Name: Haloumi nuggets with tomato chilli jam
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 3 long red chillies, sliced; 1 red onion, finely chopped; 2 garlic cloves, crushed; 400g can crushed tomatoes; 125.00 ml malt vinegar; 90.00 gm brown sugar; 24.40 gm Worcestershire sauce; 500g haloumi cheese; 82.50 ml plain flour; 2 eggs, lightly beaten; 250.00 ml panko breadcrumbs; 2.50 gm smoked paprika; Vegetable oil, for shallow frying; 20.00 ml chopped fresh flat-leaf parsley; Lemon halves, to serve

Haloumi nuggets with tomato chilli jam

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Indulgent haloumi bites with cheesy twist, served with tomato chilli jam.

Ingredients:

3 long red chillies, sliced
1 red onion, finely chopped
400g can crushed tomatoes
125.00 ml malt vinegar
90.00 gm brown sugar
24.40 gm Worcestershire sauce
500g haloumi cheese
82.50 ml plain flour
2 eggs, lightly beaten
250.00 ml panko breadcrumbs
2.50 gm smoked paprika
Vegetable oil, for shallow frying
20.00 ml chopped fresh flat-leaf parsley
Lemon halves, to serve

Instructions:

In a saucepan over medium heat, warm olive oil. Add chili and onion, cook and stir for 5 minutes until onion softens. Stir in garlic for 30 seconds until fragrant. Add tomato, vinegar, sugar, and sauce. Simmer, then reduce heat to medium-low. Cook for 25 minutes until thickened. Season with salt and pepper.
Next, slice the haloumi into 3cm x 4cm pieces. Prepare a shallow bowl with flour and another with beaten egg. In a separate bowl, mix breadcrumbs with paprika for coating.
Fill a large frying pan with enough vegetable oil to reach 2cm up the side of the pan. Heat on medium-high heat. Coat haloumi in flour, shaking off excess. Dip in egg, then coat in breadcrumb mixture. Cook haloumi in batches for 2 minutes on each side or until golden brown. Drain on paper towel.
Garnish the haloumi with fresh parsley and accompany with zesty chili jam and a squeeze of lemon.

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