Fried Mainland Haloumi & Warm Lemon Laban


Aug 22, 2023

1 min read

Greek Loukaniko Sausage Mince:
    350 gr Lamb mince
    600 gr Pork mince
    250 gr Pork fat, fine diced
    115 gr Flake sea salt
    15 gr Sugar
    2 Tbspn Minced fresh garlic
    1 tspn Ground coriander seed
    1 tspn Cracked black pepper
    2 tspn Fennel seeds
    1 tspn Crushed dried oregano
    1 tspn Dried thyme
    1 Tbspn Grated fresh orange zest
    60 ml Red wine
    60 gr Chickpeas (soaked and ready)
Green Herb Oil:
    50 gr (1 bunch) Parsley leaves
    50 gr Coriander leaves
    150 ml Extra Virgin Olive Oil
    1 gr Salt
Warm Lemon Laban (Yoghurt Sauce):
    1 bunch Coriander, finely chopped
    6 - 8 cloves Garlic, crushed
    1 L DeWinkel Natural Yoghurt
    1   Egg
    1 Tbspn Corn flour
    1 tsp Salt
    100 ml Anchor Fresh Cream
To Build and serve 1 Portions:
    2 ea Mainland Haloumi 50g pieces (cut into brick shapes)
    50 gr Rice flour
    2 ea 60g free range eggs 
    1 tspn Rosemary infused honey 
    100 gr Koukaniko suasage and chickpea mix 
    100 ml Laban & herb oil split sauce
Greek Loukaniko Sausage Mince:
  1. Mix the pork fat, and both minces together with salt, and sugar. Put this in the fridge overnight if possible or for at least an hour.
  2. Add coriander, black pepper, fennel seeds, orange zest and the wine, mix the sausage mince well by hand for 2 minutes.
  3. Refrigerate for 1 hour.
  4. Remove from refrigerator and break up into loosely gathered pieces (like rough mini  meatballs)
  5. Lay on to a lined tray and bake in the oven for 10 mins at 160c to seal and par cook ready for service
  6. To serve: Pan fry the meat balls, add the chickpeas and fry hard for 1 minute to crisp up the chickpeas, finish with lemon juice, chopped fresh herbs and season to taste. 
Green Herb Oil:
  1. Blanche and refresh herbs in iced water
  2. Wring herbs of extra moisture
  3. Puree all ingredients together, cover and refrigerate overnight
  4. In a fine strainer with oil filter strain the bulk of the herbs out, leaving you with a beautiful green herb oil
Warm Lemon Laban (Yoghurt Sauce):
  1. Heat a small skillet over medium high heat, and saute the coriander and the garlic with a pinch of salt until the garlic has just turned golden.
  2. Mix the amount of cornstarch with just enough cold water to form a paste.
  3. Using a blender, blend together the yogurt, the egg, the cornstarch paste, cream, and the salt until well combined.
  4. Pour yogurt mixture into a heavy saucepan over medium heat and immediately start whisking. Keep whisking and don’t stop or the sauce will separate.
  5. After around 10 minutes, the sauce will begin to boil and as soon as that happens take it off the heat.
  6. Add the fried garlic and coriander mix, stir and taste for seasoning. Add more cream or yoghurt if sauce is too thick.
To Build and serve 1 Portions:
  1. Dust the haloumi bricks in a small amount of rice flour to coat
  2. Deep fry Haloumi bricks until golden brown and place on the bottom of the serving dish and drizzle with some honey to sweeten 
  3. Poach eggs and place either side of the haloumi pieces
  4. Top with lamb and chickpea mix
  5. Mix herb oil into the laban sauce (to create a vibrant split look)
  6. Finish with micro beetroot chard and pour the laban into a small jug
  7. Pour sauce at table or give your guest the option to pour it themselves.
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