Tag: Techniques

Easy to Make Braised Rice.

Easy to Make Braised Rice.

My Easy to Make Braised Rice is an ideal accompaniment for meat or fish dishes. Boiled rice is great with a curry or spicy food as it creates a cooling contrast to the vigorous sauce of the dish. But where you have a sauce that is more refined and needs a starchy partner, this is the one to use.

Easy Homemade Raspberry Flapjacks

Easy Homemade Raspberry Flapjacks

Raspberry Flapjacks are a great snacking standby. Quick and easy to make, and the kids love them. I prefer to use frozen raspberries as it seems a waste to use fresh. But I also find adding the raspberries frozen stops them breaking up too much when been mixed into the oats. I have also used a little raspberry powder to add a flavour punch to the flapjacks. It not essential but it does add a little extra.

Forget the Takeaway, try my Easy Crispy Chicken Pakora

Forget the Takeaway, try my Easy Crispy Chicken Pakora

Crispy Chicken Pakora are popular ether as part of a meal, or just on their own. And ideal if you are having friends over or just having a quite night in. Packed with flavour but easy to make.

We will also show you how to make a cheats pakora dip with ingredients you already have at home. I have often heard this referred to as red dip, or Glasgow dip. I guess this might be due to the popularity of a pakora as a snack after a late Saturday night out.

Its all down to the batter.

The key to a good pakora is the batter. Don’t use wheat flour, it’s just not up to the job. Gram flour, also known as besan (chickpea flour) is the only one to use. It gives the right consistency and flavour to the pakora, and as a bonus, its gluten free. Adding a little cornflour to the mix produces a crisper batter.

The same batter can be used for other pakora. I’ll show you how to make, other options like vegetable, potato, prawn, and cauliflower in a post later.

A note on deep fat frying.

In the past frying in deep oil has fallen out of vouge due to health concerns. However, its often the only way to produce a specific result. British fish and chips been an example. Our main concern is the safety aspect of doing this at home. The problem with ‘chip-pan’ fires is well documented. This can be avoided with some simple rules.

Never leave a pan unattended on the heat. If your oil becomes overheated, it can spontaneously burst into flames. If this was to happen turn off the heat and cover the pan with a fire blanket of damp, not wet cloth. Leave the pan to cool completely and don’t be tempted to lift the cloth for a peep. Air can make the oil re-ignite.

Frying the chicken
Frying the chicken

If possible, use a dedicated electric deep fat fryer. These have cut outs to avoid the above happening. If this is not possible a wok if the best option. When food is added to the oil it will bubble and expand with steam. Saucepans let the oil rise in the pan and may spill it over the top of the pan. A wok on the other hand allows the oil to expand sideways as well. This is much less likely to spill over and cause a fire.

Don’t have any flammable materials close to the pan when cooking.

And Never fill your pan more than one third full of oil

You, will need.

  • A wide deep pan suitable for deep frying, a wok is ideal.
  • A bowl to make the batter
  • Medium bowl for the chicken
  • Small bowl for the dip
  • Kitchen ‘spider’ or large perforated spoon
  • Scales
  • Measuring jug
  • Measuring spoons
  • A tray with kitchen paper to drain the cooked pakora
  • Kitchen probe thermometer

Crispy Chicken Pakora – The Basic Batter.

Serves two as a main or four as a side dish.

  • 1tsp salt
  • 110g                           chickpea flour
  • 25g                             cornflour
  • 1tsp                            ginger-garlic paste
  • ½ tsp                          ground turmeric
  • ½ tsp                          Kashmiri chilli powder
  • 1 tbsp                         chopped coriander
  • 1 tsp                           dried mango powder
  • ½ tsp                          bicarbonate of soda
  • 120-140ml                 cold water
  • Vegetable oil for deep frying
  • The chicken filling.
  • 300g                           diced chicken breast
  • 1                                  small egg white
  • 2-3 tbsp                      chickpea flour
  • 1/4tsp                         Kashmiri chilli powder
  • ½ tsp                          garam masala

To serve

  • Red dip
  • Red onion rings
  • Coriander
  • Lime wedges

Making the dip.

Makes 100ml of dip.

