Throw The Cheese Into The Frying Pan!

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2nd September 2008, 12:02pm - Views: 536





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Throw the cheese into the frying pan!


Introducing South Cape Haloumi - the perfect cheese to throw into a frying pan for a golden

slice of deliciousness.


With the growing interest in Greek and Middle Eastern cuisine, Australians are learning to love

Haloumi. This salty, stretched-curd cheese hails from Cyprus and is wonderful for pan-frying or

grilling as it forms a crisp crust and delicious, springy centre.  


Australian-made South Cape Haloumi, the latest in South Cape’s easy entertaining range,

comes in a 180g block presented in a resealable tub for convenience and freshness, and is now

available in Woolworths stores nationally.


According to Naomi Crisante, food consultant and cheese educator: “South Cape Haloumi is

really versatile because it can be pan-fried, grilled, baked or barbequed. Partnered with a crisp

salad or salsa, it makes a perfect snack or starter. With Australians’ love of ‘throwing food on

the barbie’, it is set to become the cheese of the Summer!”


Naomi says to cook South Cape Haloumi simply ’Slice, Panfry and Serve’:






Slice  … South Cape Haloumi

Panfry in a hot oiled pan

Serve hot with lemon, oregano and crusty bread


For best results, use a heavy based stainless steel frypan, like the Profiline Professional range,

designed with the home cook in mind.



ENDS

Media inquiries, contact Susan Scott, National Foods 03 8562 2905, mobile 0417 569 780, or

email susan.scott@natfoods.com.au                      High res images and recipes available.


Naomi Crisante is available for interview and TV presentations.

Contact Naomi Crisante - mobile 0419 126 998 or email crisante@bigpond.net.au



             

  


              



For immediate release





1 September 2008

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Quick tips for cooking South Cape Haloumi 


Panfry! 

Slice South Cape Haloumi


Panfry in a hot oiled pan


Serve hot with lemon, oregano and crusty bread


BBQ!

Slice South Cape Haloumi


BBQ on hot oiled bbq or grill plate


Serve hot with salsa, lemon or sweet chilli sauce





Grill!

Cube South Cape Haloumi


Toss with chopped tomatoes, parsley and olives


Grill until golden


Grate!

Grate South Cape Haloumi


Sprinkle over pasta, vegies or pizza


Bake until golden


Crumb!

Crumb South Cape Haloumi in egg and breadcrumbs


Flash fry in hot oil until golden


Serve with tomato, chilli or pesto dipping sauce













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Haloumi and Beetroot Salad with Mint and Lime Dressing

Serves 4-6


500g medium beetroot, washed and leaves removed

2 carrots, peeled and cut into chunks

1 red onion, peeled and cut into wedges

1 tablespoon olive oil

1 punnet cherry tomatoes, halved

180g South Cape Haloumi, sliced

olive oil, for frying

extra mint leaves, for garnish


Roast whole beetroot in a pan at 200°C for 30 minutes. Toss carrots and onion in

oil, add to pan and roast a further 30 minutes until beetroot is tender. Allow to

cool, peel beetroot, cut into chunks and combine with roasted carrots, onions,

cherry tomatoes and half the Mint and Lime Dressing. Arrange salad on serving

plates. 

Just before serving, quickly flash fry South Cape Haloumi slices in a hot oiled 

pan until golden on both sides. Place pan-fried Haloumi on salad, drizzle with

remaining dressing and garnish with extra mint.


Mint and Lime Dressing

Makes ¾ cup

¼ cup olive oil

grated rind of 1 lime or lemon

2 tablespoons lime or lemon juice

1 teaspoon honey

¼ cup finely chopped fresh mint

sea salt and freshly ground black pepper, to taste


Shake all ingredients together in a screw-top jar and use as required.

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Sesame Haloumi Sticks with Hot Chilli Jam


Makes 16


180g South Cape Haloumi

1 egg, lightly beaten

1/3 cup breadcrumbs

1/3 cup sesame seeds

Oil, for shallow frying


Cut South Cape Haloumi into 8 slices and cut each slice in half lengthwise to

make 16 ‘sticks’. Dip in egg and coat in combined breadcrumbs and sesame

seeds. Double-crumb if desired. Refrigerate for 10 minutes. 

Heat oil and shallow fry Sesame Haloumi Sticks on both sides until golden. 

Thread onto skewers and serve with Hot Chilli Jam.


Hot Chilli Jam

Makes 1 ½ cups


1 tablespoon olive oil

1 onion, finely chopped

1 clove garlic, crushed

1 red capsicum, finely chopped

1 tablespoon dried chilli flakes (use ½ qty for mild chilli jam)

400g can diced tomatoes

¾ cup brown sugar

½ cup white wine vinegar

1 ½ teaspoons salt


Heat oil and fry onion, garlic and capsicum until softened. Add remaining

ingredients and simmer for 20 minutes until thick. Store in a sealed jar in

the refrigerator for up to 3 months.








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