It was about a year and a half ago I first discovered Halloom cheese in one of our local stores. I was curious, and as such the cheese came home with me. This became the beginning of a beautiful love affair. Since then we’ve enjoyed the salty, yet mild grilled halloom cheese on skewers with fruit or meat, in salads, as a desert with a balsamic drizzle, as an appetizer/on a canape or on a baguette in a sammy. So many ways to eat this delicious cheese, but it must be grilled first to fully enjoy the cheese in it’s entirety. The smokey but light flavour adds impact to whatever you serve it with.
For the past couple of weeks Ambrosia apples have been everywhere in the stores and so I picked some up. I had been throwing the idea around of grilling up some skewers for lunch on my indoor grill/panini pan but kept putting it off as the amount of smoke that comes from the grill pan is almost to much to handle at times, especially in the winter months. Finally a warm day came along which meant windows open and grill pan pulled out for lunch time fun.
I placed some chicken, halloom and ambrosia apple pieces, in no particular order, on small skewers. They needed a quick marinade so I poured some Maille Old Style Mustard into a bowl, added a few other ingredients and whisked it all together. This became the marinade and dip when all was said and done.
Quick and easy, it was the perfect lunch for the minions and leftovers were served up and devoured for dinner.
