Wednesday, September 7, 2011

Cook It- Harissa Puree

When the chilli bush is going bonkers, make Harissa Puree. Thats what our friends Kirsty and Markus do, so thats what we do too.


Harissa Puree

4 char grilled capsicums
20 small red chillies
1 bunch fresh coriander
2 cloves of garlic
1 heaped tea spoon of ground coriander and cumin seeds
1 teaspoon brown mustard seeds

Method

Peel skins of capsicums
Remove stalks from chillies- leave seeds
Place all ingredients in blender, puree until smooth.

Its the perfect day for it!

7 comments:

  1. have got to try this! we are up to our eyeballs in chillies here

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  2. Never thought of this i wil have to give it a try

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  3. So, THAT is what we're going to do with our chillies then. We are overrun with them!

    Thanks Em!

    (Where a photo of the finished product??)

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  4. I mean, I love chilli... but 20 of those bad boys VS 4 lousy capsicums? Those ratios spell only one thing. Burning. Ring. Of. Fire!

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  5. I have tons of Moroccan recipes made easy just ask :) or I may post one soon ! Someone tell me what to post and I will do it !

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  6. make this! I made it the other night and it was flippin' delish!! :)

    http://www.seriouseats.com/recipes/2011/06/harissa-ravioli-recipe.html

    - Hayley

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Thanks so much for your words of encouragement, advice and solidarity.

xo em