Tag Archives: harissa

Spicy Yogurt Marinated Lamb

Spicy Yogurt Marinated Lamb

Spring lamb, sheep milk yogurt, asparagus and new potatoes – a meal that shouts spring is here!

As I have mentioned before I work for a boutique dairy company and while we produce cow milk products year round during the sheep milk season (mid-September to late January) we also produce a range of sheep milk products including sheep milk yogurt and a range of cheeses.

We have millions of sheep in New Zealand, but the sheep milk
industry is still fairly young and while there is a lot of work being done by Massey University and Land Corp sheep milk is still a very seasonal product and one that is currently produced by only a few farmers and only used by a very few boutique cheese makers.

Spicy Yogurt Marinated Lamb

On this occasion I used a ready-trimmed rack of lamb, but I have also used this marinade on lamb rump.

While I used sheep milk yogurt here, cow milk yogurt also works.

Serves 4

½ cup natural sheep milk yogurt
1 tbsp harissa paste
2 lamb racks, each with 6-8 chops/cutlets, trimmed
olive oil
3 large onions, thickly sliced
a handful of fresh coriander, chopped

1              Place yogurt and harissa paste in a bowl and mix to combine. Place lamb in a shallow dish, pour over yogurt and turn to coat.
Cover and marinate in the refrigerator for 2-3 hours or overnight.

2              One hour before cooking, remove lamb from refrigerator. Preheat oven to 220°C. Line a baking dish with foil and brush lightly with oil.

3              Scatter onions over base of prepared dish. Remove lamb from marinade and allow any excess to drain off, then place lamb on top of onions and roast for 15 minutes, then reduce heat to 200°C and cook for 10 minutes per 500g or until cooked to desired
doneness. Remove from oven, cover loosely with foil and let stand for 10 minutes before carving.

4              To serve, cut lamb into cutlets, place onion on serving plates, top with lamb cutlets and scatter with fresh coriander.

Serving suggestion: Accompany with roast new potatoes and a steamed green vegetable of your choice.

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onions, coriander: Krismaw
Gardens – Hastings; Yoghurt: Origin Earth – Havelock North;
Harissa: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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North African-spiced Fish Stew

North African-spiced Fish Stew

As regular readers know harissa is one of my staple flavourings and here it teams with caraway and cumin seeds to give a wonderful warm spiciness to this fish stew. One of the reasons I love harissa so much is that we are lucky here in Hawke’s Bay to have a local chilli and capsicum grown, Orcona Chillis ‘n Peppers, who make a
fabulously fresh tasting harissa paste and this is the one I always use.

North African-spiced Fish Stew

Serves 4

2 cloves garlic, thinly sliced
1 tbsp harissa paste
1 tbsp tomato paste
1 tsp caraway seeds
2 tsp cumin seeds
olive oil
400g can diced tomatoes
sea salt and freshly ground black pepper
600g firm white fish fillets, cut into large pieces
crumbled feta cheese
chopped fresh coriander

1              Place garlic, harissa paste, tomato paste, caraway seeds, cumin seeds and a good splash of oil in a large frying pan and mix to combine. Place over a medium-low heat and heat for 4-5 minutes or until fragrant.

2              Add tomatoes, rinse can out with water and add to pan.
Increase heat, bring to simmering and simmer, stirring occasionally, for 10-15 minutes until mixture reduces and thickens – you should have a thick rich sauce. Season to taste with salt and black pepper.

3              Add fish, cover and cook for 4-5 minutes longer or until fish flakes when tested with a fork.

4              To serve, ladle into bowls and scatter with feta and
coriander.

Serving suggestion: On this occasion I served the stew on a bed of steamed spinach accompanied by crusty bread.

So tell me, is harissa paste an ingredient you use?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Garlic: Krismaw Gardens –
Hastings; Harissa: Orcona Chillis ‘n Peppers – Hastings; Coriander: The Chef’s Garden@Epicurean– Hastings; Feta: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store
Cupboard Ingredients:
cumin seeds, caraway seeds, tomato paste, tomatoes, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other fish stews you might like to try:

African Smoked Fish & Spinach Stew

African Smoked Fish & Spinach Stew

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew

African Smoked Fish & Kumara Stew

African Smoked Fish & Kumara Stew

 

Spicy Harissa Eggs

Spicy Harissa Eggs

Scrambled eggs are probably my favourite way to serve eggs, they are also very easy to dress up by adding different ingredients – see other ideas at the end of the post.

