Harissa Paste

This is a superb paste that I use to marinate meat before cooking.
It is very fiery and has that 3 second after burn that really catches you off guard.
Use as you choose but I would be sparing with it.

50 grms dried chillies
4 tablespoons of coriander seeds
2 tablespoons of Cumin seeds
Salt
Pepper
400ml Olive oil


Soak the dried chillies in boiling water for 5 mins and when soft put into a food processor. Toast the Coriander and Cumin seeds and crush or grind to a rough powder. Put into the processor with Chillies and add salt and pepper to taste. Add the Olive oil and blitz until you have a consistency of grain mustard or smoother if you like.
Use to marinade steak, lamb, chicken or pork before cooking.
Absolutely gorgeous.