RED HARISSA

Post - - RECIPES -

This is a fierce North African chilli paste with a thou­sand spicy uses.

We use it for a flavoured but­ter, stirred through crème fraîche and smeared on roasted lamb or aubergines.

1½ tsp car­away seeds

1½ tsp co­rian­der seeds

100g red chill­ies, de­seeded

4 gar­lic cloves

½ tsp salt

¼ cup sun­dried toma­toes, soaked

¼ cup olive oil

Dry toast the car­away and co­rian­der seeds in a small pan un­til fra­grant, about 3 - 4 min­utes.

Put the fra­grant seeds into a spice grinder and grind as fine as you can. Place the chill­ies, gar­lic, salt and sun­dried toma­toes into a food pro­ces­sor, and purée to a paste, slowly driz­zling in the olive oil. Press into a jar and cover with oil to pre­vent ox­i­da­tion.

This harissa should keep well in the fridge for a week. You can also freeze it in small bags for later use.

● Makes about 1 cup

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