Lambkin roast with “French fries” made of Halloumi

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Once again I’ve been busy with the food pages published every Thursday in Helsingin Sanomat. I’m not quite sure if the recipes in this newspaper are better than those published in other ones, or if it is simply an easy approach since my husband usually reads Helsingin Sanomat from cover to cover. When he has finished the paper he always brings me the food pages, and more often than not asks whether we could try one of the recipes because it seems so delicious.

This time we were ready for fried halloumi. Sanna Kekäläinen, the author of the article, served halloumi with mayonnaise, but I would rather use smetana, and instead of Gochujang chili paste I used Sambal Oelek chili sauce.

As Sanna says: “Now I have to warn you: there is something very addictive in this combo. The salt and fat combination is practically perfect, especially with a little bit of chili.”

And what could be better with “French Fries” than some lambkin roast. Excellent combination! The recipe for lambkin roast has been published on my blog already, although this time I didn’t coat the lamb with lemon gremolata.

The recipe for lambkin roast can be found here.

PORTION: 2 persons
TIME TO MAKE: 20 minutes

INGREDIENTS:

  • 225 gr halloumi cheese
  • about 1½ dl wheat flour
  • chili powder and black pepper (to your taste)
  • For frying about ½-1 litres of oil (depends on the size of the used kettle)
    lemon juice

Dip:

  • 125 g smetana (or 2 dl mayonnaise)
  • 1 tablespoon of Sambal Oelek (or 1 teaspoon of Gochujang)
  • 1 garlic clove (if using smetana)

Spice the flour with chili powder and black pepper.

Slice the halloumi into French fries.

Roll the sticks in flour.

Heat the oil up to boil. You can test the heat by putting a small piece of bread into the oil: when the oil sizzles around the bread and it turns brown in twenty seconds, the oil is suitably hot.

Fry the cheese sticks in several lots for about 2 minutes each (or until golden brown and crispy).

Remove and drain on paper towels

Spice the smetana with Gochujang paste or with Sambal Oelek sauce (also smetana with garlic).

Eat just like that or serve as a side dish.

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