Guest Recipe: Spicy Halloumi Burger From Currabinny

Guest Recipe: Spicy Halloumi Burger From Currabinny

William Murray & James Kavanagh gave birth to Currabinny after a discussion on how they could turn their unwavering obsession (food) into a career. William studied & grew his love of food at Ballymaloe Cookery School in Co. Cork – which is headed up Darina Allen & Rory O’Connell. In Ballymaloe, William nurtured his love of dishes that are unashamedly created with lots of real butter, Maldon Salt & seasonal, fresh vegetables. James comes from the other side of the food world; marketing. Having worked for two of his favourite Irish brands; Kerrygold & Barry’s Tea, he has learned what goes into making a beautiful product. Witnessing the passion & quality that goes into making a Barry’s teabag, and how the perfect grass has to exist in order for Kerrygold Butter to be as delicious as it is, has strongly influenced his food ethos. Currabinny is named after the sleepy, picturesque area of Cork William was raised in. With houses right on the water and a warmer climate than most areas of the country, his childhood was surrounded by organic, self-grown food. Mackerel fishing on the pier & vegetable-patch tending is second nature to William. 

Tabasco burger. James Kavanagh and William Murray. Currabiny.

This middle-eastern inspired dish is a perfect meat-alternative that won’t disappoint on texture and flavour.

Ingredients:

1 aubergine

5 tbsp. olive oil

1 tsp salt

1 x 200g pack of halloumi cheese

4 burger buns

170g mayonnaise

60g tahini

2 tablespoons lemon juice

1 clove garlic – minced

½ teaspoon salt

Few drops of tabasco

2 Limes

Method:

Preheat oven to 200C.

Slice the Aubergine and arrange on a roasting tray, season and drizzle with olive oil. Roast for roughly 20 – 25 minutes.

In a bowl whisk the mayo, tahini, lemon juice, garlic, salt and tabasco until creamy, add more lemon juice if the mixture is too thick.

Slice the Halloumi and pan fry until golden on both sides. I like to squeeze some lime juice over the halloumi while I fry it.

Toast the burger buns and add a large dollop of the tahini and tabasco sauce on each bun. Arrange slices of halloumi and aubergine and top with a little rocket.

We are big fans of James and Williams recipes ever since they set up Currabinny. Don’t forget to check out their website for more great recipes.

www.currabinny.ie

T: Currabinny

F: Currabinny

I: Currabinny

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