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Posts Tagged ‘Harissa’

Harissa & Goat's Cheese Buns

Try these at the weekend, they’re a good accompaniment for drinks, something fizzy perhaps. They taste best hot but you can have them all prepped on trays in the fridge ready to slide into the oven as people arrive. A nice idea from two of our very favourite cooks – Sarit Packer & Itamer Srulovich of Honey & Co.

Wine suggestion: a good crémant. For fun we opened the Taille Princess Blanc de Gérard Depardieu by Bouvet-Ladubay, a Chenin Blanc-Chardonnay sparkling from Saumur. We chuckle every time with the liberal use of Gérard’s branding and his portrait on the label and on the capsule. That said it is an excellent crémant and a good match to savoury cheese bites like these.

Harissa & Goat’s Cheese Buns – makes about 20 

  • 175g self-raising flour
  • 100g butter (at room temperature), diced
  • 1 egg, lightly whisked and divided into 2 small bowls
  • 60g grated pecorino or Parmesan
  • 125g ricotta
  • 125g soft, young, rindless goat’s cheese
  • 30g rose harissa paste
  • 1 tsp sea salt
  • 1 tsp whole cumin seeds

Put the flour and butter in a mixer bowl with a paddle attachment and combine to a crumb-like consistency.

Add half the egg and half the grated pecorino or Parmesan, along with the ricotta, goat’s cheese, harissa paste and salt. Mix together to form a soft, pliable dough.

Divide the dough into two pieces and roll each one into a log about 20cm long. Brush each log all over with the other half of the egg.

Mix the rest of the cheese with the cumin seeds and sprinkle over the work surface. Roll the logs in the mixture until coated all over. Put the logs on a try in the fridge to rest for at least an hour or up to 48 hours.

When ready to bake, heat the oven to 200C/180C fan/gas 6.

Cut each log into about 10 slices, about 2cm thick, and lay them on a lined baking tray. Bake for 13-15 minutes until teh cheese is golden but the buns are still soft. Serve hot.

(Original recipe from Honey & Co. At Home by Sarit Packer & Itamar Srulovich, Pavilion, 2018.)

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Merguez pot au feu with couscous

A dish of Merguez sausages and couscous from Marseilles. Like a Pot au Feu with flavours of the Maghreb. So delicious!

Wine Suggestion: French meets the Mediterranean, meets the Middle East – the Massaya le Colombier is a Cinsault, Grenache, Syrah and Tempranillo blend. Made in stainless steel to preserve the fruit we love to chill this for 30 minutes, but you don’t have to.

Merguez with Couscous – serves 6 to 8

  • 2 tbsp ras el hanout
  • 1 tbsp paprika
  • 700g skinless chicken thighs
  • 2 courgettes, thickly sliced
  • 4 ripe tomatoes, quartered
  • 1 large onion, chopped
  • 2 garlic cloves, sliced
  • 1 red pepper, halved and sliced
  • 2 dried red chillies
  • 1 pinch of saffron
  • 1 large piece of orange zest (use the juice to soak the raisins)
  • 400g merguez sausages
  • 1 x 400g tin chickpeas
  • 2 tbsp harissa

FOR THE COUSCOUS:

  • 450g couscous
  • 100g raisins, soaked in orange juice
  • 50g butter

Put the spices in a large wide pan with 2 tbsp of olive oil and heat until sizzling. Add the chicken, vegetables, chillies, saffron and orange zest with 1 litre of cold water and slowly bring to a simmer. Season well and continue to cook uncovered for 10 minutes.

Add the merguez sausages to the chicken, then cover and cook for 15 minutes. Stir in the chickpeas.

Meanwhile, put the couscous into a bowl and cover with the same volume of boiling water. Cover with cling film and leave to steam for 5 minutes, then fork through.

Tip the couscous into a serving bowl and add the raisins, butter and plenty of salt and pepper.

Add 4 tbsp of the chicken cooking liquid to the harissa to make a sauce.

Serve the chicken & sausages with the couscous and harissa sauce on the side.

(Original recipe by Lulu Grimes IN: Olive Magazine, September 2013.)

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Spicy Merguez & Cod tray-bake

We really loved this dish and it works really well with Golden Couscous. Simple and super tasty.

Wine Suggestion: We opened a delightful Grenache from the south of France, the Les Paiens Paria made by Domaine Ventenac. As it wasn’t too tannic it didn’t fight with the spicy sausages and harissa.

Spicy merguez and cod tray roast – serves 6

  • 8 merguez sausages, cut into chunks
  • 2 onions, chopped
  • 2-3 tbsp harissa, depending on how spicy you like
  • 2 x 400g tins cherry tomatoes
  • 100g Nocerella green olives
  • 800g cod loin, cut into 6 pieces
  • a bunch of flat-leaf parsley, chopped
  • 2 lemons, cut into wedges

Heat the oven to 200C/fan 180C/Gas 6.

Put the sausages in the bottom of a roasting tin and bake for 10 minutes, then stir in the onions and bake for another 10 minutes. Stir in the tomatoes and harissa and put back in the oven for another 20 minutes.

Stir in the olives and sit the cod pieces in the sauce, drizzle them with a little olive oil and season. Put back into the oven for 10-12 minutes or until the fish is cooked through. Scatter with parsley and serve with lemon wedges.

(Original recipe by Janine Ratcliffe IN: BBC Olive Magazine, April 2017.)

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Pomegranate & slow cooked lamb couscous

This makes such a lovely weekend dish and looks really attractive served on a large platter in the middle of the table. It requires a few hours in the oven but is hardly any work at all and uses just a few ingredients.

Wine Suggestion: this dish cries out for a Moorish influenced wine and nothing quite achieves this more than a Spanish Tempranillo. Our choice of the evening was the Carmelo Rodero Ribera del Duero Crianza which is juicy, powerful and also manages to achieve a perfumed elegance with exotic eastern spice hints.

Pomegranate & slow cooked lamb couscous – serves 6

  • 2kg lamb shoulder (or get your butcher to give you a forequarter if the lambs are small)
  • 1 onion, sliced
  • 1 tbsp pomegranate molasses, plus extra to serve
  • 300g couscous
  • butter
  • 1 tsp harissa
  • a small bunch of mint, leaves roughly chopped
  • seeds from 1 pomegranate

Heat the oven to 190C/fan 170C/gas 5.

Put the lamb into a roasting tin with the fatty side facing up. Scatter the onion around the lamb. Score the lamb with a sharp knife and rub in the pomegranate molasses with your hands. Season well. Add 2 mugs of water to the tin, then cover with foil and roast for 4 hours. Rest for 15 minutes before pulling chunks of the lamb off the bone with 2 forks.

While the lamb is resting, put the couscous into a large bowl with a large knob of butter, the harissa and seasoning, then add enough boiling water to just cover. Cover the bowl with cling film and leave for 5 minutes before fluffing the grains gently with a fork. Put the couscous onto a platter and arrange the shredded lamb on top. Pour off any fat from the roasting tin and pour the juices over the lamb and couscous plus a little more molasses. Scatter with the mint and pomegranate seeds.

(Original recipe by Lulu Grimes IN: BBC Olive Magazine, February 2014.)

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