Harissa
John Torode's thick chilli paste is wonderful added to Moroccan dishes or served as a condiment - it makes a great gift too!
Difficulty and servings
MAKES 450g/1lb
Preparation and cooking times
Prep 25 mins
Cook 10 mins
- Roast the coriander, cumin and fennel seeds in a dry pan for a couple of minutes until fragrant. Tip spice mix into a blender and grind to a fine powder, then transfer to a bowl. Add the garlic, onion, chillies, red pepper and olive oil to the blender and blitz to a paste.
- Tip paste into a shallow pan and cook for 15 mins until it reaches a jammy consistency, stirring constantly towards the end. Stir in the spices and 2 tsp salt, then remove from heat. Will keep in the fridge for up to 1 week or in the freezer for 2 months
PER TBSP
22 kcalories, protein 1g, carbohydrate 1g, fat 2 g, saturated fat 0g, fibre 0g, sugar 1g, salt 0.2 g
Recipe from Good Food magazine, March 2012.
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http://www.bbcgoodfood.com/recipes/1977657/
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Ingredients
- 5 tbsp each coriander, cumin and fennel seeds
- 22 garlic cloves
- 1 red onion , roughly chopped
- 20 red chillies , deseeded and roughly chopped
- 1 large red pepper , roughly chopped
- 100ml olive oil
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Difficulty and servings
MAKES 450g/1lb
Preparation and cooking times
Prep 25 mins
Cook 10 mins
Ingredients
- 5 tbsp each coriander, cumin and fennel seeds
- 22 garlic cloves
- 1 red onion , roughly chopped
- 20 red chillies , deseeded and roughly chopped
- 1 large red pepper , roughly chopped
- 100ml olive oil
PER TBSP
22 kcalories, protein 1g, carbohydrate 1g, fat 2 g, saturated fat 0g, fibre 0g, sugar 1g, salt 0.2 g
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05 March 2012
Conrad rated and commented on this recipe
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20 March 2012
Johndeturl rated and commented on this recipe
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