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Saturday, 27 January 2018

Harissa Paste

This is ace. This is one of those recipes that will evolve over time but I am very happy with it. 7 Pot Duglah's are a very fruity chilli which is great however, next time I think I might try and use a variety of chillis for more depth in the chilli taste. Bung this on chicken marylands, roast lamb, roast veg, go nuts. Easy and delicious.

5 - 7 Pot Duglah’s (or Carolina Reapers)
2 large capsicum
1 punnet cherry tomatoes quartered
1 red onion in wedges
6 cloves garlic
2 bay leaves
2 sprigs thyme
Half a bunch or coriander stalks
Salt and pepper
1tbs chilli flakes

1 tbs cumin seeds
1 tbs coriander seeds
1/2 tbs fennel seeds
1/2 tbs caraway seeds
1/2 tbs dried mint

1/2 tbs paprika
4tbs red wine vinegar
Extra virgin olive oil

Coat the veg and chilli in oil, season with salt and pepper and sprinkle with thyme, chilli flakes,

mix about and roast at 170C. When the capsicum has good colour remove to a bowl and cover with cling film to steam, then peel. Take out the chilli when they have colour and the tomato and onions when ready too - set aside.
Dry roast the herbs until just fragrant then grind to a powder in a pestle or mortar.

Combine in a blender with 4 tbs red wine vinegar, 1/2 a tbs paprika, 1 tbs extra virgin olive oil and some more salt and pepper. Check for seasoning, add more oil if necessary - it should make a thick paste. Store in the fridge in clean jars with a layer of oil on top.

Hot Sauce

Too easy, goes on everything. I'll put a photo up one day...

3 - 7 Pot Duglah’s (or Carolina Reapers)
1 onion in dice
4 cloves garlic sliced
1 punnet cherry tomatoes
Olive oil
1 cup white wine vinegar
1 tbs sugar

Sauté onion garlic and chilli in oil with a little salt, when starting to stick, add in the tomatoes. When the onion, tomato mixture starts to take some colour, add in the sugar, some salt and the vinegar. Mix about and test for seasoning, adding more salt, sugar or vinegar as necessary. Blitz until smooth and bottle.