I am a member of the facebook Recipe swap group where food bloggers are paired with another blogger in the group and they get the opportunity to discover their partners blog and select a recipe to recreate. This is a great way to make new friends, discover new blogs to follow and learn new styles of global cuisines.
The month of February I was allocated Mirelle's blog theschizochef . I am very familier with Mirelles blog as I have been visiting it for anumber of years. Mirelle used to actively participate in my flavours of series and create and carve series. What can I say about this Amazing blog? There is a recipe from every nation you can think of and the choice is so big that it was super hard to choose what to make. Ater spending hours looking through the recipes, Iwas particularly drawn to Mirelles African inspired recipes as I was born in East Africa and some of her recipes evoked lots of childhood memories.
After short listing something like 10 recipes, I finally settled on her home made Harissa recipe as I love spicy marinades and this Harissa paste has so many uses. I followed the recipe exact to her instructions, only exception was I reduced the quantity to make one jar full only.
Yield: 1 jar
Harissa Paste
A spicy North Afican Red Chilli and garlic paste that is perfect for marinades and using as a dip when added to yoghurt and mayonaisse .
prep time: 30 minscook time: total time: 30 mins
ingredients:
- 4 oz. dried chilles
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon caraway seeds
- 1/2 teaspoon dried mint
- 5 cloves garlic, peeled
- juice of 1 lemon
- 1 teaspoon salt
- 3-4 tablespoons olive oil
- 2 tablespoons finely chopped cilantro
instructions
- Place the chillies in a bowl with enough boiling water to cover. Let sit for 30 minutes, until chilies are softened
- In a dry skillet, roast the coriander, cumin and caraway until fragrant. Let cool. Using a spice grinder, grind to a powder.
- Drain chilies, reserving a little of the liquid.
- Add all the ingredients to a blender jug like the Optimum 9400 and blend to a smooth paste. If the consistency is a little stiff add a little more of the liquid that the chillies were soaked in.
- Transfer the Harissa to a sterilised bottle and keep refrigerated.
Created using The Recipes Generator
I made my Harissa sauce in my Optimum 9400 Blender and it blended it to a lovely smooth paste in seconds. The blender is so versatile and powerful that it grinds, pulses, makes ice cream, soups and amazing smoothies and nut butters too. It is easy to clean and maintain too.
If you would like a high speed blender do check out the froothie website as they currently have a sale. You can also get:
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