Spicy Harissa Eggs

A great breakfast, brunch or light meal – I think if serving for breakfast or brunch this is enough for two, but if serving as a lunch or evening meal then you will probably want to eat the lot yourself!

Serves 1-2

butter
1 small onion, diced
¼ cup canned diced tomatoes
½ tsp harissa paste or to taste
2 eggs, lightly beaten
¼ cup crumbled feta
1 tbsp chopped fresh coriander

1              Place a knob of butter and onion in a small frying pan over a medium heat and cook, stirring occasionally, for 4-5 minutes or until soft and translucent.

2              Add tomatoes and harissa paste and cook, stirring, for 3-4 minutes or until mixture reduces and thickens.

3              Reduce heat, pour in eggs and cook, stirring gently, to
scramble. When eggs are about half cooked, add feta and coriander and cook, until scrambled to your liking.

Serving suggestion: Serve on toasted sourdough or flat bread.

So tell me, what is your favourite way of cooking eggs?

Where did the ingredients for this dish come from:
Eggs: Verry Eggs – Napier; Coriander: The Chef’s Garden @
Epicurean
– Hastings; Harissa: Orcona Chilis ‘n’ Peppers – Hastings; Onion: Krismaw Gardens – Hastings; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: butter; canned tomatoes.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other scrambled egg recipes you might like to try:

Greek-style Scrambled Eggs

Greek-style Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

Chorizo Scramble

Chorizo Scramble

 

Roast Green Beans with Harissa

Green Beans Roasted with Harissa

Roasting green beans is a quick, easy and different way to prepare this vegetable, add some harissa paste and you have a side dish which ramps them up to be spicy and aromatic.

I first saw this method of cooking beans ages ago and have been
using it ever since – fabulous served alongside any grilled,
barbecued, pan-cooked or roasted meat, chicken or fish.

Roast Green Beans with Harissa

Dress them up by serving topped with crumbled feta cheese, toasted flaked almonds or chopped fresh coriander.

Serves 4 as a side dish

olive oil
1-2 tsp harissa paste
500g green beans, trimmed
sea salt and freshly ground black pepper

1              Preheat oven to 220°C.

2              Place a good splash oil and harissa in a bowl and whisk to combine. Add beans and toss to coat.

3              Spread beans in a single layer on a baking tray and roast for 10-15 minutes or until beans are tender and wilted, toss half way through. Season with a good grind of salt and black pepper. Serve immediately.

Where did the ingredients for this dish come from:
Beans: Krismaw Gardens – Hastings; Harissa: Orcona Chillis ‘n
Peppers
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Harissa Chicken Roasted on Capsicums & Leeks

Harissa Chicken Roasted on Capsicums & Leeks

Another dish using lovely local in-season produce – everything in this dish was grown or made in Hawke’s Bay!

Harissa Chicken Roasted on Capsicums & Leeks

Drumsticks could be used instead of thighs.

Serves 4

1 tsp harissa, or to taste
¼ cup natural Greek-style yogurt
4 free-range skin-on chicken thighs, skin slashed
2 medium-large capsicums – any colour – sliced
1 large leek, sliced
2 cloves garlic, sliced
olive oil

1              Preheat oven to 200°C. Place harissa and yogurt in a bowl and mix to combine. Add chicken and turn to coat. Set aside to
marinate while preparing the rest of the dish.

2              Place capsicums and leeks in a baking dish, add a drizzle of oil and toss to combine. Spread vegetables out in an even layer.

3              Place chicken on top of vegetables and roast for 20 minutes, toss vegetables and cook for 20 minutes longer or until chicken is cooked. Stand for 10 minutes before serving over steamed rice and accompanied a steamed green vegetable of your choice.

Where did the ingredients for this dish come from:
Chicken: Bostocks Organic Chicken – Hastings; Capsicums, harissa: Orcona Chillis ‘n Peppers; Yogurt: Hohepa – Clive; Garlic: Krismaw Gardens – Hastings; Leek: JJ Organics – Napier; Olive oil: The
Village Press
– Hastings.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Harissa Braised Beef with Preserved Lemon

Harissa Beef - 013aIn this dish, tender, melt-in-the-mouth beef sits in a harissa
flavoured broth to make a satisfying spring meal – light and
refreshing, but with warmth to ward off the chill that is still in the air here in Hawke’s Bay.

Harissa Braised Beef with Preserved Lemon

I used shin beef, but any stewing or casseroling meat can be used, blade, flank or chuck, are also good options.

