2 tbsp Harissa paste (store bought)
1 tbsp Honey
1 ½ cups Cream
Salt and lemon juice to taste
FOR THE COUSCOUS
2 cups Couscous
1 tbsp Desiccated coconut
½ tsp Ground cinnamon
1 tbsp Olive Pride Blend
FOR THE VEGETABLES
2 cobs Corn, (kernels cut off the cob)
2 Baby marrows, sliced
FOR THE HAKE AND CALAMARI
4 x 200 g Hake portions
1 ½ cups Baby calamari, cleaned
1 clove Garlic, chopped
¼ cup Olive Pride Extra Virgin Olive Oil
FOR THE TOMATO MINT SALSA
10 Mint leaves, chopped
10 Coriander sprigs, chopped
1 clove Garlic, finely chopped
1 small Jalapeno, chopped
200 g Rosa tomatoes, sliced
1 tsp Olive Pride Extra Virgin Olive Oil
For the cream sauce, place the harissa paste, honey and cream into a sauce pot and heat up until it starts to bubble, allow to slowly cook until it starts to thicken. Season with salt and squeeze a little lemon juice into the sauce to balance, keep aside.
For the couscous, take 2 cups of hot water, add the Olive Pride Extra Virgin Olive Oil and salt, and pour over the couscous in a bowl. Cover immediately with plastic wrap and leave for 5 – 10 minutes. Toast the coconut in a dry pan lightly. Once couscous is cooked add the cinnamon and coconut and test for seasoning. Set aside for serving.
Flash fry the courgette and corn in a hot pan with Olive Pride Blend, and season with salt and pepper. Set aside for serving.
For the fish, heat the Olive Pride Blend in a non-stick pan, season the hake and place into the pan. Cook on medium heat unto nicely browned and cooked all the way through, roughly 5 – 6 minutes.
Flash fry the calamari in the same pan together with the chopped garlic, season with salt and pepper.
Serve the Hake and calamari in generous amounts of the sauce with the couscous and vegetables to one side. Finish off the plate with a tablespoon of the mint and tomato salsa.