I had a strange dream last night; I was in a Californian pub when Charles Bukowski invited me for a bite to eat in one of his favourite place. There, were musicians and dancers, a dark wooden environment, a bit like an old fashioned Irish joint I guess. We ordered some beers first, then my companion hailed the waitress – without asking me – for a chickpeas burger and a plate of tomato and garlic beans for himself… The entertainment of my psychedelic night experience was going well. Charles and I, or Hank Chinaski as he likes to portrait himself, were enjoying ourselves… Until I asked him, in our alcoholic fogginess, if it was OK to take a selfie… He didn’t mind, but I felt I had let myself down on that one! I was so ashamed with my move, that I woke up… Leaving my host to pay the bill. Man, I have to stop eating Parmigiano Reggiano in the evening!
- 1 can of chickpeas drained
- 1 egg yolk
- 1 clove of garlic
- 100g of Halloumi cut in small cubes
- Olive oil
- Salt and Pepper
- 50g of Parmigiano Reggiano ( or a good dry cheese)
For the egg wash:
- organic white flour in a bowl
- 1 egg, beaten in a bowl
- bread crumbs in a bowl
In a container or a small pan, blitz the chickpeas with the egg, red onions, garlic, seasoning, olive oil, a grating of the Parmigiano. You want the mix to remain quite dense and not too runny ( obviously), so drain the peas well. I use my really cool “Moulinex”, and it has served me really well!
I a bowl, put the small cubes of Halloumi; I used Irish Buffalo Halloumi from Cork. Put in the paste and mix with your hands. Make two burger shapes, dip in flour, then the egg mix, then with your breadcrumbs. Roll them in olive oil, and bake at 200c for 20 to 25 minutes. I served them with very thinly sliced red cabbage, ribbons of carrots and a few pomegranate seeds; a simple 3 tbsp olive oil to 1 tbsp lime juice will do for the dressing…
And before you go to bed, with too many cheesy dreams, I will leave you with “Charles” few words:
[…] ah! as many loves as beans
yes, count them now
your feelings boiling over flame,
get this down.[…]
Charles Bukowski. Thanks for lunch man!