Simon wanted to "cook something creative for breakfast" this morning so I left him to it. In his words...
Recipe review: I loved these little morsels of joy, and not just because I came up with it all on my own, because I cooked it, or because I actually love Haloumi, but because they just taste like yum.
Preparation time: about 6 minutes
Cooking time: between 4 to 7 minutes
Serves: 8 pieces (2 – 4 serves, depending on accompaniments)
Preheat oven: stovetop only
1. Slice the Haloumi block into 8 equal small slices, or roughly 8mm a slice across the long plane
2. Heat a large frying pan or skillet on the stovetop
3. Carefully slice the fat from each slice of bacon, adding to the pan to release the oil
4. Wrap the Haloumi slices in a single piece of bacon each – the bacon should wrap around the slice on one of the broad sides
5. Once most of the fat from the bacon fat has rendered, discard the rendered fat, add the wrapped Haloumi slices to the pan with the overlapping bacon side down first.
6. Cook until you think it's probably done (about 3-4 minutes) and turn over
7. Cook on the other side until you think it's done (another 2-3 minutes) and serve directly onto plates
Variations / Suggestions
I served this dish with extra bacon, simply because we had an odd number of slices left at the end. This would also work well with other traditional fried breakfast products such as eggs, or as part of a big breakfast – possibly in place of a potato rosti or hash if you are avoiding simple carbohydrates.
Note that whilst both bacon and Haloumi are often salty in flavour, the combination of the two flavours without the bacon fat is actually quite mild in this respect. Removing the bacon fat but still cooking with it, in my opinion, reduces your intake of actual fatty solids whilst ensuring the morsels do not stick to the pan.
By cooking the overlapping bacon side first, the parcel is sealed and should not fall apart when serving. By removing the fat, the bacon does not become twisted once rendered and should retain the shape of the Haloumi.
Recipe review: I loved these little morsels of joy, and not just because I came up with it all on my own, because I cooked it, or because I actually love Haloumi, but because they just taste like yum.
Preparation time: about 6 minutes
Cooking time: between 4 to 7 minutes
Serves: 8 pieces (2 – 4 serves, depending on accompaniments)
Preheat oven: stovetop only
- 1 pack Haloumi
- 8 rashers bacon
1. Slice the Haloumi block into 8 equal small slices, or roughly 8mm a slice across the long plane
2. Heat a large frying pan or skillet on the stovetop
3. Carefully slice the fat from each slice of bacon, adding to the pan to release the oil
4. Wrap the Haloumi slices in a single piece of bacon each – the bacon should wrap around the slice on one of the broad sides
5. Once most of the fat from the bacon fat has rendered, discard the rendered fat, add the wrapped Haloumi slices to the pan with the overlapping bacon side down first.
6. Cook until you think it's probably done (about 3-4 minutes) and turn over
7. Cook on the other side until you think it's done (another 2-3 minutes) and serve directly onto plates
Variations / Suggestions
I served this dish with extra bacon, simply because we had an odd number of slices left at the end. This would also work well with other traditional fried breakfast products such as eggs, or as part of a big breakfast – possibly in place of a potato rosti or hash if you are avoiding simple carbohydrates.
Note that whilst both bacon and Haloumi are often salty in flavour, the combination of the two flavours without the bacon fat is actually quite mild in this respect. Removing the bacon fat but still cooking with it, in my opinion, reduces your intake of actual fatty solids whilst ensuring the morsels do not stick to the pan.
By cooking the overlapping bacon side first, the parcel is sealed and should not fall apart when serving. By removing the fat, the bacon does not become twisted once rendered and should retain the shape of the Haloumi.
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