Broiler thin cutlets and halloumi slices wrapped in zucchini

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As I already mentioned in my previous post about grilling, the weather has been a blessing in the sense that it has been possible to enjoy our meals in the shade of a huge maple tree. Although I can not help feeling pity for my garden drying up in spite of all the watering and for the raspberry bushes being full of unripe small berries, which are in danger of withering.

Anyhow I’m happy that  we can make good meals outdoors, which was almost impossible last summer because of steady rains. This time there were halloumi slices wrapped in zucchini and broiler thin cutlets in our Muurikka. You can make this dish either on a standard grill or in a Muurikka griddle pan.

If your Muurikka pan is new and you haven’t used it yet, clean it first by washing it with hot water and dry it. Wipe the pan with oil all over the top surface, but do not let the centre of the pan get covered by a thicker layer of fat or grease. Heat up the pan on your grill or open fire until the grease darkens and dries. If needed, repeat the treatment until the pan turns black.

Always clean the pan right after use and while it is still warm. Pour water on to it, boil it up and clean with a spatula or a wire brush and finish with paper towels. You can also put  a thin layer of cooking oil on the frying surface and spread it with paper towels.

SERVINGS: 2 persons
TIME TO MAKE: preparation 30 minutes, grilling 10 minutes

INGREDIENTS:

  • 2-4 broiler thin cutlets

Marinade for broiler:

  • Olive oil
  • lemon juice
  • a handful of chopped fresh parsley
  • 2 teaspoons of chopped fresh mint
  • 2 minced garlic cloves

Halloumi rolls:

  • a half of a big zucchini
  • 200 gr halloumi cheese
  • ½-1 teaspoons of salt
  • swizzle sticks

Condiment for halloumi rolls:

  • 2 minced garlic cloves
  • 2 tablespoons of cooking oil
  • 1 tablespoon of lemon juice
  • 1 teaspoon of paprika powder
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried oregano
  • ½ teaspoon of crushed black pepper

 

Let the broiler cutlets marinate a few hours before grilling them.

Make the condiment for halloumi rolls just mixing all the ingredients.

Cut the zucchini lenghtwise in thin slices. Sprinkle some salt on the slices to get them more flexible. That takes about 15 minutes.

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Cut the halloumi in about 1 cm thick slices. Clean moist and salt from zucchini slices with paper towels (or you can even wash them with cold water, they quite easily stay too salty) and wrap them around the halloumi slices. Fasten with swizzle sticks. Put the sticks so that you can easily grill the rolls on both sides.

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Heat up your Muurikka pan or your grill. First put the broiler cutlets on the pan (or grill). Thin cutlets will cook quickly and therefore you can put the halloumi rolls in the pan right after. Brush the rolls with the condiment and flip them after about three minutes, then remember to brush the other side as well. The rolls are ready when the cheese has smoothened nicely. Serve hot.

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