There's something about the combination of cheese, a grilled char and saltiness that makes saganaki one of my favourite cheese dishes. What's not to love?
We were recently taken through the following recipe by Milk the Cow during the latest in Northland's Cultural Food Academy series; a cheese and wine masterclass with Milk the Cow and De Bortoli Wines.
125 g Aphrodite haloumi, sliced thickly
Milk the Cow olive oil
30 ml lemon juice
15 ml Grand Marnier
Lemon wedges and microherbs to garnish
- Heat a skillet on high with a touch of oil.
- When hot, add the haloumi slices to the pan and sear until golden brown on both sides.
- Place the haloumi into a heated cast iron plate. Drizzle over the Grand Marnier.
- To serve, light a match or stovetop lighter and place the flame close to where the Garnd Marnier was poured to catch alight. Extinguish the flames by pouring over the lemon juice.