Last month, on the unasked for cheese blog. I talked about the ups and downs of a little-known, highly-volatile cheese called Halloumi. Today I conclude with part two of the Halloumi saga, which brings me to a short narrative… and a recipe.
“Once upon a time in the British Isles lived a fair maiden by the name of Nigella Lawson. Nigella had magical skills such as baking a Chocolate Guinness Cake and mixing Spaghetti with Bacon, Egg, and White Wine. She was so good at cooking, in fact, that she got several of her own cooking shows and won the hearts of many men’s stomachs. One day, on one of these shows, Nigella roasted Halloumi with sausage, red peppers, and basil. Then I made it, and I lived happily ever after.”
- 8 Merguez sausages (or any small link sausage for that matter)
- 1 8 oz. package of Halloumi, cut into 1/4 inch slices
- 8 oz. jar of roasted red peppers, cut into bite-sized pieces
- 1 handful of basil leaves, torn
- a drizzle of garlic oil
Serves 2 people, assuming one of them’s not me
Preheat oven to 425 degrees. On a large sheet tray arrange sausages, slices of Halloumi, and red peppers in a single layer. Drizzle with oil. Roast for 15-20 minutes until the sausage is cooked and the cheese is browned, then sprinkle on basil shards and EAT.
Recipe courtesy of Nigella Lawson.
“I’d say that’s first rate.” – Nigella talking about the newest BBC Sherlock episode
A Peak Inside 