what's cooking?

[Niall Munnelly]

On Wed, Jul 02, 2008 at 04:44:00PM +0200, Joost Schuttelaar wrote:
> Veggie biryani... mmm.

Locally-made pork and wine sausages from down the road,
served on toast with a smear of homemade harissa.

Harissa:

Blend two large sweet red peppers and one of medium heat
with a stick blender into a paste.  Stir in plenty of olive
oil, add coarse-ground salt, black pepper and lime juice to
taste.  Refrigerate in a sealed jar for two days, allowing
the ingredients to coalesce into bright red awesomeness.


-- 
Yours,
Niall.
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