Down to the last two slices. It reheats well.
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Recipes, kitchen tips and tricks
- Thread starter Sassy Colombian
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She is sound my Diana.She just has a blowout at the weekends.Working from home and dealing with the UK Brides who want,and have planned for years to get married in Rhodes this year............and everything still up in the air takes its toll.
I've just made my fool proof lamb marinade for tomorrow lunchtime once Fish Friday is over.
Two squeezed and pressed lemons, 1/4 cup of extra virgin olive oil, two pressed garlic cloves, fresh thyme, mixed herbs, cracked black pepper and sea salt.
Add a splash of Hendos as well. If you lick a bit of a kick to it, some roasted garlic and a few finely cut chills into the mix and leave for twenty-four hours.
Today however, it's sea bass for lunch and halloumi and tomato pasta for tea.
Two squeezed and pressed lemons, 1/4 cup of extra virgin olive oil, two pressed garlic cloves, fresh thyme, mixed herbs, cracked black pepper and sea salt.
Add a splash of Hendos as well. If you lick a bit of a kick to it, some roasted garlic and a few finely cut chills into the mix and leave for twenty-four hours.
Today however, it's sea bass for lunch and halloumi and tomato pasta for tea.
Sassy Colombian
Member: Team PoP
Are you suggesting a threesome?
lol
Sassy Colombian
Member: Team PoP
Your lamb marinade is very similar to mine except for the lemon so I am going have to give it a try once we grill some lamb. How do you prepare yours? Grill it or bake it?
I have never eaten halloumi, what is it like?
Sassy Colombian
Member: Team PoP
That's a great progress, I was wondering if it would reheat well or if the crust would be more chewy.
It all depends on time and weather. It's probably easiest to bake in the oven, but if tomorrow is nice I'll slowly cook/smoke it on the BBQ over the flames.
In my humble opinion, halloumi is lovely and a really easy thing to include in a main (e.g. in a salad, as a burger or wrap) or you can have it as a simple side.
While I know that it actually is, it doesn't taste either salty or fatty. I normally cook it for a few minutes in a pain (flip half-way through) or wrap in foil for the BBQ.
Sassy Colombian
Member: Team PoP
I was wondering because I have never baked them, my hubby usually grills it over charcoal, they really are so delicious that now I'm getting cravings for lamb.
But Halloumi is a cheese? Correct? I have never seen it for sale at my local grocery store, I wonder if it can be found in the US.
Virgin bbq'er. Any tips veterans picked up after years grilling?
It’s a Greek/Turkish/Middle Eastern cheese that’s typically made from a combination of goat or sheep milk. It’s quite thick and has a high melting point.
Rubbery is probably the most suitable match to its consistency, but it isn’t rubbery - if that makes sense. Try a Mediterranean or Middle Eastern supermarket.
I like lamb a lot so again I prefer to grill it, but sometimes it’s easier to put in the oven on about 170C for a good period.
Sassy Colombian
Member: Team PoP
Tbh I'm not the grilling expert, my husband is but some tips that have been mentioned here before are to let your meat reach room temp before grilling and slather it in salt.
What grill would you be using gas or charcoal?
Sassy Colombian
Member: Team PoP
Now I'm even more curious about trying that cheese. Thanks for the suggestion about where to find it. There is a couple of Mediterranean markets in our city so I'm going to check to see if they carry it.
Charcoal. I wondered about meat prep so thanks for that. Reading rest of thread now
Sassy Colombian
Member: Team PoP
For charcoal grilling my main recommendation would be to not use a lighter fluid or charcoals that already have some on them already. It just changes the taste of the food and it is not very good for other reasons. Here is a good article on how to start your charcoals without it.
How to Start a Charcoal Grill Without Lighter Fluid
If you're looking for a more eco-friendly way to grill, we'll cover some great green alternatives to firing up your grill without the use of harsh chemicals.
grillingwizard.com
I was taught this many years ago during training. You could easily tell when they’d used petrol to start the fire or worse petrol as the main fuel.For charcoal grilling my main recommendation would be to not use a lighter fluid or charcoals that already have some on them already. It just changes the taste of the food and it is not very good for other reasons. Here is a good article on how to start your charcoals without it.
How to Start a Charcoal Grill Without Lighter Fluid
If you're looking for a more eco-friendly way to grill, we'll cover some great green alternatives to firing up your grill without the use of harsh chemicals.
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