Cheats Indian red dip, ingredients
Cheats Indian red dip, ingredients
  • 50ml                           natural yoghurt
  • 2 tbsp                         tomato ketchup
  • 1 tbsp                         ready-made, mint sauce
  • ½ tsp                          Kashmiri chilli powder
  • ¼ tsp                         salt
Red 'Glasgow' Dip
Red ‘Glasgow’ Dip

Our first job is to make up the dip for the pakora. Measure all the ingredients into a small bowl and whisk together, and he-presto you have a dip. Cover the bowl and refrigerate until you are ready to start cooking the pakora. This will give time for the flavours to develop.

Crispy Chicken Pakora – making the batter.

Crispy Chicken Pakora - ingredients
Crispy Chicken Pakora – ingredients


Take a bowl and mix the flour, garlic paste, salt, pepper, chillies, coriander, and mango powder, in a little water, to form a smooth paste. Put the batter to one side and leave to rest for half an hour to rest and let the starch expand.

Adding the cornflour and spices to the Gram flour
Adding the cornflour and spices to the Gram flour


When needed, take the batter and add enough water to make a thick cream consistency (when lifted in a spoon and dropped, it should fall in a continuous smooth stream). 

The finished batter
The finished batter

Crispy Chicken Pakora – the chicken.

If you haven’t already done so dry off the chicken and cut into dice 3cm in size. Don’t make the pieces too large or you may have difficulty insuring they are cooked though. To enable the batter to stick to the moist meat its best to pre-coat the chicken before adding into the batter.

Place the chicken pieces into a bowl and add the egg white. Using a gloved hand massage the egg white into the chicken. Add the spices and gram flour and mix together to coat the diced pieces.

The chicken ready to be added to the batter
The chicken ready to be added to the batter

Add the coated chicken to the basic batter and you’re ready to start cooking.

Crispy Chicken Pakora – cooking the pakora.


Heat the oil in a deep fat fryer or wok to 175˚c or until a drop of batter dropped in comes up to the surface at once. 

Using a spoon and lower the chicken pieces into the hot oil. Don’t drop them in from a hight in case the oil spits out and causes a burn.

Crispy Chicken Pakora
Crispy Chicken Pakora

You will need to cook the chicken in two batches. As each batch is ready lift them out with a spider on to absorbent paper to drain and keep aside. Then should take roughly 4 minutes to cook but use a probe thermometer to check the doneness. The centre of the meat must reach 75˚c to insure it’s cooked through.


Crispy Chicken Pakora – serving.


When ready to serve, heat the oil again to 180˚and dip the pakora though the oil to crisp them up. 

A plate of Crispy Chicken Pakora
A plate of Crispy Chicken Pakora



Remove from oil, drain on an absorbent paper, and serve with some coriander, red onions, lime and of course the dip on the side.

F.A.Qs.

Why do you add cornflour and bicarbonate of soda to the batter, how does it help?

Adding a little cornflour or rice flour lightens the gram flour and makes the batter less dense. The bicarbonate of soda reacts as the water is added and produces some gasses which make for a crisper batter. Some chefs like to use sparkling mineral water to make a batter. This again add gas to make the batter super light.

Enjoy life!

John.

Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.

Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.

Dusting with flour

Join The ‘Westcoaster Newsletter.

Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’

Click Here

©John Webber2025

Glazed Dark Chocolate Tart, Sheer luxury on a Plate

Glazed Dark Chocolate Tart, Sheer luxury on a Plate

The Dark Chocolate Tart offers a luxurious comfort food experience with a rich chocolate filling in crisp pastry, best served with crème fraiche. Key elements for success include using high-quality chocolate (70%-75% cocoa), a properly prepared pastry shell, and careful technique to achieve a silky texture. Testing baking times is advisable.

How to Make, Crispy Asian Salmon Samosas.

How to Make, Crispy Asian Salmon Samosas.

These Asian Salmon Samosas are a quick, flavorful twist on the Indian classic. Made with salmon, ginger, garlic, and spices, they feature crispy filo pastry and can be paired with a chili and tomato jam. The samosas can be prepared in advance, ensuring a delightful and fragrant dish.

How to Make a Blind Baked Pastry Tart.

How to Make a Blind Baked Pastry Tart.

Making a Blind Baked Pastry Tart is not an overly arduous process. But following a few basic steps will ensure success. This is quite a long explanation but is worth the effort in reading all the way through.

