Harissa Sweet Potato Wedges Recipes

HARISSA SWEET POTATO WEDGES

Steps:

• Heat oven to 200C/180C fan/gas 6. In a large bowl combine the wedges with the harissa. Transfer to a baking tray and cook for 40-45 mins until the potatoes are tender and crispy at the edges. Serve with soured cream mixed with snipped chives.

SHINGLED SWEET POTATOES WITH HARISSA

Steps:

• Preheat oven to 400°F. Whisk 2/3 cup oil, 2/3 cup harissa, and 1 Tbsp. vinegar in a large bowl to combine. Slice sweet potatoes crosswise on a mandoline 1/8" thick. Add to bowl with harissa mixture and toss to coat; season with salt.
• Arrange sweet potatoes so they are standing upright in concentric circles in a 2-qt. baking dish, packing tightly, and roast, brushing any accumulated harissa oil in dish onto sweet potatoes every 10-15 minutes, until soft and starting to brown on top, about 1 hour.
• Meanwhile, toss pistachios, sesame seeds, and fennel seeds on a small rimmed baking sheet. Toast alongside sweet potatoes until golden brown, about 4 minutes. Let cool, then transfer to spice mill or mortar and pestle and coarsely grind. Set dukkah aside.
• Whisk remaining 2 Tbsp. oil, 2 Tbsp. harissa, and 1 Tbsp. vinegar in a small bowl. Remove sweet potatoes from oven and brush with oil mixture. Sprinkle with reserved dukkah.
• Do Ahead
• Dukkah can be made 3 days ahead. Store airtight at room temperature.

SPICED HARISSA LAMB PASTIES

Steps:

• Heat the oil in a large pan over a medium-low heat and cook the onion and leek, stirring for 10-15 mins until softened. Push the veg to one side of the pan, turn up the heat to medium, and add the lamb mince. Fry for 10-15 mins, breaking up the mince with a spoon, until all the liquid has evaporated and the lamb is browned in places. Cut the preserved lemon into wedges, then remove the pith and finely chop the peel.
• Add the lemon peel, garlic, sweet potato, cumin, harissa and tomato purée to the pan, season and sizzle for 1-2 mins. Stir in 200ml water and scrape any browned bits from the bottom of the pan. Put on a lid so it's partially covered, then cook for 10 mins until the sweet potatoes are starting to soften but still holding their shape, and the mixture is fairly dry. Remove from the heat and leave to cool completely. Once cool, will keep chilled for up to two days or frozen for two months.
• For the pastry, put the butter, lard, flour and 2 tsp salt in a food processor and blitz until the mix resembles breadcrumbs. With the motor running, slowly drizzle in 6 tbsp cold water and pulse until the dough starts to clump together, adding another 1-2 tbsp water if the dough looks very dry. Tip the dough out onto a work surface and knead briefly to bring it together. Alternatively, tip the ingredients into a bowl and rub together using your fingertips before mixing in the water. Shape the dough into a disc, then wrap and chill for 30 mins.
• Cut the dough in half so it's easier to work with, then roll out one half on a lightly floured surface to the thickness of a £1 coin. Use a 10-12cm cutter to stamp out circles of pastry - you should get about 20 once you've re-rolled trimmings and the second half of dough.
• Working with one pastry circle at a time, brush a little beaten egg around the edge of the pastry and spoon 1 heaped tbsp of the lamb mixture into the centre. Fold the pastry over and crimp the edges together to seal, or press with the tines of a fork - don't worry if the pastry cracks a little, as you can just pinch it back together. Arrange the pasties on a baking tray lined with baking parchment. Once all the pasties are assembled, brush with more beaten egg and sprinkle with the nigella seeds. Chill for at least 30 mins. Can now be frozen for up to two months, as long as the mince mixture was not previously frozen.
• Heat the oven to 200C/180C fan/gas 6 and bake for 35 mins from chilled or 45 mins from frozen until the pastry is golden. Leave to cool for 10 mins before serving warm.

HARISSA SWEET POTATO FRITTERS

Steps:

• Pour boiling water over sweet potatoes in a large bowl; let stand 20 minutes. Drain, squeezing to remove excess liquid. Pat dry., In a large bowl, whisk the eggs, flour, baking powder, cornstarch, seasoned salt and harissa. Add the sweet potatoes and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons coconut oil over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls into oil; press slightly to flatten. Fry for 1-2 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with queso fresco, and optional ingredients as desired.