Elderflower Smoked Griddled Halloumi – by Chef Eddie Shepherd
300g Halloumi
Dried Elderflower
Heat a griddle pan to a medium high heat.
Slice the Halloumi into centimetre thick pieces. Cook the Halloumi for about a minute on each side (giving it a half turn while cooking each side to get a criss cross pattern if you like)
Once cooked set the Halloumi slices to one side to cool.
Trim the cooked Halloumi to even squares and place into a glass bowl.
Cover the bowl with cling film and smoke using the Polyscience Smoking Gun, loaded with dried elderflower, filling the covered bowl with smoke. Sit covered for around five minutes to allow the Halloumi to take on the flavour of the elderflower smoke.
Continue reading for the recipes of the Rhubarb Relish & Rhubarb Glass on Chef Eddie’s blog
