Recipes for success: Belazu shares two of its best

Mediterranean and Middle Eastern ingredient specialist Belazu has come up with a duo of
recipes that showcase the quality of its wares.

Rose Harissa

One of Belazu’s signature ingredients and bestsellers, developed from a secret recipe back in 1995 and described by Yotam Ottolenghi as “fantastic and richly spiced”. Famous in restaurant kitchens all over the UK, Rose Harissa has a slow-burning chilli heat, balanced with sweet smokiness that adds real depth of flavour to any dish. The name Harissa comes from the Arabic harasa, meaning ‘to pound’ or ‘break into pieces.’ In North Africa, harissa is traditionally used to add a piquant kick to stews, soups and couscous.



Pappardelle with broccoli and crispy Harissa Oil with peanuts
Prep time 5 minutes, cooking time 30 minutes

Ingredients

100ml sunflower oil
5 cloves garlic, peeled and thinly sliced
1 jar Belazu Rose Harissa
100g roasted peanuts
1 tbsp soy sauce
50g crispy onions
75ml extra virgin olive oil
4 spring onions
1 large head broccoli, cut into quarters, including the stalk
300g pappardelle, or another similar shaped pasta

Instructions

1. Place the sunflower oil and garlic in a small pan on a low to medium heat. Stir occasionally until it’s a light brown colour. Take the pan off the heat and remove the garlic with a spoon to a bowl.

2. Add the Belazu Rose Harissa to the oil and place back on medium heat. Gently fry for around 10-15 minutes stirring frequently, to lightly crisp up the chilli flakes.

3. When they begin to turn from red to brown, remove from the heat and allow to cool, then add the soy sauce, olive oil, fried garlic, peanuts and crispy onions.

4. Place a large pan of salted water on a high heat and bring to the boil. Add the broccoli and blanch for 3 minutes, then remove and allow to cool. Add the pappardelle and cook until beginning to soften.

5. While the pasta is cooking, cut the broccoli into smaller, bite sized pieces. Thinly slice the spring onions into rounds and rinse under cold water to crisp up.

6. Drain the pasta, return to the pan, add the broccoli, and spring onions. Spoon half of the chilli oil over the top, making sure you get plenty of crispy bits. Taste and season with salt and pepper as needed, then divide between plates and spoon more oil over the top.

Belazu Balsamic Vinegar of Modena 1.34

Viscous, sweet and beloved by Michelin star chefs. Balsamic density is crucial to understanding balsamic - it is the most reliable indicator of texture and flavour. Our 1.34 is 34% thicker than water so does what the Italians call ‘wearing its collar’. Therefore, science says that our balsamic is the sweetest and stickiest around. In 2013, our 1.34 density Balsamic Vinegar won three Great Taste stars, a coveted accolade awarded to fewer than two in every 100 entries.



Chocolate and Salted Balsamic Caramel Tart
Prep time 1 hour cooking time 2 hours

Ingredients

For the pastry

100g icing sugar
100g cold unsalted butter, cut into small pieces
200g flour
40g cocoa
1 egg

For the caramel

300g caster sugar
90g unsalted butter, cut into pieces
75ml double cream
1.5 tsp sea salt
3 tsp Belazu 1.34 Balsamic Vinegar

For the ganache

115g 70% dark chocolate, chopped into small pieces
115ml double cream
Flaky sea salt

Instructions

For the pastry

1. Sieve the icing sugar, cocoa and flour into a bowl. Add the butter and work with your fingers until you have a breadcrumb like texture. Alternatively, put it into a stand-mixer with a paddle and turn on to a slow speed, covering with a towel if needed.

2. Beat the egg and then add to the dry mix and incorporate quickly, until the mix starts to ball into a dough. Take out, flatten and then wrap with cling film and allow to rest for 30 minutes in the fridge.

3. Take out and allow to soften. Tear 2 sheets of parchment paper off that are about 5cm bigger than the tart case. Put the dough in between the two and roll out a 1 cm thick circle that is bigger than the tart case. Refrigerate again until firm enough to pick up. Peel the paper off and lay over the tart case. As it begins to soften, press it into the tart case, making sure you get right into the corners. Trim the edges with a knife (reserving the trim), prick the bottom of the tart with a fork and then place in the freezer till hard. Heat an oven to 175°C.

4. Place the tart on a baking sheet and line with baking paper or 4 layers of cling film. Fill with baking beans (or whatever you use) and bake until the edges of the tart look dry and crisp, around 15 minutes. Carefully remove the paper/cling film and baking beans. Check for any cracks in the pastry and use the trim to patch them. Return the tart to the oven and bake for another 18 – 22 minutes. Allow to cool on a wire rack.

For the caramel

1. Use a medium sized pan and make sure it is clean and free of anything stuck on it. Place the sugar and 75ml of water in the pan and put on a medium heat, gently stirring until dissolved. Do not stir the mixture again. Now cook, swirling gently from time to time, until the mixture starts to turn to a dark golden colour and there are traces of smoke appearing, probably around 6-8 minutes.

2. Remove the caramel from the heat and stir in the butter, one piece at a time, taking care as the mixture will spit and bubble. Now slowly add the cream and then the salt, stirring all the time to incorporate. When it has cooled a little more, add the balsamic and mix again. Pour into the tart shell and allow to set, which should take about an hour.

For the ganache

1. Place the chocolate in a bowl. Heat the cream up to nearly boiling and then pour over the chocolate, mixing with a spatula until incorporated and looked smooth and glossy.

2. Scoop on top of the caramel and spread all over, creating whatever patterns you like. Sprinkle with the flaky sea salt and then allow to set, around 20 minutes. Cut into whatever sized potions you prefer, using a hot knife, and serve.

For more information about Belazu click here.