Harissa is a fiery paste used as a flavour enhancer in many North African recipes and may vary from country to country and family to family. This version is more complex than some and contains the addition of spices. Use sparingly or according to taste remembering that this is a chilli based condiment. Refrigerate after opening covered with a thin layer of oil.
- Heat fish stock, pinch Gohar saffron, Sabato pasta sauce and harissa to taste and add a mixture of fresh seafood to poach – a delicious seafood stew.
- Dress cooked Puy lentils with harissa and a splash of extra virgin olive oil. Serve hot as a side dish or cold as a salad.
- Add to simple vinaigrettes to give a hot and spicy flavour.
- Use to flavour a simple borth or hearty, Moroccan soups.
- Rub into chicken or salmon and bake.
- Use in a salad with the diced rind of Julie Le Clerc preserved lemons, rocket, El Navarrico sliced piquillo pimientos and potato.
- Add to classic meat marinades, especially those destined for the barbeque!
- Add to your favourite Sabato pasta sauce, pour over chicken pieces and bake for 30 minutes to make a simple Middle Eastern inspired chicken dish. Serve sprinkled with lots of chopped fresh coriander and some steamed couscous alongside.
- Add to a Ferron rice risotto to increase the heat. Especially good with seafood, tomato or pumpkin versions - this is fusion cooking but it does work well.
- Serve on the side as an accompaniment to tagines and other casseroles or couscous dishes.
