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.

A salad in winter? Yes, please! Although it’s soup-and-stew season, there are few things better than a fresh (and seasonal) salad to tantalise your tastebuds. Indulge in the flavours of winter with these three yummy salads.  

Sweet chilli butternut salad 

Serves 4 // Prep time 25 minutes // Cooking time 1 hour 15 minutes 

Ingredients 

1 large butternut
1 Tbsp oil
2 Tbsp sweet chilli sauce
¾ cup bulgur wheat
1½ tsp chicken stock powder
200g mixed salad leaves
1 block feta, crumbled 

Method 

1. Preheat the oven to 180°C.
2. Peel and halve the butternut. Scoop out the seeds and rinse with water to remove any strings and pieces of butternut. Pat the seeds dry with a paper towel and toss with a drizzle of oil and salt to taste. Place the seeds in an even layer on a baking tray and roast for 5–10 minutes or until golden and starting to pop. Set aside.
3. Chop the butternut into bite-sized pieces. Toss in oil and sweet chilli sauce, season and place on a baking tray. Roast, turning occasionally, until golden, about 1 hour.
4. Place the bulgur wheat in a pot with 1½ cups water and stock powder. Bring to a gentle boil, then cover with a lid and cook until all the water has been absorbed, about 10 minutes. Turn off the heat and leave the bulgur wheat to steam, covered, for 5–10 minutes. Season and set aside until cool.
5. Layer the salad leaves, bulgur wheat and roasted butternut in a large serving bowl. Top with the crumbled feta and toasted seeds.

Recipes & styling: Jezza-Rae Larsen, Sjaan van der Ploeg
Photography: Chanelle Naudt 

Harissa beef salad  

Serves 4 // Cooking time 20 minutes

Ingredients 

For the salad

250g hanger steak
1 Tbsp olive oil
1 tsp harissa
2 oranges, peeled and sliced
Handful watercress
2 Tbsp toasted and chopped walnuts 

For the dressing 

Juice of ½ lemon
1 Tbsp olive oil  

Method 

1. Rub the steak with oil and harissa. Cook in a very hot griddle pan for 3 minutes on each side. Rest meat for 10 minutes, then cut into thin slices.
2. Toss the oranges and watercress with the lemon juice and olive oil, and season with salt and pepper.
3. Arrange the steak, orange and watercress on plates. Sprinkle with nuts.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

Colourful roast vegetable salad 

Serves 4 // Cooking time 35 minutes 

Ingredients 

500g beetroots, quartered
500g baby rainbow carrots, halved
2 Tbsp olive oil, + extra to serve
Salt and milled pepper
50g pumpkin seeds
100g baby spinach
100g ricotta
Balsamic vinegar, to serve 

Method 

1. Preheat oven to 180°C.
2. Place beetroots and carrots on a baking tray. Drizzle with 2 Tbsp oil and sprinkle with salt and pepper, then toss to ensure the vegetables are fully coated.
3. Roast the veggies for 20 minutes, until tender and golden.
4. Scatter with pumpkin seeds and roast for a further 5 minutes.
5. To serve, arrange roast veggies on a platter with baby spinach and ricotta. Season with more salt and pepper. Dress the salad with olive oil and balsamic vinegar to taste.

Recipes & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

The post 3 winter salads to fall in love with   appeared first on MyKitchen.

This delicious Tunisian chickpea soup recipe is the perfect meal for vegetarians on a budget who want to keep both warm and healthy this winter!

SERVES 4 // COOK TIME 10 min

INGREDIENTS
1 onion, chopped
4 garlic cloves, minced
2 tsp cumin seeds
2 tbsp harissa paste
1 tbsp tomato paste
1 tsp cornflour
1 lemon (zest and lemon juice)
2 cups water
2 tins chickpeas, drained
4 poached eggs
Handful of coriander, chopped
½ cup plain yoghurt

METHOD
1. In a large pot, heat some oil over low-medium heat. Add the onion and cook for 5 minutes, until soft. Add the garlic and cumin seeds, and heat until fragrant for about 2 minutes.
2. Add the harissa and tomato pastes. Mix The cornflour into the water and add it to the pot along with the lemon zest, juice and the chickpeas. Cook for 10 minutes.
3. Serve with the poached eggs, and top with fresh coriander and yoghurt.

Want another vegetarian warm soup? Then try this fragrant one-pot coconut & tomato soup recipe!

The post Chickpea soup appeared first on MyKitchen.

Ain’t no thing but a chicken wing! These harissa and tomato chicken wings will go down perfectly with a side of roasted veggies.

SERVES 4–6 // COOKING TIME 1 hour

INGREDIENTS
12 chicken wings
2 tbsp olive oil
Zest and juice of 1 lemon
½ cup harissa paste
1 red onion, thinly sliced
2 garlic cloves, minced
2 tbsp sugar
2 tsp cumin
1 tsp paprika
1 tsp ground coriander
½ cup cherry tomatoes

METHOD
1. Season wings with salt and pepper, then toss with olive oil, lemon zest and juice, and harissa paste. Marinate for 2 hours.
2. Heat oil in a pan over medium heat and fry the onion for 8 minutes, until softened and slightly caramelised.
3. Add the rest of the ingredients and fry for Another 10 minutes, until the tomatoes are bursting and the sauce has thickened slightly. Set aside.
4. On a braai grid over medium-hot coals, braai the wings for 15 minutes, turning occasionally. Remove from the heat and baste with the tomato sauce and braai for Another 5–10 minutes.
5. Once cooked, toss the tomato chicken wings through the remaining warm sauce, until coated. Serve hot, garnished with fresh micro herbs.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Harissa makes the perfect pairing with veg, which is why this grilled avo, baby potato and harissa salad is a must!

The post Fried harissa and tomato chicken wings appeared first on MyKitchen.

Quick, easy and exciting lunches are only a few minutes away! This harissa beef salad with orange and watercress is a deliciously fresh option for any day of the week.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the salad
250 g hanger steak
1 tbsp olive oil
1 tsp harissa
2 oranges, peeled and sliced
Handful watercress
2 tbsp toasted and chopped walnuts
For the dressing
Juice of ½ lemon
1 tbsp olive oil

METHOD
1. Rub the steak with oil and harissa. Cook in a very hot griddle pan for 3 minutes on each side. Rest for 10 minutes, then slice thinly.
2. Toss the oranges and watercress with the lemon juice and olive oil, and season with salt and pepper.
3. Arrange the steak, orange and watercress on plates. Sprinkle with nuts.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

The post Harissa beef winter salad with orange and watercress appeared first on MyKitchen.