Serves 4

olive oil
500g stewing beef, cut into 2.5cm pieces
1 medium onion, chopped
3 tbsp Orcona harissa paste
2 tbsp diced preserved lemon
1 clove garlic, chopped
2 tsp ground cumin
2 tsp ground coriander
3 cups beef stock
¼ cup chopped fresh coriander
sea salt and freshly ground black pepper

1              Preheat oven to 160°C.

2              Heat a large oven- and flameproof casserole dish over a high heat. Add a little oil, swirl to cover base of dish and brown meat in batches. As meat browns remove and set aside.

3              Reduce heat to medium, add onion, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens. Add harissa, preserved lemon, garlic, cumin and ground coriander and cook,
stirring, for 1-2 minutes longer or until fragrant.

4              Return beef to pan and mix to coat beef with spice mixture. Stir in stock and bring to simmering. Cover, transfer to oven and cook, stirring occasionally, for 2 hours or until beef is tender.  Season to taste with salt and freshly ground black pepper. Just prior to
serving, stir in most of the fresh coriander, reserving some for
garnishing.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spicy North African-style Mushrooms & Beans

North African Mushrooms & Beans 013aMushroom dishes are often dark and earthy which I love but, equally I love this one which is dark, but fresh and vibrant with a great
meatiness.

The freshness comes from the lovely local harissa paste, celery and coriander (and let me warm it smells fanastic as it cooks), while the meatiness comes from the mushrooms.

Spicy North African-style Mushrooms & Beans

I used quite large, locally grown, portabellas, from The Te Mata
Mushroom Company
, and cut them into 5mm thick slices – this gives the stew a great meaty texture.

Serve as a vegetarian main or as side dish to grill or pan-cooked meat.

Serves 4

2 tbsp vegetable oil
1 large red onion, chopped
2 cloves garlic, finely chopped
500g portabella mushrooms, thickly sliced
3 tbsp Orcona harissa paste
2 sticks celery, sliced
440g can chopped tomatoes
440g can beans of your choice or chickepeas, drained and rinsed
grated zest and juice 1 lemon
salt and freshly ground black pepper
½ cup chopped coriander

1              Place oil and onion in a saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion
softens. Add garlic and cook, stirring, for 1-2 minutes longer or until fragrant.

2              Add mushrooms, increase heat, cover and cook, stirring
occasionally, for 10 minutes or until mushrooms give up their juices. Remove lid and cook, stirring occasionally, until mushroom liquid evaporates.

3              Stir harissa paste into mushroom mixture and cook, stirring, for 1-2 minutes. Add celery and tomatoes, stir to combine, then rinse can out with water, add to pan and bring to simmering. Simmer, stirring occasionally, for 10-15 minutes or until sauce reduces and thickens.  Stir in beans and cook, for 3-4 minutes or until beans are heated through.

4              Stir in lemon zest and juice and most of the chopped
coriander. Season to taste with salt and black pepper. Serve scattered with remaining coriander.

Serving suggestion: Spoon over couscous or rice and accompany with a salad of mixed leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Baked Harissa Chicken & Potatoes

Baked Harissa Chicken & Potatoes 001aThis quick and easy week night meal uses harissa paste to give it a hint of spice and fresh coriander stirred through at the end adds freshness.

I used Orcona’s harissa paste, an ingredient many of you are now
familiar with. Orcona harissa paste is made from Hawke’s Bay grown chillies and gives dishes a wonderful hot spiciness without
overpowering.

Baked Harissa Chicken & Potatoes

Adjust the quantity of harissa to suit your taste and according to the
spiciness of the paste.

Serves 4

1 tbsp vegetable oil
500g diced chicken thigh fillets
1 onion, chopped
4 sticks celery, sliced
2 tsp Orcona Harissa Paste, or to taste –
4 medium potatoes (about 500g), diced
440g can chopped tomatoes
½ cup chopped coriander
natural yogurt, to serve

1              Preheat oven to 200°C

2              Heat oil in an oven- and flameproof casserole dish over a
medium heat, add chicken and cook, turning several times for 5 minutes or until brown. Remove and set aside.

3              Add onion, celery and harissa paste to dish, cover and cook over medium-low heat, stirring occasionally, for 8-10 minutes or
until onion is soft and translucent. Add potatoes and mix to combine. Stir in tomatoes, place over a medium heat and bring to simmering.

