Jake Finn - Grilled Halloumi with Kalamata Olive glaze
Cinder, Belsize Park
Meet Jake, Head Chef of Cinder.
Having worked in some of London's finest restaurants, including La Petite Maison and The Ritz, Jake opened his first restaurant, Cinder, in Belsize Village in April 2021 – the very first day that lockdown was lifted and we were allowed to eat outside.
At Cinder, everything is cooked over fire. Using the best seasonal products, suppliers and farms in and around the UK, the ingredients speak for themselves.
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150g washed pitted (Belazu) kalamata olives
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50g sliced shallots
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130g sugar
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100g (Belazu) sherry vinegar
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25g Early Harvest Extra Virgin Olive Oil
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160g veg stock
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1 cardamon pod
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1 Halloumi
- Step 1: Melt the sugar and water in a saucepan to make a caramel, and then turn down onto a low heat.
- Step 2: Very slowly add a third of the vegetable stock to the caramel allowing the caramel to slowly melt into it, gradually and slowly adding the vegetable stock.
- Step 3: Add the rest of stock, mix and then add vinegar. Bring to boil and take off heat.
- Step 4: Sweat the shallots and cardamon in the olive oil, add the olives. Add liquid and bring to boil. Blend in a food mixer until smooth.
- Step 5: Caramelise one side of the halloumi in a pan, turn and put into a preheated oven at 180-c for 6-8 mins until it's soft. Add the Kalamata glaze over the Halloumi to warm through.
- Step 6: Put onto serving plate with the glaze. Add some oregano, good olive oil and pepper
