Bushra Griffith
There are several ways to cook halloumi cheese, and the method you choose will depend on the texture and taste you want to achieve. Some people like their halloumi crispy, while others prefer it soft and gooey. One popular method is to cut the halloumi into sticks and cook them in a pan with olive oil until crispy. Another option is to bake, deep-fry, or air-fry the halloumi for a similar effect. If you're looking for a more crispy and golden brown texture, grilling the halloumi for 2-3 minutes on each side is a popular choice. However, it's important not to overcook halloumi, as it can become rubbery.
How to cook halloumi cheese like Nando's
| Characteristics | Values |
|---|---|
| Main Ingredients | 250g halloumi cheese, 2 tablespoons of olive oil |
| Chilli Jam Ingredients | 200g finely chopped tomatoes, 1 deseeded and finely chopped red chilli, 100g sugar, 50ml apple cider vinegar |
| Preparation | Cut halloumi into sticks, pat dry to remove excess moisture |
| Cooking Method | Grill in olive oil for 2-3 minutes on each side until golden brown |
| Serving Suggestion | Serve with chilli jam for dipping |
| Notes | Do not overcook, as halloumi can become rubbery |
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What You'll Learn
Cut halloumi into sticks
To cut halloumi into sticks, you will need to buy a block of halloumi cheese. The quantity of halloumi you need depends on how many people you are serving. For four people, you will need 250g of halloumi cheese.
Once you have your halloumi, cut it into sticks. You can do this by slicing the halloumi block into thin, even slices. Then, cut each slice into strips. The size of the strips is up to you, but they should be thin enough to fit into a pan and cook evenly.
If you want to add some extra flavour to your halloumi sticks, you can marinate them before cooking. One option is to use olive oil, which will give the cheese a golden brown colour and a crispy texture when cooked. Simply brush the olive oil onto the halloumi sticks, or place them in a bowl and toss them in the oil until they are coated.
Another option is to make a chilli jam to serve as a dipping sauce. To make the chilli jam, combine 200g of finely chopped tomatoes, one deseeded and finely chopped red chilli, 100g of sugar, and 50ml of apple cider vinegar in a saucepan. Simmer this mixture until it thickens, then leave it to cool before using it for dipping.
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Cook in a pan until crispy
To cook halloumi cheese like Nando's, cut the halloumi into sticks or strips. Pat the halloumi dry to remove excess moisture. Then, cook the halloumi in a pan with olive oil for 2-3 minutes on each side until golden brown. Be careful not to overcook the halloumi, as it can become rubbery if left on the heat for too long.
To achieve the perfect crispy texture, it is important to ensure that the halloumi is dry before cooking. This will help to remove any excess moisture that could interfere with the cooking process.
When cooking the halloumi in the pan, be sure to use a medium to high heat. This will help to create the desired crispy, golden brown exterior while keeping the interior soft and gooey. It is important to cook the halloumi for the right amount of time to achieve the best results.
Additionally, the use of olive oil is crucial. Olive oil has a high smoke point, which means it can withstand the high temperatures needed to achieve a crispy texture without burning. It also adds a subtle flavour that enhances the overall taste of the dish.
By following these steps, you can create delicious, crispy halloumi cheese just like Nando's. Enjoy it as a snack, appetizer, or side dish and impress your taste buds with the perfect combination of crispy and gooey textures.
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Grill in olive oil
To cook halloumi cheese like Nando's, you'll want to start by cutting the halloumi into sticks or slices. You can then pat the halloumi dry to remove excess moisture. Next, heat up some olive oil in a pan or on a grill. Once the oil is hot, place the halloumi in the pan or on the grill and cook for 2-3 minutes on each side until golden brown. Be careful not to overcook the halloumi, as it can become rubbery if left on the heat for too long.
For crispy halloumi, it is important to ensure that the oil is hot before adding the cheese. You may also want to consider using a non-stick pan or grill to prevent the halloumi from sticking and tearing. If you're using a grill, you can also try brushing the halloumi with olive oil instead of heating oil in the pan.
