Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

A cheese that has gained prominence recently is the famed halloumi, a traditional Cypriot cheese that is also popular in the Middle East and in Greece.

Traditionally made with a mixture of goat milk and sheep milk, there has been some delay in registering the name halloumi as a protected Cypriot product, caused by a conflict between sheep and goat farmers and those wishing to call cheese halloumi which contains cows milk. If and when registered, it will have the same protected designation of origin status as feta or parmigiana.
The western style halloumi we have here is a lot milder and less salty than the traditional, however, it does have the same high melting point – making it ideal for frying and interestingly firm, causing it to squeak on the teeth when being chewed. This week I have two gluten-free recipes for using this interesting cheese.

Halloumi in a sunflower seed crust
Serves 4

Ingredients

1/4c polenta, coarse
1/4c polenta,
1/4c maize cornflour
Pinch of baking soda
1c sunflower seeds, whizzed in blender
Salt and pepper
Bunch mint, chopped
2 eggs, beaten
180g halloumi, cut into battons

Method

Place halloumi in a bowl and toss in chopped mint, salt and pepper. In another bowl, mix cornflour, polentas, baking soda and the whizzed up sunflower seeds. Toss the halloumi in dry mix then beaten eggs then in mix again, set in fridge and repeat the process until you have a well formed crust. Shallow fry in a non stick pan and drain on paper towel. Serve with a tamarillo chutney or mint relish on small salad, ideal for lunch or as a starter.

Spice crusted beans with grilled halloumi
Serves 4

Crusting mix

1/2 tbsp turmeric
1 tbsp ground coriander ground
1 tbsp ground cumin
1 tbsp crushed fennel seed
1/2 tsp chilli powder
1/4c rolled oats
1/4c fine polenta
1 tsp baking soda

Salt and pepper
3 whisked egg whites
Juice of 1 lemon
300g fresh beans, blanched in boiling water then refreshed in chilled water
180g halloumi, cut into thick slices

Method

Pat-dry beans to remove excess moisture then toss in dry mix of first eight ingredients, then into egg whites, then into mixture again and set in fridge. Meanwhile, bake off halloumi slices with a little oil, salt and pepper in hot oven 260-280 degrees for 10 minutes or until melted. Deep fry the beans or shallow fry until crisp, drain on paper towel. Arrange on plate and drape over the melted cheese slices, squeeze the juice of the lemon over the cheese and serve.