Harissa Paste
Ingredient Info
Flavour: hot, fruity, garlic.
Aroma: spicy, aromatic, chilli.
Heat Level: medium-hot.
Harissa is a traditional accompaniment to North African dishes such as couscous or tagines. Adds incredible flavour when rubbed onto lamb steak or in kofta.
Ingredients
Onion, Red Pepper, Water, Garlic, Red Chilli, Rapeseed Oil, Paprika, Tomato Puree, Salt, Lemon Juice Concentrate, (Lemon Juice, Sulphites), Sugar, Coriander, Smoked Paprika, Fennel, Black Pepper. For allergens, see ingredients in bold.
Weight
82g
Storage information
Store in a cool, dark, dry place. Once opened, refrigerate and consume within 3 weeks.
Nutritional Info
| Typical Values | (per 100g as sold) |
|---|---|
| Energy | 397kJ/96kcal |
| Fat | 5.1g |
| of which Saturates | 0.4g |
| Carbohydrates | 8.1g |
| of which Sugars | 6.5g |
| Protein | 2.0g |
| Salt | 3.03g |
Recipe Suggestion
MOROCCAN MEATBALLS WITH COUSCOUS
Serves: 4
Ingredients: 50g breadcrumbs, 2 tbsp water, 500g minced lamb, 1tsp Bart Garlic Paste, 1tsp Bart Ground Cumin, 2tsp Bart Ground Coriander, 3tsp Bart Mint, grated zest of 1 lemon, 1 egg, beaten, salt and freshly ground black pepper, oil for frying, 1 small onion, finely chopped, 2x 400g cans chopped tomatoes, 200ml chicken stock, 4tsp Bart Harissa Paste, freshly chopped coriander, 200g couscous, 350ml chicken or vegetable stock, freshly chopped parsley.
In a bowl, mix together the breadcrumbs and water. Add the lamb, Bart Garlic Paste, Bart Ground Cumin, Bart Ground Coriander, Bart Mint, lemon zest and egg. Season and mix well. Shape into little meatballs. Chill for 30 minutes.
Heat the oil in a frying pan then add the meatballs in batches, frying until browned all over. Remove from the pan and set aside. Add the chopped onion to the pan, adding a little oil if necessary, and cook for a few minutes until soft.
Stir in the tomatoes, stock and Bart Harissa Paste and season with salt and pepper. Bring to the boil then simmer, uncovered for 10 minutes.
Return the meatballs to the pan and cook for a further 20 minutes until the sauce has thickened. Stir in the coriander.
Meanwhile, place the couscous in a bowl and pour over the stock. Cover the bowl with clingfilm and leave for 10 minutes. Fluff up with a fork and season.
Stir the parsley through and serve with the meatballs.
SHIPPING
Free delivery on all orders over £25 shipped to the UK mainland. Orders under £25 will be charged £4.00 postage and packaging. Please allow 3-5 days for delivery.
Although we are unable to give exact delivery dates, you will get a notification as to when your order has left us. If your order has not arrived after 5 working days please don't hesitate to contact us and we will get back to you as soon as we can.
REFUNDS & RETURNS
We hope that you don't need to, but if you do have an issue with part or all of your order, please contact us via e-mail: sales@bart-ingredients.co.uk or hello@bart-ingredients.co.uk within 48 hours of your package being delivered. All goods must be checked and counted upon receipt. Any shortages or damages must be brought to our attention by email at sales@bart-ingredients.co.uk. Please provide a photograph of the damaged item(s), and we will assess the issue and refund or send replacement products.. These will either be replaced or refunded depending on your request.
