say it with rose harissa x

Published : 14/02/2020 - Categories : angela's recipes

rose harissa recipe by Angela Langford Skincare

So we all know roses are the flower commonly associated with love. I have also written about their benefits for our skin and they feature (in some way, shape or guise) in a lot of my natural skincare products for sensitive skin.

They are also used in cooking – mostly associated with recipes for sweet things. Probably most famously in Turkish Delight, or used as cake decorations and as a flavouring for jams – rhubarb and rose jam is delicious.

For savoury it is less well known but it makes a really great addition to North African Harissa. You can buy jars of harissa – some with rose and some without but making up a batch is quick and easy and super tasty. Plus it is so versatile, as you can use it as a marinade for halloumi, fish or chicken.

My favourite local café, PWNC in Newport Pembrokeshire make a mean harissa and pairs it with avocado for a sandwich with added oomph. You can also use it as a condiment to serve with earthy flavours – from confit mushrooms, to roasted root veg – it adds so much depth.

Here's my recipe for a rose petal harissa – trust me, the roses add a delicious fragrance without feeling like you’re eating pot pouris.

Rose Harissa – makes 1 jar (you can easily multiply this amount to make more jars)

1 dried chipotle chilli

1 teaspoon chilli flakes

½ teaspoon cumin seeds

1 teaspoon carraway seeds

1 teaspoon coriander seeds

1 teaspoon fennel seeds

2 garlic cloves

100g piquillo peppers (or roasted red peppers)

2 teaspoons smoked paprika

1 tablespoon sherry vinegar

3 tablespoons olive oil

1 tablespoon dried rose petals

zest of 1 lemon

Large pinch of salt 

Soak the chipotle chilli in hot water until soft, removing the seeds. Toast the chilli flakes and seeds in a dry frying pan for a few minutes to release the aromas. Grind in a pestle and mortar together with the garlic cloves. Tip into a small blender or food processor and add the piquillo pepperssmoked paprikasherry vinegar, olive oil, rose petalslemon and salt and blend to a paste.

Serve with roasted vegetables, slow cooked mushrooms or griddled halloumi. You can also rub the harissa over a chicken before roasting it - delicious!

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