Showing posts with label harissa. Show all posts
Showing posts with label harissa. Show all posts
Ingredients:
(for 4 servings)

400g kidney beans, canned
400g cannellini beans, canned
1 small onion, finely diced
2 small dried red chillies
¼ teaspoon cayenne pepper
1 teaspoon harissa paste
1 teaspoon sweet paprika
¼ teaspoon freshly ground black pepper
8 garlic cloves, crushed
2 teaspoons ground cumin
2 tablespoons tomato paste
2 tomatoes, coarsely chopped
1 litre vegetable broth
1 fresh bay leaf
5 sprigs fresh flat-leaf parsley, tied together with cotton
5 sprigs fresh coriander, chopped finely
5 sprigs fresh flat-leaf parsley, chopped finely
Cider vinegar or red wine vinegar, to garnish

Preparation:

1. In a large pot heat olive oil over a medium heat and cook onion until tender (approx. 5 minutes).
2. Remove the seeds from one dried chilli then add harissa, chillies, garlic, cayenne pepper, paprika, pepper and cumin and cook until fragrant (approx. 2 minutes).
3. Add tomato paste and stir until spice and onion mixture thickens slightly (approx. 2 minutes).
4. Add tomatoes and 1 cup of stock. Bring to the boil.
5. Add remaining stock, bay leaf and whole parsley sprigs and bring to the boil. Lower heat then cover and allow to simmer for 10 – 15 minutes.
6. Drain and wash beans, then add to stew. Cook until tender (5 – 15 minutes).
7. To serve, remove bay leaf, chillies and parsley sprigs. Stir through chopped parsley and coriander. Serve hot with rice and a dash of vinegar.

Loubia B'Dersa (Algerian chilli)

Added on 3:19 PM

Ingredents:

  • 1.3 kg/3 lb lamb from a leg or forequarter
  • 3 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2-3 teaspoons harissa
  • 2 teaspoons ground fennel seeds
  • 2 teaspoons ground coriander
  • 2 tablespoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground allspice
  • 4 cloves garlic, finely chopped 
  • 225 ml/8 fl oz iced water
  • thin sausage casings
Preparation:
  1. Trim any fine skin from the lamb, but leave a good proportion of fat. Cut into 2.5 cm/1 in cubes; check the weight. If the lamb is not very cold, cover and refrigerate for at least 2 hours in the coldest part of the refrigerator.
  2. Place the lamb in a large bowl, sprinkle with salt and mix well. Process in six batches in a food processor with a steel blade until finely minced. Transfer to a wide dish. Mix in the pepper, harissa to taste, spices and chopped garlic. Process again in six batches to mix the flavourings evenly into the meat, adding 2-3 tablespoons of iced water to each batch. Transfer to a large bowl and mix well by hand.
  3. If the sausage casings are fresh, finse off the salt and soak in warm water for 30 minutes. Run cold water through each length of casing to check for holes. Fit about 1 m/3 ft of fresh casing onto the nozzle of a sausage filler or large funnel. If using dry casings, cut off a 7.5 cm/3 in length.
  4. Pass the lamb mixture through a sausage filler or push through a funnel with the end of a wooden spoon. When the mixture appears at the end of the nozzle, stop and pull the casing over the end and tie, then continue with filling. Let the sausage curl into the dish.   When the casing is filled, leave the open and untied, and fill more casings as necessary.
  5. Stretch the sausage along the work surface and press the half-way point with a finger. Twist at this point three times. Even out the filling between the twist and the tied end, mark the half-way point and twist again. Continue to twist until the required lengths are formed.  Tie off the end.
  6. Use the sausages within 2 days, or store well wrapped in the freezer.


Merguez

Added on 5:38 AM

Ingredients:

400g ripe tomatoes
550ml chicken stock
200g baby carrots
1 bunch spring onions, cut into 5cm lengths
50g cooked chickpeas
50g raisins
350g boned and skinned chicken thighs, sliced into 1cm wide strips
1/4 tsp coriander seeds
2 tbsp Harissa
30g fresh parsley, roughly chopped
700ml boiling water
300g couscous
4 garlic cloves, peeled

Preparation:

In a large pot combine the tomatoes and chicken stock. Bring the mixture to a boil over high heat then add the carrots, spring onions, chickpeas, raisins, chicken, parsley, garlic and harissa. Return the mixture to the boil, cover and reduce to a simmer and cook for 10 minutes.

