Harissa Twist

Tragedy 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.

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

Method:

  1. Remove the stalks and deseed the chillies. If you want it really hot, 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]

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.