Cheese Sticks with Honey and Farofa

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Cheese Sticks with Honey and Farofa
Main INGREDIENTS
  • Dairy
Ingredients
Method

Ingredients

For the Cheese Sticks
  • 400g of either queso fresco, paneer or halloumi cheese, cut into thick 2 x 8cm pieces
  • 8 wooden skewers
  • Olive oil for brushing
  • 2 tablespoons runny honey
For the Farofa
  • 200g manioc flour; alternatively, semolina, cornmeal or dried panko breadcrumbs
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh parsley, finely chopped
To Serve
  • Hot pepper sauce

  • Method

  • 1
    Melt the butter in the skillet on a low to medium heat and gently fry the onion for 5 minutes adding the garlic powder halfway through.
  • 2
    Add the manioc (or alternative) flour and continue to cook for 2 minutes to lightly toast. Remove from the heat and stir in the parsley and season with salt and pepper. Set aside.
  • 3
    To prepare the cheese sticks
  • 4
    Carefully insert the skewers, lengthways, into the cheese pieces.
  • 5
    Pre-heat the grill on a low to medium heat; meanwhile brush the cheese with a little olive oil on all sides. Test the temperature of the pan before adding the cheese. See Cook's notes - and when hot enough add the cheese and cook for 2 minutes each side until coloured and caramelised. Don't be tempted to move the cheese before this time; allow the surface to seal on the ribs of the pan. When it is cooked it will release easily.
  • 6
    Brush or roll the cooked cheese sticks in the honey and then roll in the farofa to coat thoroughly.
  • 7
    Serve on a plate or wooden board accompanied with the hot pepper sauce.
  • 8
    Manioc flour can be found in good supermarkets or delicatessens or can easily be ordered online. If preferred use either semolina, cornmeal or panko breadcrumbs instead if easier to find.