Friday, 21 November 2014
Merguez Baguettes with Coriander Aioli and Harissa Vegetables
Sometimes you can't beat a really good sandwich. For 2 people with large appetites, I peeled and finely sliced one small onion, and fried in some olive oil in a large frying pan. While they were cooking, I made some aioli- if you need a recipe, you could use this recipe for mayonnaise, using an additional clove of garlic and using about two thirds olive oil, one third groundnut oil. I then stirred in a handful of finely chopped coriander leaf. When the onions were golden, I added some stoned kalamata olives to the pan and a handful of halved cherry tomatoes. I cooked for a few more minutes until the tomatoes started to look slightly pulpy, and then stirred in a tablespoon of harissa (adjust to the heat of the harissa you have, and you personal taste). Then I pushed the fried onion and tomato mixture to one side of the pan, and added 6 merguez, turning the heat up to a sizzle. While they were cooking, I spread some of the aioli onto some halved lengths of baguette. When the merguez were nicely browned and cooked through, I assembled the rest of the sandwich (easiest tomatoes and onions before the sausages, I think.) Apply to face- it's pretty messy, so have some kitchen roll to hand.