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
Allergens and dietary requirements
No allergens or dietary requirements.
Ingredients
3
red sweet peppers400
ml
grapeseed oil1
tbsp
harissa powder100
ml
water2
g
iota carrageenan6
g
gelatin leaves, soaked in cold water200
ml
harissa oil