Darina Allen: Halloumi fritters with kumquats and rocket leaves
Halloumi and carrot cakes
Many of you already know halloumi, a semi-soft, brined cheese traditionally associated with Cyprus, Turkey and Greece but now there are several delicious versions made here in Ireland. Traditionally it is made all over the island of Cyprus by both the Greek Orthodox and Muslim communities from raw goat or sheep’s milk or a mixture. Halloumi can also be made from cow’s milk. It’s a brilliant, cooking cheese because it has a very high melting point. It holds its shape and is brilliant to add to stews or salads, just fried, grilled or barbequed.
Its super salty, zesty flavour perks up all kinds of dishes that might otherwise be lack lustre. Once you discover halloumi, you’ll probably want to keep a pack permanently in your fridge for a regular halloumi fix. My grandchildren call it ‘squeaky cheese’. Usually, it comes in a block in packages or sliced with a little brine to preserve it — consequently the shelf life can be six months or more.
