Harissa Twist

Tragedy has struck. I’ve been asked, no – ordered, by my doctor to cease and desist from consuming any or fried . Looks like its cottage cheese cubes and for me from now… or thats what he thinks. <grin> Here’s a defiant recipe.

Harissa Twist
  • 3 cups dried red chillies
  • 1 cup whole pods, peeled
  • 1 cup diced boiled
  • 1/4 cup olive oil
  • 2 tbsp juice
  • to taste

Method:

  1. Remove the stalks and deseed the chillies. If you want it really , don’t remove the seeds. I didn’t.
  2. 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]


Related Posts:
  1. Blanquette of Chicken with Spicy Potato Croquettes
  2. French Style Mutton Stew
  3. Chicken Stewed in Coconut Milk

About Sid Khullar

Sid is the primary contributor to and editor of Chef at Large. 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. He's spent 17 years in varying functions of technology including research & development, training, sales, marketing and mentoring technology startups. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients.Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in