Beer Battered Halloumi with Tomato & Chilli Chutney

Beer Battered Halloumi with Tomato & Chilli Chutney

This is a great way to start of a meal, Halloumi is a slightly nutty, Cyprotic cheese. It is very delicate to cook which is why using a smooth beer batter is the perfect way to serve it! I was first introduced to this recipe at college and since then it has become a family favourite.

Ingredients:

For the Battered Halloumi:

400g Plain Flour

95g Cornflour

400ml Lager

600ml Sparkling Water

4 Blocks (cut into 4 long strips)

For the Tomato & Chilli Chutney

1tbsp. Olive Oil

2 Shallots (Brunoise, finely diced)

6 Tomatoes  (Concasé, diamond cut)

2 Garlic Cloves (Minced)

2 Red Chillies (seeded, brunoise)

2tbsp. Balsamic Vinegar

2tsp. Soft Dark Brown Sugar

Method:

For the Halloumi:

1. Mix the flour, Cornflour, lager and water to make a smooth batter. If the batter is lumpy, pass it through a strainer.

2. Roll the strips of Halloumi in some season flour, then plunge into the batter

3. Place the battered cheese into the deep fat fryer.

4. When cooked (approx. 3-4 minutes) place them neatly on a plate with an appropriate garnish and a small ramekin of the chutney (method below).

For the Chutney:

1. Heat the oil in a small saucepan

2. Add the shallots, tomatoes and garlic and sweat for 6-8 minutes.

3. Add the vinegar and sugar and cook for another 3-5 minutes or until the chutney has caramelised slightly.

4. Remove from heat and serve warm with Halloumi.