Gastronomixs

Ice-chilled harissa oil

Harissa is a spicy chilli paste with a distinctive sharp flavour, used in the cuisine of Morocco, Algeria and Tunisia. In this recipe, Nico Boreas uses the oil from harissa to obtain a unique structure.

Recipe by Nico Boreas, Sabero retaurant, Roermond, the Netherlands

Ice-chilled harissa oil

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Ingredients

3

 

red sweet peppers

4

dl

grapeseed oil

1

tbsp

harissa powder

1

dl

water

2

g

iota carrageenan

2

leaves

gelatin leaves, soaked in cold water

2

dl

harissa oil

Preparation method

  • Char the three sweet peppers under a hot grill or with a kitchen blowtorch.
  • Remove the skins and seeds.
  • Vacuum seal with the grapeseed oil and harissa powder.
  • Heat sous vide for 12 hours at 70°C.
  • Next, strain through a fine sieve and reserve the oil.
  • For the ice-chilled harissa, combine the water and iota in a pan.
  • Bring to the boil and add the soaked gelatine.
  • While still warm, whisk in the oil and immediately pour into the desired form.
  • Let stiffen in the freezer and then turn out.

Serving suggestions

  • As part of a dessert.
  • As a basis for an amuse-bouche with multiple preparations of sweet pepper.

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