John Myers
Contents
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Ingredients
Halloumi:
- 4 Slices of halloumi approx. 2 cm thick
- 4 Discs Bacon (vegetarians can replace it with a pesto filling)
- 1 Egg
- Salt pepper
- Flour
- Half of panko flour and half breadcrumbs to roll
Barley risotto:
- 100 g Pearl barley medium
- 20 g Butter
- 50 g Diced onion
- 2 tbsp Tomato paste
- 3 Piri Piri chili peppers, cut into small pieces
- 40 g Grated Parmesan
- 1 tbsp Sugar
- Salt
- 1 Shot Red wine
- 1 Shot Lime zest and juice
- Broth, cream, butter as required
Bell pepper and mango vegetables:
- 100 g Onion
- 3 tbsp Olive oil
- 350 g Colorful peppers
- 150 g Fresh mango
- 100 ml Plum sauce, Asian, sweet-sour-hot
- Salt
Instructions
Halluomi:
- Cut the slices horizontally in the middle, but not completely, slide a folded slice of bacon into the gap and press together well. Build a breading line from egg, flour and breadcrumbs. First turn the slices in the egg, then put them in the flour on both sides, then turn them again in the egg and then turn them thoroughly in the panko breadcrumbs mixture. Have everything ready.
Barley risotto:
- Boil the pearl barley according to the instructions on the package, drain and rinse under cold water. (You can cook them like a rice risotto, but it's easier that way.)
- Put the rinsed pearl barley back into the pot, keep it ready. Sauté the onion cubes in a pan in the butter until translucent, add the tomato paste and piri piri and sauté briefly. Add everything to the pearl barley, mix well and let it get hot over a mild heat. Fold in the grated Parmesan, deglaze with a little red wine and season with salt, sugar and zest and juice. Keep warm. This barley risotto was intentionally a little more compact. But if you like it "choppier", you can add a little broth or cream and possibly add more butter.
Bell pepper and mango vegetables:
- Skin the onion, quarter it and leaf apart the individual lamellas. Wash the peppers, remove the stalk, core and cut into bite-sized pieces. Peel the mango and cut into large cubes. Sweat the onion in the oil, add the paprika and sweat briefly. Salt everything, deglaze with the plum sauce and stew briefly and still slightly firm to the bite and reduce. This should be done at the same time as the Halloumi is frying. Just before serving, add the mango and heat it briefly.
Completion:
- Fry the halloumi schnitzel in plenty of sunflower oil on both sides until they are nice and golden brown. Then serve with the ingredients and ............. let taste.