Here we are using a loose bottomed tart tin suitable to serve six to eight people. You can of course use the same technique for smaller tins or as an alternative use perforated tart rings. You can find the method for working with those in our post, How to use Perforated Tart Rings.

Blind Baked Pastry Tart, Tips.

I would always recommend baking using metal tins and rings for blind baking. Silicone containers can also a be used for general baking. But I think the robustness of metal gives a more reliable result for tarts and flans. I’m not a fan of ceramic quiche or flan dishes. The material is too thick for fast heat transfer. And it’s very difficult to remove the finish article from the dish.

For deeper robust tarts I like to use a 23cm x 3cm loose bottomed tart shell. The ones made by masterclass are excellent quality and will last for years.

Baking sheets should be robust enough not to bend or warp in the oven. An increasing number of chefs are using perforated baking sheets or baking mats. These allow the hot air to circulate around the pastry more efficiently.

Remember all ovens are different, some run a little hotter some cooler. Some ovens they will have one side hotter than the other. This requires you to turn the food around to even out the cooking.

Trust yourself, you know your oven better that anybody. Don’t be a slave to a recipe – even mine!

If you find your food over colouring turn the oven down a little. And if you need to turn the food around. Do it quickly without leaving the oven door open for ages.

You will need.

  • Loose bottomed tart tin
  • Pastry rolling mat
  • Rolling pin
  • Baking parchment
  • Cling film
  • Dried peas
  • Pastry brush and egg wash – optional

Making a Blind Baked Pastry Tart – preparation.

Now we have our pastry well chilled, but if you’re trying to use any pastry in a hot kitchen or at home on a warm summer’s day it’s a great help to chill anything in contact with the pastry.

Work surfaces can be cooled by placing a baking tray where to plan to roll out and throwing some ice cubes into the tray.as they melt it will cool the work surface. Make sure you dry off the surface before you begin. While the surface is cooling pop the rolling pin into the fridge to cool down. I prefer to use a polypropylene pin that is easy to keep clean but also will stay chilled for ages it left in the fridge overnight.

Making a Blind Baked Pastry Tart – rolling out.

Down to work. Lightly flour the work surface and place your pastry in the centre. Begin to roll gently with the pin, turning around the pastry as you go to even out the stress. Keep rolling and turning dusting with a pinch of flour if needed but don’t use handfuls of it.

Sizing the pastry to the tin
Sizing the pastry to the tin

Once you have a circle of pastry large enough to fill the tart shell and about 5mm thick roll the pastry around the pin. Bring up the tart tin then carefully unroll the pastry allowing it to drop into the shell tacking care not to cut the pastry off on the edges of the tin.

Covering the baking tin
Covering the baking tin

Now for the clever bit!

Take a small piece of spare dough and wrap it in cling film. Use this to press the dough down into the corners of the shell and around the fluted edges. Your fingers will cut through the pastry, but the soft ball of dough will gently form the pastry to the shape of the shell.

Using a ball of dough to press the pastry into the sides of the tin
Using a ball of dough to press the pastry into the sides of the tin

If the tart is to be filled with a custard base like a lemon tart don’t remove the excess pastry from the top but carefully fold it over the rim on the outside. This will stop the pastry shrinking down inside the rim during baking and prevent any liquid seeping down between the cooked shall and the tin when the tart is filled for its second bake.

How to make a Blind Baked Pastry Tart
How to make a Blind Baked Pastry Tart

If the shell is to be filled with a firmer filling after baking trim off the excess pastry and pinch up the rim with the fingertips to fix it to the top of the tin. As soon as the tart is completed place it into the fridge to rest for at least an hour before baking.

New Ideas.

Its frequent practice in commercial kitchens to use several layers of PVC free cling film to line the shell before adding weight to hold the pastry down. It works very well and produces very neat straight sides as the film moulds to the shape of the shell and keeps pressure on the pastry preventing it from lifting or swelling while in the oven. If your pastry shell is to have a dry or thick filling added, you can lightly prick the base with a fork to release steam. If, however, if you’re using a thin custard like filling, I would avoid this as the filling may leak though to the meatal shell and weld the pastry to the shell.

