BROUGHT TO YOU BY Mainland
Is it even a festive feast if there aren't some cheesy treats on the table? Pimp up your party platters with these easy, cheesy bites!
Serves: 10
INGREDIENTS
JALAPEÑO AND SESAME HONEY
1½ tablespoons sesame seeds
¼ cup runny honey
10 slices pickled jalapeños
¼ teaspoon cracked pepper
HALOUMI
2 x 200-gram blocks Mainland Haloumi Cheese
¼ cup olive oil
TO SERVE
¼ cup pomegranate arils, optional
METHOD
JALAPEÑO AND SESAME HONEY: Put the sesame seeds in a small dry frying pan and toast over a medium heat until golden brown. Add the honey and jalapeños and simmer for 1 minute. Stir in the cracked pepper then remove from the heat and set aside to cool slightly.
Cut the haloumi into 2cm-thick cubes so you have roughly 20 squares.
Heat the oil in a large frying pan over a medium heat. Add the haloumi and fry on all sides until golden brown, roughly 1–2 minutes on each side.
TO SERVE: Place the haloumi on a serving plate, drizzle over the jalapeño and sesame honey and scatter over the pomegranate arils.
For more Mainland recipes visit mainland.co.nz
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.