Now that it is officially summer, we’re all looking for ways to present great tasting food, while spending them minimum amount of time in the kitchen, right? After whipping up this flavorful and colorful plate of nibbles in a matter of minutes the other night, Halloumi has earned a permanent front row seat in my refrigerator.
I first read about this grillable cheese in Nigella Bites, and for years I’ve thought of her curious recommendation to serve it fried with a chili sauce. So, when I saw this Cyprian delicacy at Trader Joe’s the other day I knew it was time to finally end the mystery.
The texture of this cheese, made of sheepsmilk, is somewhere between a mozzarella and feta cheese and it is packed in a brine. It fries up beautifully and keeps it’s shape nicely after frying, so it is perfect finger food. I found the combination of the the mild cheese and spunky chili sauce was perfectly complimented by the salty earthiness of green olives.
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Before frying the cheese the pieces should be rinsed and patted dry.
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I cut the slices in half to make bite sized portions. Nigella recommends frying them in a non-stick pan without oil. I used a steel saute pan and added olive oil, because I like the flavor. After cooking them over medium high heat for just 2 minutes on each side, they were a beautiful golden brown and ready to serve.
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Nigella recommends a making a sauce of 2 tablespoons chopped, seeded fresh red chilis {about 2 medium chillies} and 2 tablespoons of olive oil to top off the cheese slices.
I decided to take the lazy lady route and used my favorite Sweet Red Chili dipping sauce from Thai Kitchen, also a refrigerator staple, to dabble on top of the cheese slices. The finished product was delicious and addicting and would go well with most any cocktail. It’s sort of an exotic version of the classic cream cheese and red pepper jelly appetizer that’s been a Southern staple for decades.
On Nigella’s recommendation, I squeezed some fresh lemon juice over the chili sauce topped cheese, which was the perfect finishing touch.
Yum sounds and looks good…the colors are so pretty too. Bon Appetit!
Oh Emily! This looks and sounds amazing! I love cheese, and Thai sweet chili sauce goes on most things around here.
Thank you for sharing. I am going to try.
Teresa
xoxo
Fried. Cheese. Two of my favorite things, so of course they would be delicious together. Would love to settle down with a cocktail or two and a plate of these on a sunny day. XO
Emily, I make this the "Nigella Way" often and love it!
So great with cocktails it's just spicy enough.
Your cabin on Orcas is a dream – we grew up boating in the San Juans for many summers. Happy 4th!
Happy Fourth to you Linda! How great that you cruised these waters {do you know it is now called the Salish Sea??}. I'm looking forward to trying nigellas full recipe when I have a couple more minutes, I'm sure it's superb!!