Post by Silly Yak on Jan 25, 2011 8:11:48 GMT
Harissa Paste (vegetarian)
by Lyn G » Sun Aug 08, 2004 10:01 am
Harissa
This version of the classic North African condiment spices up any dish, and allows you to moderate chilli hotness to individual taste.
makes 225g
6-7 red chillies, roasted (20 minutes on moderate heat), seeded and sliced
olive oil, to cover
2-3 red peppers, seeded and sliced
1 tbsp cumin seeds, toasted
2 tsp roasted garlic
salt
to roast the garlic:
Preheat the oven to 180 C/350 F/gas mark 4. Place sevaral whole garlic bulbs in a baking tray. If there are too many outside layers of skin on the garlic bulbs, pull them off first. Drizzle the bulbs with olive oil until it goes right inside and roast for about 60 minutes, until soft and squishy. Cut off the top of the heads with a serrated knife and squeeze out the garlic pulp. You can also use this in soups, sauces, pestos and as a simple dressing on its own. The roasted garlic will keep in a sealed container in the fridge for up to a month.
to make the harissa:
Put the chillies in a small pan, just cover with oil and cook slowly until very tender. Drain off the oil. Do the same with the red pepper slices. Pound together (or whizz in a blender) the cumin and roasted garlic with salt to taste. Mix in just enough of the combined drained-off oils to make a paste. Store in the fridge for up to a month.
observer.guardian.co.uk/foodmont ... 68,00.html
by Lyn G » Sun Aug 08, 2004 10:01 am
Harissa
This version of the classic North African condiment spices up any dish, and allows you to moderate chilli hotness to individual taste.
makes 225g
6-7 red chillies, roasted (20 minutes on moderate heat), seeded and sliced
olive oil, to cover
2-3 red peppers, seeded and sliced
1 tbsp cumin seeds, toasted
2 tsp roasted garlic
salt
to roast the garlic:
Preheat the oven to 180 C/350 F/gas mark 4. Place sevaral whole garlic bulbs in a baking tray. If there are too many outside layers of skin on the garlic bulbs, pull them off first. Drizzle the bulbs with olive oil until it goes right inside and roast for about 60 minutes, until soft and squishy. Cut off the top of the heads with a serrated knife and squeeze out the garlic pulp. You can also use this in soups, sauces, pestos and as a simple dressing on its own. The roasted garlic will keep in a sealed container in the fridge for up to a month.
to make the harissa:
Put the chillies in a small pan, just cover with oil and cook slowly until very tender. Drain off the oil. Do the same with the red pepper slices. Pound together (or whizz in a blender) the cumin and roasted garlic with salt to taste. Mix in just enough of the combined drained-off oils to make a paste. Store in the fridge for up to a month.
observer.guardian.co.uk/foodmont ... 68,00.html