Harissa – if you’ve not encountered it before – can be a wonderful ingredient. It’s a hot and spicy sauce, originally from North Africa, made primarily from red peppers and chillis. From that base a range of herbs and spices are often added to create a punchy, bright red paste. You can use it to flavour sauces and dips. Or brush it straight onto meat, if you’re feeling brave.
On that note, my first rule with Harissa is “a little goes a long way”. It’s very much a creator and destroyer of flavour, depending on how you use it. A spoonful here and there can make some foods absolutely wonderful. If you’re a little gung-ho you can render them inedible. I think it’s best measured out when used. You can always add more if you think your recipe needs it – but once it’s in you can’t take it away.
The balance of heat and flavour was the main reason I made this Harissa Honey Sauce. The original inspiration is from Nigella Lawson’s Nigella Express – where it’s served with prawns as Maryam Zaira sauce. Nigella’s version doesn’t hold back on the harissa front. It’s nice but way too spicy to be deployed in our household. This version gives a more gentle heat and what I consider to be a much nicer flavour.
Harissa Honey Sauce
- 100 g Good Quality Mayonnaise
- 1 tbsp Harissa Paste
- 1 tbsp Clear Runny Honey
- 1 tbsp Lemon Juice
- Mix all of the ingredients together in a small bowl, then cover and chill for a few hours to allow the flavours to develop. Remove from the fridge a bit before serving and allow it to come up to room temperature.
|Estimated Values per Serving|
|of which Saturates||2||g|
|of which Sugars||6||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|