Financial Mirror (Cyprus) - - FRONT PAGE -

I re­mem­ber the first time I smelt gar­lic. It was in Paris. Young and im­pres­sion­able, I had gone with a friend by car to stay in a grubby but in­ex­pen­sive ho­tel near the Sor­bonne Univer­sity. We de­cided to go to Mont­martre that evening by Metro. As we walked down the stairs at the sta­tion on Boule­vard St Michel, a pow­er­ful aroma – or rather a dou­ble aroma – hit my nose. I had made my ac­quain­tance with the two “G”s – Gar­lic and Gauloise cig­a­rettes. At din­ner in a small restau­rant I loved the gar­lic chicken and its pow­er­ful sauce. On re-en­ter­ing the Metro af­ter­wards, I could no longer smell the gar­lic. I have been de­voted to it ever since (per­haps this is why I don’t have many friends in Eng­land?) and use it most days for lunch or din­ner.

How things have changed in Bri­tain! In those far off days, you couldn’t find gar­lic out­side of con­ti­nen­tal gro­ceries in Lon­don’s Soho or a few shops in other big cities. Today, gar­lic is an in­gre­di­ent of thou­sands of recipes pub­lished ev­ery year and it is of­ten UK-grown gar­lic you find in vegetable shops.

On the Isle of Wight, the Gar­lic Farm, pic­tured here, is not only a tourist at­trac­tion, but it sup­plies re­tail­ers all over Bri­tain.



1. Cut the cheese into cubes and put them into souf­flé dish in a sin­gle layer.

2. Sprin­kle over the crushed gar­lic and herbs, and pour over the oil to cover the cheese cubes.

3. Cover the dish with a plate and leave in a cool place for at least 12 hours so that the flavours of the gar­lic and herbs per­me­ate the cheese.

4. To cook the hal­loumi, drain off the gar­lic oil and fry the cheese in a few ta­ble­spoon­fuls of it un­til golden all over — about 6 min­utes.

5. Serve im­me­di­ately sticks.

Note: Strained, the left­over oil is ex­cel­lent for salad dress­ings, mari­nades and fry­ing. 2.2cm/1in a shal­low



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