Harissa Mayo Food

CUMIN-SPICED BURGERS WITH HARISSA MAYO

Steps:

• In a large bowl, gently mix the ground chuck with 1 tablespoon of kosher salt, 1 teaspoon of pepper, 2 tablespoons plus 2 teaspoons of the harissa, the cumin, garlic powder and thyme.
• Form the meat into eight 3/4-inch-thick oval patties.
• In a medium bowl, toss the onion slices with the olive oil and season with salt and pepper.
• Heat a grill pan.
• Cook the onions over moderate heat, turning once, until tender, about 10 minutes.
• Transfer to a plate and keep warm.
• Grill the burgers over moderately high heat, turning once, until medium, about 8 minutes.
• Grill the rolls until lightly toasted, about 2 minutes.
• Meanwhile, mix the mayonnaise with the caraway seeds and the remaining 2 tablespoons of harissa; season with salt and pepper.
• Spread the mayo on the rolls.
• Top with the patties, onions, tomato and cucumber; close the sandwiches and serve.

MUSHROOM "CALAMARI" WITH HARISSA MAYO

Steps:

• Harissa mayo: Combine mayonnaise and harissa in a bowl until smooth. Set aside.
• Mushroom "calamari": Trim the ends and the tops of the mushrooms, then peel the tough exterior using a vegetable peeler. Cut crosswise into ¼‐inch slices. Using a small circular cookie cutter, punch a hole in the middle to make rings. (You can fry the punched-out mushroom circles, but they won't look like calamari-or you can save them for another recipe.)
• In one mixing bowl, whisk the flour and seltzer to make a batter. In the other bowl, combine panko, sumac, za'atar, and salt.
• Fill a heavy-bottomed pot halfway with canola oil and heat to 375 degrees F. Use one hand to dip the mushroom rings into the batter and transfer them into the panko mixture. Use the other hand to toss the mushrooms in the panko mixture, then transfer to a sheet pan to await frying. Continue doing this until all of the mushrooms are battered and breaded.
• Fry mushroom rings in batches for 2-3 minutes, or until golden brown. Use a spider strainer or large slotted spoon to remove them to a sheet pan fitted with a rack to cool.
• Assembly: Pile mushroom calamari on a platter. Place harissa mayo in a small dish for dipping. Garnish with lemon wedges. Serve.

MEATLOAF BURGER WITH HARISSA MAYO

Steps:

• Turn on the grill to high. Line a baking tray with foil, then place the meatloaf slices on it. Cover with the tomato and cheese, and grill until the meatloaf is hot and the cheese has melted.
• Warm the burger buns in the toaster or under the grill. Mix the mayo and harissa, then spread over the bottom half of the buns, arranging the lettuce and cucumber on top. Add the slices of meatloaf, then top with the onion, a twist of black pepper and bun tops.

SEA BASS WITH BRAISED COURGETTES & HARISSA MAYO

Steps:

• Stir the mayonnaise and harissa together and refrigerate until ready to use.
• For the courgettes, heat the olive oil in a high-sided, non-stick frying pan over a medium-high heat. Cook the fennel seeds, red onion and chilli with a pinch of salt for 5 mins until softened and fragrant. Add the cherry tomatoes, garlic and courgette, then season and cook down for a few mins. Pour in the wine, lemon juice and about 200ml water and simmer for 15-20 mins until the tomatoes and courgettes are collapsing. Bubble off any excess water. Stir through the dill and keep warm while you cook the sea bass. (Take your fish out of the fridge 20 mins before you cook it to bring it up to room temperature.)
• Heat the olive oil with the thyme in a non-stick frying pan over a low-to-medium heat. Place the sea bass fillets skin-side down in the pan. Season the flesh-side of the fillets with salt and pepper. Cook gently for about 8 mins until the skin is crisp (it might spit during this time, so best to wear an apron), then add a small amount of lemon juice and baste the flesh of the fish in the warm oil and lemon for about 4 mins, or until opaque and cooked through.
• Divide the vegetables between plates and top with the bass. Serve with the harissa mayo and lemon wedges.

GREEN-PEA BURGERS WITH HARISSA MAYO

Steps:

• Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
• In a food processor, pulse peas and chickpeas until coarsely chopped. Transfer to a bowl and stir in onion, parsley, egg, and breadcrumbs. Season with salt. Form into 4 patties, each about 3/4 inch thick.
• Heat oil in a large nonstick skillet over medium. Cook burgers until golden and crisp, about 4 minutes a side.
• Stir together mayonnaise and harissa in a small bowl until combined. Spread on brioche rolls. Dividing evenly, sandwich burgers, baby greens, and cucumber; serve.