However, the court is out relating to the possibility of plasticiser leaching into the pastry with the heat of the oven. The film won’t melt it, needs a bit over 200˚c to do that, and we are generally baking at about 175˚c – 180˚c. Commercial film is stronger and thicker than the type to use at home and with the possible plasticiser problem I recommend using greaseproof paper at home.

Making a Blind Baked Pastry Tart – Getting ready to bake.

Before we get to the next steps turn on the oven , we are going to bake at 170ºc -180º (fan) 185˚c – 200˚c conventional. But, I want you to turn the oven up another 20˚c. Then place your baking sheet into the oven to heat up.

Making a paper cartouche
Making a paper cartouche

Cut off a square of greaseproof at least 6cm larger than the diameter of the tart tin. Fold it in half then turn 90º and fold in half again to form a square. Find the corner of the square that was the centre of the sheet. Hold the corner between finger and thumb then fold the opposite end of the paper over a little like making a paper plane.

Measure the radius
Measure the radius

Keep repeating the folds until you have a thick wedge shape. Now using scissors trim the open end of the paper wedge in a curve to remove all the loose sections. Open out the paper and with any luck you will have a circle of greaseproof large that the pastry shell.

Before using the paper to line the shell scrunch it up in your hands. In fact, it’s best to squash and crush it two or three times before use. The idea is to make the paper a forgiving as possible and mould itself to the pastry without forming gaps or cutting through the pastry.

Take the lined tart shell and carefully place the paper on top of the pastry. Press the paper into the corners of the shell and add some weight into the paper to hold the pastry down.

Bring on the peas!

Adding weight (dried peas)
Adding weight (dried peas)

Personal preference here is simply to use dried peas, they are cheap, work well and can be re-used many times. Ceramic baking beans don’t do a better job and cost a fortune and please don’t use rice! Some people advocate rice, but I think it’s a nightmare. It’s difficult to remove the rice neatly with the paper after baking, it falls all over the place. Also, and more importantly it can find its way between the paper and the pastry during filling. If that happens the rice sinks into the pastry during baking and is exceedingly difficult to remove. Fine if you like crunchy pastry!

Making a Blind Baked Pastry Tart – Baking the shell.

When you are ready to bake open the oven and slide the tart shell onto the pre-heated baking sheet. Turn the oven down to the correct baking temperature and set a timer for 12 minutes.

The idea is quite simple, the act of opening the door and putting in the tart cools the oven down this means the pastry begins to cook at the correct temperature, not sitting in to cool an oven and melting before beginning to set.

 If we put the tart into the oven on a cold tray it will take ages for the base of the tart to heat though and again it will be soft, and none of want a soggy bottom, do we….

After the 12 minutes remove the tray from the oven and SHUT THE DOOR. Carefully lift one edge of the paper and have a look at the base of the tart. If it looks uncooked return the tray to the oven for 3-4 minutes more. If the pastry looks cooked but moist lift the paper and beans out of the tart the return it to the oven for another 3 minutes to dry the base.

Making a Blind Baked Pastry Tart – Sealing the tart.

If you are baking the tart to be used with a liquid filling, like a lemon and lime tart, or my Walnut and Apricot Tart. It’s a good idea to brush the inside of the pastry with an egg yolk beaten with a dash of water before returning the tart to the oven. Its also a good idea to leave the pastry overlap on until the filling is set

Sealing the cooked pastry
Sealing the cooked pastry

The egg yolk will seal any small holes in the pastry and make the pasty resistant to moisture. This will prevent a possible disaster from the filling leaking out, and also keep the pastry crisper for longer.

If your filling is not likely to flow over the edges of the tart, like my Glazed dark Chocolate Tart. Remove the overlapping pastry before filling.  To do this, run the blade of a small knife across the top edge of the tin. Work outwards and don’t try to do too much at once. As you shave the top of the pastry the overlap will fall off onto the baking tray.

Trimming the edges
Trimming the edges

Don’t waste it! The excess pastry make a great dunking biscuit for the chef’s coffee break.

The finished Blind Baked Pastry Tart
The finished Blind Baked Pastry Tart

And bingo… you should have a Blind Baked Pastry Tart to fill or use as you wish. This process is the same for large or small individual tarts give it a go.

Enjoy life!

John.

Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.

Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.

Dusting with flour

Join The ‘Westcoaster Newsletter.

Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’

Click Here

©John Webber2025

My Luxurious Warm Walnut and Apricot Tart

My Luxurious Warm Walnut and Apricot Tart

My Luxurious Walnut and Apricot Tart is a variation on a classic Scottish Ecclefechan Tart. Its quite indulgent, yet easy to make. The addition of vinegar in the filling may seem a little strange, yet it is the perfect foil for the richness of the butter and sugar custard the holds the tart together.

Make Sensational Expresso Crème Caramels,

Make Sensational Expresso Crème Caramels,

The Expresso Crème Caramels combine creamy sweetness with a touch of bitterness from perfectly cooked caramel. This dish tests cooking skills while allowing for stress-free preparation ahead of time. Key ingredients include espresso, sugar, milk, cream, and eggs, with careful steps needed for making caramel and custard to achieve a delightful dessert.

How To Make Garlic and Za’atar Knots with Whipped Feta

How To Make Garlic and Za’atar Knots with Whipped Feta

These Garlic and Za’atar Knots are a tear and come again treat. Perfect for a get together and irresistible after the first bite. When you think of feta cheese, a Greek salad of filo pastry pie might come to mind. But I bet you didn’t think it could become a dip!

The saltiness of the cheese combined with the freshness of yoghurt and mint is sensational. And a perfect foil for the zip of warm garlic bread.

And of course, if you’re not in the need of party food, the rolls (minus the garlic) make a very acceptable addition to any dinner party.

You will need.

  • Bench mixer with dough hook
  • Food processor
  • Chopping board and knife
  • Bowl to prove the dough
  • 2 lined baking trays
  • Pastry brush
  • Small pan to melt the butter

Garlic and Za’atar Knots.

Makes 15.

Garlic and Za'atar Knots - ingredients
Garlic and Za’atar Knots – ingredients
  • 400g               strong flour
  • 1pkt                fast action yeast
  • 220                 water (just warm)
  • 4tsp                olive oil
  • Scant ½ tsp   salt
  • ¼ tsp              dried garlic
  • ¾ tsp              Zatar
  •                        Grated parmesan cheese
  •                        Flaky sea salt

Garlic Butter.

  • 3                      cloves of garlic (crushed)
  • ½ tsp              Za’atar
  • 75g                 butter

The Whipped Feta Cheese Dip.

Whipped Feta Cheese - ingredients
Whipped Feta Cheese – ingredients
  • 240g               feta cheese
  • 150ml             Greek yoghurt
  • 30ml               olive oil
  •                        Finely grated zest of a lemon
  • 2tbsp              chopped fresh mint

Topping.

  • 3 tbsp             toasted pine kernels
  • 2tbsp              chopped parsley

Garlic and Za’atar Knots – Making the dough.

Sift the flour into the mixing bowl, then mix in the yeast, dried garlic powder, and Za’atar.

Adding Yeast and Za'atar to the Flour
Adding Yeast and Za’atar to the Flour

Measure the water into a jug, then add the salt, and olive oil to the jug. Turn on the mixer then give the contents of the jug a quick whisk. Add the contents of the jug to the mixer to form a dough, then leave the mixer to knead the dough for five to six minutes.

The dough ready for proving
The dough ready for proving

When you think the dough is ready, stop the machine and pull off a little dough with your fingers. Give the dough a pull apart, it should be elastic and stretchy. If it breaks apart give the dough another few minutes’ mixing on the machine.

When the dough is ready, transfer it to a lightly oil bowl, cover with clingfilm and leave in a warm place to prove.

The Whipped Feta Cheese Dip.

As the dough takes a little time to prove, we can make the Feta cheese dip. A food processor gives the best results, but it is possible to use the mixer with the whisk attached.

Blending the Feta with yoghurt, garlic and lemon
Blending the Feta with yoghurt, garlic and lemon

Break the cheese up into the machine, and add the yoghurt, and grated lemon zest. Turn the machine on as the cheese breaks up slowly drizzle in the olive oil. Keep running the machine until you have a smooth, light, creamy mix.

Garlic and Za’atar KnotsKnocking back the dough.

Knocking back the dough
Knocking back the dough

When the dough has doubled in size, tip it out of the bowl onto the work surface. Using the palm of your hand punch the dough to knock out the gasses. Then lightly knead the dough two or three times. This will re-distribute the yeast in the dough and improve the final result.

Forming the Garlic and Za’atar Knots.

