Harissa paste - place 3 tbsp olive oil in a bowl and heat (microwave for 1 minute). Add 3 tbsp Harissa with 3 tbsp boiling water, 1 tbsp red wine vinegar or lemon juice and mix to a paste. Allow the flavours to infuse. Use sparingly as a marinade for joints of beef, lamb, goat, fish, or whole chicken before roasting.
Use to add spice to soups, pasta, rice dishes and tomato-based sauces.
Add to sautéed onions and garlic when braising pulses like chickpeas, lentils, or white beans. Add a fine dusting of harissa powder when grilling/ barbecuing vegetables like asparagus, corn, eggplant, and zucchini.
When grilling (use sparingly as a dry rub) over steaks, chicken pieces and lamb chops. Simply moisten the surfaces of the steak etc. with olive oil and dust with Harissa. Finish with a good squeeze of fresh lemon juice!!!
