Harissa
Harissa is so full of flavour, one spoonful will slap you around the chops, then slap you again just to be sure. It’s not only the heat but the smokiness and the bitter hint of lemon that make it such a zinging marvel. Have a fresh pot in your fridge and you’ll transform all manner of dishes, from a dollop on poached eggs, spread across your avo toast, or slathered on bits ’n’ bobs of veg found in the back of the crisper and roasted.
The addition of Mexican chillies to a north African condiment may seem strange, but I learnt this trick from a Californian restaurant and never looked back. It adds so much smoky depth, and while non-traditional — this is more a chilli-based sauce with north African spices — it gives it a distinctive and addictive flavour.
Makes 1 cup (280 g/ 10 oz)
Ingredients 11
7 guajillo chilli, dried
1 red chilli, chopped
125 ml grapeseed oil
2 cloves garlic
1 1⁄4 tbsp cumin seeds, toasted in a dry pan until fragrant, roughly ground
1 1⁄4 tbsp coriander seeds, toasted in a dry pan until fragrant, roughly ground
1⁄4 preserved lemon, pith removed, skin diced
2 tsp sweet smoked paprika
2 tsp tomato paste, (concentrated purée)
Pinch sugar
Pinch caraway seeds
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Method 5
Bring a large pot of water to the boil. Add the dried , reduce the heat to medium–low and gently simmer to rehydrate the chillies, about 20 minutes.
Drain, then when cool enough to handle, remove and discard the stems. Make sure to drain any water that may be trapped inside the chillies.
Add the rehydrated , , , , , , , , , , and to a blender. Blitz until you get a smooth paste.
The will eventually separate a little when this settles, but I love that. If you want a really spreadable harissa, blitz for a little longer and add a tablespoon or two of water — this will emulsify it and make it a little creamier in texture.
Will keep for up to 3 months in a tightly sealed jar in the fridge.
Katrina Meynink's tips
Makes 1 cup (280 g/ 10 oz).
Will keep for up to 3 months in a tightly sealed jar in the fridge.
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Notes
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