If you want to get creative, you can also try breading the halloumi sticks before grilling them. This will give them a crispy, crunchy exterior. Simply dip the halloumi sticks in beaten egg, then coat them in breadcrumbs or panko crumbs before placing them in the hot oil.
Halloumi is a versatile cheese that can be grilled, fried, or baked. It has a high melting point, which makes it ideal for grilling. When cooked properly, halloumi should have a golden brown exterior and a soft, gooey interior. It is a popular ingredient in Mediterranean cuisine and can be served as an appetizer, side dish, or snack.
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Make chilli jam for dipping
To make Nando's at home, you can recreate their halloumi sticks by cutting halloumi into sticks or slices and cooking them in a pan until crispy.
To make chilli jam, you'll need fresh chillies, ginger, garlic, and fish sauce. This recipe also works with red peppers, orange peppers, or green peppers. You can also add vinegar, sugar, and pectin to help the jam set.
First, wash your jars and lids with hot soapy water. Place them upright on an oven tray and put them in the oven at 320F/160C for 20 minutes.
Next, peel and roughly chop 60g of ginger. You can also use 2 tablespoons of crushed ginger or ginger paste. De-seed and roughly chop 6 long red chillies. If you want a spicier jam, keep the seeds. Add 6 peeled garlic cloves, the ginger, and the chillies to a food processor and blitz.
Then, cook the mixture with the rest of your ingredients for 20 minutes. You can also roast the peppers, onions, garlic, and chillies first by drizzling them with oil and cooking them in the oven until slightly charred.
After about 40 minutes, or when the red flecks are evenly dispersed in the jelly, ladle the mixture into your jars. Seal the jars tightly and allow the jam to cool slightly before transferring to the fridge. Chilli jam will keep for months and can be used to spice up salads, sandwiches, cheese boards, or as a dipping sauce.
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Marinate chicken in peri-peri sauce
To cook halloumi cheese like Nando's, it is recommended to cut the halloumi into sticks or strips and cook them in a pan until crispy on both sides.
Firstly, prepare the peri-peri sauce. This can be done by blending seasonings and other ingredients such as bell peppers, onions, garlic, chillies, olive oil, sherry vinegar, and lemon juice. Roasting some of the ingredients, such as bell peppers, onions, garlic, and chillies, before blending can enhance the flavor.
Next, prepare the chicken by making diagonal slashes on the surface of the meat. This technique helps the marinade penetrate deeper, ensuring more flavorful and evenly cooked chicken. Rub the chicken pieces with lemon juice, salt, and paprika before adding the peri-peri sauce.
For the marinade, it is recommended to marinate the chicken for at least an hour, but preferably 2-4 hours, or even overnight for the best results. The chicken should be placed in a large bowl and covered with the marinade. It can then be refrigerated until it is time to cook.
After marinating, the chicken can be cooked by grilling, baking, or pan-roasting. Grilling the chicken will give it a crispy texture, while baking ensures even cooking. It is important to note that the cooking time may vary depending on the size of the chicken pieces and the grill temperature.
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Frequently asked questions
Cut the halloumi into sticks, then cook in a pan with olive oil until crispy on both sides.
Combine 200g of finely chopped tomatoes, 1 deseeded and finely chopped red chilli, 100g of sugar, and 50ml of apple cider vinegar in a saucepan. Simmer until thickened, then leave to cool before using it for dipping.
Grill the halloumi in olive oil for 2-3 minutes on each side until golden brown. Don't overcook, as halloumi can become rubbery if left on the heat for too long.
First, make the peri-peri sauce by roasting bell peppers, onions, garlic, and chillies, then blending them with seasoning and other ingredients. Next, cover the chicken with the sauce and leave it in the fridge to marinate for at least an hour or overnight. Finally, cook the chicken in the oven for 1 hour to 1 hour and 30 minutes, then put it under the grill for a minute or two to make the skin crispy.
