18 May 2007
Saganaki Fried Cheese (Cyprus)
Taste Test 1
World Vegetarian Classics by Celia Brooks Brown
Following my rant about this being
"A real bible for vegetarians!"
"The best vegetarian cookbook I have every read!",
what could I do but try out some of the recipes!
Saganaki Fried Cheese
250g/9oz(1 average brick) Halloumi Cheese
2 tbsp olive oil
juice of 1/2 large lemon
handful of fresh oregano leaves
handful of black Kalamata olives in oil, drained
pared yest of 1/2 lemon, chopped
freshly ground black pepper
Slice the cheese into 5mm/1/4 inch pieces across the narrower end of the cheese. Heat a large non-stick frying pan over a medium-high heat and add the oil. Arrange the cheese in the pan, not touching, and fry until golden underneath. Use tongs to turn the cheese over and cook until golden.
Squeeze the lemon juice over the cheese while in the pan, removing any escaping seeds. Remove the cheese to warmed serving plates, scatter the oregano, olive, lemon zest over and season with black pepper.
I was off to a good start with this one, as I love Halloumi cheese and I had some in the fridge. I swapped the oregano for basil, which I prefer and left out the olives. I don't know what it is about olives, I just can't get a taste for them! The strange thing is that I do love olive oil, go figure!
This dish was simple and delicious! I couldn't believe the difference the lemon juice and zest made to the Halloumi. The cheese was soft and chewy on the inside and crisp on the outside, there was the tangy lemon, the bite of the pepper and an occasional drift of basil!
I'll definitely return to this dish!