Fancy mak­ing harissa?

Easy Cook - - EVERYDAY FOR TWO -

Roast 5 tbsp each of co­rian­der, cu­min and fen­nel seeds in a dry pan for 2 mins. Tip into a blender and grind to a fine pow­der. Trans­fer to a bowl. Add 22 gar­lic cloves, 1 red onion, chopped, 20 red chill­ies, de­seeded and roughly chopped, 1 large red pep­per, chopped, and 100ml olive oil to the blender and blitz. Tip into a pan. Cook for 15 mins un­til it’s a jammy con­sis­tency, stir­ring con­stantly to­wards the end. Stir in the spices and 2 tsp salt. Re­move from heat. Chill for up to 1 week.

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