Have you wondered what secrets lie behind the closed curtains of the kitchens? Or, how in the world can some simple ingredients taste out of this world? Well, that is what the Chef's Pantry is about! Here, we divulge a few chosen tricks up the sleeves of every chef out there to make your life in the kitchen a little more fun!
My first brush with harissa was quite interesting. It was partly what started my career with the Taj Group of Hotels. My first dish in a professional kitchen: Harissa Prawns with a Summer Fresh Salad. Sounds Easy? It was. All you have to do is marinate your prawns in the paste for 15-20 minutes, and while they marinade, prepare the salad. Toss together whatever you have in your pantry at the moment: Some radishes, salad leaves, orange segments, cucumbers, and tomatoes. Add some seasoning, and set it aside for plating. Pan sear your marinated prawns (you may add a splash of white wine white wine uplifts everything!) Plate them with your salad, and drizzle the excess pan juices over the plate, dressing both the prawns and the salad. Serve garnished with lemon wedges.
Of course, you can substitute any meat of your preference for the prawns. So far, I have used this for chicken, lamb, and fish and it works wonders every time.
Vegetarians, Never fear, I have amazing options for you all as well! Roast a whole cauliflower, carrots, or even potatoes with our paste in an hot oven for 45 minutes for a succulent, spicy vegetarian preparation. (Also, completely ketogenic and diet friendly!)
Alternately, take a couple of spoonfuls of the paste and toss it with some rice and vegetables to get a fragrant pilaf, garnished with some coriander and pomegranate seeds.
Want something quick? Harissa Soup! Mix a heaping spoon in your vegetable stock, add your favourite diced vegetables, and noodles if you prefer. Add a teaspoon of cornflour and water in the soup, give it a boil and serve fresh!
Go crazy and mix and match to create your own amazing dishes. Cooking, after all is an art as much as it is a science. So, go crazy, instagram it, and tag us. If we really like what you've done with your Pataakas, you'd be eligible for some amazing goodies from us!
Keep refridgerated, and the Harissa Paste can last you for up to a month.
BON APETITE AND HAPPY COOKING!
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