Harissa Twist
By Sid • Nov 1st, 2007 • Category: Asian Food, Dips & Sauces, Vegetarian FoodTragedy has struck. I’ve been asked, no - ordered, by my doctor to cease and desist from consuming any spicy or fried food. Looks like its cottage cheese cubes and celery for me from now… or thats what he thinks. <grin> Here’s a defiant recipe.
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Method:
- Remove the stalks and deseed the chillies. If you want it really hot, don’t remove the seeds. I didn’t.
- Blend the whole lot in a blender.
This is a pretty versatile dip or chutney. You can use it as:
- A garnish [like topping a dollop of white salad on the side]
- A dip
- A spread [on toast]
- A starter for a quick sauteed chicken. [add a tablespoon to a pan, heat, add shredded chicken, cook for 2 - 3 minutes on high heat, adjust seasoning, serve]
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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This sounds great although I think I would definitely need to leave the seeds out if making it for myself. I love spicy foods but three cups of dried chilies might be a little much for me
I love the colors and design of your blog!
Hi Nicole: You could try reducing the chillies, removing the seeds, adding more potato and a bit of honey. That tastes really good too!
[...] Food! wrote an interesting post today on Harissa TwistHere’s a quick excerptHarissa Twist November 1st, 2007 at 4:05am Have you checked out my RSS feed? … , adjust seasoning, serve Sid Khullar, The Gourmet Gourmand | Alive and cooking in Delhi, India Posted in Dips & Sauces, Asian Food, Vegetarian Food No comment Gourmet Food in Delhi [...]
[...] 1 tbsp Harissa Twist [...]