Posts Tagged ‘cheese’

Grilled Haloumi with a Lime & Caper Dressing

With Spring in the air and the temperatures warming up, it’s time to dust off your barbecue and get into some outdoor cooking – and this simple yet impressive dish is the perfect place to start. Haloumi is a slightly salty cheese that originates from Cyprus and is excellent grilled as it maintains is shape when heated (and in fact is best eaten cooked). It has a beautiful flavour and texture, and goes particularly well with this Lime and Caper Dressing which cuts through the saltiness. Always a winner at our Gourmet Aussie Barbecue Cooking Class, this dish can be served as an entree or as a meat-free main. My recommended wine pairing is a chilled glass of Sauvignon Blanc.

Ingredients (serves 6-8 as an entree or 4 as a main course):
2 x 250g blocks haloumi cheese
A little olive oil for brushing
150g baby rocket leaves
Lime caper dressing
1 lime, zested 2 tablespoons juice measured
¼ cup extra virgin olive oil
1 tablespoon baby capers, drained
1 small clove garlic, crushed
1 tablespoons finely chopped chives
Sea salt and freshly ground pepper to taste

Method:
1. Preheat a barbecue to medium-high heat direct grilling.
2. For the dressing: place all dressing ingredients in a screw-top jar and shake well.
3. Drain the haloumi and cut each piece into 8 slices width-ways. Brush each slice lightly with olive oil.
4. Carefully place the haloumi on the barbecue and cook for 2-3 minutes each side, until golden and grill marks appear.
5. Serve the haloumi on a bed of rocket leaves. Give the dressing a good shake and drizzle it over the haloumi.

Chicken and Leek Filo Pie

This tasty pie is a real winner and a great way to use up leftover chicken. Cooking with filo pastry is not difficult (actually it’s a lot of fun!), but make sure you choose filo from the refrigerator section of the supermarket rather than frozen variety which tends to be brittle and can easily break. Serve this with a salad and fresh bread and you have a perfect lunch or dinner.

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Recipe: Broccoli and Blue Cheese Soup

Winter has officially started, and even in Noosa it gets chilly at this time of the year. As much as I love the fresh clean tastes of summer food, right now I am craving more complex dishes like Beef Bourguignon, Braised Lamb Shanks and Osso Buco.  During the colder months I also love a bowl of homemade steaming soup for lunch, like this Broccoli and Blue Cheese Soup.

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