Gordon's most felicitous salad gets the nod. Alongside another bottle of that fine new cider we like from Waitrose.
Incidentally I forgot to mention, this dish has also enabled me to rediscover another one of my hard-earned knife-skills course, with the easy segmenting of oranges. God, that present gets better and better!
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Tuesday, 21 June 2011
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad & beth's lemon and thyme drizzle cake
It's book club, but luckily our recent dalliance with Peter Gordon means we don't have to go through the usual "what shall we give the ladies" conversation. The question is though, which salad? Ana vetoes the courgette and chick pea one because she's bored of it, and the chorizo, olive and potato salad gets the elbow due to the presence of the spuds. Naturally in the end she throws her tiny weight behind anything involving halloumi.
As I've said before, the only issue with these dishes is the fact they involve a fair bit of construction, which should be fine, but I get distracted by wine and a discussion on breast enlargement, and take my eye off the ball whilst the cheese is grilling. Consequently it's slightly crisper than I'd like.
To balance the healthy first course, Beth comes up trumps with an amazing thyme and lemon drizzle cake, and we supply a massive punnet-load of raspberries from our super-abundant bushes. We even have real mint tea - crikey, it's like The Good Life, with Kendra in the Margot role of course...
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
lemon and thyme drizzle - Mrs Bethany Gilbey, she's aces
As I've said before, the only issue with these dishes is the fact they involve a fair bit of construction, which should be fine, but I get distracted by wine and a discussion on breast enlargement, and take my eye off the ball whilst the cheese is grilling. Consequently it's slightly crisper than I'd like.
To balance the healthy first course, Beth comes up trumps with an amazing thyme and lemon drizzle cake, and we supply a massive punnet-load of raspberries from our super-abundant bushes. We even have real mint tea - crikey, it's like The Good Life, with Kendra in the Margot role of course...
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
lemon and thyme drizzle - Mrs Bethany Gilbey, she's aces
Thursday, 26 May 2011
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
Ooooohhhh - only one sleep to go! With most of the packing at least in piles from last night, the plan tonight is to finish everything off so we can make a swift exit to the Hammer tomorrow, and that means something that either takes two minutes to make, or something that can marinade for a while or, both.
Step forward Peter Gordon's halloumi salad. Compared to our first go (which was nice), tonight's is much better mainly due to the extra time I gave the chestnuts to infuse in the lemon water, and it also gets jazzed up with the addition of some cherry tomatoes lurking in the fridge.
Naturally despite the swiftness of construction, and the fact we only need to stuff things into suitcases, we still don't get to bed until midnight.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Step forward Peter Gordon's halloumi salad. Compared to our first go (which was nice), tonight's is much better mainly due to the extra time I gave the chestnuts to infuse in the lemon water, and it also gets jazzed up with the addition of some cherry tomatoes lurking in the fridge.
Naturally despite the swiftness of construction, and the fact we only need to stuff things into suitcases, we still don't get to bed until midnight.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Monday, 16 May 2011
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
How about THAT for a snappy title? Having ignored the book Brenda so kindly gave us, for all of a year, we seem to have suddenly gone Peter Gordon salad crazy.
I have to say he looks a complete knob on the flyleaf, and one of the reasons I've steered clear of trying any of his recipes is whilst looking amazing, they all come with a list of ingredients as long as your arm, and multiple, seemingly finicky, stages. However *however* I realise now this is a cunning ploy, because if you ignore the faffy bits (we did not soak our halloumi for 24 hours beforehand), these are some of the easiest salads I've ever made, all of them have looked incredible, they've all been really tasty, and are surprisingly filling:
If the idea of blanching veg isn't scary, and you don't mind doing several different, smallish tasks to construct dinner, these should be a doddle! Oh also, interestingly enough eagle-eyed Ana pointed out whilst the recipe called for hazelnuts, the photo in the book clearly uses pecans - take that celebrity chefs!
Canada Excitement News: After Bikini Blitz, Ana spent several hours choosing some actual swimwear to take to Wolf Creek (or whatever it's called), and I found $19.89CAN in the cupboard. It includes one Looney. 10 days to go...
