The Buffaloumi
Crispy Halloumi Burger, Buffalo Style Sauce, Spiced Fries and Corn Salad
The Buffaloumi is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Central American Style Spice Mix
225
Halloumi
(Contains Milk)
½
Red Onion
30
Cider Vinegar
(Contains Sulphites)
150
Sweetcorn
125
Baby Plum Tomatoes
15
Sriracha Sauce
15
Honey
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
2
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
40
Wild Rocket
Not included in your delivery
1
Sugar for the Pickle
50
Water for the Sauce
20
Butter
1
Egg
2
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the potatoes lengthways into 1cm slices, then cut into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over half the Central American style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins.
Meanwhile, drain the halloumi, then cut it into 3 slices per person. Place into a medium bowl of cold water and leave to soak.
Halve, peel and thinly slice the red onion (see ingredients for amount). In a small bowl, combine the red onion, sugar for the pickle (see pantry for amount), half the cider vinegar and a pinch of salt. Set aside.
Drain the sweetcorn in a sieve. Halve the tomatoes. Pop the corn and tomatoes into another medium bowl with a drizzle of oil. Season with salt and pepper, then set aside.
Pop a large frying pan on medium-high heat. Pour in the water for the sauce (see pantry for amount) and remaining cider vinegar. Bring to the boil, lower to medium heat and simmer until reduced by half, 2-3 mins.
Stir in the sriracha and honey. Simmer until thickened, 1-2 mins, then remove from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Stir in the butter (see pantry for amount) until melted, then remove from the heat. Transfer your buffalo sauce to a small bowl.
Remove the halloumi slices from the cold water and pat dry with kitchen paper. Sprinkle over the remaining Central American style spice mix.
Wipe out the (now empty) halloumi bowl, then crack the egg (see pantry for amount) into it and whisk.
Put the panko breadcrumbs into another bowl and season with salt and pepper.
Dip the halloumi into the egg, then the breadcrumbs, ensuring it's completely coated. Shake off the excess and transfer to a plate.
Clean out the (now empty) frying pan and put back on high heat with enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the halloumi fries properly - heat for 2-3 mins before you add the halloumi.
Once the oil is hot, carefully lay in the halloumi, reduce the heat to medium-high and fry until golden-brown, 7-8 mins total. Turn every couple of mins and reduce the heat if needed.
Meanwhile, halve the burger buns and pop them into the oven to warm through, 2-3 mins.
To build your burgers, spread the mayo (see pantry for amount) over the bun bases. Stack the halloumi on top, then drizzle over the buffalo sauce. Top with some of the rocket and pickled onion, then close with the bun lid.
Add any remaining rocket and pickled onion (including the pickling liquid) to the tomato and corn bowl, then toss together.
Serve your craft burgers with the spicy fries and salad on the side.
Enjoy!
