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(This post has been updated from the original November 2015 version to provide a better experience for you)
These little Bacon Halloumi Bites are SO simple to make and very quick to disappear! They’re ridiculously moreish and are perfect for any party, BBQ or gathering. With that beautifully squeaky halloumi wrapped up in sultry salty bacon, little hints of black pepper and tangy chives, you’re not gonna go far wrong are you?! Team it up with this perfect homemade hummus recipe and seriously – best party food EVER!
What’s not to love about them? These Bacon Halloumi Bites are little bites of heaven! It’ll be the best magic show you’ll ever put on… put the plate down and they’ll miraculously disappear! I guarantee your guests will be asking you for more, or the recipe, or both!
These little beauties are perfect for ANY occasion. Such an easy, delicious party food. If it’s more of a centre piece you’re after, this stunning festive star pull apart bread is more what you might need.
Still looking for more party food inspiration? You might like these sticky teriyaki chipolata bites,pigs in blankets and bbq bacon pineapple bites!
Bacon Halloumi Bites – Step by Step Picture Recipe
Here is what you will need to make 24.
(For a printer friendly version, see the recipe card at the end of this post)
Preheat your oven to 200°C/Fan 180°C and line a baking sheet with tin foil.
Then cut the halloumi block into 24 pieces and set to one side.
Take each slice of streaky bacon and stretch them out using the back of a knife. (This is to thin it out, making less go a longer way and shortening the cooking time.) Cut each slice in half.
Sprinkle each piece of bacon with some chives & black pepper. Don’t add salt as the bacon is already very salty.
Place a piece of halloumi at the end of a strip and roll it up. Repeat until everything is used up thenplace them onto the prepared tin.
Bake in the preheated oven for 18 – 20 mins until the bacon is golden and crispy.
These are best served straight from the oven. Place them onto a serving plate with some co*cktail sticks and let your guests dig in. See! I TOLD you they were easy to make!!
What’s your all time favourite party food nibble? Let me know in the comments below!
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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Why do you soak halloumi before cooking? While completely optional, many swear by this step for a softer, more flavourful, and sweeter result that will set your halloumi apart from all others. The easiest method is to soak the whole block of cheese in cold water for at least two hours (or overnight if you have time).
There are a few things you can do to avoid this: – cut your slices of halloumi on the thicker side – very thin slices tend to become a little hard, rather than soft and squidgy, like thicker slices do. – don't overcook the halloumi – a couple of minutes on each side is all it needs!
Should I soak haloumi before cooking? When you buy a packet of haloumi, it comes with a little salty brine. Simply patting the haloumi dry with paper towel will remove some of the saltiness, but you can also place it in a bowl of cold water to remove more of the salt, if you prefer.
Here are some things you should know before cooking halloumi for the first time: Use a non-stick pan. This is especially important if you are frying the cheese in a dry pan without oil. Make sure the oil is well warmed.
It's actually not necessary—you can simply grill or fry your Halloumi as is—but if the halloumi is too salty for their taste, many soak the cheese in cold water anywhere from 60 minutes to up to 24 hours. They'll get a sweeter, milder bite, without affecting the squeaky, firm texture.
There are so many other ideas for using halloumi. If you can restrain yourself from cooking it, here are 3 ways you might like to try raw halloumi, which brings out the best in it.
What is halloumi? Originating from Cyprus, halloumi is a semi-hard, un-ripened, brined cheese that can be made from cow, sheep or goat's milk. It can be eaten raw but is truly delicious cooked, having a high melting point, makes it an excellent choice for grilling or frying.
However, it's understandable when considering the real reasons halloumi can be so expensive. These range from residual effects of the Cypriot financial crisis of the 2010s to the strict control and regulations that, while they ensure quality in ingredients and production, also limit the supply.
As always, be sure to check the package of the specific product you use. It's also worth noting that halloumi is packaged with mint leaves, often chopped, so if you see little flecks of it throughout the package, it's just mint. There's no need to remove it before cooking.
'The recommended saturated fat intake for men is less than 30 grams per day, a serving of halloumi contains 4.5 grams, which adds up quickly when you have more than a few slices. Keep an eye on the amount you have, however in the context of a healthy diet, halloumi can be enjoyed in moderation. '
Carefully pat the halloumi dry using kitchen paper or a clean cloth, then brush or rub with oil. Season with salt and pepper and any flavourings, if using. Put the halloumi in the air fryer basket and cook for 8 mins until beginning to brown.Flip over and cook for a further 2-5 mins until crisp and golden.
Cheeses that have a high melting point can be fried. While the cheese melts slightly, it will generally retain its shape in the fryer or skillet. Popular fried cheese options are cheese curds, queso blanco, halloumi, paneer, mozzarella, bread cheese, certain cheddars, and provolone.
You may be thinking this sounds messy, but Halloumi is a cheese that won't melt so it retains its texture and shape. If heated, the surface caramelizes slightly and the inside softens. The flavor is incredible, especially when still warm, and it's a really cool cheese to grill.
It's important to note that while soaking halloumi can help reduce its sodium content to some extent, it won't eliminate it entirely. Also, the flavor and texture of the cheese may be affected, so it's a compromise between lowering sodium intake and maintaining the original characteristics of halloumi.
Pour the boiling water over the halloumi and leave for 20 minutes. This will make the cheese really soft and smooth in the centre when cooked. Drain the halloumi, the put it into a large bowl with the watermelon and bread.
Halloumi will keep in the refrigerator for as long as a year, if it's unopened. Once opened, store it in the refrigerator in salt water in an airtight container for up to two weeks. Or wrap it tightly in waxed paper, parchment paper or cheese wrap. Rewrap in fresh paper whenever you unwrap it.
Introduction: My name is Domingo Moore, I am a attractive, gorgeous, funny, jolly, spotless, nice, fantastic person who loves writing and wants to share my knowledge and understanding with you.
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