HARISSA

Harissa is a North African condiment that's got one of the most addictive flavour profiles! And, it's just at home on a slice of bread as in a complex stew or sauce. That's what makes it so brilliant! So if you like flavour with a punch, look no further! You can use any combination of dried chile types, and adjust the quantity to suit your taste and spice level. 

I have a general obsession with condiments and dips - a few, even one excellent condiment can elevate the simplest of ingredients to another level. I like having various types of condiments like harissa, pestos, salsas, salad dressings, dipping sauces, nut butters etc. around so I can make a quick meal with pretty much any fresh vegetable or fruit, cooked grains, eggs, leftovers, etc. Like this sandwich I made (photo above) with harissa and some leftover lamb meatballs with spicy tomato sauce I'd made for a dinner party (not-so-great photo below).

Harissa

makes: 1 cup

- 8-9 dried chiles de arbol or cayenne

- 2 chile guajillo

- 3 cloves garlic

- 2 tsp. salt

- 1/2 tsp cinnamon 

- 1 lemon, juiced 

- 1/4 cup sun-dried tomatoes (optional)

- 1/3 cup olive oil

- 1 tsp. coriander

- 1 tsp. cumin

- 1 tsp. smoked paprika (optional)

- 1 tbsp. caraway seeds

1. On medium-low heat, dry-roast the chiles in a skillet without burning them (or they'll taste bitter). Transfer to a bowl filled with enough hot water to submerge the chiles, and add the sun-dried tomatoes. Set aside for 10-15 minutes. Drain and remove the chile stalks.
2. In the same skillet, dry-roast the caraway seeds. Let them cool.
3. In a blender jar, add the drained chiles and all other ingredients and blend to a smooth paste.
4. Transfer to a container and store in the fridge for up to 2 weeks.

POLENTA TART WITH ROASTED CARROTS AND SUN-DRIED TOMATOES

I love polenta in any form - it's so versatile, light, and quick to cook. Perfect for when you want to cook something awesome and fast. I used roasted carrots but really any roasted vegetables are fantastic on this tart... yellow squash, zucchini, cauliflower, sweet potatoes, broccoli, cherry tomatoes, even winter squash like butternut or acorn.

Serve this tart with a salad and a glass of wine and you've got yourself a superb meal in no time!

Roasted Carrot + Sun-Dried Tomato Polenta Tart
makes: 2 servings

- 2 carrots, peeled and quartered lengthwise

- 2 cups water

- 2 tsp. salt

- 1 tbsp. fennel seeds (optional)

- 1 clove garlic, crushed

- 1/2 cup polenta

- 2 tbsp. extra virgin olive oil

- 1/4 cup crumbled feta cheese

- 1/8 cup chopped sun-dried tomatoes

- 1/4 cup minced parsley (or basil)

1. Preheat the oven to 450 F/230 C. Grease a baking tray and an 8 in. pie plate (or other medium sized ovenproof pan).
2. In a bowl, toss the carrots with 1 tsp. salt and 1 tbsp. olive oil. Transfer to the baking tray and bake for 15 - 20 min. or until the carrots are just browned at the edges. Remove from the oven and cool. Turn the oven down to 375 F/190 C.
3. While the carrots are roasting, bring the water to a rolling boil in a pan.
4. Lower the heat to medium and add 1 tsp. salt, fennel seeds, garlic, polenta, 1 tbsp. olive oil, feta cheese, and tomatoes. Stir quickly to mix everything well.
5. Lower the heat to medium-low and cook for 5-7 min., stirring frequently to keep the polenta from sticking to the pan. Turn off the heat and stir in the parsley.
6. Transfer the polenta to the greased pie plate and use the back of a spoon to spread it into an even layer. Arrange the carrots on the polenta and gently press into the surface. Bake for 15 - 20 min.
7. Remove from the oven and serve immediately or at room temperature.