Meanwhile, pour the boiling water over the couscous in a large mixing bowl. Cover and set aside for 5 minutes. Fluff the couscous with a fork and spoon into serving bowls. Ladle the stew and broth over the top and serve immediately .

Couscous Stew

Added on 4:56 AM

Ingredients:
  • 300-500 g beef cubed
  • 3 tbsp oil
  • 1 small tub tomato paste
  • 1/2 cup pasta rinsed
  • 2 medium onion chopped
  • 3 medium potatoes chopped
  • 2 sticks celery chopped
  • water
  • 3 carrots chopped
  • 2 courgettes chopped
  • 1 turnip chopped
  • 2 tomatoes chopped
  • coriander, chickpeas (optional)
  • salt and pepper, harissa
  • coriander powder
  • caraway, cinnamon powder
Preparation:

  1. In a casserole dish or frying pan, brown the beef in the oil. Add the vegetables, mix well. Add tomato paste, spices, harissa and coriander leaves. Cover with water and leave to simmer for about 45 minutes.
  2. After simmering, sieve soup, reserving the liquid. Return cooked meat to the fry pan. Add reserved liquid. Before serving, add pasta and cook for approx. 7 mins. Present with some coriander leaves and orange.

Algerian Chorba

Added on 11:15 PM

Ingredients:
  • 1/2 cup extra virgin olive oil
  • 1 large onion, small dice
  • 4 large garlic cloves, peeled and minced
  • 1 pound merguez sausage, sliced 1/2-inch thick
  • 1 tablespoon ras el hanout, see note above
  • 1 teaspoon Spanish sweet smoked paprika
  • 1 teaspoon kosher salt
  • 2 15-ounce cans fire-roasted tomatoes, preferably Muir Glen
  • 8 extra-large eggs
  • 1/2 cup roughly chopped cilantro, stems included
  • 2 tablespoons harissa, see note above
  • warm crusty bread, for serving
Preparation:
  1. Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until golden. Toss in the garlic and cook another 2 minutes. Add the merguez and sauté until almost cooked through, about 3 minutes.
  2. Lower the heat to medium-low and add the Ras el Hanout, Spanish smoked paprika and salt. Stir to combine and cook for a minute to lightly toast the spices. Add the tomatoes. Turn up the heat to medium and cook until the mixture has thickened slightly, about 5 minutes.
  3. Crack the eggs over the mixture, cover and cook until the whites set, but the yolks are still soft.
  4. Spoon the ragout into four warm bowls, top with two eggs, a sprinkling of cilantro and a teaspoon of Harissa.
  5. Serve immediately with crusty bread.

Moroccan Merguez Ragout with Poached Eggs

Added on 7:31 PM

Ingredients:
(for 4-6 servings)


1 large globe eggplant
salt for sprinkling
1/4 cup olive oil
1 medium onion, finely chopped
1 red bell pepper, seeded, deribbed and diced
8 large eggs
a handful (about 1/2 cup packed) chopped fresh parsley or coriander/cilantro leaves, or a mixture
4 garlic cloves, minced
8 oz (225g) gruyère cheese, cut into 1/4-inch cubes
1/2 cup dried bread crumbs
1 teaspoon bharat (Tunisian spice blend; you can substitute 1/2 teaspoon black pepper, 1/4 teaspoon cinnamon and 1/2 teaspoon rosewater)
3/4 teaspoon salt
harissa (North African hot pepper paste) or cayenne pepper, to taste (optional)
lemon wedges

Preparation:
Peel and cut the eggplant into 1/4-inch dice. Sprinkle lightly with salt and place the cubes in a colander to drain for about 20 minutes. Rinse and pat dry with paper towels.
Preheat the oven to 400F/200C. In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes. Transfer this mixture to a colander to drain off as much of the oil as possible.
In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs. Add the eggplant mixture. Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper.
Grease a 2-quart soufflé dish. Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 40-45 minutes (a knife inserted into the center should come out clean). Let cool for 10 minutes before unmolding onto a serving platter (you can also just leave it in the dish). Cut into wedges or squares to serve. Serve hot or at room temperature with lemon wedges on the side.

Makhouda D’Aubergine

Added on 12:19 AM

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