Spicy Halloumi Fries

This is a really quick recipe for Cajun spiced halloumi fries.  Crunchy on the outside, but soft and slightly melting on the inside, they are rather moreish and should probably come with a warning.

Halloumi Fries

I don’t have a deep fat fryer, these are shallow fried in batches and then finished off in the oven so they are all ready at the same time.

Halloumi Fries3

I bought some halloumi with chilli in as we like things hot and I served the fries with a spicy salsa too, but plain halloumi, served with yoghurt is a milder alternative.

2 packs of halloumi cheese – I used halloumi with chilli
3tbs plain/all-purpose flour
1-2tbs Cajun seasoning
2-3tbs sunflower oil for frying
Handful of coriander
1-2 chillies, thinly sliced
Salsa for serving

Halloumi Fries2

Pre-heat the oven to 220°C/430°F and line a baking sheet with foil.

Mix the flour and Cajun seasoning together in a dish.

Slice the halloumi lengthways then again down the middle to cut them into fries and turn in the seasoned flour. Tap off any excess coating back into the dish.

Heat the oil and fry the cheese for 2-3 minutes, turning until each side is crisp and golden.  Place on the lined baking sheet and continue until all the fries are ready.

Bake for 5-7 minutes in the hot oven while you chop the coriander and slice the chillies.  They are ready when they are sizzling, piping hot and crisp.  Place onto paper towels to absorb any excess oil before sprinkling over the chopped herbs and chilli.

Halloumi Fries1

Serve immediately with spicy salsa for dipping and enjoy with drinks

Caramel Corn

The perfect food for a rainy Saturday afternoon with a movie


I normally make buttered, salted popcorn, but for an extra special treat, I made this crunchy caramel corn which is slow cooked in the oven to form a sweet, buttery shell around the popcorn. I used some gourmet blue corn I found when out shopping one day and used my hot air popper to pop the corn. If you don’t have one, you can pop your corn the old fashioned way in a heavy bottomed pan, or buy microwave popcorn and pop it that way.

¾ cup of unpopped popping corn (one large handful!)
4 tbs butter
½ cup light brown sugar – packed
Pinch of salt

Pre-heat the oven to 150 degrees C/300 degrees F

Spread out the popped corn evenly over a non-stick baking sheet pan, or a buttered baking tin. You may need to use two baking trays if you don’t have a large one.
In a heavy bottomed pan, heat the butter, sugar and salt and bring to the boil until the caramel is golden.

Carefully pour the very hot caramel mixture over the corn and use a spatula to toss to coat. Spread the corn out again evenly and bake for 40 minutes, turning it every 10 minutes to ensure it is completely coated in a shell of crunchy caramel.

When it is ready, keep the children away from it and leave to cool before it is devoured!

You can also add peanuts, cashews or brazil nuts to the corn.

corn bowl