Avocado, Halloumi, Pickled Onion and Chilli Jam Open Sandwich – Hanawiti Rahopūru, Halloumi, Aniana Pīkara me te Tiamu Hirikakā.
This Avocado and Halloumi Sandwich with quick pickled aniana (onions) and tiamu hirikakā (chill jam) is out of this world. This flavour combination comes directly from one of our favourite cafe’s in. Our friend’s Emily and Jake own a cafe called Mt Atkinson in New Lynn, Tāmaki-makaurau (Auckland). For a time I baked cakes for them and helped them develop some recipes to sell at their cafe. Along with their cabinet food they serve delicious bagels and this flavour combination is the bagel that I get every time. So, I tried it with my Savoury Braided Brioche Bread and it works so well. What a super idea for brunch! Bake the bread the day before, slice it the next day and toast it to perfection. Lather each piece with this absolutely divine kai (food).
The Parāoa Tōpuku (braided bread) recipe:
Begin this delicious bread recipe by making a light brioche pokenga (dough). The the dough rich and luscious because we have the addition of hēki (eggs) and pata (butter). Most brioche have a lot of butter but I have pulled it back a bit as I don’t think it needs it. Once the dough has risen, braid the dough and stuff it with melty cheese if you want. Bake until the parāoa (bread) is golden. Follow along the video attached to the recipe and you will see just how easy it is.
MORE TOHUTAO PARĀOA (BREAD RECIPES) FOR EACH OCCASION:
What kind of bread do you need today? Or tomorrow for that matter! Making a brunch? Then you must try these Bacon and Egg Buns, they have a cheesy herb crust and are so delicious.
Do you want to make sticky scrolls? Try my Sticky Maple and Pecan Scrolls or for something a little different, these Gingerbread Scrolls are so divine. Or do you need a flavoursome rohi parāoa (bread loaf)? This Cumin and Cottage Cheese Rustic Loaf is so soft and full of toasted cumin flavour.
You can find more bread recipes here.
Videography and photography by Sarah Henderson.
Avocado, Halloumi, Pickled Onion and Chilli Jam Open Sandwich – Hanawiti Rahopūru, Halloumi, Aniana Pīkara me te Tiamu Hirikakā.
Ingredients
The Bread – Te Parāoa
- 1 quantity Savoury Braided Brioche Bread
Pickled Onions – Aniana Pīkara (quick pickle)
- 1 aniana whero (red onion)
- 1 ½ tbsp huka one (caster sugar)
- ½ tsp tote (salt, fine)
- ¼ C winika (vinegar) or wai rēmana (lemon juice)
The Sandwich – Te Hanawiti
- 6 thick slices of parāoa (bread)
- 2-3 rahopūru (avocados, I like to use 3 but 2 will work)
- 1 tsp wai rēmana (lemon juice, optional)
- 2 tbsp wairanu huamata (mayonnaise, optional)
- 400 g tīhi (cheese, halloumi is my preference here)
- Aniana pīkara (pickled onions)
- 6 tsp tiamu hirikakā (chilli jam)
Instructions
The Bread – Te Parāoa
- Make the Savoury Braided Brioche Bread according to the instructions. This recipe works well whether you make the bread the day before or the same day.
Pickled Onions – Aniana Pīkara (quick pickle)
- Peel the aniana whero (red onion) and slice it in to thin slices.
- Add the huka one (caster sugar), tote (salt) and winika (vinegar) or wai rēmana (lemon juice) in to a jar. Give it a good shake or stir the ingredients.
- Add the sliced aniana (onion) in to the mixture. Give it a good shake so all the onions are covered.
- Secure the jar with a lid and leave it in the fridge for 20 minutes up to a few days. These are a perfect addition to any meal to add beautiful flavour and cut through any rich food like avocado, eggs or meat.
The Sandwich – Te Hanawiti
- Slice six thick pieces of the Savoury Braided Brioche Bread. Toast them until they are golden on each side. Spread with pata (butter) while they are hot.
- Scoop out the flesh of the rahopūru (avocado) in to a bowl, season well with tote (salt) and pepa (pepper) and wai rēmana (lemon juice). If you want to bulk it out a bit more, add 2 tablespoons of wairanu huamata (mayonnaise ).
- Divide the rahopūru (avocado) between the toasted bread.
- Slice the halloumi in to 12 pieces. Heat a frying pan over medium-high heat.
- Add a drizzle of noni (oil) and fry the tīhi (cheese) in batches until they are golden on both sides.
- Drape the halloumi on top of the rahopūru (avocado).
- Top them with the aniana pīkara (pickled onions).
- Drizzle each piece with tiamu hirikakā (chilli jam), if you are using it.
- Whakatāwaratia ki te tote me te pepa – season with salt and pepper. Enjoy this special kai (food), made with aroha (love).
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