Print PageGordon Ramsay's Scallops with halloumi, caper and raisin vinaigrette (serves 4)
Sweet scallops and salty halloumi create the perfect balance for a delicious and light seafood dish on the F Word
Ingredients
250g halloumi (preferably made from sheep’s milk)
8 large fresh scallops, roe removed
50g plain flour, seasoned with a little salt and black pepper
3 eggs, beaten
150g panko breadcrumbs
1-2 tbsp olive oil for frying
For the vinaigrette:
120ml water
100g capers, rinsed and drained
100g golden sultanas
1 tsp white wine vinegar
To garnish:
Mixed salad leaves
Sea salt
Freshly ground black pepper
Method: How to make Gordon’s scallops with halloumi, caper and raisin vinaigrette
1. To prepare the vinaigrette, pour the water into a small saucepan, add a pinch of salt and bring to the boil briefly. Add the capers and sultanas to the pan and return to the boil. Tip into a blender or food processor, add a teaspoon of white wine vinegar and blend to a puree. Transfer to a bowl and set aside.
2. Cut the halloumi into thin slices (approximately 1cm thick). Select a round cutter that is a slightly smaller than the size of the scallops and use to cut out 16 rounds of halloumi.
3. Slice the scallops horizontally into 2 equal disks (approximately 1cm thick). Select three similar sized shallow dishes. Transfer the seasoned flour into one, the beaten eggs into another and the breadcrumbs into the last dish. Dip the scallops first into the seasoned flour, then the egg and lastly into the breadcrumbs, ensuring that they are evenly coated.
4. Heat the olive oil in a frying pan. Add the halloumi to the pan and season with black pepper. Cook for a minute before turning. Add the scallops to the pan and cook for 1-2 minutes on each side (the breadcrumbs help prevent the scallops from overcooking).
5. Remove the scallops and halloumi from the pan and drain off the excess oil by resting on kitchen paper. The halloumi should be crisp and a light golden brown with a melting centre.
6. To serve, divide the scallops between four plates. Top each scallop with a small spoonful of caper and raisin dressing and then top with a round of halloumi. Arrange the mixed salad leaves in the centre and serve immediately.
Halloumi Cheese Salad
Prepare a salad using fresh lettuce, cherry toma toes, olives and diced apple, freshly chopped mint and a vinaigrette dressing. Dice a pack of Halloumi cheese in to cubes and lightly dry fry in a non stick pan to a golden brown. Toss onto the salad and serve immediately.
Halloumi Cheese Vegetarian Mixed Grill (also delicious on the barbecue)
Cut a block of Halloumi into quite large cubes. Thread onto a skewer interspersed with cherry tomatoes, green peppers, olives and mushrooms. Place under the grill or over the barbecue until golden brown. Serve with a salad or brown rice.
Halloumi Cheese Omelette
Break three eggs into a bowl and beat lightly, sea son with salt, pepper and mint. Add a little butter to the pan, when it sizzles fry off some diced mushrooms, then add the egg mixture. Sprinkle half a pack of roughly grated Halloumi over the top and place under the grill for a few moments. Fold over and serve.
Stuffed Mushrooms
Beat 2 eggs together, add haifa pack of grated Halloumi, some pepper. finely diced tomatoes, a little cumin, dried mint, and garlic. Use this mix ture as a filling for some large mushrooms. Bake in a hot oven (220'C) for 5 minutes.
Halloumi Cheese Oregano Tomatoes
Cube a block of Halloumi cheese. Chop one onion, crush a garlic clove, chop a pepper, slice some mushrooms, 400g of tomatoes (fresh or tinned), 2 tsp of oregano, 2 tsp of tomato puree, some black pepper. 50g of cashew nuts, and 100g of pasta or rice.
Lightly dry fry the Halloumi to a golden brown. If necessary, use a drizzle of olive oil and add the onions, garlic, pepper, and mushrooms. When cooked, add the tomatoes, puree, oregano, cashew nuts and black pepper. Simmer for 5 minutes, then serve on a bed of brown rice or pasta.
May Recipe - Asparagus, Prawns and Sussex Slipcote for a picnic
Serves 4
You need:
1 button Sussex Slipcote with Pepper
100ml double cream
Juice and rind of 1 lemon
1 tablespoon capers, finely chopped
salt
500g thick asparagus
500g raw tiger prawns
sunflower oil
Method:
Fry the prawns with a tablespoon of sunflower oil for about five minutes until they are pink.
