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  • 180g South Cape Haloumi

  • 1 egg, lightly beaten

  • 1/3 cup dried breadcrumbs

  • 1/3 cup sesame seeds

  • Oil, for shallow frying

  • Hot Chilli Jam

  • 1 tablespoon olive oil

  • 1 onion, finely chopped

  • 1 clove garlic, crushed

  • 1 red capsicum, finely chopped

  • 1 tablespoon dried chilli flakes

  • (use ½ qty for mild chilli jam)

  • 400g can diced tomatoes

  • ¾ cup brown sugar

  • ½ cup white wine vinegar

  • 1 ½ teaspoons salt


  • 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.


For more information and recipes from this series, click on the following link

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