Posts Tagged ‘simple’

Gourmet at Home with Simon’s: Cooking with Halloumi Cheese

Monday, September 24th, 2012

 

This beautiful, smooth halloumi cheese comes from Barossa Valley in South Australia. Unlike regular halloumi cheeses that have an extreme squeaky and rubbery texture, the Barossa halloumi is smooth and soft, but firm enough to hold its shape when grilled.

Commonly used in Greek-style dishes, grilled halloumi can be used in a variety of simple dishes to add that extra kick of cheesy-salty flavour and springy texture. The next time you put together a fresh salad, lamb burger or a full-on barbecue, toss in a few slices of halloumi to add a twist to your dish.

To grill halloumi, thinly slice haloumi (about 1 cm-thick), grill on both sides until browned and eat immediately while it’s still warm to enjoy the full light and milky taste of the Barossa halloumi.

Here’s a simple halloumi recipe combo from our Delicatessen Manager at Chapel Hill, Brisbane:

Wrap a piece of grilled halloumi with a slice of sopressa (we used Della Nonna sopressa in the picture above) and add some rocket to bring out the flavours of both the Barossa halloumi and the Della Nonna sopressa. The grilled halloumi goes brilliantly with fresh figs as the sweetness in the figs complement the flavours of the halloumi and refreshes your palate at the same time. Pair the halloumi, figs and sopressa with your favourite wine. Not sure which wines, fruits or nuts go best with your favourite cheeses? Refer to our in-store cheese & wine guide in our Brisbane deli for the full list, or check out our soft cheese and wine list here.

Here’s another idea on how to add halloumi to your cooking, adding a little twist of Greek flavours to your favourite classic dishes:

Rosemary & Mint Lamb Burgers

These rosemary and mint lamb burger patties are all made in-house by our butchers. Grill the lamb patties on the barbie or pan-fry it to your liking. Superb with grilled halloumi cheese, sliced tomato, onion, lettuce and tzatziki sauce or your favourite relish in lightly toasted buttered burger bun…yum!

Easy Tzatziki Sauce Recipe

Ingredients and Method

Plain Greek yoghurt 450ml

2 Lebanese cucumbers — one to be shredded and the other to be diced

Salt and pepper

1 lemon

Mix all the ingredients together: shredded fresh cucumber, diced cucumber, minced garlic, lemon juice, finely grated lemon rind and salt and pepper to taste.

 

Variations–eggplant tzatziki

– For an eggplant tzatziki, char-grill an eggplant and set to cool on a paper towel

– Once the grilled eggplant is cool enough to handle, peel skin and mash eggplant with fork

– Stir through olive oil, tahini and tzatziki sauce

You might also like:

Party Essentials: How to Entertain with an Easy and Cost-effective Gourmet Cheese Platter

Handcrafted Pepe Saya Butter, Bocconcini and Basil

 

Spring Entertaining Ideas

Monday, August 20th, 2012

Here’s one of our favourite spring entertaining ideas to get you in the mood for spring: Simon’s (edible) Echidna!

We made two combinations of pinchos (pintxo) for the echidnas’ ‘spikes’:

The first: sundried tomato, half a feta olive and a cube of cheddar (pictured below)

The second: pepperbells stuffed with smoked salmon, a cube of cheddar and a silver of watermelon (pictured below) — the watermelon brings sweetness and moisture to the combination.

We  took about 15 – 20 minutes to put together the echidnas. The platter cost about $15 – $20. Get creative and entertain effortlessly this spring at an affordable cost.

p.s. Once your guests are done picking away, simply take the fruit stand (the pineapple halves) back to the kitchen, slice them up, and serve as a palette cleanser.

 

The Vintage Gold Cheddar is a 42-month-old cheddar with a very sharp taste and is locally produced by King Island Dairy. Cheddar is simple to present as it holds its shape when cut. The Vintage Gold Cheddar is great in sandwiches. With matured cheddar, our Delicatessen Manager advises to indulge and enjoy the cheddar by itself, having it with fruits or antipastos that complement its distinct flavour.

If you have any other spring entertaining ideas that you’d like to share, tell us on our Facebook page–we’d love to hear from you!

 

Melbourne Cup Cheese Platter Tips

Friday, October 28th, 2011

Melbourne Cup — a time to be merry and extra jolly on a weekday, and we can’t complain — fancy hats, tasty nibbles, some bubbly, and an extravagant meat and cheese platter ought to get us in Brisbane into the spirit of things! For Melbourne Cup this week, we’re sharing some crash course tips on serving up an amazing cheese platter to answer questions that we’re frequently asked in our Chapel Hill store — what to serve with cheese, and how to serve cheese?

 

Melboune Cup cheese platter tips: preparation 

Remove cheese from fridge 30 minutes before serving. Cover cheese loosely with a damp towel or plastic wrap until serving time. For whole wheels or large wedges of cheese, just cut how much you think you’ll need and put the rest back into the fridge. In general, allow 30 grams per cheese per person, but no more than a total of 120 grams per person — the more types of cheeses you serve, the smaller the portion each person should get.

Serve cheese with accompaniments on the side, do not let them touch the cheese to avoid mixing the flavours. Cheese is best served on a large platter to give your guests more room to manoeuvre  around the cutting board.

 

At the party, you can’t go wrong with these classic cheese companions

Fruit — pear, green apple, grapes, apricots (fresh, dried or glace), figs (fresh, dried or glace), dates, dried muscatel grapes, quince, fig, pear or plum pastes (we have a lovely range of Maggie Beer pastes at Simons to match your taste!)

Bread — crusty bread, sourdough, almond bread, fruit bread, and olive bread

Nuts — walnuts, almonds, Brazil nuts, cashew, and smoked almonds

Pickles  —  Gherkins / cornichons, and pickled onions

Scented honey or truffle honey

Try a combo and layer the ingredients mentioned above. A slice of cheese on a pear slice, topped with some fig paste!

And if you’re out of cheese ideas, check out our award-winning cheese range at Simon’s Gourmet Gallery in Chapel Hill for some inspiration. To find out more neat tips and recipes on cheese, check out Naomi Crisante’s ‘Cheese Matters exploring, cooking and enjoying cheese’ cook book at Simon’s Gourmet Gallery.