So I want to show you the most beautiful halloumi skewers. They're so tasty, they
look really impressive. It makes the most wonderful starter or
lunch or dinner and it's going to be a thing of beauty.
So I'm taking inspiration from Greece. So I'm thinking about all those kind of
iconic flavours from the halloumi, parsley, lemon, olive oil, garlic, but
peaches. Stone fruit and halloumi are like really, really good friends. Peaches,
nectarines, apricots- so, so good. So first up let's get a marinade happening.
To do that I need a large bowl. I'm going to take
a little fine grater or the fine side of a box grater.
Get yourself a little bit of garlic, just a couple of cloves and that will be the
base of our marinade. Now you really don't
need much to make all the difference. So just
rub that like that. Then we're gonna get the lemon and take the lemon zest,
just the lemon zest, not the white part and then what we're gonna do, is we're
gonna get our knife. Get that lovely peach here, run it around
the stone very carefully and then you want nice ripe ones. So
we're just gonna little twist and out it comes, okay and I'm just gonna
knock these into quarters, like so. So on this stone I'll just put
that in like that and again twist it. So you can see you've
got the traditional orange peach here and then here we've
got a white peach and then last but not least, take one quarter of
this peach and grate that as well. Why do you do that? Because you're kind
of creating like a little glaze, a little kind of natural marmalade,
right. It's just grated fruit, you can see it there and
then when we take the lemon juice into there
and the olive oil; this will make the most brilliant marinade.
So you want about four tablespoons of nice extra virgin olive oil.
We'll have the juice of a lemon going in. Just catch the pips if there are any
in your fingers
and pepper and then the herb is oregano, look at that. They literally
just cut it, dry it and then all you have to do is
put it in your hand and do that and it will fall out. The
flavour from oregano is phenomenal. So look now mix it up,
lovely. Let's get on the halloumi. Now look, the halloumi we're going to cut
into four nice chunks, okay. But I do want to achieve some texture. So I'm going to
cheat by little scores; about half a centimetre
deep. Go one way, then go the other way, right and then do
it on the other side. So just cut it into quarters, give or take, maybe sixths
like that, yeah that'll be it; six parts. So that goes into here
and let's do the same here. Nice confident chunks,
like that. Now we're going to do the same with bread.
Get yourself some nice bread, get a serrated knife
and cut the bread into the same size chunk
as the peaches and the halloumi and then bread goes in
and this is how you do it. Now look, you can have all kinds of fun
with this; you can change up the bread, you can introduce things like smoky
bacon into it, little rashers if you wanted to.
This marinade will go into the cheese. It will go into the bread
and as it toasts on the barbecue, it's going to be amazing.
We'll start with the bread, then the peach.
Try and put it through secure. You can see how there's a little bit of a
harmony in size and then back to the bread again.
What's really nice is like, the bread will crispen up, but it'll
absorb flavor from the fruit and the
cheese. So there we go, four lovely skewers
all wrapped up. Now we'll take these over to the barbecue. It's on like kind of
medium medium low temperature. It's been scrubbed here and just keep an
eye on it now. Twiddle it. You want it to be golden. You
want the peaches to sort of get charred up nicely.
It's gonna taste amazing. Right, I'll have a little clean down
and let's serve these up
and now it's time to serve up these incredible little skewers.
Absolutely brilliant. So what I love to do now
is just get some parsley. You dress it you know with lemon juice. So we've got
the parsley leaves around. We've got these incredible pistachio
nuts, which are just beautiful. Honey, you know classic
greek flavors and that sweetness with the saltiness
of the halloumi and if you've got some people that love food
and want to try something different than that my friends,
that's one for you. Gonna be a mouthful of heaven. Enough talking let's just do
it.
The peaches, they're so juicy more juice than normal because
the heat has sort of started breaking them down and the halloumi's sort of so
weirdly beautiful; like it's soft, it's crisp and then it's a bit
squeaky, you know it's a bit squeaky. But it makes you chew
and then when you chew you taste more. Really nice flavours. Let's have a little
bit of toasty bread. But that my friends is beautiful.
Go on! Light a barbie, have a go.