insideKENT Magazine Issue 65 - August 2017 | Page 97

FOOD+DRINK
SIDES AND SAUCES TO SERVE ...
Cornish New Potato and Harissa-Marinated Halloumi Skewers (4)
Ingredients:
• 500g halloumi
• 2 garlic cloves
• 90g harissa paste
• 2 1/2 tbsp olive oil
• 1 lemon
• 450g Cornish new potatoes
• 1 large red onion
• 250g courgette
• 150g natural yoghurt
• 10g coriander
You will also need:
• 12 metal skewers, or wooden skewers
soaked in water for 20 minutes before
using.
Method:
1) Chop the halloumi into roughly 2.5cm
cubes. Crush the garlic then combine with
the harissa, 2tbsp of the olive oil and the
juice of half a lemon in a bowl. Add the
halloumi and toss to combine. Marinate
for one hour, or overnight.
2) Prepare the potatoes by rubbing off any
loose skin under a tap. Chop any larger
potatoes in half. Half fill a saucepan with
cold water then add the potatoes.
3) Place over a high heat and bring up to the
boil, then allow to boil for 7 minutes before
draining. Allow to cool slightly while you prepare
the remaining vegetables.
4) Preheat the barbecue. Slice the onion into
wedges and the courgette into 1cm rounds,
then cut down the middle to make half-moons.
Toss the courgette and Cornish new potatoes
in a bowl with the remaining oil and season
to taste.
5) Thread the Cornish new potatoes, red onion,
courgette and halloumi, reserving any loose
marinade, onto the skewers. Barbecue for 12-
15 minutes, turning every few minutes, until
everything is golden and lightly charred and
the potatoes are cooked through.
6) Mix the yoghurt with the leftover harissa
marinade and serve alongside the skewers, with
a scattering of roughly chopped coriander leaves
and the remaining lemon halves sliced into
wedges.
High Class Fishmongers, Curers,
Poulterers and Game Dealers.
Local crabs and lobster
cooked and dressed daily.
Fresh fish for the bbq swordfish and tuna loins, fresh
uncooked wild prawns/whole wild bass and bream local lobster,
scallops/monkfish, and new season sardines and mackerel.
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