Halloumi steaks in cream sauce with lightly crisped potatoes

Dinner - Vegetarian

Cooking method: Pan fry
Serves: 2

Time: Average - 30 to 60 minutes
Difficulty: Average - a standard adult who feeds themself could do it

Equipment

• Deep fat fryer
• Frying pan
• Steamer

Ingredients

• Condiment, cube, or tube
• Vegetable stock - 1
• Drink or liquid
• Wine (white) - some
• Eggs / cheese / dairy
• Cream (double) - some
• Halloumi - 1
• Herb
• Oregano - some
• Vegetable
• Garlic (chopped) - some
• Mushrooms - some
• Onion (spring) - some
• Peas - some
• Potatoes (small) - some

Method

Bring your steamer pan to the boil, chop your potatoes to the size you like to eat them, and put them in to cook. Heat some oil in the frying pan, and lightly sauté the mushrooms, chopped spring onions, and garlic for a few minutes.

Take your block of halloumi and cut it in half through the middle lengthways, so you've got two steaks of it half the thickness it was before you opened the packet. Add the pieces to the frying pan to cook either side for a minute each side. Start your deep fat fryer heating up to 190c.

Pour in to the frying pan a quantity of white wine and crumble in a stock cube. Boil off some of the wine, and add the cream and a bit of oregano. Simmer all that for a few minutes.

Once the deep fat fryer has reached temperature, put your (by now should be cooked) potatoes into it, and add the fresh peas to the saucy mix. The potatoes in the fryer you just want to leave them in long enough to give them a nice crispy golden outer coating. Drain off the oil, and serve everything.