One of the perks of being a foodie blogger is that every now again I get asked to test new products. I was recently contacted by a lovely lady called Suzy who works for Sainsbury’s, asking me if I would like to test a new range of Speciality Ingredients. Of course I said yes, I would love to test them.
The new ranges arrived a few days later and was beautifully packaged, as you can see in the picture. I was really impressed with the variety that I received particularly as they came with a recipe that I found by peeling back the label.
But of course me being me, I had to play around with them a bit. The first one that I have tried is the Harissa Spices Up for fish, Chicken or Lamb. The recipe that comes with the paste has less ingredients and is slighty quicker to make.
I made it with chicken first, but unfortunately we lost the pics! I have to say it was delicious and I will tell you how I cooked it later. But first let me tell you about the Lamb dish that I made using the Harissa Paste.
Serves three to four
Preheat your oven to 200 C/ 400 F or gas mark 6
Marinade the lamb in the Harissa Paste for at least 30 minutes before cooking. If you are really organised it is better to marinade it overnight.
Pour the oil into a deep frying pan, I used a wok. Heat the oil and add the onions and gently fry them.
While you are frying the onions, place the whole red pepper under a hot grill. Grill until the skin begins to catch. You will need to turn the pepper to thoroughly grill it.
Add the marinaded lamb to the lightly fried onions. Fry until the meat has been lightly cooked on the outside.
Remove the seeds and skin from the red pepper. Slice the pepper and add to the lamb mixture.
Season to taste and pour the mixture into an oven proof dish, place in the pre-heated oven and cook for 15 – 20 mins. If you prefer your meat rare then cook it for 10 mins..
I cheated a bit and served mine with a well known Chef’s brand of Morrocan couscous.
I have to say that I was pleasantly surprised with the Sainsbury’s Harissa Paste. The meal was truly delicious with lovely North African flavours. I am now looking forward to trying the other goodies that I received. Watch this space.
Oh! I nearly forgot! I did say that I would tell you how to make the dish using chicken. It really couldn’t be simpler or quicker.
1 Jar Harissa paste
1 Tbls Olive oil
1 medium onion, sliced
450 grams chicken breast, thinly sliced.
Salt and Pepper to taste
Follow the cooking instructions for the Harissa lamb but don’t bake it in the oven. The sliced chicken breast cooks quite quickly so I just stir fried mine on the hob.
There you are! Two for the price of one and both quick and easy to make. My kind of meal. I will definitely be making these two again. Thank you Mr Sainsbury.