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THE ESSENTIALS
1 Deseed the chilli peppers, rinse and drain several times in a sieve. Place them
in the Micro bowl with the garlic cut into quarters and pulse 6/7 times.
2 Add the other ingredients and pulse a further 4/5 times.
Tip: Transfer the harissa to a small lidded container and cover with 3 tbsp olive oil.
The harrisa will keep for several weeks in a sealed container in the refrigerator.
Dilute with a little stock and add to couscous, soups and dried meat.
1 Place the vanilla pod in the bowl. Pulse 10 times to reduce it to a paste.
2 Add the sugar and give a further 4/5 pulses to achieve a smooth mixture.
Tip: You can combine the vanilla with ground cinnamon. Use the sugar to flavour
your desserts (fruit tarts, crème brûlée, etc.).
HARISSA
VANILLA SUGAR
250g red chilli peppers
1 garlic clove
1 tsp coriander seeds
1 tsp caraway
5 tbsp olive oil
1 tsp salt
1 tsp cumin (optional)
250g caster sugar
1 vanilla pod
PREPARATION : 15 min 1 BOWL ACCESSORY:
PREPARATION : 5 min TO MAKE 250G ACCESSORY:
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