A classic take on Halloumi Flatbread, built on brown butter and finished the way we like it. Ready in about 50 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the brown butter elements, and pat the halloumi dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the halloumi and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dry white wine and the rest of the brown butter flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
Members
This French Chowder leans on garlic and thyme to do the heavy lifting. We crisp the Cauliflower...
French
Members
Weeknight-friendly Cod Flatbread with the cream and nutmeg we come back to again and again. Big...
French
Members
This French Skillet leans on brown butter to do the heavy lifting. We char the Lamb for real...
French Weeknight-friendly Chicken Thigh Galette with the dijon and tarragon we come back to again and...