Tweet
Here's a recipe for those looking at how to make the most of their chilli glut - this recipe gives you a paste that you can use to coat meat or fish before grilling/barbecueing, is not that hot but according to the recipe book, "gives zip to any dish". The recipe is from Moro - The Cookbook, by Sam and Sam Clark, published 2001 - there's a follow-up on the shelves now. Moro is a restaurant specialising in Spanish and Moroccan cuisine, with some Turkish and Lebanese thrown in for good measure. And I can't recommend it highly enough!
Harissa
250g long fresh red chillies
3 heaped tsp coarsely ground caraway seeds
3 heaped tsp coarsely ground cumin seeds
1 level tsp ground black cumin seeds (optional)
4 garlic cloves
1 large red bell pepper, roasted, peeled and seeded
1 dsp tomato puree
1 dsp red wine vinegar
2 level tsp sweet smoked Spanish paprika
6 tbsp extra virgin olive oil
sea salt and black pepper
Slice the chillies in half lengthways. Lay each chilli on a chopping board cut-side up, gently scrape away the seeds with a teaspoon and discard them. Roughly chop the chillies and transfer to a food processor with a sharp blade. Blend the chillies with a pinch of salt, half of the spices and the garlic cloves until smooth. Then add the bell pepper and blend. It is important that the paste is as smooth as possible. Transfer to a mixing bowl. Now add the remaining ingredients – the rest of the spices, tomato puree, vinegar, paprika and olive oil. Taste and season with more salt to balance out the vinegar. Harissa keeps well in the fridge, but be sure to cover it with a little more olive oil to seal it from the air.
Harissa
250g long fresh red chillies
3 heaped tsp coarsely ground caraway seeds
3 heaped tsp coarsely ground cumin seeds
1 level tsp ground black cumin seeds (optional)
4 garlic cloves
1 large red bell pepper, roasted, peeled and seeded
1 dsp tomato puree
1 dsp red wine vinegar
2 level tsp sweet smoked Spanish paprika
6 tbsp extra virgin olive oil
sea salt and black pepper
Slice the chillies in half lengthways. Lay each chilli on a chopping board cut-side up, gently scrape away the seeds with a teaspoon and discard them. Roughly chop the chillies and transfer to a food processor with a sharp blade. Blend the chillies with a pinch of salt, half of the spices and the garlic cloves until smooth. Then add the bell pepper and blend. It is important that the paste is as smooth as possible. Transfer to a mixing bowl. Now add the remaining ingredients – the rest of the spices, tomato puree, vinegar, paprika and olive oil. Taste and season with more salt to balance out the vinegar. Harissa keeps well in the fridge, but be sure to cover it with a little more olive oil to seal it from the air.
Comment