[Music]
Christmastown unders always surrounded
by sun beach and food and today we’re
out in Port Phillip Bay with Melbourne
in our wake and we’re off to cook for
you guys I’m on the Seas with my good
friend Matt’s you know we both worked at
the original 15 and Matt was head of
wine we’re gonna do an amazing Christmas
vegetarian dish for all of you guys out
there
it’s called grilled halloumi hazelnut
and cranberry salad so halloumi is a
wonderful cheese that cooks up really
really well if your door properly gets
beautifully crusty on the outside and
all gooey on the inside that’s gonna be
kind of the hero of this dish yep and
then we’re gonna do some little
accompaniments to go with that
with Christmas tones including
cranberries what do you reckon YUM here
I’ve got some beautiful broad beans here
and these are pretty large I’ve potted
them and blanched them just for about
six or seven seconds in boiling salted
water strain them out and refresh them
in cold water to stop that cooking
process right away what I want you to do
is start by sort of picking those prongs
off and those fennel fronds are awesome
we can use that as a beautiful I guess
extension and flavor from the fennel to
go through this dish well it’s a spider
came off the fennel no is a little what
happens in Australia we have like lodged
it’s gonna die it was a mosquito like
right let’s make sure there’s no more
creepies in there I’m gonna chop that in
half and then just chop these as fine as
you can you could also do this with a
potato peeler break them up into the
bowl with your fingers a little bit so
here I’ve got some hazelnuts and I’m
using hazelnuts because they kind of
remind me of Christmas they go straight
in and do you want to put those in the
cranberries
halloumi cheese you guys can get this
kind of sliced this is sliced we’re
gonna make a little bit of a dressing
Maddy yep so gonna start with some whole
grain Maddy can you grab some of the
extra virgin olive oil and pour it into
there they’re a little bit more yeah are
so give that a little bit of a mix
around and then we’ll put the juice of
about half a lemon into there as well
to make a perfect sailor that’s all
about getting everything ready sort of
at the same time so to grill the
halloumi I’m using a flat pan I’m
putting a bit of baking paper in there
this is an absolute insurance that I’m
gonna be able to get this cheese off
these will take about kind of a couple
of minutes on each side and then we can
flip it over and then once you’ve got
all these cooked we can start putting
the rest of the salad together so using
my hand just kind of toss all these
ingredients together a little bit next
I’m gonna go in with some salt and
pepper
once you’ve tossed all those together we
can put the dressing in just tear the
basil and the parsley in the mint
straight into there I’m doing this is
the very very last thing so we don’t
kind of wilt and waterlogged all these
beautiful herbs and that’s all there is
to this dish the heroes follow me if you
guys haven’t tried that it’s a really
awesome cheese cook it let me know what
you think I’d love to hear if you cook
it and what you think on the comment
section you know when it came to wine
there’s as soon as I saw this dish it
screamed 70 long so 70 on Blanc
herbaceous light clean really fruity
fresh and I think you know this is an
Australian example most of them come
from New Zealand this is Battle of
Bosworth 2014 out of McLaren Vale great
wine great food combination ladies and
gents have an awesome Christmas it’s
been a pleasure for you doing this clip
even more fun than normal with a
wonderful Matt Skinner put your hands
together for him we’re gonna see you in
2015 2015 Merry Christmas
eat drink and be merry and if you guys
love healthy cooking with maximum flavor
I’ve got loads more recipes just like
this one live on my channel right now
including this amazing anytime mega
salad may we kale and loads of goodness
click the link below or go to the
description box I’d love to have you
guys come over and check it out
[Music]
[Music]
you
Christmastown unders always surrounded
by sun beach and food and today we’re
out in Port Phillip Bay with Melbourne
in our wake and we’re off to cook for
you guys I’m on the Seas with my good
friend Matt’s you know we both worked at
the original 15 and Matt was head of
wine we’re gonna do an amazing Christmas
vegetarian dish for all of you guys out
there
it’s called grilled halloumi hazelnut
and cranberry salad so halloumi is a
wonderful cheese that cooks up really
really well if your door properly gets
beautifully crusty on the outside and
all gooey on the inside that’s gonna be
kind of the hero of this dish yep and
then we’re gonna do some little
accompaniments to go with that
with Christmas tones including
cranberries what do you reckon YUM here
I’ve got some beautiful broad beans here
and these are pretty large I’ve potted
them and blanched them just for about
six or seven seconds in boiling salted
water strain them out and refresh them
in cold water to stop that cooking
process right away what I want you to do
is start by sort of picking those prongs
off and those fennel fronds are awesome
we can use that as a beautiful I guess
extension and flavor from the fennel to
go through this dish well it’s a spider
came off the fennel no is a little what
happens in Australia we have like lodged
it’s gonna die it was a mosquito like
right let’s make sure there’s no more
creepies in there I’m gonna chop that in
half and then just chop these as fine as
you can you could also do this with a
potato peeler break them up into the
bowl with your fingers a little bit so
here I’ve got some hazelnuts and I’m
using hazelnuts because they kind of
remind me of Christmas they go straight
in and do you want to put those in the
cranberries
halloumi cheese you guys can get this
kind of sliced this is sliced we’re
gonna make a little bit of a dressing
Maddy yep so gonna start with some whole
grain Maddy can you grab some of the
extra virgin olive oil and pour it into
there they’re a little bit more yeah are
so give that a little bit of a mix
around and then we’ll put the juice of
about half a lemon into there as well
to make a perfect sailor that’s all
about getting everything ready sort of
at the same time so to grill the
halloumi I’m using a flat pan I’m
putting a bit of baking paper in there
this is an absolute insurance that I’m
gonna be able to get this cheese off
these will take about kind of a couple
of minutes on each side and then we can
flip it over and then once you’ve got
all these cooked we can start putting
the rest of the salad together so using
my hand just kind of toss all these
ingredients together a little bit next
I’m gonna go in with some salt and
pepper
once you’ve tossed all those together we
can put the dressing in just tear the
basil and the parsley in the mint
straight into there I’m doing this is
the very very last thing so we don’t
kind of wilt and waterlogged all these
beautiful herbs and that’s all there is
to this dish the heroes follow me if you
guys haven’t tried that it’s a really
awesome cheese cook it let me know what
you think I’d love to hear if you cook
it and what you think on the comment
section you know when it came to wine
there’s as soon as I saw this dish it
screamed 70 long so 70 on Blanc
herbaceous light clean really fruity
fresh and I think you know this is an
Australian example most of them come
from New Zealand this is Battle of
Bosworth 2014 out of McLaren Vale great
wine great food combination ladies and
gents have an awesome Christmas it’s
been a pleasure for you doing this clip
even more fun than normal with a
wonderful Matt Skinner put your hands
together for him we’re gonna see you in
2015 2015 Merry Christmas
eat drink and be merry and if you guys
love healthy cooking with maximum flavor
I’ve got loads more recipes just like
this one live on my channel right now
including this amazing anytime mega
salad may we kale and loads of goodness
click the link below or go to the
description box I’d love to have you
guys come over and check it out
[Music]
[Music]
you
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