A truly African staple, harissa paste is hot and happening – and we’re all about it! 

Flames of flavour

Harissa paste is a North African condiment celebrated for its depth of flavour and versatility. Traditionally, it is made using Baklouti pepper chillies that have been harvested, strung together and sun-dried for months before being cleaned. They are then soaked and pounded or crushed together with oil, garlic, spices and lemon to create a thick, dark red paste. Originating in Tunisia, this paste has since been developed over the years, exhibiting variations aplenty depending on where you go and who you ask. Harissa paste is also liberally enjoyed in both Libya and Morocco.

Developed from the Arabic word “harassa”, meaning “to crush”, harissa paste grew out of the shared struggle of the Jewish and Muslim population living in 17th century Andalusia Spain. Banished for their difference in religious beliefs, almost 100 000 people fled to Tunisia for refuge, where they were welcomed by the ruler of Tunisia at the time. Together they coexisted and facets of their cultures, including food, became intertwined.

Harissa paste is a wonderful addition to soups and stews, curries or even sandwiches. Use it to marinate meat, lather over veggies when braaiing or swirl through dips for added flavour.

Harissa paste

Makes about ½ cup

Ingredients

8 dried Thai chillies
4 dried bird’s-eye chillies
1 tsp each cumin, coriander and caraway seeds
4 cloves garlic, chopped
2 Tbsp lemon juice
2 Tbsp smoked paprika
3-4 Tbsp olive oil

Method

1. Soak chillies in hot water for 30 minutes. Drain and discard seeds and stems.
2. Toast spices in a dry pan for 1-2 minutes until fragrant.
3. Combine chillies, toasted spices, garlic, lemon juice, smoked paprika and oil in a jug.
4. Blend with a stick blender until smooth (you can also do this using a pestle and mortar). Store in a jar covered with a layer of oil in the fridge for 2-3 weeks.

By: Sjaan Van Der Ploeg
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine 

The post Harissa paste recipe appeared first on MyKitchen.

Impress your guests with this delicious patatas bravas and salsa brava as a side dish for your Mexican feast.

Patatas bravas 

Serves 4 (as a side) 

Potato wedges, made next-level with smoky Spanish accents.  

Slice 1kg potatoes into chunky wedges. Toss together potatoes, 3 Tbsp olive oil blend, salt and milled pepper in a large bowl. Air-fry potatoes on 200°C for 30-35, tossing every 10 minutes. (Roasting in the oven at the same temperature works well too.) Heat ½ batch of salsa brava and place on a serving plate. Top with potato wedges, drizzle with aioli or mayonnaise and scatter with fresh chopped parsley.  

Pico de Gallo

Various Mexican recipes call for a topping of Pico de Gallo salsa. To make it, combine chopped tomato, finely diced onion, chopped coriander or parsley and green chilli (optional). Season and toss with a dash of lemon juice or vinegar. 

 Also read: 4 yummy ways to use your potatoes 

Salsa brava 

Makes 1L 

Most famously used for patatas bravas, this sauce is more than a one-hit-wonder. Make a double batch and use to poach eggs Shakshuka- style, tossed through steamed green veggies or serve spooned over pan-fried fish or chicken, or a dip for chicken strips.  

Ingredients

2 large red peppers 
3 Tbsp olive oil
2 onions, chopped 
5 cloves garlic 
2 cans (400g each) chopped tomatoes
2 Tbsp smoked paprika 
1 tsp (5ml) cayenne pepper 
Salt and milled pepper  

Method 

1. Char red peppers over an open gas hob flame until blackened all over. Alternatively, if you don’t have a gas hob, grill in the oven on high. Cool peppers, then core and discard seeds, and dice peppers. Set aside. 
2. Heat oil in a pot and sauté onion over medium- high heat for 8-10 minutes, until soft and golden.
3. Add diced pepper and garlic, and cook for 2 minutes.
4. Add remaining ingredients and simmer for 10-15 minutes until reduced to a relish consistency. Season and serve.  

