Ingredient and Portion
Harissa home-made sauce
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From Chef Claudio Sandri of Brasserie Wolf Submit
Served together with the Barramundi fish and mashed potato, this adds a bit of a spicy kick to the otherwise simple dish.
Novice
15 mins
200gm red peppers diced finely
50ml red wine vinegar
4 clove garlic chopped finely
60ml olive oil
20gm onions finely chopped
0.5 teaspoon anis powder
60gm sugar
80gm ketchup
Tabasco and salt
300gm tomato sauce
20gm chopped mint
20gm chopped coriander
1 coffee spoon cumin seeds roasted
50ml red wine vinegar
4 clove garlic chopped finely
60ml olive oil
20gm onions finely chopped
0.5 teaspoon anis powder
60gm sugar
80gm ketchup
Tabasco and salt
300gm tomato sauce
20gm chopped mint
20gm chopped coriander
1 coffee spoon cumin seeds roasted
Method
1. Roast the cumin seeds in a pot
2. Cook the red peppers with olive oil with no colour until soft
3. Add the onions and cook for a further 5 minutes on low heat
4. Deglaze with the red wine vinegar and reduce
5. Add all the remaining ingredients and cook for 5 minutes on low heat or until soft
6. Chill and add all chopped herbs when cold.
Serve the harissa on the day after, so the herbs can infuse and give flavour to the sauce
Serve the harissa hot, on top of fish or meat such as lamb or chicken.
2. Cook the red peppers with olive oil with no colour until soft
3. Add the onions and cook for a further 5 minutes on low heat
4. Deglaze with the red wine vinegar and reduce
5. Add all the remaining ingredients and cook for 5 minutes on low heat or until soft
6. Chill and add all chopped herbs when cold.
Serve the harissa on the day after, so the herbs can infuse and give flavour to the sauce
Serve the harissa hot, on top of fish or meat such as lamb or chicken.
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