Posted in Recipes on 29.12.2017
Camelina Halloumi Bites
prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 4 servings Print recipe?
I know I shouldn’t show certain recipes any favouritism. They’re ALL my babies and should be treated equally. I am so passionate about bringing you food that’s very tasty and hopefully very easy to replicate. Phil always used to moan about a Delia recipe as being too much information. As a writer of recipes it’s hard to find the balance between writing something that’s clearly understandable and easy to replicate without going into infinite detail. I also want to bring you ‘real’ food. Food that we actually eat, not that gets made once for a pretty photo and is never made again. But as a food blogger it’s often just not possible to repeat some recipes as often as I’d like.
But these Camelina Halloumi Bites are not just ones I want to make again but that I NEED to make again and again. The halloumi is warm, salty and chewy and the camelina seeds from Hodmedods are crunchy and nutty. THE perfect combination. Kinda like chocolate and orange.
I tried baking these because, you know, healthier. But they just didn’t taste the same. They weren’t inedible, they just didn’t have that certain ‘something’ that comes from gently frying in just a drizzle of oil. I’m not talking deep frying here. What you can do is fry them then keep warm in the oven for that ever so slightly ooey gooeyness.
Though to be honest, the first time I made these they didn’t make it to the oven. I was only using a small frying pan and had only intended to make a few to try. One demolished pack of halloumi later I declared them to be a resounding success. A little bit of tomato relish as a sharp/sweet contrast to that oh so salty cheese and nutty seeds and I was in halloumi heaven.
They also need the coating or the seeds don’t stick. And you want these amazing little Hodmedods Camelina Seeds to stick. Trust me when I tell you these are the tastiest seeds I think I’ve even tried and whilst I’m not a bird, I’ve tried a LOT of seeds. All for research purposes of course.
If you make these Camelina Halloumi Bites or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! )
Camelina Halloumi Bites
prep: 10 mins / cook: 20 mins / inactive: 0 mins / total: 30 mins / quantity: 4 servings
- 200g pack halloumi
- 2 tblsp wholemeal flour
- 1 egg
- 1/3 – 1/2 cup Hodmedod’s Camelina Seeds
- Few drizzles of olive oil
- tomato relish for dipping
- Drain any water in the pack off the halloumi then cut the cheese into roughly 3/4 inch cubes - think bite sized!
- To coat these pieces of cheese you need a bit of a process
- Start with putting the flour on a small dish or plate.
- Then crack the egg into a shallow dish and give a quick beat
- Tip your camelina seeds into another shallow dish
- Have an empty dish or plate for putting the coated cheese in before frying
- Start by rolling the cheese pieces in the flour, coating on all sides
- Then dip in the beaten egg, making sure each side is covered before transferring to the plate with the seeds
- I try and do this process with my left hand (I'm right handed) and roll the cheese in the seeds with my right hand. Your left hand is going to get muckier than your right so it helps to keep one hand a little cleaner for coating!
- I also do a few at a time before rolling them in the seeds, transferring the coated cheese to the empty plate then repeat the process till I've used up all the cheese
- When all your little bits of cheese are coated gently heat a drizzle of oil in a frying pan before adding the cheese. You might want to do this in a couple of batches if you use the whole pack of cheese as you need to keep constantly turning the cheese round to colour each side
- Just sizzle for a few moments (takes less than a minute) each side before turning. Once they're cooked, transfer to a plate with a piece of kitchen towel
- If you're not eating straight away you can put them in the oven while you sizzle the next batch - try a low oven around 120 Fan / 140 C / 275 F / Gas 1
- I've also eaten these cold out of the fridge and they're just as yummy!
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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