Algerian Harrissa Not A Chilli Sauce But A Sweet Recipes

TOMATO & CHILLI HARISSA

Steps:

• Heat the spice seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.
• Heat the oil in a large pan and add the garlic, toasted spices, paprika, tomatoes and chillies. Cook over a low heat, stirring frequently, until the tomato flesh has cooked down to a pulp and the garlic is tender - this will take about 15 mins.
• Remove from the heat, add the rose water (if using), then blitz with a hand blender or pulse in a food processor to make a rough paste. Spoon into a sterilised jar and pour a little oil over the surface to completely cover it. Will keep in the fridge for several months if you cover the surface with oil after each use.

BBQ SAUCE: SWEET AND SPICY

Steps:

• Combine all ingredients except red pepper flakes in a small size sauce pan. Whisk while heating over a medium-low flame. Once sugar is dissolved, add in red pepper flakes. Simmer 5 minutes, whisking often.
• Once everything is incorporated, and you've adjusted the taste to your liking, let cool completely and store in an air tight jar for up to 3 weeks in the refrigerator (that's the longest it ever lasted in our house, it may stay fresh longer). If not using right away, mix sauce well, before using. (Nicely fills a recycled and cleaned, 16oz olive jar for storing in the fridge).
• *Note: While the ingredients have time to meld together in the fridge, the flavor will change a bit. Keep this in mind while tasting during the preparation. A little bit hot will get hotter -- a little bit sweet will get sweeter.
• Enjoy!

ALGERIAN HARRISSA - NOT A CHILLI SAUCE BUT A SWEET!

Steps:

• Place the almonds, sugar orange blossom water & margarine in a food processor & mix to form a firm paste.
• Split paste into 3 equal parts. Leave one natural and mix colouring into the other 2. Dust surfaces with cornflour. Roll paste into 3 long sausages then plait together. If using coconut, you'll not be able to plait them so lay them next to each other, then gently push them together so they stick to each other.
• Dust hands with a little cornflour and form the paste into as many little balls as you can get ( a little larger than a Malteser). Lightly press the top of each ball into s little sugar.
• With a matchstick or similar, make a indentation in the middle of the ball. Take a screw top from a bottle (coke etc) and gently press the rim of the top, starting from the middle and rolling the top out so that you get a little arc.
• Repeat this until you have covered the ball - usually 6 or so top marks. You should have what looks like a flower.
• Place a silver ball, piece of cherry or angelica etc into the centre of the flower. Place the harrissa into tiny sweet cases to serve.
• As an alternative. Instead of plaiting the paste, roll out and layer then cut into lozenge/diamond shapes.