Easy Bacon Halloumi Bites Recipe | Kitchen Mason (2024)

FAQs

Should you soak halloumi before frying? ›

Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).

Should I soak haloumi before cooking? When you buy a packet of haloumi, it comes with a little salty brine. Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer.

There are a few things you can do to avoid this: – cut your slices of halloumi on the thicker side – very thin slices tend to become a little hard, rather than soft and squidgy, like thicker slices do. – don't overcook the halloumi – a couple of minutes on each side is all it needs!

This appetizer recipe, which also happens to be gluten-free, features halloumi cheese, cut into cubes, breaded in a thin layer of cornmeal, and shallow pan-fried in olive oil until golden brown. A mixture of honey and chili garlic sauce is drizzled on top for a sweet and spicy combo that's perfect with the cheese.

My halloumi is too tough / rubbery

This can happen when it's cooked for too long in the oven, so next time try a lower cook time or thicker slices. It can also happen when it's been sitting out for too long, or with reheated halloumi.

What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.

This is because, unlike many cheeses, halloumi has a high pH, as no starter cultures are used in its production. It seems that when this dense casein network “rubs” against the enamel of the teeth, it produces a squeak. Other cheeses usually have a lower pH, which tends to make the casein more fragile.

As always, be sure to check the package of the specific product you use. It's also worth noting that halloumi is packaged with mint leaves, often chopped, so if you see little flecks of it throughout the package, it's just mint. There's no need to remove it before cooking.

Heat your air fryer on 200C for 2 mins. Carefully pat the halloumi dry using kitchen paper or a clean cloth, then brush or rub with oil. Season with salt and pepper and any flavourings, if using. Put the halloumi in the air fryer basket and cook for 8 mins until beginning to brown.

You can enjoy halloumi slices cold in the salad. So, if you're prepping your lunch before work, you won't need to worry about reheating the cheese for your halloumi salad. Can you eat halloumi raw? Yes, you can eat halloumi cheese without cooking it first!

Does halloumi smell when off? ›

If the cheese has become slimy or developed a mold, it's time to toss it out. Moreover, a strong sour smell or change in color can also indicate that the cheese is past its prime.

Halloumi is made out of sheep's milk, which is more expensive than cow's or goat's milk due to the animal milking production—though nowadays you can also find Halloumi varieties with a mix of these kinds of milk, thus lowering the price of the product.

Is halloumi cheese vegan? Now, to the question at hand: is halloumi cheese vegan? The straightforward answer is no. Halloumi cheese is typically made from goat or sheep milk, and can sometimes be made with cow's milk.

Halloumi is a semi-hard cheese made principally in Cyprus from sheep or goat milk or mixture of the two. The raw milk is coagulated as for Feta cheese.

It's important to note that while soaking halloumi can help reduce its sodium content to some extent, it won't eliminate it entirely. Also, the flavor and texture of the cheese may be affected, so it's a compromise between lowering sodium intake and maintaining the original characteristics of halloumi.

I pre heat the pan for 2mins. Water drops dance on the surface. I add some olive oil (about 2tbsp in a 24cm skillet). Stir it around and let it heat then add my halloumi cheese.

Pour the boiling water over the halloumi and leave for 20 minutes. This will make the cheese really soft and smooth in the centre when cooked. Drain the halloumi, the put it into a large bowl with the watermelon and bread.

How to store halloumi. An unopened packet of halloumi will keep in the fridge for up to a year. Once opened store in salt water in the fridge.