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Harissa is a counterpart to an Asian sambal, although very much hotter on the palate as it has not been mellowed by cooking or had the addition of sugar.
Made with a base of roasted red capsicums with fiery chillis and spices added. It has a warming flavour profile and is traditionally served as a condiment, like a relish.
As with all chilli preparations, test the water first, taste, and then use accordingly.
Christine Manfield’s Harissa was the most popular item we sold in our store from 2003 to 2012 by a country mile. Her harissa is more versatile than the products that come in a tube (pictured left) these are blow-your-head-off hot.
Ensure if you are using any other harissa than CM’s, try before adding to your dish.
Try Christine’s Grilled Harissa Spatchcock recipe if you’d like to play.
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TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running
TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
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Marilyn Matich
says:Tracey I think that Christine Mansfield’s Harissa is one of the best on the Market.
I was introduced to the Harissa through one of your classes. Love it spread on fresh bread with butter and
cheddar cheese. Thanks Marilyn
admin
says:Still one of my faves too Marilyn x
admin
says:<3
Tracey
says:Do you sell the harissa paste?
admin
says:Sorry no Tracey we don’t retail food any more. Simon Johnson is the distributor of Christine Manfield’s Harissa. You may want to call the Subi store and find out which retailer near you stocks it.