Fried Mainland Haloumi & Warm Lemon Laban

Ingredients

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

Method

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.