2 small dried red chilies, crushed
1 tbsp dried oregano or marjoram,
crumbled
3 tbsp olive oil
juice of ½ lemon
1lb (450g) queijo de coalho or haloumi
cheese, cut into 12 rectangular blocks
freshly ground black pepper
1Crush the chilies with half the oregano, and mix with the olive oil and lemon
juice. Set aside.
2Thread the cheese onto 12 bamboo skewers, and soak the cheese,
skewers and all, in cold water for an hour, to prevent the skewers burning
on the grill and to remove excess salt from the cheese.
3Heat a charcoal grill until the coals are white hot. (If you want to cook inside,
heat a grill pan until very hot.) When your grill is ready, sprinkle the cheese
skewers with the remaining oregano and a few grindings of black pepper. Grill
the cheese for 2–3 minutes on each side until golden brown but still firm (not
completely melted).
4Arrange on a plate and drizzle with the chili-olive oil dressing. Serve at once.
These skewers are delicious as a snack or could be eaten at the start of a
summer barbecue before other dishes are served. They work very well for meat
eaters and vegetarians alike because they are quite substantial and make a nice
change from grilled corn on the cob.
No comments:
Post a Comment