Big bowls of harissa pan cooked vegetables for Fiesta Friday #50

2015/01/img_6204.jpgYou’ve all seen my huge great bowl of salad during the warmer months; well, here’s their winter cousin: huge great bowl of vegetables!

Nothing new really, you know me and vegetables, it’s a love thing! And the more the merrier πŸ™‚

I typically roast my vegetables, I think there’s nothing better that vegetable slathered in olive oil and roasted until they start to caramelise, however, I sometimes want something faster than that. (I did also think I should cut back on the oil a bit, but it was a crazy, fleeting thought that I banished instantly!!!) So this week I tried out an idea a friend of mine, Kathy, had suggested. I had made her some fresh harissa paste and she flash fried some sprouts in a pan before adding the harissa and some water and putting a lid over it all to cook the sprouts.

2015/01/img_6231.jpgLet me just tell you about the Harissa paste before I go on: I followed Kellie’s recipe, however I didn’t have any sun blushed tomatoes so I roasted a tray of baby plum tomatoes and garlic cloves and added those instead.

2015/01/img_6234.jpgLook at the colour!!I then added some roasted aubergine flesh to some of the mixture to give it another flavour. I’ve added this to EVERYTHING this week πŸ™‚

2015/01/img_6235.jpgSo, back to my dish…I used some spray olive oil to flash fry my sprouts, which I had cut in half after removing the outer layers, before adding a huge dollop of my own harissa and some water. Once I’d cooked them for a while with the lid on, I then removed the lid, made two spaces in the pan and added some eggs to cook through the vegetables. I topped this all with chilli flakes and ate it straight from the pan! Yum!!!

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2015/01/img_6205.jpgI followed this idea a few days later with cauliflower. I chopped the florets quite small so that they would cook through and this time I added my roasted aubergine harissa with some water before cooking it all. I added so e chopped black garlic this time plus eggs again and topped with chilli flakes and black sesame seeds.

The black garlic gave the dish little shots of sweetness in amongst the slight chilli heat from the harissa. Nice!

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2015/01/img_6249.jpgI hope you like my dishes, I’m bringing them to this week’s Fiesta Friday (#50, can you believe it??) so that lots of you can try them, which this week is being hosting by the wonderful Super SS Squad of Selma and Sue, my lovely blog buddies. They will look after you very well so pop along and join in πŸ™‚

And whilst you’re here, please do check out my previous post, not only is it a great dish from lovely Prudy, it is a testament to the friendships we make via blogworld and in particular, as a result of Angie’s ingenious Fiesta Friday xx

PS the dishes include great spices from Just Ingredients, aleppo chilli flakes from Sous Chef and black garlic from Balsajo Black Garlic – I’m not being paid to tell you this, I just like to share πŸ™‚

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51 thoughts on “Big bowls of harissa pan cooked vegetables for Fiesta Friday #50

  1. Pingback: Fiesta Friday #50 | The Novice Gardener

  2. Sue

    Elaine, can we just rename this dish birgerbird’s favorite veggie bowl? I would serve it in a bowl and eat it up with a spoon. THis is the perfect dish for me with all of my favorite ingredients. It looks so good I swear I might just go make it right now. I am so excited that I am completely noticing how my body naturally wants foods now and it’s so much healthier. I’m just drawn to vegetables vegetables and more vegetables! Yum. Call me Foodbod Jr. !! Thank you for bringing this dish to FF this week and have a wonderful weekend!

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  3. Selma's Table

    Wow – those eggs are just perfect with the vegetables and the harissa – delicious!! Love the ceramics too! The harissa looks very interesting – almost like a salsa, it’s so moist. Just so delicious that I am not surprised you ate it out of the pan! Loved the Prudy’s guest post, as you know – the friendships we have made through our blogs are just so special and that it a post which showcases it so well. Thank you for bringing this to the party – Happy Fiesta Friday! x

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    1. Elaine @ foodbod Post author

      Thank you so much sweetheart πŸ™‚ the Harissa is quite luscious actually, not quite so hot as some I’ve made in the past and packed full of flavour…I’ve had it on everything, even spread on toast!!!! xxx

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  4. chefjulianna

    Yum, Elaine! My mouth is watering! I love brussels sprouts and am always looking for new ways to cook them! It just so happens that I have a jar of homemade harissa in my fridge, so you know what I’m try this week, don’t you? πŸ™‚

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  5. petra08

    What a delicious way to cook Brussels sprouts! The harissa paste looks great, I love when you find something that goes with pretty much anything! πŸ™‚

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  6. Suchitra

    Very creative and innovative dishes. It also is pretty similar to the Indian curry bases which is onion-ginger-garlic-tomato-chilli powder and spices into which veggies are added. Great job! Happy New Year to you Elaine!

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