Cashew nut pilaf with haloumi
Apr. 15th, 2011 06:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentric in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomTasty, tasty pilaf with mild spices, sultanas/raisins and delicious haloumi. What more can you want?
This recipe is: Vegetarian*; not absolutely reliant on having nuts (although they're delicious)
Accessibility notes/ this recipe requires: A fair bit of chopping and fine motor work, quite a lot of faffing around taking things in and out of a hot frying pan, a number of small individual steps, and at least two pots/pans.
Serves: 4-6
Credit: Original recipe here.
* Although it occurs to me that I have no idea if Haloumi contains rennet, so depending on your standards of vegetarianism you may want to check that.
Ingredients
- 1 cup of rice
- 180g or thereabouts of Haloumi, thinly sliced
- 1 medium onion, sliced
- 1 green capsicum (bell pepper), roughly chopped
- 1 grated carrot
- around 1/2 cup of cashew nuts. If nuts don't work for you, the original recipe recommended chickpeas and they were delicious.
- A handful of fresh shredded basil
- A handful of fresh shredded parsley
- 1/2 tsp cinnamon
- 3/4 tsp tumeric
- 1/2 cup of sultanas or raisins (I'm given to understand the definition of 'raisin' differs depending on where you are in the world. I use a variety of dried grape which I call a sultana and my housemate calls a raisin, but the original recipe recommended what is normally called a raisin in Australia. Long story short, grab some variety of dried grape other than a Zante currant, and you're set.)
- around 1/2 cup of water
- some flour
- cooking oil
1. Cook your rice, in whatever sort of pot or container you normally cook rice.
2. Slice your haloumi thinly (I found that if I sliced it in half lengthways along the block as well as in thin widthways strips, it went further - Haloumi is very filling, so it's a matter of *looking* like you're getting several mouthfuls instead of just a couple of strips). Coat in flour.
3. Heat oil in a large frying pan (I believe this is a griddle in the US?), and shallow-fry the flour-coated haloumi until you have delicious, delicious cheese chips. You will probably have to do this in batches.
4. Remove from pan, set aside and cover to keep warm.
5. In the oil from the cheese, fry your sliced onions. Add cashews and then vegetables, stirring until vegetables are crisp-tender.
6. Add herbs and spices, stir well.
7. Add rice and water. Bring to boil, clap a lid on the pan and heat through on medium heat for around 5 minutes.
8. Either stir the haloumi pieces through, or serve and then artfully balance haloumi pieces on top of pilaf.
9. NOM.
* This recipe may may slightly more pilaf than haloumi, depending on how much haloumi each person eats. The original recipe wanted two packets, but my budget doesn't stretch that far.
* Pilaf reheats well but haloumi goes slightly chewy on the second heating. This works well with the 'more pilaf than haloumi' situation - eat all the haloumi on first sitting and eat the pilaf for lunch the next day!
This recipe is: Vegetarian*; not absolutely reliant on having nuts (although they're delicious)
Accessibility notes/ this recipe requires: A fair bit of chopping and fine motor work, quite a lot of faffing around taking things in and out of a hot frying pan, a number of small individual steps, and at least two pots/pans.
Serves: 4-6
Credit: Original recipe here.
* Although it occurs to me that I have no idea if Haloumi contains rennet, so depending on your standards of vegetarianism you may want to check that.
Ingredients
- 1 cup of rice
- 180g or thereabouts of Haloumi, thinly sliced
- 1 medium onion, sliced
- 1 green capsicum (bell pepper), roughly chopped
- 1 grated carrot
- around 1/2 cup of cashew nuts. If nuts don't work for you, the original recipe recommended chickpeas and they were delicious.
- A handful of fresh shredded basil
- A handful of fresh shredded parsley
- 1/2 tsp cinnamon
- 3/4 tsp tumeric
- 1/2 cup of sultanas or raisins (I'm given to understand the definition of 'raisin' differs depending on where you are in the world. I use a variety of dried grape which I call a sultana and my housemate calls a raisin, but the original recipe recommended what is normally called a raisin in Australia. Long story short, grab some variety of dried grape other than a Zante currant, and you're set.)
- around 1/2 cup of water
- some flour
- cooking oil
1. Cook your rice, in whatever sort of pot or container you normally cook rice.
2. Slice your haloumi thinly (I found that if I sliced it in half lengthways along the block as well as in thin widthways strips, it went further - Haloumi is very filling, so it's a matter of *looking* like you're getting several mouthfuls instead of just a couple of strips). Coat in flour.
3. Heat oil in a large frying pan (I believe this is a griddle in the US?), and shallow-fry the flour-coated haloumi until you have delicious, delicious cheese chips. You will probably have to do this in batches.
4. Remove from pan, set aside and cover to keep warm.
5. In the oil from the cheese, fry your sliced onions. Add cashews and then vegetables, stirring until vegetables are crisp-tender.
6. Add herbs and spices, stir well.
7. Add rice and water. Bring to boil, clap a lid on the pan and heat through on medium heat for around 5 minutes.
8. Either stir the haloumi pieces through, or serve and then artfully balance haloumi pieces on top of pilaf.
9. NOM.
* This recipe may may slightly more pilaf than haloumi, depending on how much haloumi each person eats. The original recipe wanted two packets, but my budget doesn't stretch that far.
* Pilaf reheats well but haloumi goes slightly chewy on the second heating. This works well with the 'more pilaf than haloumi' situation - eat all the haloumi on first sitting and eat the pilaf for lunch the next day!
no subject
on 2011-04-16 12:27 am (UTC)