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My Kitchen Rules NZ


Ep22 Neena and Belinda - Ploughman's Lunch: with smoked cheese scones, onion & fig jam, fried haloumi, meats & homemade butter

Check out Nenna and Belinda's Ploughman's Lunch recipe from TV ONE's My Kitchen Rules NZ (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 10




  • 300ml Cream
  • Salt

Fried Haloumi with caper and lime vinaigrette

  • 2 packets Mainland Special Reserve Haloumi
  • 2 Tbsp. Olive oil
  • 2 Tbsp. Well seasoned flour


  • 2 Limes, zest and juice
  • 2 Tbsp. Capers, drained
  • 2 Tbsp. White wine vinegar
  • 2 Tbsp. Dijon mustard
  • 4 Tbsp. Chopped fresh parsley
  • 4 Tbsp. Lime infused avocado oil
  • 2 Tbsp. Coconut sugar
  • Salt and pepper

Onion and Fig Jam

  • 1 Onion
  • 10 Semi dried figs
  • 1/2 cup Red wine
  • 2 Tbsp. Coconut sugar 
  • 1 tsp Salt
  • 3/4 cup Balsamic vinegar
  • 1 Tbsp. Coconut oil

Sliced pickled onion

  • 1 Red onion
  • 1/4 cup White wine vinegar

Smoked cheese and chive scones

  • 3 cups OO flour 
  • 1 tsp. Baking powder
  • 250gms Mainland Butter
  • 1 tsp. Mustard powder
  • Salt & Pepper
  • 250gm Mainland Smoked Cheese, grated
  • 2 Tbsp. Chopped chives
  • Enough milk to make a dough

Spicy roasted nuts

  • 100gms Walnuts
  • 100gms Macadamia nuts
  • 100gms Almonds 
  • 100gms Mainland Butter
  • 2 Tbsp. Finely chopped rosemary
  • 2 Tbsp. Coconut sugar
  • 1/2 tsp. Cayenne pepper
  • Salt to taste



  1. Place cream in a food processor Blitz until the curds have separated from the whey. Place butter in a sieve and rinse under cold water squeezing out the whey. Sprinkle with sea salt and leave in the fridge to set.
  2. Pat dry and slice halloumi into 10 slices. Now prepare the dressing by whisking all ingredients together in a bowl. When you are ready to serve halloumi, heat oil in pan over high heat, when oil is hot press each slice of cheese into seasoned flour to coat and add to the pan frying for 1 minute on each side until brown.
  3. Drizzle the dressing over the cheese and serve immediately.
  4. Finely slice the onion, sweat down onion in a pot with a knob of butter or a tablespoon of coconut oil. Add red wine and reduce for about 5 minutes. 
  5. Finely slice figs and add to the onion, along with balsamic vinegar, coconut sugar and salt. Reduce until sweet and jam like. Taste and sweeten if necessary. Put jam into a ramekin and refrigerate until cool.
  6. Finely slice the red onion, place into a bowl with the vinegar and macerate for 15 minutes. Drain and serve
  7. For the scones, add flour, baking powder, salt, pepper and mustard to a bowl.
  8. Cut butter into cubes and rub into dry mixture to make a breadcrumb consistency. Add grated cheese and chives and mix. Make a well in the center and add fold in the milk. Turn out onto a floured surface and create a dough, do not over work this mixture. Brush scone mix with milk and add more grated cheese to top. Cut into 10 equal portions, place on a floured baking tray and bake at 220 degrees for 12 to 15 minutes or until golden.
  9. Preheat oven to 200 degrees and toast nuts until golden. Melt butter and mix with all other ingredients pour over toasted nuts and return to oven for 3 minutes. 


This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.