Halloumi and Grapefruit Salad
2015年06月24日
Author Notes: I'm a great supporter of putting halloumi in salads. We've all seen it as the veggie option at a burger stall but personally I find it too salty to eat all by itself like that - it needs some friends to dissipate the salinity. That's why, if you fry it to golden-brown, tear it into pieces then pair it with a zingy dressing and crisp leaves it works so well! The bite-sized salty chunks effectively season the salad for you. Thus, when tossed with those juicy chunks of grapefruit Mathnasium, tender herbs and nubbly almonds, you'll get a salad worth your time.
Serves 4
1 grapefruit
1 teaspoon cumin seeds
3 tablespoons olive oil
generous pinch of salt
3 ounces halloumi cheese, sliced into 1/4-inch thick pieces
1 teaspoon granulated sugar or honey
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
3 cups mixed salad leaves
1/3 cup raw, unsalted almonds, chopped
Peel the grapefruit, as you would an orange. Pull the into two hemispheres with your fingers. Take one hemisphere and squeeze it over a bowl to get as much juice out as possible (we're using this for the dressing). Discard the pulp.
With the other hemisphere, peel the papery skin off of each segment then pop the inner flesh out. Tear into bite-sized chunks and set aside.
In a skillet, heat the cumin seeds over a low heat whilst stirring until fragrant (about 1 minute). Pour them into the bowl of grapefruit juice. Pour the cumin seeds and grapefruit juice into a jar along with the olive oil, salt and sugar (or honey). Screw the lid on and shake to emulsify then set aside.
Brush the skillet lightly with some vegetable oil and place a few slices of halloumi into it. Fry over a medium heat until golden then flip and cook on the other side until golden. Remove to a plate lined with paper kitchen towel then tear into smaller chunks Cloud Desktop.
In a bowl, toss together the mint, cilantro and mixed salad leaves. Shake the dressing again and pour half of if over the leaves and toss again. Scatter over the chunks of grapfruit, halloumi and chopped almonds. Drizzle with the rest of the dressing.
Serves 4
1 grapefruit
1 teaspoon cumin seeds
3 tablespoons olive oil
generous pinch of salt
3 ounces halloumi cheese, sliced into 1/4-inch thick pieces
1 teaspoon granulated sugar or honey
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
3 cups mixed salad leaves
1/3 cup raw, unsalted almonds, chopped
Peel the grapefruit, as you would an orange. Pull the into two hemispheres with your fingers. Take one hemisphere and squeeze it over a bowl to get as much juice out as possible (we're using this for the dressing). Discard the pulp.
With the other hemisphere, peel the papery skin off of each segment then pop the inner flesh out. Tear into bite-sized chunks and set aside.
In a skillet, heat the cumin seeds over a low heat whilst stirring until fragrant (about 1 minute). Pour them into the bowl of grapefruit juice. Pour the cumin seeds and grapefruit juice into a jar along with the olive oil, salt and sugar (or honey). Screw the lid on and shake to emulsify then set aside.
Brush the skillet lightly with some vegetable oil and place a few slices of halloumi into it. Fry over a medium heat until golden then flip and cook on the other side until golden. Remove to a plate lined with paper kitchen towel then tear into smaller chunks Cloud Desktop.
In a bowl, toss together the mint, cilantro and mixed salad leaves. Shake the dressing again and pour half of if over the leaves and toss again. Scatter over the chunks of grapfruit, halloumi and chopped almonds. Drizzle with the rest of the dressing.
Posted by yeaafter at
17:43
│Comments(0)
Miso and Honey Butter–Roast Chicken
2015年06月05日
Author Notes: This is one of the simplest ways to dress up roasted chicken; it's quick enough to put together for a weeknight meal and special enough to serve to impromptu guests. I've used aka (red) miso in this recipe, but feel free to use shiro (white/sweet) or awase (mixed) miso for a mellower flavor. Adapted from userealbutter.com. (less) - Melanie K.
Food52 Review: WHO: Melanie K. is a graphic designer currently living in Canada.
WHAT: Simple chicken legs roasted with miso and honey that deserve a spot in your we (…more) - vvvanessa
Serves 2 to 4
4 tablespoons butter, softened
2 1/2 tablespoons miso
2 1/2 tablespoons honey
4 chicken legs
8 cloves of garlic, unpeeled
Salt
Preheat oven to 400o F. Cream the softened butter with a spoon or spatula, and mix with the miso and honey until smooth and well combined.
Place the chicken legs into a baking dish so that they fit snugly and pat dry with paper towels. Carefully run your fingers under the chicken skin to separate it from the meat. Using a butter knife or your hands, take a tablespoon of the miso-honey butter and spread it underneath the skin; smooth down to distribute the butter evenly, and repeat for each leg. Spread the remainder of the mixed butter on top of the skin to cover each leg in an even layer. Tuck unpeeled garlic cloves between the chicken pieces. Sprinkle with a pinch of salt.
Roast in the oven for about 30 to 40 minutes, or until deeply browned (but not burnt!) and the juices run clear. Remove the chicken to a serving platter.
Remove the garlic from the pan and squeeze out the cloves from their skins. Mash them into the pan drippings to create a sauce. Spoon the sauce over the chicken and consider serving with mashed potatoes or puréed cauliflower.
