Good Reading : June 2004
goodreading 19 A quick and easy sauce with plenty of flavour. Use the entire mixture to stir into sautéed veg - etables and beans or as a wonderful couscous topping, or zip up soups and stews with smaller quantities. It can be kept in the refrigerator, tightly wrapped, for up to 5 days. Preparation time: 10 minutes, plus chilling Cooking time: 5 minutes Serves: 4–6 1 tablespoon coriander seeds 1 teaspoon caraway seeds 3 tablespoons light olive oil 1 red pepper, deseeded and roughly chopped 1 small red onion, roughly chopped 1 red chilli, deseeded and chopped 3 garlic cloves, chopped 4 tablespoons coriander leaves, torn into pieces 1/2 teaspoon celery salt 150 ml (5 oz) passata [sieved tomato pulp] From Sauce by Joanna Farrow Copyright © Octopus Publishing Group 2004 Published by Hamlyn, rrp $29.95 hot harissa sauce Using a pestle and mortar, grind the corian - der and caraway seeds until lightly crushed. Alter natively, use a small bowl and the end of a rolling pin.Tip the seeds into a small frying pan and add the olive oil, red pepper and onion. Cook very gently for 5 minutes until the vegetables are soft. Transfer the mixture to a food processor or blender and add the chilli, garlic, coriander, celery salt and passata. Blend until smooth, scraping the mixture down from the sides of the bowl if necessary. Transfer to a serving bowl and cover with clingfilm. Chill until ready to serve. Great with: couscous and mixed vegetable stews. Also for topping grilled tomatoes, lamb, chicken or fish.