4              Return chicken to dish, cover and transfer to the oven. Bake for 45 minutes, stirring after 20 minutes, or until potatoes are
tender and chicken is cooked. Just prior to serving, stir in most of the coriander. Serve top with a dollop of yogurt and scattered with remaining coriander. Accompany with a steamed green
vegetable of your choice.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Crumbed Harissa Pork Fillet

Crumbed Harissa Pork 005aWelcome back everyone – as some of know I had a few problems early last week and thought I had lost most of my subscribers, but the good news is I have found all your contact details.

With just three ingredients (plus olive oil and salt) you could hardly even call this a recipe, but the harissa packs the flavour to make one of the easiest meals you will ever serve. Perfect for mid-week
entertaining when you want a dish to impress.

A recipe very similar to this appears in Nigel Slater’s book Eat.

Just a add a root vegetable mash, because of the time of year and the contents of my fridge, I served with a celeriac mash, but mashed potatoes or the Cavolo Nero, Leek & Mustard Colcannon from a few weeks ago would also be a good accompaniment – omit the mustard.

Crumbed Harissa Pork Fillet

You could use a larger piece of pork fillet, but I find several small pieces for a group are easier to manage than one large piece

For each 2 servings

300g piece pork fillet
salt
olive oil
Orcona Harissa Paste –
1 cup panko breadcrumbs

1              Preheat oven to 200°C. Season pork fillet lightly with salt.

2              Heat a heavy-based frying pan over a high heat. Add just enough olive oil to cover the base of the pan. Add pork fillet and brown on all sides.

3              Remove pork from pan, then smear with harissa paste –
exact amount will depend on the paste you are using and the tastes of those you are feeding – here I used 1 tablespoon. Roll fillet in breadcrumbs and place on a baking tray. Drizzle with a little olive oil and bake for 20 minutes.

4              Allow fillet to stand covered loosely with aluminium foil for 5 minutes before slicing and serving. There will be some crusty crumbs on the baking tray – serve this over the sliced pork, they add texture and flavour.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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Other pork recipes you might like to try:

Pork, Celery & Carrot Ragout

Pork, Celery & Carrot Ragout

Pork Hocks & Vegetables Roasted in Apple Juice

Pork Hocks & Vegetables Roasted in Apple Juice

 

Roasted Harissa Pumpkin

Harissa Pumpkin 011aComing in all shapes, sizes and colours the heritage pumpkins on the Epicurean Supplies stall at the Hawke’s Bay Farmers’ Market at this time of year is a spectacular display and as autumn turns to winter I know there will be more varieties becoming available. Some of the pumpkins or winter squash are huge, last Sunday there was one there that owner Clyde Potter told me weighed 25kg!

However, don’t be put off as they will cut these beauties so you can get just what you need. Clyde is passionate about his pumpkins and takes great pride in telling you about the different varieties.

Harissa Pumpkin 006aFor the health conscious pumpkins are a good choice, they are low in kilojoules, high in fibre and very high in beta-carotene – an
antioxidant that converts into vitamin A.

Don’t throw away the seeds – they are nutritious and delicious,
being a good source of protein, iron and B vitamins. It is quite easy to produce your own roasted pumpkin seeds and while I haven’t tried this recipe on Elise Bauer family food blog Simply Recipes it looks like an easy method to follow.

Roasted Harissa Pumpkin

This easy side dish teams the sweet flavours of honey and cinnamon with the fresh fiery flavours of Orcona Harissa Paste. Serve it alongside
roasted, grilled or pan-cooked meats, chicken or sausages or as part of a vegetarian meal.

Serves 4 as a side dish

2 tbsp olive oil
2 tbsp honey
1 tbsp lemon juice
1 tbsp Orcona Harissa Paste or to taste
1 tsp ground coriander
1 tsp ground cinnamon
salt and freshly ground black pepper, to taste
1kg piece pumpkin, seeded, peeled and cut into chunks
coriander, to garnish (optional)
lemon wedges, to serve (optional)

1              Preheat oven to 200°C.
2              Place olive oil, honey, lemon juice, harissa, ground coriander, cinnamon and salt and pepper to taste in a bowl and whisk to
combine. Add pumpkin chunks and toss to coat.
3              Transfer pumpkin to a baking tray in a single layer and roast, tossing after 20 minutes, for 30-45 minutes or until pumpkin is
tender. Serve with fresh coriander and lemon wedges, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another pumpkin recipe you might like to try:

Pumpkin, Bacon & Tomato Bake

Pumpkin, Bacon & Tomato Bake