ROASTED RED PEPPERS WITH HALLOUMI
Make and share this Roasted Red Peppers With Halloumi recipe from Food.com.
Provided by PanNan
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the bell peppers in half lengthwise and remove the cores and seeds. Rub the skins of the bell peppers with 1 tbsp olive oil and arrange the peppers skin side down on a greased baking sheet.
- In this order, scatter half the garlic into the bell peppers, add the cheese, mint leaves, lemon zest, remaining garlic, thyme, pine nuts, and pepper. Drizzle the remaining oil and the lemon juice over the peppers.
- Roast the peppers in a preheated oven at 400 degrees Fahrenheit for 30 minutes, until tender and beginning to char around the edges.
- Serve warm.
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
ROASTED RED PEPPER & HALLOUMI PARCELS
This comes from a supermarket's food club magazine. I love halloumi and I love grilled food, so I'll have to try this. I posted it here for safekeeping and also because it fits so well into the ZWT 2006. It's easiest to remove the skin of the peppers by placing them under a grill or directly onto a gas burner until the skin is black nd bubles. The place in a plastic food bag and set aside for an 30 minutes to one hour. Now the skin should come off easily. Cooking time does not include the time it takes to skin the peppers.
Provided by -Sylvie-
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice the halloumi cheese into four thick slices.
- Lay four of the pepper quarters onto a chopping board or any other clean surface, with the (what used to be the )skin side down, spread with the tapenade.
- Place a slice of halloumi on top and sprinkle with basil, salt and pepper.
- Place the other pepper quarters on top and press down lightly.
- Brush with a little olive oil and fry in a griddle pan or place on your bbq until the peppers begin to char and the cheese starts to soften. It should take about 5 minutes on each side.
GRILLED HALLOUMI WITH SPICY-SWEET PEPPERS
The firm texture of halloumi makes it a great candidate for grilling. Here, planks of the cheese are quickly marked on the grill, then topped with a mixture of chopped roasted peppers and Calabrian chilies for a sweet and hot kick. This appetizer comes together quickly and is perfect when served with crusty bread.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the roasted peppers, Calabrian chiles, garlic, lemon juice and olive oil in a small bowl. Season with salt, stir and set aside.
- Oil the grill grates. Grill the halloumi until well marked and warmed through, 2 to 3 minutes per side. Remove to a platter. Spoon the red pepper mixture over the cheese and top with basil and mint. Serve with bread.
ROASTED PEPPER & HALLOUMI WRAPS
For some fast finger food, roll up some roasted pepper and halloumi wraps
Provided by Good Food team
Categories Lunch, Main course, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Sprinkle both sides of the halloumi with the oregano. Heat the oil in a non stick frying pan, then briefly fry the halloumi on both sides until golden. Meanwhile, heat the flat breads over a naked gas flame for a few seconds on each side to warm them. (Alternatively you can do this in a large frying pan.)
- Halve the peppers (removing any stray seeds) and thickly slice, then add to the pan with the aubergine and olives. Heat through, squeeze over two of the lemon wedges and season well. To serve, divide the mixture and the parsley sprigs between the wraps, and top each with a lemon wedge for squeezing over.
Nutrition Facts : Calories 561 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.91 milligram of sodium
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- Place a slice of halloumi in the middle of each strip of pepper. Sprinkle each with chilli, oregano, olive, lemon zest and juice. Fold the pepper around the halloumi, secure each parcel with kitchen string and gently press with your hand to flatten slightly.
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