Halloumirooni

I love halloumi a lot.  Normally I just fry it a bit in some oil, sometimes I might jazz it up with some chilli.  This got a bit boring, so today I tried making halloumirooni!

What you need:

Spring onions
Halloumi
Brown and wild rice
Brocolli
Dried corriander
Balsamic vinegar
Olive oil

What you do:

Boil a small cup of the brown and wild rice.  This takes a while.

Here are the spring onions!

Fry up the spring onions.  I used 2.  Add some ground up corriander and a few fennel seeds to the onions.

Keep the green stem bit to fry up with the halloumi.

Then fry the halloumi.  Controversially, I cut up the halloumi into very small squares here:

Controversially small cubes of halloumi!

Just before the rice is done, throw in a few small bits of broccoli (stir-fry style) and cook for a minute or two.

Then throw it all together in the frying pan and stir up.  Add a glug of balsamic vinegar and let it cook for a few seconds.  Add a glug of olive oil.  Stir up and serve.

It's actually very nice :)

Halloumirooni :)

Paneer Surprise!

This is basically curry.  I love curry and I am quite proud of this one because this is the first time I used paneer (paneer is a cheese, not a bike bag).

We start by browning the cheese, like halloumi.  Here's a picture of this:

Once all the paneer is nice and browned, leave the cheese to one side and cook up some onions.
Add some chillis.  I added 2 quite large chillis - this was quite hot, so it might have been a bit much.
Chuck the cheese back in to the frying pan and add some beans and any veggies you want to use.
Once it seems cooked, add in most of a tin of tomatoes and most of a tin of coconut milk.
Then add some coriander.  Although when I went to Tesco and bought coriander I got this:

Is this coriander??  I am unconvinced.

So... add a random green herb that may or may not be coriander.  Leave it to simmer and it might look a bit like this now:

Taste it, if it is too hot for you then add some more coconut milk (actually I added some lemon juice and that seemed to work too!)

I then left it simmering away for about 15 / 20 minutes and that seemed to do the trick.  When it was done it looked (and tasted) pretty good.

Here it is:

It would be nice served with rice, but I couldn't be arsed to make rice, so this is with yesterdays left over potatoes (yay for the left overs!)