Safari Pizza With Harissa Recipes

SAFARI PIZZA WITH HARISSA

Steps:

• Mix berbere, garlic and salt with olive oil. Coat top of pizza crust with oil mixture; set aside.
• Prepare topping:
• Place vegetables in a roasting pan; lightly toss with olive oil and harissa to coat.
• Roast vegetables for 15-20 minutes.
• Remove from oven and let cool.
• Arrange cheese, sausage and vegetables on pizza crust.
• Bake in preheated oven at 350°F for 10 minutes.
• Remove from oven and serve hot.
• Sprinkle with more harissa if desired.

HARISSA

Steps:

• If you want spicy harissa, include the chiles' seeds; if not, slit them open to remove and discard the seeds. Tear the chiles into large pieces and place them in a medium bowl. Carefully pour 4 cups boiling water over chiles and set aside until softened, about 20 minutes.
• Meanwhile, place the coriander and cumin seeds in a small skillet and cook over medium heat, swirling the pan often, until the spices are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices into a blender, add the oil, salt, garlic and lemon juice, and puree until smooth. Drain the chiles, reserving 1 cup of the soaking liquid (discard remaining liquid). Add the chiles and reserved liquid to the blender and puree on high until very smooth, about 2 minutes. Season the harissa with pepper and transfer to an airtight container. Refrigerate for up to 2 weeks.

HARISSA

Steps:

• Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers.
• Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
• Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers.
• Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
• Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

GRILLED PIZZA WITH HARISSA AND HERB SALAD

Steps:

• For dough:
• Mix 1 1/4 cups warm water and sugar in large bowl; sprinkle yeast over. Let stand until yeast dissolves and mixture looks spongey, about 10 minutes. Whisk in 1 cup all purpose flour; let stand in warm draft-free area until mixture is bubbling, about 35 minutes.
• Stir whole wheat flour, 1 tablespoon olive oil, and coarse salt into yeast mixture, then stir in 2 cups all purpose flour. Knead dough in bowl until almost smooth and beginning to pull away from sides of bowl, adding more all purpose flour by tablespoonfuls if dough is very sticky. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 7 minutes. Form dough into ball. Place dough ball in oiled large bowl; turn dough to coat with oil. Cover with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Punch down dough; divide into 6 equal pieces. Roll each dough piece on floured surface into ball. Cover dough balls loosely with plastic wrap and let rest 30 minutes.
• Prepare barbecue (medium-high heat). Sprinkle 2 large baking sheets with flour. Roll out each dough ball on lightly floured work surface to 7- to 7 1/2-inch round, letting dough rest briefly if springing back. Transfer to floured baking sheets. Brush tops lightly with olive oil. Working in batches, grill dough rounds, oiled side up, until bottoms are firm and grill marks appear, watching to avoid burning, about 3 minutes. Turn crusts over, grilling until dough is set, about 2 minutes. Transfer crusts, grill-marked side up, to baking sheets. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
• Prepare barbecue (medium heat). Spread 1 teaspoon harissa very thinly over top of each pizza crust. Sprinkle each with 1/4 cup Gruyére and 2 tablespoons Parmesan cheese. Return pizzas to grill; cover and grill just until cheese melts, about 4 minutes.
• For herb salad:
• Combine baby greens, parsley leaves, basil leaves, chopped assorted fresh herbs, and olive oil in medium bowl; toss to coat thoroughly with oil.
• Place pizzas on platter. Divide salad among crusts; sprinkle with pine nuts.

MOROCCAN HARISSA

Steps:

• Mince the chillies, roast capsicums, preserved lemon and garlic by hand or in a food processor.
• Mix with the coriander (cilantro), cumin and salt until well combined.
• Let the mixture stand for 1 hour, then transfer to a preserving jar and cover with oil. Store indefinitely in the refrigerator.

HARISSA FISH PIE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Prick the sweet potatoes with a fork and cook for 50 mins-1 hr or until the flesh is soft (or in the microwave on high for 5-7 mins). Remove the skin and mash the flesh with 2 tbsp of the oil, the cumin and paprika. Set aside and keep warm.
• Meanwhile, heat a frying pan with the remaining 1 tbsp oil, and cook the onions and peppers over a medium heat until soft, about 7 mins. Warm the milk in a pan over a low-medium heat and add the fish pie mix and the prawns. Cook for 4 mins until the prawns have just turned pink, then scoop out the fish and prawns. Reserve the milk.
• Add the harissa paste to the onions and peppers and cook for 2 mins. Stir through the cornflour, then add the reserved milk bit by bit, stirring as you go, followed by the cream. Add the spinach and cook for 2 mins until it softens, then add the fish and prawns, stirring carefully to avoid breaking them up.
• Pour the fish mixture into an ovenproof dish, approximately 25 x 18cm. Carefully spoon the sweet potato on top, going from end- to-end and meeting in the middle. Carefully spread out with a knife, then go over it with a fork to make ridges. Bake for 20 mins, then grill for 10 mins on the hottest setting. Serve with the green beans.

BLACK OLIVES WITH HARISSA

Steps:

• In a colander rinse olives under cold water 1 minute and in a large bowl cover with cold water. Soak olives 4 hours to remove excess salt and drain well.
• Make harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine. If using mortar and pestle, add chilies, garlic, and salt and pound to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chilies, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or purée to a coarse paste.
• In a large bowl stir together harissa and olives and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.
• Serve olives at room temperature.
• To roast peppers:
• Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.