HARISSA

HARISSA

Share it on your social network:

Or you can just copy and share this url

Ingredients

50 grams whole dried red chillies
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons caraway seeds
cinnamon
4 clove garlic
Olive Oil
1/2 teaspoon sea salt flakes
  • Medium

Ingredients

Directions

Share

I learned the recipe for this versatile marinade/paste/rub/dip from one of the worst head Chefs I have ever worked for. I know, that’s probably not going to make you want to cook it, but allow me to explain; Do we judge Rocky I on the fact that Rocky IV and V were subsequently made? No. Do we judge our favourite one-hit-wonder bands on their, mediocre follow up albums? No. Do we judge Bruce Willis or John Travolta on Armageddon and Battle field earth? No, we try to remember Moonlighting and Welcome Back Kotter instead.

Well this is the logic I use to judge the head Chef in question and original source of this recipe. The man, let’s call him ‘Carl’ may not have known how to cook a steak, I once saw him cook a rare sirloin by cooking it for 8 minutes on one side, 2 minutes on the other side and then serve it with pride! He may not have known the difference between a vegetarian and a vegan, I heard him once argue with a waiter over the “*#*!#! vegan on table 8” that, “Of course the Parmesan is ok for vegans.” I may have even seen old Carl once make a sauce with nothing more than dried dill, tap water and mayonnaise. Having seen these examples of complete lack of skill and effort in the kitchen it would’ve been easy for me to right him off. However, I was lucky enough to have seen ‘Carl’s’ earlier work. Namely his work with chilli peppers. He was the maestro when it came to making chilli sauces, marinades and spice rubs. The man knew his spicy food. In fact I’m certain that was all he knew. I learned a lot about chillis from him and tried to forget everything else I ever saw him do.

  1. Soak chillies in water for 1-2 hrs.
  2. Preheat oven to 200 degrees (400 Fahrenheit).
  3. Drain the chillies and reserve the water.
  4. Toss the garlic in some oil and place in the oven for 12 minutes or until soft.
  5. In a dry pan over high heat lightly toast all the seeds until aromatic and remove them from the pan to a food processor.
  6. Process all ingredients until thick.
  7. Add 2 tbsp of reserved water.
  8. Add 1/3 cup of olive oil and process until smooth.
  9. Personally I make about triple this amount as once Iíve made it I tend to put it on everything.
  10. It keeps for weeks in a jar, just cover the surface with a little oil and pop it in the fridge.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
HERB MARINATED CHICKEN BREAST WITH PROSCIUTTO AND WHITE BEAN SALAD
next
RED WINE AND GRAND MARNIER SORBET
previous
HERB MARINATED CHICKEN BREAST WITH PROSCIUTTO AND WHITE BEAN SALAD
next
RED WINE AND GRAND MARNIER SORBET

Add Your Comment