Harissa Twist
Tragedy has struck. Ive been asked, no - ordered, by my doctor to cease and desist from consuming any spicy or fried food. Looks like its cottage cheese cubes and celery for me from now or thats what he thinks. Heres a defiant recipe.
Ingredients
| Dried red chilies | 3 Cup (48 tbs) | |
| Whole garlic pods | 1 Cup (16 tbs) (peeled) | |
| Diced boiled potatoes | 1 Cup (16 tbs) | |
| Olive oil | 1/4 Cup (4 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Salt | To Taste |
Directions
Method:
1. Remove the stalks and deseed the chillies. If you want it really hot, don’t remove the seeds. I didn’t.
2. Blend the whole lot in a blender.
This is a pretty versatile dip or chutney. You can use it as:
* A garnish [like topping a dollop of white salad on the side]
* A dip
* A spread [on toast]
* A starter for a quick sauteed chicken. [add a tablespoon to a pan, heat, add shredded chicken, cook for 2 - 3 minutes on high heat, adjust seasoning, serve]
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 2490Calories from Fat 1179
% Daily Value*
Total Fat 133 g204.6%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol
Sodium 2005 mg83.54%
Total Carbohydrates 245 g81.7%
Dietary Fiber 134 g536%
Sugars 3 g
Protein 103 g206%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
