This homemade sriracha harissa is such a great little sauce to be able to whip out of the fridge. It really helps to elevate even the simplest of everyday meals!
Cooking for my wife
When I started dating my wife, I cooked for her about 4 times a week and for nearly 6 months I didn't cook her the same thing twice. I was so proud of myself because of the delight it brought her, but also excited everyday while walking to work thinking of new ideas & creations. Off I would skip like a bloody ballerina to the local shops and there I would be fingering the vegetables (easy on now, not in that way!) and sniffing the herbs. I was in beast mode in the kitchen. The honeymoon soon ended and it's been spag bol ever since!! Well, not quite that bad, but shortly after we moved to NYC the 70+ hr weeks with only 1 day off together. Life turned into too much takeaways, eating out and the odd very average homecooked meal.
Don't get me wrong, during the time in NYC I was fortunate enough to manage a Michelin starred restaurant. This hepled us being able to dine in multiple Michelin restaurants along with the amazing little holes in the wall. Truthfully though, a part of me was missing. Since as long as I can remember I have been cooking. It has always brought me such pleasure and relaxation. Now that we have a toddler and don't have the opportunity to get out as much. It certainly makes me try even harder than when we first met to produce fun and tasty meals for my wife and I. That is when I ain't visiting every playground in Brisbane.
When I started this food blog one of my key goals was to share tips with homecooks to allow them to elevate their everyday meals. But also to help them challenge themselves (in a good way) and take things up a notch in the kitchen. So often when we cook we are afraid to experiment and try new things. I have to say since moving to Brisbane, Australia my repertoire of dishes has HUGELY increased.
Toddlering & Exhaustion
For those of you with kids and those of you who work WAY too much you will all understand the difficulty in finding the energy to cook. After doing multiple loads of washing, hoovering the same room 4 times and spending 30 minutes before you leave the house getting everything ready to soon find out you forgot the most important thing. Your sanity!! So on the days that this is me, I find solitude in knowing that I have a well stocked larder and some great basic sauces in the fridge. These will all help me turn the most basic bitch of a meal into something semi restaurant quality - I hope!
Becoming a "chef"
Just throw a Jackson Pollock splash on the plate and hey presto, you're a chef! Right? This homemade harissa is certainly one of those sauces I always have hidden in the fridge. It's killer with most grilled meat and veg. Anything from some chicken, pork chops, salmon or even just a smear on a sandwich when all that matters is wine and the food is purely an afterthought. Check out my lamb burger recipe HERE for an example of where I have used my homemade harissa.
From start to finish in about 20 - 30 mins it's super simple & packed with flavour. Lets see some creations that you guys put together with it. Don't forget to tag me @another_food_blogger or pin me on pinterest for the chance to win........... well, nothing but a smile on AnotherFoodBlogger's face!
- 3 red peppers charred, peeled & deseeded
- 2 tsp ground cumin
- 1 tsp ground cardamom
- 1 tsp ground coriander
- 1.5 tbls crushed garlic
- 3 tbls sriracha
- 3 tbls olive oil
- Char the peppers over gas hob until black & charred. Once roasted, place in large mixing bowl and cover immediately with clingwrap for 15 minutes to allow them to sweat.
- Peel charred skin from peppers and deseed *see tip*
- Roughly chop peppers and place in food processor.
- Place remaining ingredients into food processor and blitz until a smooth paste.
- Store in an airtight container in the fridge for up to 3 weeks.
- gas cooker *see tip*
- measuring spoons
- large mixing bowl
- food processor
- if you don't have a gas cooker at home you can use a bbq or blowtorch instead
- it's easier to peel the charred skin under running water
- depending upon your spice tolerance levels, it may be best to start with 1 tbsp of sriracha and add to taste