Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Friday, 15 November 2013

Warm Halum and Potato Salad



  photo SAM_1914_zps6050fefb.jpg 

One of the things I like most about food blogging is that I am often given the opportunity to try new things.  I am an adventurous soul and this aspect of food blogging really appeals to me.  I was recently sent some Halum Cheese.

I am sure you are all familiar with Halloumi Cheese, which is a cheese of Greek origins, made from sheep and goats milk, and sometimes cow milk.  Well this is a very similar cheese.   Milky's Halum is a British Halloumi-style cheese.  I like that!  It makes me happy to use home grown and produced ingredients.  If I could buy everything British, I would be ecstatic!

 photo SAM_1910_zpsb8365fd0.jpg

 Produced in Britain, from 100% fresh British cows and goats milk using a traditional family recipe, Milky's Halum is hand-folded and sprinkled with dried mint by expert cheese makers to create a gorgeous springy (& squeaky) texture.

 photo SAM_1912_zps5119a575.jpg

It's texture and high melting temperature makes it the perfect cheese for grilling.  It browns beautifully and holds it shape, just like Halloumi cheese, except it's not . . . it's Halum and it's made right here in the UK.

  photo SAM_1915_zps9784372f.jpg

It has a mild salty flavour, with just the merest hint of mint, which makes it the perfect salad cheese as well.  I chose to make a warm salad for our lunch today using this cheese and it was just gorgeous.

 photo SAM_1916_zps9a2f8494.jpg

I found this Halum to be less salty than the traditional Halloumi cheese, which I really liked.  It wasn't over powering in the least, and yet it wasn't bland either.  It took on a lovely golden brown colour which looked gorgeous in the salad and added some extra texture.

 photo SAM_1917_zpsbd27bf8c.jpg

The dressing for this salad is slightly sweet and tangy, with a hint of Dijon mustard, and herby dill.  I used lemon rapeseed oil, but you could use just plain olive oil.  I, personally, liked the addition of the lemon, which you could get by using lemon juice instead of vinegar I suppose . . .

  photo SAM_1919_zps91f514c8.jpg

The warm cooked potatoes marinate in the dressing while you grill the cheese.  It's a beautiful mix of soft rich potatoes, sweet and ripe baby plum tomatoes, crisp and bitey radishes . . . and then there is that slightly chewy rich golden salty cheese.   In short . . . the perfect salad for a cold autumn day!  (I got some really tiny radishes in my veggie box this week that were just perfect!)

 photo SAM_1913_zps2d27ebc0.jpg

*Warm Halum and Potato Salad*
Serves 4
Printable Recipe

Simple and delicious.   You get the saltiness from the cheese the sweetness from the potatoes and tomatoes, and a delicious mustard and dill dressing.  Gorgeous.  If you keep your tomatoes out on the counter for a few days they will be lovely and sweet.

For the salad:
100g of small to medium new potatoes, washed well (about 8)
(about the size of a small child's fist)
75g of small radishes (a generous handful)
50g of baby plum tomatoes, halved
(about 1 cup)
1/2 TBS olive oil, cooking grade
100g Halum cheese, sliced ( scant 1/2 pound)
(you can use Halloumi if you can't get the Halum)
a small handful of fresh flat leaf parsley leaves

For the Dressing:
4 TBS extra virgin olive oil, or lemon rapeseed oil
1 TBS white wine vinegar
1 tsp caster sugar
1 tsp Dijon mustard
a small handful of dill, chopped
sea salt and freshly ground black pepper

Bring a pot of lightly salted water to the boil  Drop in the potatoes and cook until tender, about 15 minutes.   While the potatoes are cooking, whisk all of the ingredients for the dressing together in a medium bowl.  Once the potatoes are done drain them well, allow them to cool slightly and then quarter them and drop them into the dressing while they are still quite hot.  
Halve the radishes and tomatoes.   Drop them into the bowl as well.   Heat the olive oil in a skillet. Once it is hot cook the sliced cheese on both sides for about one minute per side until golden brown.   Add to the salad and mix all together gently, adding the flat leaf parsley leaves.  Serve immediately.

I have to say I adored the flavour of Milky's Halum Cheese.  Uncooked, it was mild with a nice texture, slightly squeaky like cheese curds.  Grilled simply in some olive oil, it took on an almost buttery flavour which was incredibly moreish.  I could have eaten it on it's own without any salad or other accompaniments.  In fact . . . the bits that I didn't use in the salad, quickly disappeared as Todd and I couldn't stop picking at them.

Reasons why people love Halum:
  • Fantastic flavour
  • Versatile and simple to cook with
  • Excellent shelf life
  • Made in Britain using all British ingredients
  • Low food miles
  • Made with fresh milk
  • Less salt than Cypriot alternative
  • Hand-folded from a traditional family recipe










Milky's is a family owned Lebanese and Mediterranean dairy run by Nabil & Youssef Assi in Wembley, London.  It produces fresh Mediterranean cheeses and yoghurts on a daily basis using fresh cow's milk from farm supplier Harefield using non-animal renet making our products suitable for vegetarians.  Established over five years ago, Milky's is the leading supplier of dairy products to Arabic restaurants and delicatessens in the UK.  Fresh milk, a touch of fine sea salt, citric acid make its Great Taste Award winning white soft cheese. Milky's only use non-animal Renet in their cheeses which makes them ideal for vegetarians.

Milky's Halum Cheese is available at Waitrose.

Many thanks to the Milky people for sending me this gorgeous cheese to try.   We here in The English Kitchen just loved it!
     
     
     
     
     
     
     
     
     
     

6 comments:

  1. You are one lucky ducky..

    Love this cheese ..soo $$$$ here..I rarely splurge..It's grilling prowess does it for me:)

    ReplyDelete
  2. A lovely winter salad. Thanks for sharing another fab recipe Marie!

    ReplyDelete
  3. I smiled when you talked about the cheese being squeaky. When we travelled in Finland, we were served Leipäjuusto cheese, which is nicknamed Finnish Squeaky Cheese - and for very good reason. It was a little unsettling to eat it :-)

    This sounds really delicious. We like halloumi style cheese in salads or lightly fried, but I've never thought to combine it with potato.

    ReplyDelete
  4. I am so not adventurous. But that cheese looks really awesome.

    ReplyDelete
  5. There are a few things I am not adventurous with either Ramona. You can't get me near squid or sardines for love or money!

    ReplyDelete

Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam. It will be deleted immediately.