Harissa Dip
Ingredients:
Red Chillis 300g
1 Red capsicum
1/2 Preserved Lemon
3 Cloves Garlic
½ bunch Fresh Coriander
2 Tbsp ground cumin
1 Tsp Smoked Paprika
1 Can Chopped Tomatoes
Salt
Olive Oil
Method:
Roast capsicum in oven until cooked. Remove and cover tightly for 15 mins max. peel and place into a food processor. Add remaining ingredients and whiz. Leave to stand for one hour, place in a tight jar then cover with oil and refrigerate indefinitely.
Harissa keeps well in the fridge, but be sure to cover it with a little olive oil to keep it from being exposed to the air.
About Me
- Bel
- Welcome to Bel's Kitchen, the corner for all foodies. I have lived and breathed food as far back as I can remember. Always researching new ideas, recipes, menus through endless dinner parties and Catering gigs. I have such an extensive collection, all of which have been tried, tested and enjoyed by friends, family and strangers. Some of the sections are work in progress, with your help I would like to grow this Blog, continually up-dating with new ideas, recipes, suggestions and feedback – which I would welcome from all readers. Please note that all (food) recipes are based on 2 people so you will need to adjust the quantity accordingly. I am also a lover of spicy food so you'll see Chilli in a lot of places. This is not essential and is personal taste. I hope you enjoy reading as much as I have enjoyed sharing... Happy Cooking:-)
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