Griddled haloumi cheese with caramelised fennel, shallots & flat leaf parsley

by Jeanne on January 8, 2009

in Memes, Recipes - gluten-free, Recipes - starters & light meals, Recipes - vegetarian

20081221 GrlddledHaloumiStarterTitleWeb 

Isn't it funny how we can flick through a magazine, but that certain types of articles will catch our eye time after time?  For some, it might be any article about fashion.  For others, it might be anything to do with celebrities.  For me, it's lists.

Oh yes, put it in bullet-point format or number it and I'm there. 

So as you can imagine, this is a good time of year for me – lists abound! Best of 2008 lists.  Predictions and trends for 2009 lists.  Celebs most likely to split up/get together/suffer wardrobe malfunction/cheat/get arrested lists.  Where-are-they-now lists – you name it!  I'm still toying with doing a "Cooksister best of 2008 list", but in the meantime, Alex of Eating Leeds  has tagged me (again!) for the seven random things meme.  So, because you've probably heard enough random things about me to last a lifetime and in the spirit of festive season reflection, I've gone for something slightly different - a Cooksister Then and Now list.

And while you're being amused by that, I thought you might also like to know that nominations for the 2008 Food Blog Awards are open (until tomorrow 23h59 EST) – so hurry over and nominate me… ummm, your favourites! ;-)

COOKSISTER THEN AND NOW (a.k.a "What a difference ten years make!")

1999 - living in Port Elizabeth, South Africa
2009 – living in London, UK

1999 – driving my beloved VW Golf Mk III, Gomez, every day.
2009 – driving a Volvo S40 at weekends only.  It was the heated seats that did it for me.

1999 – still "living in sin" with Nick (oh those heady, breathless days…)
2009 – very married to Nick – three ceremonies so far and counting…!

1999 – movie star crush on Brendan Fraser, circa George of the Jungle.  Hubba hubba.
2009 – movie star crush on Daniel Craig, circa Casino Royale.  A full house indeed.

1999 – taking pictures with my beloved little Pentax Espio 90.
2009 – taking pictures with my beloved Canon EOS 20D

1999 – favourite bands: Pet Shop Boys, Faithless, The Specials
2009 – favourite bands:  The Killers, My Chemical Romance, Coldplay

1999 – getting most of my recipes from my mom or the back of packets/boxes
2009 – getting most of my recipes from my wonderful fellow-bloggers!

And when I needed a starter for our pre-Christmas lunch at home recently, it was indeed to recipes bookmarked from fellow-food bloggers that I turned.  We were having 3 courses, with a roast gammon as the main, so I didn't want to overwhelm people with a heavy starter.  And the first thing that caught my eye in the bookmarks folder was the haloumi cheese with caramelised fennel from Peter's beautiful blog Souvlaki for the Soul.  Do yourself a favour and browse the site – the photographs are gorgeous and the recipes delicious.  As a starter, this dish is perfect – quick and easy to prepare and beautifully balanced in terms of the sweetish and mildly aniseed-like flavour of the vegetables, the freshness of the parsley and the saltiness of the cheese.  Thanks Peter!

20081221 GrlddledHaloumiStarter2Web

GRIDDLED HALOUMI WITH CARAMELISED FENNEL, SHALLOTS & FLAT LEAF PARSLEY (serves 6 as a starter)

Ingredients:

400-500g haloumi cheese
2 large bulbs of fennel
5 shallots
olive oil
lemon juice
freshly ground black pepper
a bunch of flat-leaf parsley

Method:

Slice the shallots and the fennel bulb fairly thinly.  Heat 2 Tbsp olive oil in a heavy-bottomed frying pan and sautee over medium heat.  A little bit of browning is fine, but don't let them burn.  Once all the liquid is absorbed, add a splash of white wine to the pan and continue to cook over medium heat until they are soft and pliable. Allow to cool

Wash and roughly chop the parsley, then toss together with the vegetables in a mixture of about 3/4 olive oil and 1/4 lemon juice.  Divide between 6 serving plates.

Slice the cheese into fairly thick slices so that there are at least 12 slices.  Heat an oiled griddle pan (or indoor grill) until very hot, then fry/grill the haloumi slices.  Lift carefully with a spatula and be warned that they may stick!  Turn when you have good grill marks on the bottom and repeat the process with the other side of each slice. 

Top each serving of caramelised vegetables with 2 haloumi slices, garnish with more flat-leaf parsley and serve.

