Crunchy haloumi with chilli-tomato dipping sauce – Food & Home Magazine
Polenta is a humble, yet oh-so-versatile cornmeal dish that can take on many forms. Here, we used it to create a delicious crunchy crust for haloumi cheese.
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Cooking tools:
- Deep fryer
- Candy thermometer
- Kitchen scale
- Skillet
- Pot
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Can opener
- Mixing bowl
- Whisk
- Measuring spoon
- Dish
- Plate
- Slotted spoon
- Paper towel
- Spoon
Ingredients
- <h3>CHILLI-TOMATO SAUCE</h3>
- 15ml (1 tbsp) olive oil
- 3 garlic cloves, peeled and minced
- 1 x 400g tin chopped tomatoes
- 5ml (1 tsp) harissa paste
- 5ml (1 tsp) sugar
- 1,25ml (. tsp) ground cumin
- 0,625ml (⅛ tsp) caraway seeds
- salt
- freshly ground black pepper
- 1 chilli, finely chopped
- 30ml (2 tbsp) Mrs H.S. Ball’s Original Chutney
- <h3>HALOUMI CHEESE</h3>
- 2 extra-large eggs, whisked
- 100g instant polenta
- 30ml (2 tbsp) sesame seeds
- 10ml (2 tsp) dried oregano
- 2 x 220g packets haloumi
- 100g cake flour
- canola oil, to deep-fry
- 1 red chilli sliced in rounds, to garnish
- handful coriander leaves, to garnish
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