Home made Harissa

Recipe by Beth Al-Rikabi ‘The Free Range Chef

Ingredients             

3 red chillies, tops taken off

1 tbsp dried chilli flakes

1 large red onion, chunky chopped

2 red peppers, chunky chopped

½ tsp cumin seeds

½ tsp fennel seeds

½ tsp coriander seeds

½ tsp caraway seeds

1 tsp smoked paprika

4 fat garlic cloves

1 tbsp salt flakes

50ml rapeseed oil for roasting

1 tsp tomato puree

 

Optional additions when blitzing

1 preserved lemon add zing

4 drops of rosewater add a softness

3 sundried tomatoes adds a sweet and salty edge

 

Method

Pop all the ingredients (except optional ones and the puree) in a roasting dish and rest on the top shelf of an oven preheated to 220’c. Leave alone for about 40 minutes or until you start to smell slight burning! Take out and let cool before blitzing with the tomato puree and any optional extras.

Lasts for a few weeks in the fridge and makes a good big jar.

 

Health Benefits

Bath Harvest Rapeseed Oil is a healthy heart oil and is recommended to help reduce Cholesterol.  Some other benefits include;

• Low in saturated fat
• High in Omega 3
• Natural source Vitamin E
• Trans-fat & GM Free
• Vegetarian & Gluten Free