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Do you ever see a photo of something and just desperately want to eat it then and there? I’ve been trawling through old pictures of food we’ve made and came across this one of a fish finger butty filled with homemade tartar sauce…
Oh how I want to scoff the lot right now. Maybe with a cheeky slice of plastic cheese that’s started to melt from the heat of the fish fingers. Hmmm…
That’s what I’m asking myself this morning. And no, that’s not a typo, I really do have a kilo of clotted cream. Why, you ask? Well, last night the company I work for held a stakeholder meeting in a local community and as part of dinner we served them delicious mini chocolate cakes with strawberries and a dollop of clotted cream.
With open community meetings you never know how many people are going to turn up, even if you tell people they must RSVP. So we usually end up with some leftovers which are divided up amongst the team. I came home with two ice cream tubs full of fresh strawberries…and a kilo of clotted cream.
I’ve truly never seen so much clotted cream in one tub – it makes your heart stop just to look at it! Sadly it’s not the deep golden yellow coloured cream of my childhood holidays in Devon, with that gorgeous crust that forms (my favourite part). But none-the-less it’s clotted cream and I need to dream up how to use it.
Ice cream is my leading idea at the moment. Primarily because it means Mr Rigg and I don’t have to get through a kilo of clotted cream before it goes off! And also because I’d like a new challenge and haven’t made ice cream before.
Perhaps I might make raspberry and clotted cream ice cream – billed as a ‘sophisticated version of raspberry ripple’. Or maybe I’ll just make a simple clotted cream ice cream to go with lemon and saffron cake which evokes childhood memories of saffron buns eaten in Devon on my granny’s terrace.
I could even save a little clotted cream to eat as it is, with strawberries and rose petals in a dainty sandwich.
The choices!
sausage, halloumi and roasted red pepper sandwich
Sandwich…burger…I’m not quite sure what this creation is, but it definitely tastes scrumptious. This sandwich was devised to get us through Saturday – a dawn til way-past-dusk frenzy of furniture moving, hoovering, dusting, sorting, chucking, and reorganisation. I must say our house positively gleams now, and looks beautiful. However, this sandwich was needed to get us through that day.
It is most definitely worth sharing and I hope you all try it – equally delicious without the sausages for a yummy vegetarian alternative. The only thing I’d do different next time (there will be a next time I make this sandwich…I’m still thinking about it) is add a smear of sundried tomato paste to the bun before ladling in the other ingredients.
The bread baps and halloumi came from Barkbakan in Chorlton, the sausages from Little Heath Farm, and the roasted red peppers from a jar. The mayonnaise wasn’t homemade, I’m not sure it’s necessary for a dollop in a sandwich like this, but it was good quality organic mayo. I think this recipe would work equally nicely in the summer with a good handful of fresh basil.
a simple, delicious lunch
Sausage, Halloumi & Roasted Red Pepper Sandwich
Makes two large sandwiches
2 large baps/buns/bread rolls/slices of bread
6 sausages
6 slices of halloumi
1-2 large roasted red peppers from a jar
3 tbsp semolina flour
salt and pepper
couple of dollops of mayonnaise
thyme
smear of sundried tomato paste
Firstly, turn the grill on and cook the sausages until golden brown and sizzling.
Meanwhile, combine the semolina flour, salt and ground pepper in a bowl. Take the slices of halloumi and coat in the semolina flour – this creates a nice crispy coating when they cook. If the halloumi is quite dry, smear over a little oil to mak the flour stick.
halloumi dusted with semolina flour
Heat a large non-stick frying pan with a glug of oil – use a piece of kitchen towel to wipe it evenly around the pan to ensure the cheese doesn’t stick. When the oil it nice and hot, carefully lay the halloumi into the oil and let it cook for a couple of minutes – without moving it – until it is golden. Then flip the halloumi over and fry on the other side until golden.
crispy coated halloumi for added crunch!
Slice your baps or bread rolls in half. Roughly slice the roasted red peppers. Smear over some sundried tomato paste and lay the cooked sausages on top (three on each). Next add the golden halloumi and a good handful of roasted peppers. Top with a dollop of mayonnaise and a sprinkle of fresh thyme leaves.
yum yum in my tum
Eat the Earth 
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