Thursday 19 October 2017

Forkful's speedy suppers: Spiced Halloumi Pittas

Spice Halloumi pittas
Spice Halloumi pittas

There hasn't been much opportunity to dust off the backyard bbqs this year, but I haven't lost hope yet.

Aoife McElwain

I have faith September will bring with it its usual autumnal glow and give us the chance to have a few dinners al fresco before the temperature drops.

I love charred corn on the cob, and I've made a spiced butter this week to slather all over them.

It uses my spice favourite combination of coriander, cumin and chilli, which I've also put to work on my grilled halloumi pittas. All we need now is some sunshine.

Charred Corn
Charred Corn

Charred Corn with Spiced Butter

Serves 2

Prep Time: 10 minutes

Cooking Time: 20 minutes

INGREDIENTS

2 large corn cobs (or 4 smaller pieces)

Olive oil

100g butter

1 teaspoon of ground coriander

1 teaspoon of ground cumin

1 teaspoon of chilli flakes

Juice of half a lime

1 whole lime, to serve

Fresh coriander leaves, to serve

Steak, to serve

METHOD

1. If using fresh corn, remove the husks from the corn. Use a sharp knife to slice the corn in two, so that you have four pieces all together. Place in a pot of boiling water and bubble for 10 minutes.

2. Meanwhile, heat a drizzle of olive oil on a griddle pan. Drain the corn and finish them with five or 10 minutes on the hot griddle pan, cooking until they have nicely blackened. These would be delicious finished on an outdoor bbq as well.

3. Make your spiced butter by putting the butter, coriander, cumin and chilli flakes into a saucepan. Melt the butter over a gentle heat, stirring so that everything combines. Squeeze in the juice of half a lime.

4. Serve your charred corn with spiced butter. Slice the lime into wedges to serve on the side. Finely chop some coriander and sprinkle over. Serve with steak, cooked to your liking.

Spiced Halloumi Pittas

Serves 2 

Prep Time: 10 minutes

Spice Halloumi pittas
Spice Halloumi pittas

Cooking Time: 10 minutes

INGREDIENTS

Olive oil

1 teaspoon of ground coriander

1 teaspoon of ground cumin

1 teaspoon of chilli flakes

Salt

Pepper

6 slices of halloumi cheese

2 heaped tablespoons of Greek yogurt

1 teaspoon of harissa paste

2 small pitta breads

4 cherry tomatoes

Handful of salad greens

METHOD

1. Heat a drizzle of olive oil in your griddle (or frying) pan. In a large, shallow bowl, mix together the coriander, cumin, chilli flakes with a pinch of salt and pepper. Dip the halloumi slices into the herbs so that both sides are lightly coated. Fry the halloumi for five minutes on either side, or until they are golden and cooked through.

2. Meanwhile, spoon the Greek yogurt into a bowl and mix in the harissa paste. Toast the pitta breads and slice the tomatoes. Sprinkle the tomatoes with a pinch of salt.

3. When your halloumi is done, assemble your pittas by smearing the insides with the harissa yogurt. Stuff with a few pieces of halloumi, and finish with some cherry tomato slices and salad greens.

This week's storecupboard essential:

Ground coriander: Ground coriander comes from the seeds of the coriander plant, and can be an over-powering spice. However, used sparingly with its best pals cumin and chilli, it can fragrantly spice up your supper.

Irish Independent

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