Pan fried Perfection

Pan Fried Cheese with Romesco Sauce was on the menu last week at our WEA Spanish Cooking Course. The recipe called for Manchego Cheese (sheep’s cheese) however it was out of stock so we successfully substituted with haloumi. We already knew how good fried haloumi cheese was, but the Romesco sauce made this starter even more delicious!

The leftover Romesco sauce was great with pretty much anything we tried it with – bread, crackers, veggies… and it kept for at least a week in the fridge.


Pan-fried Cheese

  • 200g Manchego Cheese (we substituted with haloumi)
  • 1 cup dried bread crumbs
  • 1T thyme, finely chopped
  • 1 large egg
  • olive oil
  1. Cut cheese into 0.5cm thick slices
  2. Mix bread crumbs with the thyme in a bowl
  3. Beat the egg in a separate bowl
  4. Heat olive oil in a fry pan
  5. Dip cheese slices into egg then into bread crumbs then place in the pan. Cook for about 30 seconds on each side
  6. Drain on paper towel and serve immediately with Romesco sauce

Romesco Sauce

  • 4 large ripe tomatoes
  • 16 blanched almonds
  • 3 garlic cloves
  • 1 chilli
  • pinch of sugar
  • 2/3cup olive oil
  • 2T red wine vinegar
  • salt and pepper
  1. Place tomatoes and garlic on a baking sheet and roast in a 180oC for approx 12 minutes, then add the almonds and bake another 8 minutes – remove when almonds are golden
  2. Peel the tomatoes and pop the garlic cloves with a fork
  3. Put the almonds, garlic and chillies in a food processor and process until finely chopped
  4. Add tomatoes and sugar and process again
  5. With the motor running, add the oil and vinegar
  6. Season with salt and pepper
  7. Serve with the fried cheese (or anything else really!)
    Note. this sauce lasts up to a week when refrigerated in an airtight container.
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