Prep 30 mins
Cook 20 mins
My favorite kind of martini is one that I can eat more than drink! This is not one of those quicky drinks to throw together, but rather it is one you plan a bit for a party or dinner. I found this fabulous little drink online while researching the Greek food of Saganaki which is a fried cheese dish that can be served in various ways. I suggest that you paste the word Saganaki into the search above and check out some of the different styles the great Zaar chefs have here.
- 10 tomatoes, roughly chopped
- 1 garlic clove
- 5 leaves basil
- 5 leaves mint
- 4 ounces gin, to taste
- 1⁄2 cup kalamata olive, pits removed, finely chopped
- 1⁄4 cup caster sugar
- 2 roma tomatoes, peeled and seeded, diced very finely
- 1 English cucumber, peeled and diced very finely
- 1⁄2 bunch chives, finely chopped
- 1 cup halloumi cheese, cut into small cubes
- 1 tablespoon olive oil
- Make the Martini:.
- Place the tomatoes, garlic, basil and mint in a blender and process until smooth. Strain using a fine sieve - don't press on the mixture, let it happen naturally. It will take a few hours to give you the required 2 cups of liquid.
- The original recipe said to 'Throw away the remaining solids', but I add them to the bag I have in the freezer to make soup stock with. Add Gin to taste. Place this in the fridge to chill until ready to serve.
- Make the Candied Olives:.
- Preheat the oven to 200°F Place the finely chopped olives on a baking paper lined tray and sprinkle with the caster sugar. Cook for about 15 minutes or until the olives are dried.
- Prepare the Haloumi:.
- Slice the cheese into 1/2 inch cubes and dust with a little flour. Heat the oil in a frying pan and cook the cheese over a medium heat - browning all sides. When cooked thread onto skewers.
- Assemble the dish:.
- Divide the diced Roma tomatoes, cucumber, candied olives and chives amongst four martini glasses, then pour over with the chilled martini mixture. Add the haloumi skewers and serve immediately.