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Sesame Haloumi Sticks with Hot Chilli Jam


  • Hot Chilli Jam


  • 1.

    Cut South Cape Haloumi into 8 slices and cut each slice in half lengthwise to make 16 ‘sticks’. Dip in egg and coat in combined breadcrumbs and sesame seeds. Double-crumb if desired. Refrigerate for 10 minutes. Heat oil and shallow fry Sesame Haloumi Sticks on both sides until golden. Thread onto skewers and serve with Hot Chilli Jam.

  • Hot Chilli Jam:

  • 1.

    Heat oil and fry onion, garlic and capsicum until softened. Add remaining ingredients and simmer for 20 minutes until thick. Store in a sealed jar in the refrigerator for up to 3 months.


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Andrew Graham

Merlot, Pinot Noir and Chardonnay are the best wines to pair with Sesame Haloumi Sticks with Hot Chilli Jam.


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