Harissa

[hamster]

I ground too much cumin for something the other day and was flicking through a recipe book for ideas, and ended up making some harissa. (Basically, boiled some water with cumin, cayenne pepper and LOADS of paprika, then added lemon juice.) I've used harissa paste before, but now I seem to have made... well, very red, very spicy... water. Am rather stuck for ideas as to what to do with it now. The book claims it can be used as a 'base for stews or tagines' and can be used to 'spice up' things. Does anyone have any more concrete suggestions?

[Clara]

Hi there. Well the recipe I have for harissa paste seems to suggest that if you add well pureed chillis (seeds removed) then you will make harissa paste - though this sounds as though it would be hot as hell given what you already have.

My only other idea would be to blend it with tahini - the basic ingredients you mention plus the tahini would make this really deilicious marinade that I make up for chicken pieces if Mr Clara has been a good boy.

Nothing ventured, nothing gained as they say.

Clara x.

[Biscombe]

Bet its good in Couscous! Hi Clara we're in the same area!! im in Orgiva where are you???

[Cheezy]

Depending on it's sloppiness.

If watery it is a great marinate, especially for BBQ stuff like mackeral,chicken,lamb,beef,pork,salmon.

If paste like its great coating a whole chicken and roasting. You could also do lamb. It doesn't come out as hot as you'd think cos it's just on the surface.

You can pot roast chickens with it and pickled lemons that's a classic.

And you could use some up in a curry/chillie for extra vavavoom, like a worstershire sauce.

For more idea's the cook book Moro (from the restaurant of the same name ) has loads of Morrocan/Spanish dishes

[Wombat]

I always thought Harissa was mostly chillies.........

Nev

[Clara]

For more idea's the cook book Moro (from the restaurant of the same name ) has loads of Morrocan/Spanish dishes

Yep that´s where I got both the recipes I mentioned from. Really inspiring books, though a little "precious" at times - their overly complicated recipe for sourdough a case in point!

Hello Orgiva-ite! I´m in La Taha further up the mountain road. A little more remote than you. I bet you have citrus dontcha? We´re too high for ém

Clara x.

[Biscombe]

Hi Clara, Yep! Making the last of the marmalade here with the 70 odd orange trees still offering us fruit!! Clara If you ever fancy swapping plants let me know

[hamster]

Thanks for your help!! Bunged some in a tomatoey-beany-carroty casserole last night and it was really nice. Will remember the marinade idea for when I have a garden and a barbecue in a couple of months.

Last time I asked for tahini in Sainsbury's, though, they didn't have a clue what I was on about!

Me: It's for making houmous. (?sp)
Shop assistant: Oh, we've got houmous.

[southeast-isher]

This harissa paste looks lovely, and on tele the other day i saw it looks lovely with yoghurt. Here's a recipe just given to me:

should do 6 but usually only 4 cos it's so good:

harissa lamb.

1.5-2kg leg of lamb, butterflied
2tbsp olive oil
Rind and juice of 1 lemon
2 cloves of garlic, crushed
1tbsp fresh rosemary, chopped
3tbsp harissa paste

Shove the lamb in an oven dish/ casserole type thing. Mix all the marinade bits and bobs together and rub all over the lamb. Leave in the fridge overnight. Wash your hands.

Light the barbecue and, when the coals are hot, push them to the edge of the barbecue so that the heat is indirect and not right underneath the lamb. Place the lamb on the barbecue and cover with a lid. Cook for 15-20 minutes each side if you like your lamb pink, or 20-25 minutes for medium-well done.

If you can't be arsed with the BBQ, oven at 210 does the same job, just slightly less flavour...

serve with flatbread, taboulleh, baba ganoush, plenty wine.

never fails.