Roll the dough into a sausage, then divide it into 15 equal pieces.

Take the first piece of dough and roll it out with your hands to a rope about 200mm long. Form an overhand knot with the dough, tucking the ends underneath the knot. Place the finished knot on a lined baking tray. Then repeat this with all the pieces of dough keeping them well separated to allow for expansion. You will need the second tray to fit them all on.

Forming the overhand knots
Forming the overhand knots

Cover the trays loosely with cling film and leave the knots to prove until double in size again.

The Garlic Butter.

While the knots are proving make up the garlic butter. Melt the butter over a low heat and stir in the crushed garlic and Za’atar.

Garlic and Za’atar Knots – Baking.

Brushing the knots with garlic butter
Brushing the knots with garlic butter

When the knots are proved, lightly brush them over with the garlic butter then pop them into a 200˚c oven (180˚c fan) for 20 minutes.

Garlic and Za'atar Knots
Garlic and Za’atar Knots

When they come out of the oven give the knots another brushing over with the garlic butter. Sprinkle the rolls with grated parmesan cheese and a little flaky sea salt and allow to cool a little.

Garlic and Za’atar Knots – Serving.

If you have made the dip some time before it will have firmed up in the fridge. Give it a minute or so beating and it will return to its original consistency.

Spoon the dip onto a flattish serving dish, running the back of a spoon around the top to form ripples. Drizzle some olive oil over the top and sprinkle with some toasted pine kernels and chopped mint. Arrange the warm knots around the dip and serve.

Serving the Feta in a shallow dish like this will make it easier for your guests to pick up the dip with the knots.

F.A.Qs.

What is Za’atar?

Za’atar is a spice mix found in Middle Eastern and Mediterranean cooking. Its commonly made with herbs, sesame seeds, Sumac and salt. It can be used as a seasoning or with olive oil as a dip.

Enjoy Life!

John.

Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.

Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.

Dusting with flour

Join The ‘Westcoaster Newsletter.

Sign up to our newsletter to receive regular updates of what’s new and upcoming at ‘The Westcoaster.’

Click Here

© Copywrite, John Webber. 2024

How to Make a Christmas Stollen

How to Make a Christmas Stollen

Make a Christmas Stollen this year and forgo the heavy Christmas cake!
The Stollen, is a German fruit bread made with yeast, and contains dried fruits, candied citrus peel, nuts and spices. Traditionary marzipan is folded into the dough before baking. If that’s not to your taste, it can easily be left out of the recipe.

Make our Stunning Christmas Pudding Soufflés.

Make our Stunning Christmas Pudding Soufflés.

Serve these Christmas Pudding Souffles to you guests and you will instantaneously be seen as a culinary genius. People are always impressed by a served a souffle, in fact they are a lot easier than people imagine.

How to Make Easy Harissa Paste.

How to Make Easy Harissa Paste.

Harissa Paste is a condiment originating from Tunisia and one of those flavours that once tasted, you become hooked on. If you like spicy, rich flavours, then this is a must-have ingredient in your kitchen. Its tones of fragrant spices, together with the kick of chilli, place it firmly in my top 12 store cupboard ingredients. This recipe uses peppers as well as chilli to make a more refined, smother paste than all chilli versions.

How to use Harissa Paste.

Most people will be familiar with Harissa stirred though cous-cous, but its uses stretch far beyond that. It makes a great marinade for meat or fish, particularly for the barbeque. Try a spoonful in a tomato sauce or a lamb stew, or simply stir it into some mayonnaise to make a summertime picnic dressing. The ubiquitous Prawn Cocktail can be given a sneaky edge with a little Harissa mixed into the sauce before adding the prawns.

Cheating.

A great cheat is to add it to a shop bought item like Coleslaw or Hummus. Your guest will assume you have been busy in the kitchen all day. Just remember to hide the containers or the game will be up!

Beware though, once you start using harissa it becomes additive. The good news is that it freezes well so you can always have it on hand. Its one of my Top 12 Seasonings, see the rest of them HERE.

Why bother making Harissa Paste?  when I can just buy it.

Let me explain this with a short story. Some years ago, when perfecting the recipe, I thought it would be a clever idea to buy a ready – made version to compare the flavours. So, we when to a supermarket and bought a well-known leading brand of harissa and performed a taste test.

