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Harissa

If it's Chilly in Chile, just eat some Chilli.
When it's turning grey and cold outside and you need to instantly generate some inner heat, Harissa paste is our go to essential. It is super versatile and has a daily occurrence at our dinner table. You can make it as hot or mild as you like depends on the type of chillies you are using and the quantity. I love mixing a few different chillies cos they all bring something slightly different to the paste.

Harissa paste

Harissa Paste

I do prefer to use whole spices however if you only have ground spices, that’s fine too. Just be careful not to over roast them.

Ingredients:

  • 15g Coriander whole Seeds
  • 20g Coriander ground
  • 20g Cumin ground
  • 5g Salt (I use Pink Himalayan)
  • 120g Barragunda Chilli mix (stalks removed)
  • 200g Piquillo Peppers
  • 15g Garlic cloves
  • 100ml Extra Virgin Olive Oil (Mild flavour)
  • 2 Tablespoon Lemon juice

Method:

  • In a shallow frying pan, dry roast coriander seeds till aromatic. Set aside.
  • In a shallow frying pan, dry roast ground spices till aromatic. Set aside.
  • Use Mortar and Pestle or a food processor to crush all the ingredients till reaches pasty consistency. Leave a little texture so it’s not super smooth.
  • Jar and top with olive oil.
  • Pop it on anything you want, even spread a little on a toast with Goats curd.