Recipes and styling: Liezl Vermeulen 

Photography: Zhann Solomons 

Also read:

The post Patatas bravas recipe appeared first on MyKitchen.

We break down the differences between salsa verde, gremolata and chimichurri.  

Salsa verde 

Originating from Mexico, salsa verde is a sauce made using tomatillos (not tomatoes), which are roasted or boiled then blitzed in a food processor along with lime, jalapeño, coriander and onion. Since we don’t often find tomatillos in SA, a similar substitute would be unripe tomatoes roasted with a squeeze of lime. 

Roast 600g tomatillos in the oven until their skins are slightly blackened. Add these, along with 1 chopped onion, 1 punnet (20g) fresh coriander as well as milled salt and pepper to a blender. Blend until a sauce consistency is reached. Serve with any Mexican dish such as nachos, quesadillas or enchiladas.   

Gremolata 

This Italian condiment is made from finely chopped parsley, garlic and lemon zest. It takes the form of a semi-dry but fragrant garnish, as no liquid is added to loosen the mixture. Served with veal, lamb or fish, it adds depth of flavour to dishes that would otherwise be one-dimensional. 

Finely chop 2 punnets (40g) parsley and grate 1 garlic clove. Combine in a bowl with the zest of 1 lemon and work together using a spoon, adding salt to taste. If available, a pestle and mortar will help to easily bruise the ingredients, encouraging more flavour.

Chimichurri 

Originating from Argentina, chimichurri is made by combining oil with finely chopped parsley, garlic, oregano, salt, red chilli and red wine vinegar to achieve a tangy, herbal sauce. Chopping the ingredients is essential to achieve a chunky, loose consistency – the goal is not a blended, smooth dip. 

Combine 1⁄2 cup olive oil and 3 Tbsp red wine vinegar with 2 punnets (40g) finely chopped fresh parsley, 3 cloves minced garlic and 1 finely chopped, deseeded red chilli. Finish with 1⁄2 tsp dried oregano and salt and pepper to taste. Serve on top of lamb, stirred through pasta or as a salad dressing.

Words by: Sjaan Van Der Ploeg
Photographs: Fresh Living Magazine  

Also read: 4 lip-smacking dipping sauces 

The post The difference between salsa verde, gremolata and chimichurri appeared first on MyKitchen.

Pesto is a favourite ingredient in my kitchen. I always have some on hand to add flavour to some of the blander dishes I take to work for lunch in my attempts to eat more healthily. It does absolute wonders for my go-to chicken, broccoli and brown rice. And with all the new options available, from red pepper pesto to sun-dried tomato and feta pesto, it is not only flavourful, but boasts a host of nutrients too. So since I love it so much, I thought I’d share a few quick-fire facts I know you’ll love, plus a few of our yummiest pesto recipes.

By Roxy Greeff

1. This omnomnom sauce originates from Genoa in Liguria, Italy and is traditionally made with crushed garlic, pine nuts, coarse salt, basil, Parmesan, sheep’s-milk cheese and olive oil.
2. The name ‘pesto’ originates from the past tense Genoese contraction pestâ (pestare in Italian) which translates to ‘to pound’ or ‘to crush’.
3. One of its predecessors is a paste called moretum, a mixture created the the ancient Romans made up of garlic, salt, cheese, herbs, olive oil and vinegar.
4. Closer to home, a popular sauce in Genoa during the Middle Ages was agliata, a mash of garlic and walnuts. The first documented inclusion of basil was recorded in gastronomist Giovanni Battista Ratto’s book La Cuciniera Genovese, published in 1863.
5. Basil is believed to have come to Genoa from India, and although the herb thrived there, it only grew in season. Marjoram and parsley were used as alternative during other parts of the year (and it actually sounds pretty delicious to me!).

TRY IT
1. Cashew pesto pasta

2. Pesto, avocado and ricotta stuffed tomatoes

3. Caprese picnic loaf

The post Pesto power! 5 things we bet you didn’t know appeared first on MyKitchen.