Blog, Cookery, Kitchens, Lessons

Spiced Halloumi Fries, Easy Marinara Dipping Sauce

Everyone’s been in the position before where friends have popped around for a cuppa and stayed longer than expected leading to the eventuality of making some snacks for guests.

This recipe uses one of the greatest Cypriot exports; Halloumi. Use good quality halloumi, it makes a difference.

The dipping sauce goes great with meatballs and pasta to.

This recipe can be made in less than 30 minutes.

For the Halloumi fries

500g Halloumi, patted dry with kitchen paper, cut into chunky chips

½ Cup Plain Flour

1 tsp Garlic Powder

1 tsp Smoked Paprika

1 pinch Cayenne

Salt & Pepper

For the Marinara Sauce

1 x 400g Tin Plum Tomatoes

2 tbsp + 1 tsp Olive Oil

1 tbsp Mixed Herbs

1 tsp Oregano

2 Cloves Garlic, crushed

Small Bunch Basil, finely sliced

Salt & Pepper

Method

Heat a deep fryer to 170C.

Add the teaspoon of oil to a small saucepan on a low heat. Add the crushed garlic and herbs and fry for 3 minutes.

Add the plum tomatoes including juice, olive oil and basil and bring to a simmer. Allow to cook for 10 minutes. Blend and season to taste. Keep warm.

Combine the flour, garlic powder, paprika, cayenne and salt and pepper on a baking tray ensuring they are thoroughly mixed. Coat the halloumi chips in the flour shaking off any excess.

Deep fry the halloumi for 2-3 minutes, until golden and crisp. Drain on kitchen paper.

Serve hot with the marinara dipping sauce on the side.

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Blog, Cookery, Lessons

Free Summer Recipe!!!

With summer finally reaching the North East this week, here’s a perfect recipe to enjoy with a good glass of dry white wine.

Baked Seabass with Caponata – Serves 2

For the Fish

2 x 200g Seabass Fillets

1 Lemon, Juice Only

Salt & Pepper

For the Caponata

1 Aubergine, peeled and chopped

1 Red Onion, chopped

1 Celery Stalk, chopped

1 Red Pepper, choppedcaponata

2 Tbsp Golden Raisins

6 Cherry Tomatoes, halved

1 Tsp Dried Oregano

1 Tsp Capers

2 Tsp Cider Vinegar

Water

Olive Oil

Basil, to Serve

Method

Preheat the oven to 180C. Make a foil parcel for the fish fillets. Squeeze on the lemon juice and some salt and pepper, set aside. In a large frying pan on a medium heat add a lug of oil and the onion and cook for 3-4 minutes. Add the aubergine and celery and red pepper and cook for a further 5 minutes. To the pan, add the raisins, oregano and 1 cup water & simmer for 8 minutes. At this point place the fish in the oven, it should be in for 10-12 minutes then 3 minutes to rest. Add the cherry tomatoes, the vinegar and capers to the vegetable mix and allow to cook for a further 7 minutes. Season with salt and pepper. Place Caponata on the base, top with the fish and shredded basil. Serve with crusty bread.

Top Tip: Caponata is great on a bruschetta, so if you’ve got leftovers pop it in the fridge and use it to make a great brunch.

Enjoy the summer,

Paul x

If you would like to download or print this recipe, click the below link:

Caponata Recipe

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