Latest news with #halloumi
Telegraph
26-05-2025
- General
- Telegraph
Courgette and halloumi linguine
This would be great for a simple dinner or for lunch al fresco. Top with a few toasted pine nuts if you fancied a bit of crunch, or some fried breadcrumbs. And the addition of fresh, soft herbs such as basil wouldn't go a miss either. Overview Prep time 10 mins Cook time 15 mins Serves 4 Ingredients 2 large courgettes 400g linguine 1 garlic clove, finely grated Juice of 1 lemon 3 tbsp extra virgin olive oil 10g (about a handful) grated parmesan 100g (approx) halloumi Method Step Top and tail 2 large courgettes, then slice in half (not from root to tip, but through the middle). Using a mandolin or a sharp knife, slice lengthways into long, thin strips. When you have a stack of courgette slices, pile them on top of each other and use a sharp knife to slice into matchsticks slightly wider than the linguine. Step Put the courgette in a bowl with 1 tsp salt. Mix well, then transfer to a sieve and suspend the sieve over the bowl. Leave for 40 minutes, by which time a fair bit of water will have dripped into the bowl. Step When the courgette is ready, put some salted water on to boil for 400g linguine. Cook until al dente or according to the packet instructions, reserving about 50ml of the pasta water. Step Meanwhile, discard the water from the courgette bowl, tip the courgettes into the bowl, add the 1 garlic clove (finely grated) and juice of 1 lemon, stir and leave to sit while the pasta cooks. Step Put the drained pasta and the reserved cooking water back in the pan over low heat. Add the 3 tbsp extra virgin olive oil and 10g (about a handful) grated parmesan and stir vigorously for 1 minute.
Telegraph
23-05-2025
- General
- Telegraph
Sambal halloumi morning buns
Here, the halloumi is marinated in sambal (a chilli paste – you can find great ones in Asian grocers) until it soaks up all of that flavour. The squeakiness of the cheese sings brilliantly with sambal, and the runny yolk of the fried egg melds with all the fiery flavours. Requires marinating time. Overview Prep time 12 mins Cook time 15 mins Serves 2 Ingredients 250g halloumi 2 tbsp sambal belacan (chilli paste with fermented shrimp paste), plus extra to serve ½ tsp lime juice vegetable oil, for frying 2 eggs To serve 2 sesame brioche buns Kewpie mayo 1 avocado, sliced Method Step Slice 250g halloumi into 1½cm-thick pieces, coat them in 2 tbsp sambal belacan and ½ tsp lime juice, and leave to marinate at room temperature for at least 30 minutes. Step Heat some vegetable oil in a frying pan set over a medium heat, then fry the halloumi slices in batches until golden on both sides – about 2 minutes on each side. Step Heat enough oil to cover the bottom of a separate frying pan set over a medium heat. Once the oil is very hot, crack 2 eggs into the pan. Fry until the skirts of the eggs are golden and crispy, then season the still-runny yolks. Step To serve, split and toast 2 sesame brioche buns. Smear one side of each bun with Kewpie mayo and the other side with a little extra sambal. Fill the buns with 1 sliced avocado, fried sambal halloumi and crispy fried eggs.
ABC News
16-05-2025
- General
- ABC News
This vegetarian olive 'pesto' and haloumi pasta is packed with flavour
Pesto is usually packed with delicious (but let's be honest, expensive) ingredients. This version — granted, not the most pesto'ey pesto — skips the big-ticket items but still delivers on flavour and texture. Nutty sunflower seeds, salty green olives, creamy chickpeas, zesty sumac, and earthy cumin and coriander all come together with a whole bunch of kale. Because let's face it, no-one wants to be left wondering what to do with half a bunch (silly recipe writers). This pesto packs a unique smack of flavour. Finished with golden, butter-basted halloumi, this is a plate of pasta you'll be going back for. And since you've already committed to dragging out the food processor midweek (I know, cruel), rest assured you'll get your time's worth — this recipe makes double pesto. Freeze leftovers for up to three months for another pasta night or store in an airtight container in the fridge, topped with a layer of oil, for up to two weeks. It's perfect wedged into sandwiches or spread on toast with eggs for brekkie.
