Rose Harissa Paste Recipes

HARISSA CHICKEN TRAYBAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.
• Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.

ROSE HARISSA PASTE

Steps:

• In a mortar & pestle or food processor, pound or pulse the roasted red peppers into a paste-like consistency and transfer to a bowl.
• Add Rose Harissa spice, tomato paste, olive oil and rosewater. Mix well. Taste for seasoning and add salt if desired.
• Store in an airtight container in the refrigerator for up to one month.
• Recipe makes approximately 1 cup.

ROSE HARISSA

Steps:

• Fry coriander, cumin, caraway in 1 teaspoon olive oil over medium-high heat until fragrant, about 10 seconds. Remove spices and reserve oil.
• Grind spices with rose petals with a mortar and pestle or in a spice grinder. Add smoked paprika.
• Heat reserved olive oil and 1 tablespoon olive oil in the same skillet until very hot. Add shallot, garlic and Serrano or Fresno chilis and hydrated chili de arbol. Saute until golden.
• Place sauteed mixture, remaining olive oil, spices, tomato paste, lemon juice, rose water, pinch of sugar and salt in a blender or food processor. Process until smooth. Add additional salt and rose water, if needed.
• Store in the refrigerator in a glass jar with a layer of olive oil poured over the top, if desired.

ROSE HARISSA PASTE

Steps:

• Soak your dried chillies in boiled water. Peel and crush your garlic.
• Dry fry the cumin, coriander and caraway seeds until gently toasted - be careful not to burn them.
• Add to a food processor or pestle and mortar, with a bit of sea salt to grind your toasted spices.
• If you don't have a food processor for the next bit then you can use a blender or a pestle and mortar. If using the latter you will want to cut your chillies up with some scissors to help break them down.
• In your food processor add the drained chillies to the ground spices along with the crushed garlic. Give it a good blitz.
• Then add your paprika, roasted red peppers and tomato puree. Give it another blitz. Scrape down the bowl partway through to ensure all ingredients are incorporated and keep going until your have an even, finely chopped, thick paste.
• Now we are going to add some liquid. It is important that you add these once you have finished blitzing so ensure you are happy with the consistency before you go any further.
• Add your olive oil, rose water and lemon juice and gently mix through to fully incorporate.
• You can store this in a sterilised container with a little layer of extra virgin olive oil on top and keep it in the fridge for 2-3 weeks.
• You can use this paste on veg - it makes yummy rose harissa potato wedges, chicken, fish, seafood, tofu... You could even add a few tablespoons to the base of soups and stews to spice things up.

EASY HARISSA RECIPE

Steps:

• Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
• Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
• Make the harissa paste. Run the food processor, and while it's running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
• Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.