Deep Fried Halloumi

The first off my starter menu: A tasty, vegetarian starter, of deep fried Halloumi, coated in crispy breadcrumbs served with Cranberry Sauce.

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Ingredients

• 1 ltr vegetable oil
• 500 g halloumi, cut in rectangles
• 120 g seasoned flour
• 4 eggs, beaten
• 200 g fresh breadcrumbs
• 1 slotted spoon
• kitchen roll
• 1 saucepan
• 1 plate

Step 1: Heat the oil

Place a large pan on a medium heat and add all the oil. Allow it to become hot enough to fry, but it must not be smoking.

Step 2: Coat the cheese

While the oil is heating, take a rectangle of cheese and place into the flour. Using your hands, coat it well, shaking off the excess. Dip it into the egg mixture and fully coat it. Finally dip it into the bowl of breadcrumbs and coat well. Repeat with the remaining rectangles.

Step 3: Fry the cheese

To test to see if the oil is hot enough, dip a corner of one of the cheese rectangles into the oil. For extra safety, use tongs. If it fries immediately, it is ready. Then using your slotted spoon, add in all the cheese. Fry for roughly 4 minutes. When beautifully golden, remove with the slotted spoon.

Step 4: Serve

Serve hot with a sweet chilli sauce or a cranberry sauce.

3 course dinner for 2

So ive complied a list of my favourite quick, easy & delicious foods

& formualted 3 sugestions for each course.

Cannot wait to combine my own favourites to spoil my man with these lip smacking delights.

STARTERS

Divinely Deep Fried

• Deep Fried Haloumi Cheese, served with Cranberry Sauce
• Deep Fried Jalepino Chilli Poppers, served with cream cheese, herbed diced tomato cubes & mashed avo pulp

Traditional, Timeless & Trouble-free

• Potato Leak / Butternut Soap served with fresh slices of hot buttered rye / seed loaf

 

MAIN COURSE

Mexican Influence

• Grilled chicken/beef Strips & fried vegetable stir-fry in a Mexican taco/wrap topped with cottage cheese, spicy guacamole, freshly diced tomatoes, garlic and lemon.

Indian vs Thai

• Curried cubed lamb, and a basmati rice, served with slices of foccocia / Roti with an Indian curry influence or your choice of Thai.

Smouldering Avo&Biltong Steak

• Rump steak cooked with a tangy basting topped with slices of avocado, drizzled with supremo sauce (chutney & mayonaise) and topped off with a generous sprinkle of biltong shavings served with vegetables and potato wedges or a baked potato.

DESSERTS

Best choices to have individual portions or to share

• Chocolate & liquer strawberries, served with wipped cream.
• Warm chocolate brownie, drizzeled with nuts and 2 centre cherries served with a dollop of ice-cream
• White chocolate cheese cake, topped with caramel and melted barone, sprinkled with sliced strawberries