Baked Halloumi Fries with Creole Marinara Dip
Ingredients
2.5 paprika
2 tsp. smoked paprika
2 garlic powder
0.5 ground black pepper
0.5 ground white pepper
1 tsp. celery seeds
1 onion powder
1 cayenne powder
1 dried oregano
1 dried thyme
1 olive oil
1 garlic clove
400 grams tinned chopped tomatoes
1 tsp. dried oregano
1 tsp. sugar
400 grams water
1 bay leaf
75 grams rice flour
250 grams halloumi
1 egg white
1 water
250 grams halloumi
1 olive oil
Instructions
STEP 1/8
Peel and finely chop the garlic.
Mix together egg white and water from Ingredients 5 in a small bowl.
Cut the halloumi into 16 fingers.
STEP 2/8
Fit the blade chopper attachment.
Pre heat the oven to 200°C.
Line a baking tray with parchment paper.
STEP 3/8
Add Ingredients 1 (paprika, smoked paprika, garlic powder, black pepper, white pepper, celery seeds, onion powder, cayenne powder, dried oregano, dried thyme) into the mini chopper.
Blend until combined.
Set aisde.
STEP 4/8
Add Ingredients 2 (oil) into the saucepan.
Heat over a medium heat.
STEP 5/8
Add Ingredients 3 (garlic) to the saucepan.
Add 1 tsp of the spice mix into the saucepan.
Cook over a medium heat for 2 minutes.
STEP 6/8
Add Ingredients 4 (tomatoes, sugar, bay leaf, water) to the saucepan.
Bring to the boil then reduce to a simmer.
Simmer for 45 minutes.
Remove the bay leaf.
Attach the Blender attachment to the triblade.
Purée the sauce.
Set aside to cool.
STEP 7/8
Add the first of Ingredients 5 (rice flour) into a medium bowl.
Add the rest of the spice blend into the medium bowl.
Mix until combined.
Dip the second of Ingredients 5 (halloumi) into the rest of Ingredients 5 (Egg whites, flour) in turn.
First dip the halloumi in the beaten egg white and water, then in the flour and spice mix.
Place on a lined baking sheet.
STEP 8/8
Drizzle the halloumi with Ingredients 6 (oil).
Bake for 10 minutes at 200°C.
Turn the halloumi over.
Bake for 8 more minutes until golden.
Serve with the dip.
Baked Halloumi Fries with Creole Marinara Dip
Ingredients
2.5 paprika
2 tsp. smoked paprika
2 garlic powder
0.5 ground black pepper
0.5 ground white pepper
1 tsp. celery seeds
1 onion powder
1 cayenne powder
1 dried oregano
1 dried thyme
1 olive oil
1 garlic clove
400 grams tinned chopped tomatoes
1 tsp. dried oregano
1 tsp. sugar
400 grams water
1 bay leaf
75 grams rice flour
250 grams halloumi
1 egg white
1 water
250 grams halloumi
1 olive oil
Instructions
STEP 1/8
Peel and finely chop the garlic.
Mix together egg white and water from Ingredients 5 in a small bowl.
Cut the halloumi into 16 fingers.
STEP 2/8
Fit the blade chopper attachment.
Pre heat the oven to 200°C.
Line a baking tray with parchment paper.
STEP 3/8
Add Ingredients 1 (paprika, smoked paprika, garlic powder, black pepper, white pepper, celery seeds, onion powder, cayenne powder, dried oregano, dried thyme) into the mini chopper.
Blend until combined.
Set aisde.
STEP 4/8
Add Ingredients 2 (oil) into the saucepan.
Heat over a medium heat.
STEP 5/8
Add Ingredients 3 (garlic) to the saucepan.
Add 1 tsp of the spice mix into the saucepan.
Cook over a medium heat for 2 minutes.
STEP 6/8
Add Ingredients 4 (tomatoes, sugar, bay leaf, water) to the saucepan.
Bring to the boil then reduce to a simmer.
Simmer for 45 minutes.
Remove the bay leaf.
Attach the Blender attachment to the triblade.
Purée the sauce.
Set aside to cool.
STEP 7/8
Add the first of Ingredients 5 (rice flour) into a medium bowl.
Add the rest of the spice blend into the medium bowl.
Mix until combined.
Dip the second of Ingredients 5 (halloumi) into the rest of Ingredients 5 (Egg whites, flour) in turn.
First dip the halloumi in the beaten egg white and water, then in the flour and spice mix.
Place on a lined baking sheet.
STEP 8/8
Drizzle the halloumi with Ingredients 6 (oil).
Bake for 10 minutes at 200°C.
Turn the halloumi over.
Bake for 8 more minutes until golden.
Serve with the dip.