Well, putting it simply, the bought version was flat and lacked any of the characteristics of a good harissa. Been a bit puzzled I checked out the ingredients list on the container, and what do you think was the main ingredient? Peppers? Chilli? Even tomato? No, it was carrots!

I think today things might have improved, but it’s still better to make your own. You have the ability to tune the recipe to your own liking, hotter or milder Some people like to add some roasted and ground caraway seeds, its up to you. You’re in control.

You will need.

  • Blender or mortar and pestle
  • Chopping board and knife
  • Measuring spoons
  • Camping stove or blowtorch if you don’t have a gas cooker.

Harissa Paste.

Makes roughly 280g of finished paste.

  • 2                           med red peppers
  • 5 tsp                     tomato puree
  • 3 med                  red chillies, deseeded
  • 2 large                  cloves of garlic
  • 1 ½ tsp                ground coriander
  • ½ tsp                    ground cumin
  • ½ tsp                    hot smoked paprika
  • juice of ½ a lemon
  • 2tbsp                    olive oil
  • 1/4 tsp salt

How to Make Harissa Paste – Roasting the Peppers.

Traditionally the peppers would be roasted in the coals of an open fire. This not only cooks the pepper buy also allow the skin to be removed easily. During the process, the flesh of the pepper takes on a smoky flavour which enhances the paste immensely. I also use a little smoked paprika in the recipe to capitalise on the flavour.

This is a bit messy, but this is about 80% of the work in making the paste.

Cooking with gas.

Roasting the peppers
Roasting the peppers

If you cook on gas its easy, just place the pepper over an open gas flame turning it with a pair of tongs. Have some clingfilm on hand, and once the pepper is black all over, wrap it in the clingfilm. Don’t be put off by the colour thinking the pepper is ruined. The black is only the skin, which we will remove. Repeat this for the second pepper, them leave them to cool completely. Some people like to roast the chillies as well, I just use the smoked paprika instead.

Now I don’t have gas, so I use a picnic stove backed up by a blowtorch. It works fine, as long as it’s not raining!

How to Make Harissa Paste – Cleaning the Peppers.

Removing the skin of the peppers
Removing the skin of the peppers

Once the peppers have cooled, we get to the messy bit. You will see that the peppers have collapsed a little as they cooked, and there will be some liquid sitting inside the flesh. Keeping the film in place slice down one side of the pepper and open it up a little. Cut off the stem, and you will be able to open the pepper right out to a flat sheet. Flip the pepper over using the film to lift off as much of the black skin as possible. The rest of the black skin can simply be scraped off with the back of a knife. Don’t worry about a few bits of black still adhering to the flesh, it’s all flavour.

How to Make Harissa Paste – The paste.

Removing the chilli seeds
Removing the chilli seeds

Cut the stems from the chillies, split them open and remove the seeds and the white membrane holding them. Peel the garlic, and crush using the salt to make a smooth paste.

Roughly chop the garlic
Roughly chop the garlic

Add the chillies and garlic to a small food processor, followed by the peppers.

Adding the spices to the mix
Adding the spices to the mix

Add the tomato puree, salt, and spices to the machine, then process the contents to a smooth paste. Lift off the lid then work in the olive oil and lemon juice into the paste. Have a taste, it should linger in the mouth with each individual flavour coming through. If its not spicy enough for you, add a little cayenne pepper into the mix.

Storage.

The paste will keep a week in the fridge. Store it in a covered jar with a little olive oil covering the surface of the paste. I always keep some in the freezer, Ice cube trays are ideal for freezing. The cubes can then be stored in a freezer bag or box. If you need to make the paste, double the recipe so you have some to freeze. Double the joy, and you only have to clean up once!

F.A.Qs.

Why use cling film to wrap the grilled peppers?

By wrapping the pepper in the film, the heat is retained, and the pepper will cook from within. This is also a wonderful way of preparing peppers for use in a salad or stuffing as well. If you object to the cling film, you can put the peppers into a plastic bag. Its not quite as good, but should work.

What is Rose Harissa?

Rose Harissa is similar to a standard Harissa bit a little milder. The paste is made with the addition of rose water and rose petals to add a floral fragrance. If you would like to make some, there is a great recipe ‘HERE

Enjoy Life!

John.

Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.

Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.

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