Chorizo Halloumi Breakfast Baguette Recipes

CHORIZO & HALLOUMI BREAKFAST BAGUETTE

Chorizo & halloumi breakfast baguette image

Treat yourself to this hearty chorizo and halloumi breakfast baguette - perfect for the weekend. Make the rich tomato jam in advance and then enjoy it on sausage sarnies, a cheeseboard, chicken thighs...

Provided by Cassie Best

Categories Breakfast, Brunch, Lunch

Time 55m

Yield (plus extra tomato jam)

Number Of Ingredients 14

Ingredients

1 large avocado
1 lime , juiced
1 red onion , halved and thinly sliced
drizzle of oil
150g chorizo , sliced on an angle
250g block halloumi , sliced into 8 pieces
1 large baguette or 2 smaller ones
small bunch coriander , leaves picked
400g can chopped tomatoes
red chilli , finely chopped (deseeded if you don't want much spice)
thumb-sized piece ginger , grated
1 star anise
250g caster sugar
150ml red wine vinegar

Steps:

To make the tomato jam, put all the ingredients in a pan, season and simmer for 30 mins until you have a rich, thick glossy jam. Cool, then transfer to a sterilised jar (if you want to keep for over two weeks). Will keep, unopened, for six months.
Halve the avocado and scoop into a bowl. Add half the lime juice and some salt and mash with a fork. Put the onion in a small bowl, pour over the rest of the lime juice and season with a pinch of salt. Mix well and set aside to lightly pickle.
Heat a drizzle of oil in a large frying pan. Cook the chorizo slices on one side of the pan and the halloumi on the other, turning once the halloumi is golden and the chorizo is sizzling. Cook for about 4-5 mins in total.
Meanwhile, split and warm the baguette in the oven. Spread the avocado over one side of the baguette, and the tomato jam over the other. Fill with the halloumi, chorizo, coriander and pickled red onions. Cut up and tuck in.

Nutrition Facts : Calories 872 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 38 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 4.2 milligram of sodium

CHORIZO AND HALLOUMI SKEWERS

Chorizo and Halloumi Skewers image

A yummy-sounding recipe from the current issue of the Australian magazine 'super food ideas'. You'll need 8 pre-soaked wooden bamboo skewers. Feel free to vary the olives in this recipe. I haven't made these yet but I'd be inclined to use unpitted kalamata olives or perhaps half and half unpitted kalamata olives and the suggested pimento-stuffed green olives. I've suggested that these could be served at a picnic, if you were picnicking where there were BBQs. They could be made up to the end of step 1. For serving at a home BBQ, they could of course also be prepared to that stage and BBQd just before you are ready to serve them.

Provided by bluemoon downunder

Categories Cheese

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

460 g chorizo sausages or 14 1/2 ounces chorizo sausages, sliced
2 teaspoons lemon zest, finely grated
1/3 cup fresh flat leaf parsley, finely chopped
2 -4 garlic cloves, minced
360 g halloumi cheese or 11 1/2 ounces halloumi cheese, cubed
24 pimento-stuffed green olives
2 tablespoons olive oil

Steps:

Preheat a BBQ plate or chargrill to a medium heat; cook chorizo for 1 minute on each side; combine the lemon zest, parsley and garlic in a small bowl and set aside; thread the chorizo, halloumi and olives onto the skewers and brush the skewered ingredients with oil.
Cook the skewers, turning them occasionally, for 4-5 minutes or until the chorizo and halloumi are browned and heated through.
Sprinkle the skewered Chorizo and Halloumi with the lemon mixture and serve.

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