Harissa Mayo Recipes

MUSHROOM "CALAMARI" WITH HARISSA MAYO

Mushroom

Just like calamari-but vegetarian! Dirt Candy chef Amanda Cohen's recipe transforms king oyster mushrooms into the classic snack, deep-fried till crispy and served with an aromatic harissa dipping sauce.

Provided by Amanda Cohen

Categories appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 cup mayonnaise, preferably vegan, Vegenaise brand preferred
1 teaspoon harissa powder, a North African spice mix
4 king oyster mushrooms (also known as trumpet royale mushrooms), sold at Asian markets or specialty grocery stores
2 cups all-purpose flour
12 ounces seltzer water
1 cup panko, fine Japanese breadcrumbs
1 tablespoon ground sumac, a Middle Eastern spice with a lemony kick
1 tablespoon za?atar, a Middle Eastern spice mix
2 teaspoons kosher salt
2 quarts canola oil
Lemon wedges for serving

Steps:

Harissa mayo: Combine mayonnaise and harissa in a bowl until smooth. Set aside.
Mushroom "calamari": Trim the ends and the tops of the mushrooms, then peel the tough exterior using a vegetable peeler. Cut crosswise into ¼‐inch slices. Using a small circular cookie cutter, punch a hole in the middle to make rings. (You can fry the punched-out mushroom circles, but they won't look like calamari-or you can save them for another recipe.)
In one mixing bowl, whisk the flour and seltzer to make a batter. In the other bowl, combine panko, sumac, za'atar, and salt.
Fill a heavy-bottomed pot halfway with canola oil and heat to 375 degrees F. Use one hand to dip the mushroom rings into the batter and transfer them into the panko mixture. Use the other hand to toss the mushrooms in the panko mixture, then transfer to a sheet pan to await frying. Continue doing this until all of the mushrooms are battered and breaded.
Fry mushroom rings in batches for 2-3 minutes, or until golden brown. Use a spider strainer or large slotted spoon to remove them to a sheet pan fitted with a rack to cool.
Assembly: Pile mushroom calamari on a platter. Place harissa mayo in a small dish for dipping. Garnish with lemon wedges. Serve.

HARISSA MAYO

Harissa Mayo image

Provided by Guy Fieri

Categories condiment

Time 5m

Yield 1 pint

Number Of Ingredients 6

Ingredients

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons store-bought harissa paste
1/2 teaspoon red wine vinegar
1/4 teaspoon ground cumin
Salt and freshly cracked black pepper

Steps:

Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.

MEATLOAF BURGER WITH HARISSA MAYO

Meatloaf burger with harissa mayo image

Stretch your minced beef and bacon loaf a little further by using leftovers to create homemade hamburgers with spicy sauce

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 10m

Number Of Ingredients 9

Ingredients

4 slices beef & bacon meatloaf (see recipe in 'Goes well with', below)
1 tomato , sliced
25g grated cheddar or Red Leicester
2 burger buns or rolls, halved
2 tbsp mayonnaise
½ tsp harissa
1 Little Gem lettuce , torn
small chunk cucumber , sliced
½ small red onion , sliced

Steps:

Turn on the grill to high. Line a baking tray with foil, then place the meatloaf slices on it. Cover with the tomato and cheese, and grill until the meatloaf is hot and the cheese has melted.
Warm the burger buns in the toaster or under the grill. Mix the mayo and harissa, then spread over the bottom half of the buns, arranging the lettuce and cucumber on top. Add the slices of meatloaf, then top with the onion, a twist of black pepper and bun tops.

Nutrition Facts : Calories 640 calories, Fat 36 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 3.2 milligram of sodium

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