#11 Seychelloise ~ Marinated Halloumi with Rougaille Sauce and Creole Pumpkin Chutney

So, I have to be honest. This is the first time I have ever cooked, let alone eaten, cuisine from the Seychelles (that I know of). I picked up this gem of a book from my local library…

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The dish that I picked out is traditionally made with fish instead of cheese, so feel free to substitute with your favourite white flesh fish if you wish.

In the Seychelles, they grow these things called bilimbi. They are a small cucumber shaped vegetable and are similar to gherkins. That is why you’ll see gherkins in the Rougaille Sauce recipe below. If you find yourself some bilimbi – go for it (and let me know where you got them).

Averrhoa_bilimbi_fruit_by_Sugeesh
Averrhoa Bilimbi Fruit

I was pleasantly surprised by the combination of flavours in the Rougaille sauce. It’s a little like a salsa and is delicious to eat on just about anything. In fact I did so with the leftovers, over the next two days.

Warning: Much chopping ahead.

Marinated Halloumi

  • 500g halloumi, cut into 1cm thick strips
  • 2 lemongrass stalks, white end thinly sliced
  • 2 1/2 cm piece of ginger, peeled and grated
  • 2 garlic cloves, finely chopped
  • 1 long green chilli, finely chopped
  • 1/2 tsp ground turmeric
  • zest and juice of 1 lime
  • 1 tblsp sunflower oil

Combine all the marinade ingredients and pour over the halloumi slices. Leave to marinate for 1 hour. Remove the slices from the marinade and put aside until you are ready to pan-fry or BBQ.  Reserve the marinade for the Rougaille Sauce (recipe below).

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Rougaille Sauce

  • 3 tblsp sunflower oil
  • 1 large red onion, diced
  • 4 cloves of garlic, finely chopped
  • 5cm piece of ginger, peeled and grated
  • 2 green chillies, finely chopped
  • 2 tsp black mustard seeds (try health-food stores or indian grocers)
  • 1/2 tsp freshly ground black pepper
  • 300g cherry tomatoes, chopped in a blender or small food processor
  • 1 tblsp soy sauce
  • 6 gherkins, diced
  • 4 spring onions, sliced
  • 1 tblsp chopped thyme leaves
  • 1 handful chopped parsley leaves
  • reserved marinade (from the halloumi recipe above)

Heat the oil in a saucepan on medium to high heat. Once hot, add the onion, garlic, ginger, and chillies. Cook until the onions are soft. IMG_20170319_195327

Add the mustard seeds and pepper and fry for 1 minute. Add the chopped tomatoes, soy sauce, gherkins, spring onions, thyme, parsley, and the reserved marinade. Stir and bring to a boil, then reduce the heat, cover and gently simmer until the sauce reduces. Season to taste with salt. Serve on the side of the pan-fried halloumi with Creole Pumpkin Chutney (recipe below).

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Creole Pumpkin Chutney

  • 750g  peeled and cubed butternut pumpkin
  • 2 1/2 cm piece of ginger, peeled and grated
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, finely chopped
  • 2 tsp chopped thyme leaves
  • small handful of chopped coriander leaves
  • 1/2 tsp freshly ground black pepper
  • 2 tblsp olive oil
  • juice of 1/2 lemon
  • 1 tsp of honey
  • 4 spring onions, finely sliced

Stew the pumpkin in a covered saucepan with ginger, garlic, chilli and a splash of water until soft. Mash the pumpkin roughly, and then stir in the remaining ingredients.

 

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Serves 6 island lovin’ vegetarians

Cheers,

Bex

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