September 6, 2008
With the growing interest in Greek and Middle Eastern cuisine, Australians are learning to love Haloumi. This salty, stretched-curd cheese hails from Cyprus and is wonderful for pan-frying or grilling as it forms a crisp crust and delicious, springy centre.
South Cape recently added Haloumi to their range. It comes in a 180g block in a resealable tub for and is now available in Woolworths stores nationally.
According to Naomi Crisante, food consultant and cheese educator: “South Cape Haloumi is really versatile because it can be pan-fried, grilled, baked or barbequed. Partnered with a crisp salad or salsa, it makes a perfect snack or starter. With Australians’ love of ‘throwing food on the barbie’, it is set to become the cheese of the Summer!”
Quick tips for cooking South Cape Haloumi
Haloumi and Beetroot Salad with Mint and Lime Dressing
500g medium beetroot, washed and leaves removed
Roast whole beetroot in a pan at 200°C for 30 minutes. Toss carrots and onion in oil, add to pan and roast a further 30 minutes until beetroot is tender. Allow to cool, peel beetroot, cut into chunks and combine with roasted carrots, onions, cherry tomatoes and half the Mint and Lime Dressing. Arrange salad on serving plates.
Mint and Lime Dressing
¼ cup olive oil
Shake all ingredients together in a screw-top jar and use as required.
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Sesame Haloumi Sticks with Hot Chilli Jam
180g South Cape Haloumi
Cut South Cape Haloumi into 8 slices and cut each slice in half lengthwise to make 16 ‘sticks’. Dip in egg and coat in combined breadcrumbs and sesame seeds. Double-crumb if desired. Refrigerate for 10 minutes.
Hot Chilli Jam
1 tablespoon olive oil
Heat oil and fry onion, garlic and capsicum until softened. Add remaining ingredients and simmer for 20 minutes until thick. Store in a sealed jar in the refrigerator for up to three months.
Weblink: For more entertaining tips and recipes with South Cape cheeses, go to www.southcape.com.au