Page 26 - ALG Issue 2 2023

cooking
with Erin
Harissa
GF VE
Harissa is a condiment made of roasted red peppers, spices and chilli. It’s commonly served alongside meals
to add a spicy element to dishes. It’s also used as a rub in recipes and for flavouring couscous. It can be found in most supermarkets; however, making your own has multiple benefits. You can control the heat, what spices are added, and the taste is far better. It keeps in the fridge for 3-4 days and also freezes well. I always make a double or triple batch and freeze some for quick, tasty meals when I’m pushed for time.
2 fresh red chillies, seeded and chopped (depending on hotness!) or 3 dried
1 small red pepper
1⁄2 tsp each coriander seeds, cumin seeds and caraway seeds
1 tbsp olive oil
1 red onion, peeled and chopped
3 garlic cloves, peeled and chopped 2 tbsp tomato puree
2 tbsp lemon juice
1⁄2 tsp coarse sea salt
chilli powder to taste, optional
If using dried chillies, de-seed and soak in 150ml of hot water for 10 minutes then drain and discard the water.
Place the red pepper under a very hot grill for 15-20 minutes or until the skin is blackened, or place directly on a gas burner. Transfer to a bowl, cover with a plate or clingfilm and set aside. Once the pepper is cool, peel off and discard the skin.
Place a dry frying pan on a medium heat and toast the coriander, cumin and caraway seeds for two minutes or until fragrant. Transfer to a mortar and pestle or spice grinder and grind to a powder.
Heat the oil in a frying pan and fry the onion and garlic over a medium heat until dark and smoky - around 6-8 minutes. Blend with a hand blender or in a food processor with the rest of the ingredients, including the now peeled pepper and fresh or soaked chillies. This can also be done with a mortar and pestle.
Taste and adjust the seasoning. Add chilli powder to taste.
Erin is a chef and teacher based in Stroud. Each issue she shares delicious recipes you can try using allotment produce. www.naturalcookeryschool.com
Photographs: ©Michael Ruggier
Rhubarb Salsa
Rhubarb is most frequently used for desserts, but this fiesta for the taste buds showcases the savoury side of rhubarb in Rhubarb Salsa. Salsa is one of my all-time favourite condiments and as usual, homemade is always better. While my tomato plants grow and the taste of fresh tomatoes is in the near future, I will gladly embrace Rhubarb Salsa. I hope you do too.
500g rhubarb, chopped into 2cm/75-inch cubes 1 red pepper, roughly chopped
3 spring onions, roughly chopped
1 green chilli, seeds optional and chopped
1/4 tsp ground cumin
1/4 tsp ground coriander
juice of 1 lime, more if needed
dash of honey, maple syrup or sugar to taste small handful fresh coriander
drizzle of olive oil
pinch of salt
Bring a pot of water to a boil. Add rhubarb and bring back to a boil. Blanch for 45 seconds. Remove from heat; drain and rinse with cold water to stop the cooking process. Be careful not to overcook as the salsa will be too mushy. You want a bit of crunch.
Place all ingredients in a food processor or blender and pulse until finely chopped. If you prefer you can also leave it chunky, but I prefer my salsa slightly blended. Taste and adjust seasoning. Serve with your favourite Mexican inspired dish or with a bowl of tortilla chips.
26 Allotment and Leisure Gardener