Harissa is a paste from North Africa with all the taste of the Mediterranean. Cumin, coriander, caraway, mint, and child. It is a wonderful marinade of grilled lamb, beef, chicken, or fish. You can make this with fresh Serrano, Cayenne or Habanera chili peppers. If you grow chili in your garden, please fill up the harissa in fresh condition. If you like calm Harrisa, please use red ancho peppers (ripe poplano peppers). Indeed, there is no reason why we could not make this Moroccan paste with sturgeon pepper (smoked red jalapeno pepper). Smokey tones add another flavor dimension.
The following recipe yogurt protects the heat of chocolate, honey and cinnamon add sweetness and it helps to caramelize the surface of salmon during cooking. It has enough orange juice to give sour notes and balance the rest of the taste.
Harissa and yogurt make delicious dip of sesame covered lamb meatball. Please see McCormick Gourmet's Cat Cora recipe video. Chicken · tenderloin can be marinated in Harrisa and baked with skewer. Harrisamarine can enjoy steak baked with fresh eggplants and green peppers, especially with your favorite couscous, Mediterranean black bean salad, yoghurt and honey fresh fig.
Harissa paste is very easy, there is no cooking. It is best to be made a few days ago to use. It will be stored in the refrigerator for up to 6 weeks. This recipe will be about 1/2 cup. It can be doubled or tripled and spooned into a high temperature sterilization jar from the rim to ½ inch. Cover with 1 Tbsp olive oil before sealing and refrigerating. This will be an exceptional hostess gift or gift for your favorite food.
Components of Harisser paste:
1 cup fresh red pepper, sown, remove veins
Three garlic cloves, crushed
o 1/2 tsp sea salt
o 3 tsp coriander seed
o 3 tsp cumin seed
o 1-1 / 2 tsp Callaway seed (or fennel seed)
o 1/4 fresh mint leaves (or 2 tsp dry mint flakes)
o 1/2 cup olive oil
Method:
1. Machine dust, garlic, salt, seeds, mint leaves to a frying pan until smooth.
2. Reserve one Tbsp olive oil and add the remaining oil to the dust mixture while the processor is running.
3. Place water in the cover glass bottle and spray it with extra oil. Seal and refrigerate.
Salmon grill with Harrisa Yogurt sauce
Material:
o 1 pound salmon steak or fillet, 1 inch thick, cut into 4 parts
o 1 Tbsp Harisa paste (Recipe above)
o 1 cup yogurt (Greek style)
o 2 Tbsp honey
o 1 Tbsp orange juice
o 2 tsp Orange scent
o Crushed fresh ginger of 2 tsp (using microplane glitter)
o 1/2 tsp Cinnamon (Saigon Cinnamon of McCormick's Gourmet Collection)
Method:
1. Salmon fillet of salt and pepper. 2. The thinnest end of each fillet is folded over the top of the fillet so that each fillet is of comparable thickness from end to end.
2. Put the remaining ingredients in a small bowl, whisk and take it in. Remove four sources Tbsp for marinade. Please cool down remaining sources until serving time.
3. Spoon marinade on each salmon fillet and skin side. Sit for 20 minutes.
4. Simmer for 3 to 5 minutes on both sides with the skin side down to a 6 inch grill from the heat source until the golden sides on both sides, and turn it once. Do not cook excessively. Depending on your preference, the center of each fillet should be pink to red. It will dry out if you cook it well.
5. Please enjoy with chilled sauce drip, please add a fine mint if necessary.
Note:
1. You can grill with flat iron or non-stick frying pan. Add 1 drop of Tbsp olive oil to 1 grill or non-stick frying pan. If the oil is hot, but not smoking please make the fillet of the grill to the skin side. Cook according to the instructions above.
2. Dry peppers can also be used to make Harissa paste. Please soak the dried chilli in hot water, cover it for 20 minutes and drain it. Follow the instructions.
