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

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay

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.

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