A working test-kitchen ledger of ten thousand recipes.
Caribbean · Snack

Smoked Halloumi with jerk and allspice

This Caribbean Dip leans on jerk and allspice to do the heavy lifting. We smoke the Halloumi for real depth, then bring it together in one pan.

5.0 from 3,974 cooks
Prep20 min
Cook120 min
Serves6
LevelMedium
Free to cook
Smoked Halloumi with jerk and allspice
Method

How to cook it

Prep everything first: chop the aromatics, measure the jerk and allspice 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 scotch bonnet and the rest of the jerk and allspice flavours, letting them cook out for a minute until fragrant.

Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped thyme and serve while hot.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

More from Caribbean

You might also cook

Chickpea Hash in lime and garlic Caribbean
Caribbean

Chickpea Hash in lime and garlic

Our tested Braised Chickpea Hash: jerk-spiced, generous, and balanced with lime and garlic....

1 hr 10 min · Medium
Coconut and thyme Turkey Fritters Caribbean Members
Caribbean

Coconut and thyme Turkey Fritters

The kind of Caribbean plate you make on repeat. coconut and thyme, a proper smoke, and a finish...

1 hr 15 min · Advanced
Stir-Fried Halloumi Bisque Caribbean Members
Caribbean

Stir-Fried Halloumi Bisque

A sun-kissed take on Halloumi Bisque, built on jerk and allspice and finished the way we like...

42 min · Easy
Smoked Mushroom with scotch bonnet Caribbean
Caribbean

Smoked Mushroom with scotch bonnet

Weeknight-friendly Mushroom Tabbouleh with the scotch bonnet we come back to again and again....

2 hr 12 min · Medium