Subscribe for weekly menus!
One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Crisped Halloumi with Hot Pepper Jelly
starter
vegetarian
seared
cast-iron
Squeaky brined cheese seared hard until a lacquered brown crust forms, cut by a spoonful of sweet-hot pepper jelly.
Cook Mode
Stops your screen from going dark
Stops your screen from going dark
RECIPE
Crisped Halloumi with Hot Pepper Jelly
Squeaky brined cheese seared hard until a lacquered brown crust forms, cut by a spoonful of sweet-hot pepper jelly.
Prep10 mins
Cook8 mins
Total18 mins
Servings4
starter
vegetarian
seared
cast-iron
Ingredients
- 16 oz halloumi, sliced 1/2 inch thick
- 2 tbsp neutral oil
- 1/2 cup red pepper jelly
- 1 tbsp cider vinegar
- 1 red chili, thinly sliced
- 2 tbsp mint leaves
- 1 lemon
Preparation
1
Pat the halloumi bone dry and let it sit uncovered 10 minutes. Wet cheese steams and never browns.
2
Warm the pepper jelly with the cider vinegar until pourable, then take it off the heat.
3
Heat the dry skillet over medium-high, then add 2 tbsp oil and swirl.
4
Lay the cheese down and do not touch it for 2 minutes. Halloumi releases itself when the crust forms; moving it early tears the face off.
5
Flip and give it 2 minutes more, until both sides are mottled deep brown.
6
Slide onto a warm plate, spoon over the jelly, and finish with chili, mint and a squeeze of lemon. Serve immediately — it turns rubbery as it cools.
Servings and Nutrition
Number of Servings in Crisped Halloumi with Hot Pepper Jelly4
Nutrition for 1 serving (4 oz)
420Calories (kcal)
24Protein (g)
22Carbs (g)
27Fat (g)
Protein 24.0g22%
Carbs 22.0g21%
Fat 27.0g57%