This months choice for Dinner and a Movie hosted by Susan of Sticky, Gooey, Creamy, Chewy and Marc of No Recipes is one of my all time favourite theatre productions... Shirley Valentine. Up until now I have never had the opportunity to watch the movie, but have always enjoyed the play in different cities and with different theatre companies. Shirley Valentine originated as a one-character play by Willy Russell. It is a monologue by a middle-aged, working class housewife from Liverpool, England which focuses on her life before and after a holiday to Greece that changed her life.
Shirley Valentine wonders what has happened to her life and her identity, her life is stagnant and in a rut. She finds herself regularly talking to the wall while preparing her husband's chips and egg. Her best friend wins a trip-for-two to Greece, so she packs her bags without a second thought, leaves a note on the kitchen table, and heads for a "fortnight" of rest and relaxation. "What she finds is romance and a new awareness of who she is and what her existence can be with just a little effort on her part."
The movie is one of those classics you never tire of which was produced in 1989. Shirley is played by actress Pauline Collins (who created the role on Broadway, and won a Tony for it).
Directed by Lewis Gilbert, "Shirley Valentine is an anthem to the freedom of the soul--with a generous dose of salt of the earth." As she assesses her life, Shirley's humor never fails her.
Directed by Lewis Gilbert, "Shirley Valentine is an anthem to the freedom of the soul--with a generous dose of salt of the earth." As she assesses her life, Shirley's humor never fails her.
Since I do not see Greece in my immediate future, the next best thing is to rent a good flick and sit down to some mezes. In honour of the movie I decided upon some pan fried haloumi cheese with some pita and lemon wedges...perfect for snacking on during the movie, easy and quick to prepare ...in my opinion definitely not overrated.
**Haloumi**
40g (1/4 cup) plain flour
2 x 250g packages haloumi cheese, drained, cut across into 1cm-thick slices
125ml (1/2 cup) olive oil
2 tbs finely chopped fresh mint
1 tbs olive oil, extra
Lemon wedges, to serve
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Place the flour on a plate. Coat haloumi in flour and shake off any excess.Heat the oil in a large frying pan over high heat. Add half the haloumi and cook for 2-3 minutes each side or until light golden brown. Transfer to a serving platter. Repeat with remaining haloumi.Sprinkle the haloumi with mint and drizzle with extra oil. Serve immediately with lemon wedges, if desired.
40g (1/4 cup) plain flour
2 x 250g packages haloumi cheese, drained, cut across into 1cm-thick slices
125ml (1/2 cup) olive oil
2 tbs finely chopped fresh mint
1 tbs olive oil, extra
Lemon wedges, to serve
************
Place the flour on a plate. Coat haloumi in flour and shake off any excess.Heat the oil in a large frying pan over high heat. Add half the haloumi and cook for 2-3 minutes each side or until light golden brown. Transfer to a serving platter. Repeat with remaining haloumi.Sprinkle the haloumi with mint and drizzle with extra oil. Serve immediately with lemon wedges, if desired.
