Harissa-sweet pepper oil

Preparation info

    • Difficulty


Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

This oil-as-sauce was first put together for the root vegetable and couscous pilaff. The pilaff is flavoured with the complex but low-key tastes of our chermoula so we came up with this oil to add a dramatic element to the mix. It’s a combination I love: sweet, rich and very hot. It’s hard to say how many this recipe serves, but it makes 600 mls. Depending on the chilli-heat level and your fondness for it, this could feed eight to fifteen people. I like it