Oh, YUM !

Cooked this last night, having included another packet of fiendishly expensive Cyprus Halloumi in my Coles delivery order –

And btw, please note:

From experience I can say that anything else isn’t of necessity rubbish, but in general a bit less solid. Chacun (à) son goût. Including whether to use the preposition.

Two packets are a bit more than required, and I did have difficulty getting it all marinated .. should’ve left some out.    :\


Spiced haloumi pasta

INGREDIENTS

  • 300g cooked short pasta (Too much, imnsho: I used 275g, and frankly it should be 250g. Penne lisce are my go-to short pasta.)
  • 400g haloumi
  • 2 tbsps olive oil
  • ½ tsp sweet paprika
  • ½ tsp ground turmeric
  • ½ tsp garam masala
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 onion, halved and thinly sliced
  • 2 garlic cloves, crushed
  • 10 fresh curry leaves (I dropped in a number of dried ones)<*>
  • 400g can chopped tomatoes
  • ¼ tsp dried chilli flakes
  • 3 tbsps chopped parsley

METHOD

  • Cut the haloumi into 1cm cubes. Toss it in 1 tbsp oil and all of the dry spices.
  • Heat the other tbsp oil in a large (and deep !) frypan over medium-high heat. Add the onion and garlic, and cook, stirring, for 1-2 minutes or until softened.
  • Add the haloumi and curry leaves, and cook until haloumi is golden. (This is problematical, inasmuch as it’s just been tossed in turmeric .. I played it by ear)
  • Add the tomatoes and chilli flakes, then bring to the boil.
  • Season to taste with salt and freshly ground black pepper.
  • Stir in the pasta and cook until heated through.
  • Remove from the heat and stir through the parsley.
  • Divide among bowls and serve with mango chutney.

My change for next time will be to (1) add another half tin of tomatoes: were you to cook this exactly as listed, definitely use TWO cans ! – and, almost more importantly, to (2) use a bigger bloody pan !!!

I was amazed at how delicious this recipe is ! Throughout the evening, in fact, I kept hoping that Boodie would get off my lap so that I could return to the scene of the crime, the pan of .. THIS STUFF, and have another forkful.

Alas that I have no idea how it’s going to re-heat: I think I’ll have to add some evoo and stir it in well. But in spite of reducing the amount of pasta – thank heavens ! – and of having nibbled at it several times, I have another three meals in storage thinggies in the fridge.

BIG success !   :)

Update !

It reheated in the microwave brilliantly: I didn’t even need to stir it ! Must’ve been the spiced oil, of course .. D’ohhh ..

Now only two meals left.

 

 

<*>I must find out how to grow a curry leaf plant !

13 comments

  1. So is haloumi going to be another one of those things we’re going to have to create another name for if someone wants to make it in Australia? Sigh.

    Recipe looks delicious. Putting it on the dinner list. (But probably with local haloumi. Sorry.)

    Liked by 1 person

  2. I’ve wondered about growing a curry leaf plant as well, M-R. I find the curry leaves challenging to source at times! This recipe is one I will definitely be making soon. I wish I had the ingredients on hand, I’d be making it tonight!

    Liked by 1 person

    1. I do wish I could somehow indicate just how delicious this dish is, Debra ! :)
      Oh yes: when you do get to making it (for I feel you will), chop up the haloumi pretty small – I’ll be going smaller than a cubic centimetre on the weekend. Mind you, it don’t matter a bit if that’s too fiddly and you just hack away at it; but you do want to match the pasta, kinda thing.
      I have a curry tree on back order: https://www.herbcottage.com.au/curry-leaf-tree.html. I shall grow it in a pot, as I’m advised by a well-known gardening advice Aussie: https://www.abc.net.au/gardening/factsheets/weed-alert—curry-plant/9430798.
      If you go ahead with growing one, do read that article, Beautiful Debra ! XO

      Liked by 1 person

    1. I don’t bother to mutter, me old china – I swear loudly. Talk to Boodie about it. :D
      You should’ve seen me trying to get everything mixed in a far-too-shallow frypan — no, you shouldn’t’ve, come to think of it. Weren’t nice.
      Honestly, sometimes I wonder at my stupidity.
      But yes, Maggie – this is the best recipe I’ve found in YEARS !

      Liked by 1 person

  3. I have never heard of haloumi, but now I know that it’s cheese. Unfortunately, I no longer eat dairy and limit tomato intake, so I’ll take your word for it that this is yummy. It reminds me how much I miss mac and cheese, especially during the winter months. Comfort food!

    Liked by 1 person

    1. My dear ! – no dairy ? I had a sister who couldn’t tolerate it; and in the years she was alive (oh, how much she is missed !) it was a dificult thing to work aroundl I hope it’s not so for you !

      Like

      1. Haven’t eaten much dairy in the last 8-9 years as it has made me quite noisy. Sometimes it’s hard to avoid, like at potlucks or in restaurants, but they make digestive aids in that case. Even though there are great substitutions for milk and ice cream, cheese is another matter. I miss the mac and cheese most because the fake stuff is blech.

        Like

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