Spicing it up
Want to know our secret to adding an instant burst of robust flavour to cooking? Keep some harissa handy in your fridge. Used in moderation, this chilli condiment laced with garlic and spices adds a warm depth of flavour to any dish and is incredibly vers
harissa beef burgers
500g beef mince 1 tablespoon harissa ¼ cup ( 40g) currants 1 clove garlic, crushed 1 teaspoon ground cumin olive oil, for brushing 200g Japanese eggplant, thinly sliced 4 bread rolls, halved 1 cup ( 260g) store- bought hummus 2 cups baby spinach leaves harissa sauce 1 tablespoon harissa 1 tablespoon lemon juice 1 tablespoon olive oil sea salt and cracked black pepper To make the harissa sauce, mix to combine the harissa, lemon juice, oil, salt and pepper and set aside. Place the mince, harissa, currants, garlic, cumin, salt and pepper in a bowl and mix to combine. Shape the mixture into four patties.
Heat a char- grill pan or barbecue over medium heat. Brush the patties with oil and cook for 4- 6 minutes each side for mediumrare, or until cooked to your liking. Set aside.
Brush the eggplant with oil and cook for 2 minutes each side, or until charred and tender. Char- grill the bread rolls and spread with the hummus. Top the rolls with the eggplant, patties and spinach, and spoon over the sauce to serve. Serves 4.
spicy roasted chicken and cauliflower salad
500g cauliflower, trimmed and cut into florets 400g can chickpeas, rinsed and drained 1 tablespoon harissa 1 tablespoon lemon juice 2 tablespoons olive oil sea salt and cracked black pepper 4 x 160g chicken breast fillets, skin on 2 cups baby rocket leaves, to serve Preheat oven to 200C. Place the cauliflower, chickpeas, harissa, lemon juice, oil, salt and pepper in a bowl and toss to combine.
Place the cauliflower mixture on a large lightly greased baking tray and roast for 15 minutes. Add the chicken and roast for a further 2025 minutes, or until the chicken is cooked through. Slice the chicken and serve with the cauliflower mixture and rocket leaves. Serves 4.
harissa and honey lamb cutlets
2 carrots, peeled and thinly sliced 2 green onions, thinly sliced 1 cup mint leaves 1 cup coriander leaves 1 tablespoon harissa 1 tablespoon honey 1 teaspoon balsamic vinegar ¼ cup ( 60ml) olive oil sea salt and cracked black pepper 12 x 70g lamb cutlets, trimmed Greek- style yoghurt, to serve Place the carrot, green onion, mint and coriander in a bowl and toss to combine. Set aside. Place the harissa, honey, balsamic vinegar, oil, salt and pepper in a bowl and stir to combine. Add the lamb cutlets and toss to coat. Heat a large non- stick frying pan over high heat and cook the lamb for 2- 3 minutes each side for medium rare, or until cooked to your liking. Serve with the carrot salad and yoghurt. Serves 4.