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10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin

Instructions:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds. In a food processor combine the chili peppers, garlic, salt and olive oil and blend well.
Add remaining spices and blend to form a smooth paste. Store in an air tight container. Drizzle a small amount of olive oil on top to keep fresh. Your harissa paste will keep for a month in the refrigerator.

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It is used in marinades, as a glaze for meat or poultry.

For dipping, it is often thinned down with sesame oil and black vinegar.

And it is used for spreading on small thin coriander pancakes to wrap around crispy pieces of Beijing (once Peking) duck.

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It is so named because it was believed to have mimicked a Dutch sauce created when the King of the Netherlands visited France.

Hollandaise sauce is well known as a key ingredient of eggs Benedict, and is often paired with vegetables such as steamed asparagus.

It is prepared by emulsifying melted or clarified butter and water (in the form of an acidic reduction) with partially cooked egg yolks.

Melted whole butter produces a rich, creamy flavour but for a stiffer emulsion, clarified butter is preferred.

Now you know all this, learn how to make Hollandaise sauce to serve over poached eggs or asparagus.

TIP: Read up on the basics of French cooking and teach yourself to make a traditional jus from scratch.

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It does contain some B vitamins, minerals and enzymes, but the latter are destroyed by heat so it is best drizzled over food rather than used in cooking or baking.

USE HONEY IN THESE RECIPES FROM TASTE:

Almond and honey cookies

Honey-drizzled cranberry cheese and pear stack

Simple green pea salad with honey dressing

Roast honey-and-orange yellowtail with ginger spring onions

Honey gammon and Taleggio tartiflette

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HERE’S HOW TO MAKE IT
2 cans of chickpeas (also called Garbanzo Beans) or 2 cups dried, soaked overnight then cooked in fresh boiling water for about 2 hours until soft (skimming off the foam)
1 T sea salt (use less if you’re using canned chickpeas as they already are salted)
3 garlic cloves, crushed
3/4 cup tahini sesame seed paste
1/2 cup fresh squeezed lemon juice
1/2 c  water
freshly ground pepper to taste
Process all ingredients until smooth, adding more water if it’s a bit stiff. Omit the tahini paste if you want.
You can also add roasted beetroot, peppers and peppadews, chopped roasted nuts, a dash of chilli, paprika and/or cumin powder for extra depth of flavour. Add a generous dollop of yoghurt to make a great sauce for grilled fish.
Serve in a bowl, garnished with parsley and a swirl of extra virgin olive oil
Refrigerate, covered, for up to 1 week and freeze for up to 3 months.

TRY IT IN
Harissa chicken with hummus
Grilled split pitas with hummus, haloumi and avocado
Grilled chicken skewers with hummus yoghurt sauce

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