The Guardian
16-05-2025
- General
- The Guardian
Baked orzo with sweet red peppers, olives and halloumi
Baking orzo in the oven leaves you somewhere between a pasta bake and a risotto. Here, I've added punchy Tesco Finest pitted Halkidiki olives and sweet red peppers. The dish is finished with Tesco Finest halloumi, which is traditionally crafted in Cyprus and hand folded around a fresh mint leaf for an extra burst of flavour – its high melting point makes it ideal for baking. To cut through the salty cheese, I've added a zesty salsa verde. Prep 15 min Cook 45 min Serves 4 2 Tesco Finest sweet pointed red peppers 3 tbsp Tesco Finest Sicilian extra virgin olive oil 1 onion, thinly sliced 2 garlic cloves, sliced 1⁄2 tsp chilli flakes 2 x 400g cans finely chopped tomatoes 100g Tesco Finest pitted Halkidiki olives, halved300g Tesco Finest orzo 1 x 225g Tesco Finest halloumi, sliced For the salsa verde1⁄2 bunch parsley, plus extra to serve1⁄2 bunch basil, plus extra to serve2 tsp capers, drained 1⁄2 garlic clove 1 lemon, zest and juice4 tbsp Tesco Finest Sicilian extra virgin olive oil Suggested wine pairing: Tesco Finest Provence rosé Place the peppers on a tray and grill under the highest setting for 15-20 minutes, turning halfway until blackened and blistered. Transfer the peppers to a bowl and once cool, peel off their skins, scoop out the seeds and slice into strips. Heat the oven to 180C (160C fan)/350F/gas 4. On the hob, heat the oil in a wide, shallow ovenproof casserole dish. Add the onion with a pinch of salt and fry for 10-12 minutes or until softened. Tip in the garlic and chilli flakes and fry for 1 minute. Next add the tomatoes, olives and sliced peppers then the orzo and 300ml of water. Stir everything together and season to taste. Nestle the sliced halloumi on top and bake in the oven for 20 minutes before checking. If the orzo is too al dente, return to the oven for another 5 minutes. Meanwhile, put all the ingredients for the salsa verde into a food processor, season with salt and pepper and pulse until you have a chunky salsa. Season to taste. Drizzle the salsa over the cooked orzo and finish with a good handful of herbs. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
Daily Mail
08-05-2025
- Entertainment
- Daily Mail
Nando's gives fans the chance to create their own Peri-Peri sauce flavour - but you'll have to be quick
Nando's are giving its customers the chance to create a brand new sauce flavour for the first time ever. The Peri-Peri restaurant chain is known and loved in the UK for its sauce offerings, and now fans are in with a chance of masterminding their own flavour. For those unable to think of a brand new creation, Nando's is also allowing people to cast a vote to bring back an old, discontinued sauce, such as Mango & Lime or Vusa. Customers can enter their recipe idea or vote for an old sauce from May 13 until June 17 by heading to the website or scanning the QR code on the in-restaurant menu. Nando's will then count the votes before introducing the winner on the Peri-ometer in all UK and Ireland restaurants for the summer. In the meantime, Nando's, which hails from South Africa, is introducing several new items from May 13. Among the selection is The Big Cheese, a new burger made with grilled halloumi, red pepper and pineapple salsa, sliced avocado and Churrasco Perinaise. And that's not the only good news for halloumi fans, because the restaurant will also soon be offering Halloumi sticks with a new dip, Peri-Honey. There will also be new sides on the menu, including Summer Grains and Charred Corn, which comes with a creamy sauce and topped with spring onions. It comes after Nando's revealed one of its secret menu orders - and made it a permanent feature for all to access. The Peri-Peri chicken restaurant unveiled a new way for UK fans to devour its famous wings, which was, up until now, a secret item. The latest offering, Extra Saucy Wings, is cooked with Peri-Flamer, a sauce that was previously only available to those who knew to ask for it. Peri-Flamer offers sweet, smoky, and spicy flavours, and according to Nando's, the sauce has built up a cult-following in recent years, despite not being listed on the menu. The restaurant chain, which hails from South Africa, has now introduced Extra Saucy Wings on the menu, allowing fans to enjoy the new Peri-Flamer addition. Customers can order three, five, or ten, flame-grilled chicken wings covered in the new sauce and finished off with a drizzle of creamy yogurt dressing. Nando's are also giving customers the chance to claim Extra Saucy Wings for free on Nando's Rewards. Extra Saucy Wings launched in all UK and Ireland stores earlier this year, and are available for dining in, collection, and delivery. It comes after Nando's answered the prayers of their diehard fans with the return of a much-loved sauce. A trip to the Peri-Peri chicken restaurant isn't complete without lashings of its famous sauce. But for the past five years, Nando's aficionados have complained that their favourite creamy option isn't available. However, the chain revealed that from 4 February, locations in the UK and Ireland relaunched the Creamy Salad Dressing. The rich and garlicky sauce is said to be a match with most items on the menu, including Peri-Salted chips and spicy rice. The change comes after Nando's faced backlash for removing the sauce from restaurants in 2021, with upset fans protesting the decision - and even making a petition to bring it back. Nando's is well known for its Peri-Peri chicken and sauces with varying spice levels, which range from Lemon & Herb, Medium, Hot, and Extra Hot, plus others. The chain previously brought back guest spices like Mango & Lime for a limited time, but the return of Creamy Salad Dressing is a permanent change. It comes after Bukayo Saka brought his ferocity and flair from football into the kitchen - by launching his very own Nando's sauce. The Arsenal star teamed up with the restaurant chain to produce the 'Peri-Peri Saka Sauce' with his most-loved flavours in March last year. The 23-year-old opted for smoky BBQ and tomato alongside the restaurant's Peri-Peri sauce. Accessible but daring with a medium heat, it is also packed with garlic and smoked paprika. Saka said: 'The sauce mixes sweet, spiciness and smokiness. 'I love it and can't wait for everyone to try it. I've been going to Nando's since I was little so to have my own Peri-Peri sauce in every restaurant in the country is quite mad! 'My family's really important to me so I wanted to make sure they liked it, too. As soon as my Dad said he was a fan, I knew it was the one.' It was available in every restaurant around the UK and Ireland for a limited period of time. A brief film produced by Nando's showed the 23-year-old helping out in the kitchen as chefs concocted his dream sauce. The winger linked up with an Aresenal chef to put it all together, bringing the chemistry that is coursing through the Emirates into the kitchen. Even the bottle has received unique attention. Reuben Dangoor, the man who designed the artwork wrapping around the Emirates Stadium, brought Saka's vision to life with a vibrant bottle.
