Crispy halloumi with minty mushy peas recipe
A vegetarian take on British classic, fish 'n chips. Terre à Terre serve their butter milk halloumi with minty mushy peas to keep it authentic.
Ingredients
- 400 g fresh or frozen peas
- 40 g mint, leaves and stalks separated, leaves chopped
- 40 g parsley, leaves and stalks separated, leaves chopped
- 50 g unsalted butter
- 1 pinch salt and freshly ground black pepper
- 14.1 oz fresh or frozen peas
- 1.4 oz mint, leaves and stalks separated, leaves chopped
- 1.4 oz parsley, leaves and stalks separated, leaves chopped
- 1.8 oz unsalted butter
- 1 pinch salt and freshly ground black pepper
- 14.1 oz fresh or frozen peas
- 1.4 oz mint, leaves and stalks separated, leaves chopped
- 1.4 oz parsley, leaves and stalks separated, leaves chopped
- 1.8 oz unsalted butter
- 1 pinch salt and freshly ground black pepper
- 150 g plain flour
- 75 g self raising flour
- 10 ml white wine vinegar
- 240 ml cold water
- 0.5 tsp baking powder
- 1 pinch salt and freshly ground black pepper
- 5.3 oz plain flour
- 2.6 oz self raising flour
- 0.4 fl oz white wine vinegar
- 8.4 fl oz cold water
- 0.5 tsp baking powder
- 1 pinch salt and freshly ground black pepper
- 5.3 oz plain flour
- 2.6 oz self raising flour
- 0 cup white wine vinegar
- 1 cup cold water
- 0.5 tsp baking powder
- 1 pinch salt and freshly ground black pepper
- 500 g halloumi cheese (2 packs of 250g)
- 500 ml buttermilk (or 250ml yogurt mixed with 250ml milk)
- 1 cup plain flour for coating
- 1 cup sunflower oil for deep frying
- 17.6 oz halloumi cheese (2 packs of 250g)
- 17.6 fl oz buttermilk (or 250ml yogurt mixed with 250ml milk)
- 1 cup plain flour for coating
- 1 cup sunflower oil for deep frying
- 17.6 oz halloumi cheese (2 packs of 250g)
- 2.1 cups buttermilk (or 250ml yogurt mixed with 250ml milk)
- 1 cup plain flour for coating
- 1 cup sunflower oil for deep frying
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- For the batter: whisk all the ingredients together to create a batter with the consistency of double cream. Keep refrigerated until you are ready to coat and fry the halloumi.
- For the mushy peas: in a pan of boiling salted water, cook the peas with the herb stalks until tender. Drain well, discarding the stalks. Blend the peas with the butter and herbs, then season to taste. Keep warm until ready to serve.
- For the halloumi: Carefully cut the halloumi into thin triangles. Submerge the cheese in the buttermilk and leave to soak in the refrigerator for several hours, preferably overnight. This really adds to the flavour and texture of the cheese.
- Just before serving, drain the halloumi, dip in a little plain flour, then coat well in the batter. Heat the oil to 180C in a deep fryer or deep pan (if you don't have a thermometer, drop a small piece of bread into the oil: if it turns golden brown within a minute, the oil is hot enough).
- Serve the halloumi bites and mushy peas together.
Recipe taken from Terre à Terre: The Vegetarian Cookbook
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