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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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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.