Today, I’m sharing 2 recipes in one post. I copied these recipes off The Hangout restaurant’s menu for you to try and replicate them at home. This is part of a new collaboration between Cookin5m2 and serVme where I will be sharing me experience with the chef, not my review because I don’t find myself qualified enough to dictate your taste buds, then share recipes on this recipe dedicated blog.
I got a date with Chef Salah, the chef at The Hangout, (all thanks to the sponsors serVme) one Tuesday night and I went with full enthusiasm to meet the chef and learn new recipes. Chef Salah was really nice, and we got to talk before and after our recipe session.
Our session started with learning how to prepare and cook their famous (and delicious, if I may add) gigantic Pain Perdu. Then, Chef Salah went on preparing a favorite started off the menu; Pan-fried Halloumi & Mushrooms. I got to taste and indulge in both dishes and I can say that they are really good. The meaty texture of the Halloumi and mushrooms is satisfying, while the freshness of the added greens give it a nice crunch and zest. The Pain Perdu was irresistible. It was indeed gigantic, but I couldn’t help myself and stop until I was more than halfway into this beautifully crusted bread protecting the soft interior and surrounded by dollops of caramel.
I went for a second time, as a regular paying costumer, with a bunch of my friends, where I used serVme and enjoyed a satisfying meal in a nice ambience. We ordered the Pain Perdu and I asked those who have tasted Pain Perdu at other places (because I haven’t) to give me their opinion and hands down this one was triumphant.
The Hangout Copycat Pan-fried Halloumi and Mushrooms
Serves 2-3 as a starter
- 200g Halloumi (or a small block)
- 9-10 fresh white mushrooms (use them really fresh, otherwise the black from the inside with have its effect)
- 2 stalks spring onions (thinly sliced)
- 10 stalks coriander (chopped)
- Heat a skillet on high heat
- Separate the Halloumi block and tap with a kitchen or paper towel to soak the excess water
- When the skillet is really hot, place the Halloumi and leave untouched until it is golden, then flip until it gets golden as well
- Remove and cut into cubes
- Cut the mushrooms roughly and throw them on the same very hot skillet
- Wait until they start to brown then toss to cook
- Before they’re done, add the Halloumi cube and toss with the spring onions and coriander
- Serve hot
The Hangout Copycat Gigantic Pain Perdu
Makes 3 gigantic (or rather large) servings
- 1 loaf of sandwich bread or Brioche loaf
- 3 cups milk
- 2 eggs
- 1 cup sugar + 1 cup
- 1- 1 1/2 cup cream
- 100g butter
- Vanilla ice cream
- Cut the loaf into 3 thick slices and cut off the crust
- In a medium high bowl, whisk milk and eggs then dip the bread slices until they’re wet but not soaked
- Set aside on a baking sheet for 10-15 minutes
- in the meantime, prepare the caramel sauce by heating 1 cup sugar in a heavy bottomed skillet until it melts and starts to brown. Whisk 1 cup cream well (add more for softer consistency), but avoid splatters, the mixture is too hot. Mix until incorporated, scoop into a jar and set aside
- In a skillet, heat 1 cup sugar until it melts, then add butter, mix slightly then fry the bread on all sides till they are covered in sugar and crusty
- Bake in a pre-heated oven for 10 min, pour warm caramel over with a vanilla ice cream scoop and serve immediately
- Note: to keep for later, cover and refrigerate bread slices after frying them. When needed, thaw and bake until they’re done.