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Piquillo pepper Lamb Side
Weeknight-friendly Lamb Side with the piquillo pepper we come back to again and again. Big...
Spanish · Snack
Smoky Halloumi Fritters with sherry and almond
This Spanish Fritters leans on sherry and almond to do the heavy lifting. We crisp the Halloumi for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the sherry and almond 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 crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sherry vinegar and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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