Food of the Milos
TBC
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
I have to say he looks a complete knob on the flyleaf, and one of the reasons I've steered clear of trying any of his recipes is whilst looking amazing, they all come with a list of ingredients as long as your arm, and multiple, seemingly finicky, stages. However *however* I realise now this is a cunning ploy, because if you ignore the faffy bits (we did not soak our halloumi for 24 hours beforehand), these are some of the easiest salads I've ever made, all of them have looked incredible, they've all been really tasty, and are surprisingly filling:
If the idea of blanching veg isn't scary, and you don't mind doing several different, smallish tasks to construct dinner, these should be a doddle! Oh also, interestingly enough eagle-eyed Ana pointed out whilst the recipe called for hazelnuts, the photo in the book clearly uses pecans - take that celebrity chefs!
Canada Excitement News: After Bikini Blitz, Ana spent several hours choosing some actual swimwear to take to Wolf Creek (or whatever it's called), and I found $19.89CAN in the cupboard. It includes one Looney. 10 days to go...
Food of the Milos
TBC
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Wednesday, 17 November 2010
mediterranean halloumi salad - recipe
Here you go Sarah, just in time for your summer!
Mediterranean halloumi salad
serves 2 (with a decent amount left-over for seconds)
1/5 small red onion, finely sliced
6-8 medium vine tomatoes, sliced
100g roasted peppers in sunflower oil, drained but keep the oil
caperberries
black olives (ana doesn't allow these)
1 pack of halloumi
handful of basil
crusty bread
1. Put the onion in a bowl and pour over enough freshly boiled water to cover. Leave for a couple of minutes, then rinse with cold water in a sieve. This takes the edge off of the onions.
2. Sliced the sliced onions on the plates, and scatter over the onions, roasted peppers, caperberries and olives. Drizzle with a couple of tablespoons of the reserved sunflower oil.
3. Thickly slice the halloumi. Heat a frying pan over a high heat, and cook the cheese in batches for one minute on each side until golden. Layer the cooked halloumi over the tomatoes, sprinkle a good handful of basil and drizzle some more oil over the top.
Enjoy!
sources
mediterranean halloumi salad - Delicious, June 2010, p24
Mediterranean halloumi salad
serves 2 (with a decent amount left-over for seconds)
1/5 small red onion, finely sliced
6-8 medium vine tomatoes, sliced
100g roasted peppers in sunflower oil, drained but keep the oil
caperberries
black olives (ana doesn't allow these)
1 pack of halloumi
handful of basil
crusty bread
1. Put the onion in a bowl and pour over enough freshly boiled water to cover. Leave for a couple of minutes, then rinse with cold water in a sieve. This takes the edge off of the onions.
2. Sliced the sliced onions on the plates, and scatter over the onions, roasted peppers, caperberries and olives. Drizzle with a couple of tablespoons of the reserved sunflower oil.
3. Thickly slice the halloumi. Heat a frying pan over a high heat, and cook the cheese in batches for one minute on each side until golden. Layer the cooked halloumi over the tomatoes, sprinkle a good handful of basil and drizzle some more oil over the top.
Enjoy!
sources
mediterranean halloumi salad - Delicious, June 2010, p24
Friday, 12 November 2010
sweet potato and halloumi casserole
Tonight we're using up a variety of things which have been kicking around the vegetable bowl to make a lovely sweet potato and halloumi casserole.
It's an odd recipe from the pre-New Zealand Black Book, and I distinctly remember cooking it for Manwaring on his trip to Upland Road, Kelburn. We've had it a few times since but the combination of ingredients is suitably challenging enough for Ana to need to be convinced each time I cook it, and usually I can't be bothered to try.
She loves the halloumi, (even if stewing it makes it squeakier than usual), and cherry tomatoes are a staple of our diet, but shallots and pesto aren't high on her list of favourites. However, it's the very pesto and chilli which really gives the dish a big ole flavour you wouldn't expect from such light ingredients.
