Harissa
Signature dish from Rockpool Bar and Grill
Makes about 500ml. Dry-aged, full blood, 300-day grain-fed, double-bred, pure blood, +9 marble scores… the steak is no longer simple. We go off-campus for a session that promises plenty of sizzle and not a little steak. Gather around the chargrill at Rockpool Bar & Grill with Australia’s fiercest ambassador of quality meat, Neil Perry, and the country’s foremost producer of 100% full blood Japanese Wagyu beef, David Blackmore, to explore the wonderful world of Wagyu and taste the difference for yourself.
Ingredients
- 2 tbsp fennel seeds
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 6 red capsicums, cut into strips
- 2 tsp sea salt
- 500ml extra virgin olive oil
- 6 garlic cloves, sliced
- 70g palm sugar, grated
- 2 tbsp fish sauce
- 1 tbsp medium-strong chilli, ground
- 1 tbsp lemon juice
Method
- Slow-roast fennel, cumin and coriander seeds in the oven at 150°C for ten minutes. Allow to cool, then grind to a fine powder in a spice grinder.
- Put the capsicum, sea salt and oil in a large frying pan. Cook over a low heat for 1.5 to 2 hours, then add the garlic and cook for two minutes.
- Add the palm sugar, fish sauce, chilli and ground spices. Simmer for five minutes, then blitz in a food processor until smooth.
- Add the lemon juice.
- Spoon into a steriised jar and cover with a layer of oil until required.
Notes & Tips