 

Get Free Email Updates

Never miss an update by subscribing to the blog now!

Leave a Comment

{ 21 comments… read them below or add one }

elra January 8, 2009 at 4:36 pm

Sounds great, fennel bulb is a must have veggy in my house. Though I must admit I only use it in my salad, but cook fennel sound delicious too.
Cheers,
Elra

Reply

nina January 8, 2009 at 5:12 pm

I LOVE grilled Haloumi and make it often, but the addition of the fennel is new to me and sounds really delicious….thanks for sharing…I am to frightened to do the now and then thing…..

Reply

Ivy January 8, 2009 at 7:10 pm

I love halloumi and I think it’s the best cheese in the world but yes I am from Cyprus and I am biased. I’ve never had it with fennel bulb before but it sounds delicious.

Reply

Chocolate Shavings January 8, 2009 at 7:56 pm

That dish looks superb!

Reply

Dragon January 8, 2009 at 9:53 pm

You never cease to amuse me, my dear. As always, lovely, lovely dish.

Reply

Peter G January 8, 2009 at 10:40 pm

Thanks for the shout out and your lovely comments! Glad to see you enjoyed this dish…I love the flavour combinations in this. Beautifully done!

Reply

Cynthia January 9, 2009 at 12:19 am

I’ve never had haloumi before. Is it a mild cheese?

Reply

shibani January 9, 2009 at 1:38 am

U have got a lovely blog and amazing pictures. This recipes sounds fantastic.
By the way the those dolls are from South Africa and I picked it up from Jo burg.

Reply

Johanna January 9, 2009 at 2:49 am

I am with you on lists – bullet points are what I look for in a glossy mag! and I love making lists – the highlight was in a share house was when we got so into our lists that we started a list of lists :-) Would love to see a best of cooksister 2008 list if you do one! Meanwhile that recipe looks good – am sure the strong flavours of haloumi and fennel would work well together

Reply

Kevin January 9, 2009 at 4:19 am

That fried halloumi looks so good!

Reply

Helen January 9, 2009 at 8:26 am

1. The idea of sweet, caramelised fennel with halloumi is brilliant!
2. I can’t get enough halloumi and I like the way you have really given it a good griddling – I agree, the outside needs to be really crispy.
3. I would love to see a cooksister 2008 best-of list!

Reply

The Bread Baker January 9, 2009 at 8:53 am

I’m a new, aspiring cook and have never really thought about cooking a chunk of cheese like that. It looks fantastic and I will definitely give it a try. I suppose you could take almost any cheese that doesn’t melt too easily and cook it with any number of spices and such. The possibilities really are endless.

Reply

Peter January 9, 2009 at 11:10 am

Jeanne, love the “then & now”…kudos to being with your one love.
Speaking of love, nice to see we share our affinity of Halloumi. You got some beautiful grill marks on them!

Reply

grace January 9, 2009 at 12:06 pm

in my eyes, the best way to improve upon any cheese is to consume it while it’s melty. this is lovely.
and i’d be remiss if i didn’t confess my love for brendan fraser (before the hair-thinning and string of bad movies…). :)

Reply

Kalyn January 9, 2009 at 1:51 pm

Gorgeous recipe, and fun reading your ten years of progress!

Reply

Bellini Valli January 9, 2009 at 8:46 pm

Grilled halloumi is my new favourite from 2008. I expect to see it often in 2009

Reply

Gemma January 10, 2009 at 11:26 am

Any recipe that starts with griddled halloumi sounds good to me. Looking forward to checking out this site.

Reply

Browniegirl January 10, 2009 at 11:33 pm

LOL!! Interesting then and now list :o) This recipe looks divine. I am making this my year of making things in the kitchen that I havent tried before so this will be one of them. Thanx Jeanne xxx

Reply

courtney January 11, 2009 at 7:59 pm

Great phot. Isnt Halloumi a great cheese to grill up? I dont even think I could recall my past 10 years with such detail.

Reply

Michelle January 19, 2009 at 10:04 pm

Caramelised anything always tastes delicious. With Haloumi cheese? Can’t beat that!

Reply

Sharon February 1, 2009 at 7:18 pm

That’s awesome. I just had some grilled halloumi with tomatoes in pita bread. I live in Canada now, but I was immediately transported (in my mind) back to Ocean Basket, sitting at a table with halloumi being served to me in a pan.
Nice blog btw! :)

Reply

Previous post:

Next post:

blog counter