Cypriot Tiropita Halloumi & Mint Cake

Ingredients

Cypriot Tiropita–Halloumi & Mint Cake:

• 5		Eggs, room temperature
  1	tspn	Caster sugar
  250	gr	Mainland Unsalted Butter, melted
  250	ml	Anchor Blue Top Milk
  250	gr	Mainland Tasty Cheese, grated
  250	gr	Mainland Haloumi, grated
  500	gr	Self-raising flour
  		Small bunch of mint leaves, fresh (1 cup) or dried  mint (5Tbspn)
  2	Tbspn	Sesame seeds

Zhoug:

• 2	ea	Large fresh jalapeno or large green chili’s, coarsely chopped
  1.5	cups	Fresh cilantro leaves
  1.5	cups	Fresh flat-leaf parsley leaves
  2	cloves	Peeled garlic
  1	tsp	Flaky sea salt
  1	tsp	Ground coriander
  1	tsp	Ground cumin
  125	ml	Extra-virgin olive oil
  2	tsp	Sherry vinegar

Pork Afelia:

• 1		Onion, sliced
  2 - 3	cloves	Garlic, sliced
  2	Tbspn	Coriander seeds, lightly crushed
  4	Tbsp	Olive oil
  1.5	kg	Pork shoulder  or belly, cut into 5cm pieces
  375	ml	Red wine
  200	ml	Passata

Method

Cypriot Tiropita–Halloumi & Mint Cake:

1. Preheat oven to 170C and grease a ring tin (bundt tin) well
   
2. Beat the eggs and sugar in a bowl with a whisk until combined and add in the melted butter, milk and two cheeses, mix until combined.
3. Switch to a spatula and add the flour in 3 lots making sure there are no lumps.
4. Add the mint and stir to combine but do not overwork your dough.
5. Transfer the mix to your greased individual bundt tins and sprinkle with sesame seeds.
6. Bake for 20 mins or until golden and cooked through.

Zhoug:

1. Combine all the ingredients in a blender and blend until very smooth.
   
2. Use immediately or cover and refrigerate in an airtight container for up to 5 days.

Pork Afelia:

1. In a large fry pan over a medium heat with oil, seal the pork; in batches, stirring occasionally until browned (5 to 7 minutes), adding a little more oil if necessary.
   
2. Add the onion, garlic and coriander seeds and cook, stirring occasionally, until softened.
3. Return the pork to the pan, stir in the wine and passata, season with sea salt and black pepper, and reduce wine by half.
4. Cover with a folded piece of baking paper, bring to the boil, then simmer for 1. to 2 hours, or till the pork is tender and sauce has thickened.
5. To serve –pan-fry pork pieces to crisp edges, great with Tiropita, orzo, rice or crispy garlic potatoes.