Black Garlic Harissa
Preheat the oven to 200
Black Garlic is a great flavour and works well in this Harissa, place the red pepper, chilli, black garlic and red onion in an oven tray and coat with sea salt and olive oil. Roast for 15 minutes until nice and charred up, then leave to cool. Meanwhile places the spices in a frying pan and toast until fragrant. Place the charred ingredients in a food processor with the toasted spices and lemon juice, blend until smooth, taste for extra seasoning, lemon juice or olive oil.
Roast the pecans at 180 for 5 minutes until toasted, leave to cool. In a frying pan toast the coriander seeds, sesame seeds, cumin seeds and fennel seeds until fragrant. Once all ingredients are cool, roughly chop the pecans. Place the spices in a pestle and crush, add the chopped pecans and crush again.
In a food processor place the coriander and garlic and blitz until fine, add the oil and then season to taste.
Cut the sweet potato on the bias to get ovals that are 1cm thick. Steam these until they are just soft, this takes about 7 minutes. Once steamed, place sweet potatoes on a tray and drizzle with olive oil and salt, roast at 200 for 12 minutes. Smoking is fairly simple, the important thing is to have it in an enclosed space. Get an old saucepan and place the handful of oak chips in and cover with foil, place on a high heat and keep shaking the pan to make sure all the chips burn. The enclosed space has to be heatproof, using an oven is best (as long as you clean it thoroughly afterwards), you could also use a very large saucepan with foil for covering. Once the chips are burnt, place pan in enclosed space with the sweet potatoes, pierce holes in the foil of the smoke pan and close the oven door/cover the pan with foil and leave for 15 minutes. I always test what I am smoking at different times to get the perfect smokey flavour.
Whilst the sweet potato is smoking, finely chop the coriander and stir into the oat creme fraiche with lemon juice and sea salt to taste.
The Sweet Potato will no longer be nice and crispy, get a hot frying pan with a little oil in and fry sweet potato on both sides until crisp and charred. To serve I start with a circle of creme fraiche, dress the sweet potatoes in the black garlic harissa and place on top of the creme fraiche. Sprinkle the pecan dukkah on top and garnish with some chervil leaves and coriander oil.
The Harissa and Pecan Dukkah keep really well and are great with other dishes too!