CAN SARDINES RECIPES

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HARISSA PASTE RECIPE - BBC GOOD FOOD



Harissa paste recipe - BBC Good Food image

Make your own harissa paste to use on meat and fish. It's easy to make and keeps chilled for two weeks. Use it to make our harissa sardines or sausage rolls

Provided by Diana Henry

Categories     Condiment

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield Makes 235ml

Number Of Ingredients 10

2½ tsp coriander seeds
2½ tsp caraway seeds
2½ tsp cumin seeds
5 dried guajillo chillies
5 red chillies , halved and deseeded
6 garlic cloves , chopped
small bunch coriander
1 lemon , juiced
125ml olive oil , plus extra for pouring
chipotle paste

Steps:

  • Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.

Nutrition Facts : Calories 62 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 0.4 grams carbohydrates, SugarContent 0.2 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.1 milligram of sodium

HARISSA PASTE RECIPE - BBC GOOD FOOD



Harissa paste recipe - BBC Good Food image

Make your own harissa paste to use on meat and fish. It's easy to make and keeps chilled for two weeks. Use it to make our harissa sardines or sausage rolls

Provided by Diana Henry

Categories     Condiment

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield Makes 235ml

Number Of Ingredients 10

2½ tsp coriander seeds
2½ tsp caraway seeds
2½ tsp cumin seeds
5 dried guajillo chillies
5 red chillies , halved and deseeded
6 garlic cloves , chopped
small bunch coriander
1 lemon , juiced
125ml olive oil , plus extra for pouring
chipotle paste

Steps:

  • Put the coriander, caraway and cumin seeds in a dry frying pan and toast for 1 min. Grind in a pestle and mortar. Soak the guajillo chillies in warm water, then drain and remove the seeds (keep the soaking water). Put the spices and the soaked chillies into a blender with the halved red chillies, the garlic, coriander, lemon juice, olive oil and some salt. Add some chipotle paste to taste if you want a smoky flavour. Blend to a thick paste with a little soaking liquid. Put in a sterilised jar and pour over a little extra olive oil. Will keep chilled for up to two weeks.

Nutrition Facts : Calories 62 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 0.4 grams carbohydrates, SugarContent 0.2 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.1 milligram of sodium

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See details


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