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Food Blog

Recipes from "Finn-Erik Cooks"

Finn-Erik Cooks - Crispy Halloumi and creamy barley

17/11/2019

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Recipe below video.
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For two you need:
  • 1 dl cut barley
  • 2 dl good chicken stock (or vegetable if desired)
  • 6 dl boiling water
  • 1 Halloumi cheese
  • 1 fresh corn on the cob
  • 3 mushrooms of your choice (I use Italian brown cremini / Aromasopp)
  • 2 tbs dried Porcini mushrooms
  • 1 shallot
  • 1 celeriac stalk
  • 1 clove of garlic
  • Fresh chili (spiciness to your liking)
  • Fresh parsley
  • Parmesan 
  • Soy Sauce
  • Olive oil
  • Smoked sea salt (or regular sea salt)
  • Ground black pepper
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Finely chop porcini, shallot and garlic. Heat some olive oil in a pan and roast the three for two minutes at medium plus heat.
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Add the cut barley to the mix and cook for another minute.
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Add chicken stock, boiling water and finely sliced mushrooms. Splash in about 2 tbs of soy sauce and cook at medium heat for 18-19 minutes, without a lid.
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Cut the fresh corn from the cob and finely chop parsley, chili and celeriac.
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Cut halloumi in to propper slices and salt them using smoked sea salt and ground pepper. Let it sit on the bench for 5-10 minutes. This will drain more water from the chese, making flavours even tastier. 
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Once most of the liquid in the barley has evaporated, take it off the stove and add generous amounts of finely grated Parmesan cheese. About 2 dl shaved or more. Mix and let it rest under a lid.
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Pat the salted halloumi with some kitchen paper to remove excess water. Then heat some olive oil in a pan at medium plus heat. I use 7 out of 9 on mine. It's important to allow the pan to get hot before putting the halloumi in. You'll see when the oil starts to vibrate a little. 
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Halloumi cheese is extremely heat sensitive. It should be eaten no more than 10 minutes after frying. If you for some reason need to wait a bit, keep them warm in the oven. Set it to 100 degrees Celcius; it will do the trick.
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Right before serving, stir in the veggies.
USE A HOT PLATE to prevent everything from turing cold immediately. Plate the dish starting with the creamy barley, then halloumi and some extra corn on top. Enjoy :)
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