Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF.
Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, vickys harissa paste for moroccan/african cooking gf df ef sf nf. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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To begin with this particular recipe, we must prepare a few ingredients. You can cook vickys harissa paste for moroccan/african cooking gf df ef sf nf using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF:
- {Take of dried chillies of choice.
- {Prepare of caraway seeds.
- {Make ready of coriander seeds.
- {Make ready of cumin seeds.
- {Get of garlic.
- {Prepare of extra virgin olive oil plus extra.
- {Take of tomato paste / puree.
- {Get of kosher salt.
- {Get of lemon juice.
- {Prepare of paprika.
- {Prepare of cayenne - optional.
Steps to make Vickys Harissa Paste for Moroccan/African Cooking GF DF EF SF NF:
- Soften the chillies by soaking in hot water in a heatproof bowl for 30 minutes.
- Toast the seeds in a dry frying pan until fragrant then crush with a mortar & pestle or grind in a coffee grinder.
- Drain the chillies but reserve the liquid. Cut off the stems and discard the seeds then mix the chillies with the garlic, ground spices, tomato puree, lemon juice and salt in a blender.
- Pulse and drizzle in the olive oil as you go, forming a thick paste. Keep scraping down the sides and add some of the reserved chilli liquid until the paste is to desired consistency. It should be slightly thicker than tomato paste.
- Taste and adjust the seasonings. The flavour will really come together after a couple of days so make in advance then taste again and add more seasonings to taste.
- Store in a jar and pour a layer of olive oil on top before you seal the jar and add a fresh layer of oil everytime you take some paste out.
- Makes around 250mls of harissa paste and keeps well in the fridge for around 6 weeks.
- Use in African dishes and Moroccan tagines for a burst of heat and flavour.
- You can also add sundried tomatoes, roasted peppers, preserved lemon, fresh coriander leaf to your harissa.
- Serving amount is by teaspoon.
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