However tonight I leave out the new potatoes and accidentally hit upon the perfect combination of veg for Ana, so much so she has two bowls whilst watching Come Dine with Me:
Food of the Milos
There's no point fannying around with what he has for breakfast as it's the same most days, the variety in Milo's diet happens from lunchtime onwards. Today he and Ana have boiled eggs for lunch, and then he reluctantly has ratatouille for dinner. Usually he loves it, and indeed he positively cheers when Ana tells him what's for tea, but then it has to be spooned into him as he won't feed himself.
sources
sweet potato and halloumi casserole - Possibly Sainsbury's Magazine, now in the Black Book
It's an odd recipe from the pre-New Zealand Black Book, and I distinctly remember cooking it for Manwaring on his trip to Upland Road, Kelburn. We've had it a few times since but the combination of ingredients is suitably challenging enough for Ana to need to be convinced each time I cook it, and usually I can't be bothered to try.
She loves the halloumi, (even if stewing it makes it squeakier than usual), and cherry tomatoes are a staple of our diet, but shallots and pesto aren't high on her list of favourites. However, it's the very pesto and chilli which really gives the dish a big ole flavour you wouldn't expect from such light ingredients.
However tonight I leave out the new potatoes and accidentally hit upon the perfect combination of veg for Ana, so much so she has two bowls whilst watching Come Dine with Me:
Food of the Milos
There's no point fannying around with what he has for breakfast as it's the same most days, the variety in Milo's diet happens from lunchtime onwards. Today he and Ana have boiled eggs for lunch, and then he reluctantly has ratatouille for dinner. Usually he loves it, and indeed he positively cheers when Ana tells him what's for tea, but then it has to be spooned into him as he won't feed himself.
sources
sweet potato and halloumi casserole - Possibly Sainsbury's Magazine, now in the Black Book
Tuesday, 26 October 2010
mediterranean halloumi salad & carrot and cumin soup
Tonight is all about using up the rest of the sack load of carrots we bought back from t'country. The obvious choice is Bill Granger's Carrot and Cumin Soup, which swallows up all but six of the orange devils, who are spared for Milo (and Ana and Kay's) carrot and houmous intake this week.
With the soup bubbling away I turn my attention to possibly the most expensive salad ever prepared. Now normally the roasted peppers are the most expensive thing in Mediterranean Salad, but Ana manages to take this another level when she arrives home with not one but two M&S Halloumi cheeses, retail about £4 stirling PER cheese.
Now I don't mind using good quality ingredients (except when we've already got one halloumi in the fridge), but I draw the line at using the world's most expensive sheep and goat's milk cheese if it just sticks to the pan and sort of frazzles away:
Luckily they also mistakenly bought the world's most expensive bottle of Tuesday night wine to wash it all down with, so I was only mildly vexed.
Food of the Milos
The usual breakfast and snacky lunch (today with Finn and Kiki in tow), before kicking his father in the cobblers again by refusing to eat his cottage pie from last night. And this after I'd confidently saved his a couple of huge portions on the basis he always wolfs it down. He's dead to me.
sources
mediterranean halloumi salad - Delicious, June 2010, p24
carrot & cumin soup - Bill Granger, Feed Me Now, p14
With the soup bubbling away I turn my attention to possibly the most expensive salad ever prepared. Now normally the roasted peppers are the most expensive thing in Mediterranean Salad, but Ana manages to take this another level when she arrives home with not one but two M&S Halloumi cheeses, retail about £4 stirling PER cheese.
Now I don't mind using good quality ingredients (except when we've already got one halloumi in the fridge), but I draw the line at using the world's most expensive sheep and goat's milk cheese if it just sticks to the pan and sort of frazzles away:
Luckily they also mistakenly bought the world's most expensive bottle of Tuesday night wine to wash it all down with, so I was only mildly vexed.
Food of the Milos
The usual breakfast and snacky lunch (today with Finn and Kiki in tow), before kicking his father in the cobblers again by refusing to eat his cottage pie from last night. And this after I'd confidently saved his a couple of huge portions on the basis he always wolfs it down. He's dead to me.
sources
mediterranean halloumi salad - Delicious, June 2010, p24
carrot & cumin soup - Bill Granger, Feed Me Now, p14
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