- Shop-bought cranberry sauce
- Zest of half an orange
- 1 tsp ground cinnamon
- ½ tsp of ground nutmeg
- 450g halloumi, cut into 1 inch cubes
- Vegetable oil, for deep-frying
- For first coat ½ cup of flour, ½ tsp paprika and ½ tsp garlic powder
- For second coat 2 eggs and salt & black pepper
- For third coat 60g panko breadcrumbs, ½ tsp paprika, ½ tsp garlic powder and salt & black pepper
1. To make the spiced cranberry sauce, add the shop-bought cranberry sauce, orange zest and spices to a small saucepan and simmer for 10 minutes, stirring occasionally. Set aside.
2. To make the halloumi bites, set up three bowls. Add the first coat ingredients to one, the second coat ingredients to another, and the third coat ingredients to the last. Stir the ingredients in each bowl until
combined.
3. Line the halloumi chunks on a chopping board or large plate.
4. Dip each piece into the first coat mixture first, shaking off any excess. Place all the halloumi cubes back onto the board or plate and discard the first coat bowl.
5. Dip each prepared bite into the second coat mix, then the third coat mix. Pop them back on the board/plate until you’re ready to fry.
6. Half fill a large, heavy-based saucepan with vegetable oil and heat over medium to low until it reads 170°C on a cooking thermometer. Fry the bites in batches and cook for 8-10 minutes, or until golden brown on the outside. Dry on a tray lined with kitchen roll.
7. Serve hot with spiced cranberry sauce for dipping.
Top tip: Leftover spiced cranberry sauce can be stored in the fridge in an airtight container for up to five days. Enjoy it on Christmas dinner leftover sandwiches, toasties or as part of a cheese board.
