Cypriot Tiropita–Halloumi & Mint Cake
- 5 eggs, room temperature
- 1tspn caster sugar
- 250g Mainland Unsalted Butter, melted
- 250ml Anchor Blue Top Milk
- 250g Mainland Tasty Cheese, grated
- 250g Mainland Haloumi, grated
- 500g self-raising flour
- Small bunch of mint leaves, fresh (1 cup) or dried mint (5Tbspn)
- 2 Tbspn sesame seeds
- Preheat oven to 170C and grease a ring tin (bundt tin) well
- 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.
- Switch to a spatula and add the flour in 3 lots making sure there are no lumps.
- Add the mint and stir to combine but do not overwork your dough.
- Transfer the mix to your greased individual bundt tins and sprinkle with sesame seeds.
- Bake for 20 mins or until golden and cooked through.
- 2ea 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
- 125ml extra-virgin olive oil
- 2 tsp sherry vinegar
- Combine all the ingredients in a blender and blend until very smooth.
- Use immediately or cover and refrigerate in an airtight container for up to 5 days.
- 1 onion, sliced
- 2-3 garlic cloves, sliced
- 2 Tbspncoriander seeds, lightly crushed
- 4 Tbsp olive oil
- 1.5kg pork shoulder or belly, cut into 5cm pieces
- 375ml red wine
- 200ml passata
- 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.
- Add the onion, garlic and coriander seeds and cook, stirring occasionally, until softened.
- Return the pork to the pan, stir in the wine and passata, season with sea salt and black pepper, and reduce wine by half.
- 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.
- To serve –pan-fry pork pieces to crisp edges, great with Tiropita, orzo, rice or crispy garlic potatoes.