At the SM City Clark in Angeles City, Pampanga, BAVI officials led by president and general manager Ronald Mascarinas, invited everyone to sample the spicy taste of the new Chooks-to-Go
Harissa Roast chicken.
Belazu pastes: Belazu Ingredient Co has added three cooking pastes: Apricot
Harissa, Smokey
Harissa and Shawarma Paste (rsp: PS4.35/170g).
The rich North African
harissa paste works particularly well with Specially Selected Pork.
INGREDIENTS SERVES 4 2 large naan breads (or pittas, or leftover bread) 2 x 400g tins of baked beans 4tsp rose
harissa A handful of baby spinach/2 cubes frozen spinach 4 eggs 4 spring onions DIRECTIONS Preheat the grill to medium-high and have a baking tray at the ready.
Mix the coconut oil and 2tbsp
harissa together in a wide shallow bowl.
2 Open the tins of beans and get rid of any excess sauce from the top, then pour into a saucepan with the
harissa and baby spinach.
SLICE INGREDIENTS (Serves 4) 2 large naan breads (or pittas, or leftover bread) 2 x 400g tins of baked beans 4 tsp rose
harissa A handful of baby spinach/ 2 cubes frozen spinach 4 eggs 4 spring onions METHOD 1.
HARISSA BEAN PIZZA SLICE INGREDIENTS (Serves 4) 2 large naan breads (or pittas, or leftover bread) 2 x 400g tins of baked beans 4 tsp rose
harissa A handful of baby spinach/ 2 cubes frozen spinach 4 eggs 4 spring onions METHOD 1.
Meanwhile, swirl the
harissa into the yogurt in a small bowl.
Ready in 35 minutes Low-calorie cooking spray 4 large or 8 small lean lamb leg steaks, all visible fat removed, cut into thin strips 2 large aubergines, cut into finger-sized thick strips 3 peppers (any colour), 14 deseeded and sliced 2 level tbsp
harissa paste 400g can chickpeas, drained and rinsed Chopped fresh coriander, to serve Boiled dried Basmati rice, to serve' 1 Spray a wide, non-stick frying pan with low-calorie cooking spray and place over a high heat.
INGREDIENTS: (SERVES 6) 1kg sweet potatoes; 3tbsp olive oil; 2 medium red onions; 1 fresh red chilli; 2 garlic cloves; 6cm piece fresh ginger; 30g fresh coriander; 100g dried apricots; 2tbsp
harissa paste; 2tsp ras el hanout; 2tsp ground cumin; 2tsp ground coriander; 1/2tsp sugar; 2 x 400g tins chopped tomatoes; 200ml water; 1 x 240g tin chickpeas; salt and black pepper; For the lemon and almond couscous: 1 preserved lemon; 1 1/2tbsp extra-virgin olive oil; 1tsp ground cumin; 300g couscous; 400ml boiling water; 50g flaked almonds; 20g fresh coriander leaves METHOD: 1.
Harissa certainly isn't a new kid on the block but it's never really reached the heights that Sriracha has.