VERONA’S ROMEO OR JULIET
The best way, hands down, to eat Haloumi cheese. For those wanting meat, substitute the halloumi cheese for good quality sausage.
• 5 tsp nutmeg • 500g potatoes •Salt and pepper • ½ cup milk •1Tbsp butter Boil potatoes until well cooked, add nutmeg, mash then whip in cubes of butter and milk. Whip vigorously until fluffy.
• 1 egg yolk • 2Tbsp water •2Tbsp white vinegar • 220g butter, melted Whisk the egg yolk, white vinegar and water over a gentle heat (a basin sitting on a pot of gently simmering water is perfect) until thickened, then add warm butter slowly, whisking all the time until you have a viscous consistency, but pourable. If it thickens too much just add a little hot water and whisk. When the hollandaise and potato is ready, take a good chunk of haloumi cheese and fry in a medium hot pan until browned on both/all sides. Meanwhile poach eggs in a deep pot of simmering water with a dash of vinegar in the water. Build the dish with a mound of potatoes, topped with fresh rocket, the haloumi cheese and poached egg, drizzle with hollandaise and sprinkle with chives, chopped parsley, whole pink peppercorns and cracked black pepper. Steep three fresh verbena leaves in one cup of boiling water. Serve with lemon verbena tea: