RANCHIFY RECIPE CHALLENGE: MOROCCAN HARISSA RANCH DIPFriday, June 28, 2013
I was very pleased (I like a good challenge) to be invited to take part in the Hidden Valley Ranch™ Ranchify Recipe Challenge. Here are my creations;
Number two of my Ranch Recipes is a spicy little dip, perfect for cooked and cooled Tiger Prawns, crispy red peppers or toasted pitta chips to be dunked into. I have taken a Moroccan inspired path for this one and created a spicy harissa paste to be added to the Spicy Ranch.
MOROCCAN HARISSA RANCH DIP
You can add more or less chilli to this recipe depending on how brave you are feeling. If you want to reduce the heat for kids or non chilli eaters try adding a teaspoon of paprika instead of the chilli.
- 4 dried red chillies (soaked in boiling water for 30 minutes)
- 1 clove of garlic
- 2 tsp. canola oil
- bunch fresh cilantro (coriander)
- 1 tsp. cumin seeds
- 1tsp. caraway seeds
- lemon juice
- pinch of salt
- 3 tablespoons Hidden Valley Ranch™ Spicy Ranch®
- First toast the cumin seeds and caraway seeds in a dry frying pan until they smell fragrant- don't walk away from them, they burn quickly and are then un-useable. Allow to cool.
- To make the harissa paste, add all of the ingredients and half of the cilantro (save half to chop and add after the paste is blitzed in the processor) to a small processor and blend well. I didn't take the seeds out of the dried chillies so I strained the paste through a sieve to take the large bits leftover from blending. Chop the leftover cilantro and add to the paste.
- Mix the harissa paste with the Hidden Valley Ranch™ Spicy Ranch®.
TASTE: The harissa paste gives any sauce such a great hit of flavour. Its is especially good used as a marinade for chicken too. The dip is creamy and spicy, which is a great combination.