Leave to cool then refrigerate.
Bring a large saucepan of water to the boil.
Break the woody ends off the asparagus then boil for seven or eight minutes until tender.
Drain and leave to cool.
Add the grated lemon rind, juice and capers to the Sussex Slipcote,
add the cream and mash to a smooth consistency.
At the picnic, dip the asparagus and prawns into the Slipcote dip.
Mezze for a summer drinks party
serves 8
Crostini with caramalised onions and Sussex Slipcote
You need:
1 button plain Sussex Slipcote
1 baguette
4 onions
50ml+ 1 tblsp. olive oil (need not be extra virgin)
2 tblsp. brown sugar
2 tsp balsamic vinegar
Method:
On a very low heat, fry the onions in the olive oil, with the balsamic vinegar and the sugar, until they are dark brown but not burnt. This can take up to an hour. Leave to cool. (These onions will keep for up to a week in a jar in the fridge.) Cut the baguette into thin slices, brush with a little olive oil and put under a medium grill for a few minutes until the slices have begun to turn golden brown. Spread with the Sussex Slipcote and top with caramalised onions.
Little Sussex Slipcote pies
Makes 16
You need:
1 button Sussex Slipcote with herbs and garlic
1 400g packet filo pastry 170g butter, melted
Method:
Preheat the oven to 180 degrees centigrade and cover a baking tray with gresaeproof paper. Lay out one sheet of filo pastry on your work surface and brush well with melted butter, then top with another sheet, keeping the rest of the pastry covered with a damp cloth.Cut the filo, lengthwise, into strips 10cm wide. Put one tablespoon of Sussex Slipcote at one end of each strip, then fold the corner of the strip across to make a triangle, covering the cheese. Fold it again to make another triangle and continue until the strip is finished. Repeat with the remaining pastry. Bake the pies for 15 minutes until golden brown.
Grilled Sussex Slipcote Crostini
Cut four thick slices of crusty French bread and toast lightly.
Drizzle the slices with virgin olive oil. Place a slice of Sussex Slipcote cheese (use Plain or the Herbs & Garlic) on each of the pieces of bread and grill until melted and slightly brown. Garnish each slice with sun-dried tomatoes, sliced olives or any other favourites.
Serve with a freshly dressed salad or some brown rice.
Potato Rosti and Sussex Slipcote Cheese Parcels
Heat 1tsp of butter and 1tsp of olive oil in a small frying pan, over a moderate heat. Grate 2 oz of new potatoes and mix with 1tbsp of plain flour and 1tsp of chopped fresh thyme, adding seasoning to taste.
Add half the potato mixture to the pan, pushing down into the pan to flatten out the mix. Slice about 1-2oz of Slipcote cheese into thin discs and place into the centre of the potato, and then top with the remaining potato mix. Fry for 5-6 minutes, before turning over. Heat for a further 4-5 minutes, or until the Rosti has cooked.
Turn out onto a hot serving plate and garnish with a sprig of mint. Try it with an onion & tomato salad or any of your favourite dressed side salads.
Slipcote and Smoked Salmon Parcels
Shape pieces of Slipcote (ideally the Peppercorns style), into rectangular shapes. Wrap slices of smoked salmon around each piece of Slipcote to make a parcel. Tie the salmon parcel with chives.
Serve as a starter with mixed salad leaves, a quartered or slice of lemon and more freshly ground black pepper.
Slipcote Topped Mushrooms
Take large field or smaller button mushrooms, depending on appetite.
Cut slices of the Slipcote of your choice, Plain, Herbs & Garlic or Peppercorns and place on the mushrooms. Place the mushrooms under the grill or on a baking tray in the oven and cook until the mushrooms are softer and the cheese, hot and slightly browned.
Slipcote Stuffed Tomatoes
As a canapé use cherry tomatoes, as a starter or light lunch, use larger tomatoes. Take a sharp, ideally serrated knife, to cut the tops off the tomatoes and use a spoon to scoop out the seeds. The seeds and juice can be stirred into the cheese or they can be added to soups.
Mash your chosen Slipcote, add flavourings if you wish, chives or basil are a delicious addition to the Plain Slipcote. Use the cheese mixture to fill the tomatoes. Replace the tomato lids and serve.