Recipe: Brik a l’oeuf with Chickpeas and Harissa

Recipe: Brik a l’oeuf with Chickpeas and Harissa

We’re excited to give you a sneak peak into our Book of the Week ‘Masterchef Street Food of the World’ with this exclusive, delicious recipe!

Not only does this splendid cookbook tantalise the taste buds, it opens up a new whole world of adventurous eating from around the globe. It takes us on a culinary tour, as it celebrates what is the biggest recent food movement: street food. From hipster food trucks, to night markets, to food festivals, street food is the most exciting trend in food right now – and yet it’s not a fad. In fact, street food has been around for centuries, and that’s what this book celebrates.

With this cookbook, we can bring the world of street food right into our own kitchens. Many of the recipes are easy to put together, some of them are more intricate, and each one, accompanied by a mouth-watering photograph, gives us instant hunger pangs.

If you want to find out why we loved it so much, click here to read out full review!

Brik a l’oeuf with Chickpeas and Harissa

This Tunisian crisp fried parcel is packed with flavours, and fits the bill perfectly as an indulgent, solo-eating, speedy street food snack. I’ve included my favourite recipe for homemade harissa, as the complex flavours surpass the ready made stuff, and it’s a really useful thing to have lurking in your fridge.

 

SERVES 1; EASILY SCALED UP FOR A CROWD

30 x 50cm sheet of filo pastry

50g cooked chickpeas

BRIC.A.L.OEUF0263 11 large egg

1 tablespoon chopped coriander

5g butter, melted

salt and freshly ground black pepper

a wedge of lemon, to serve

 

for the harissa

1 large red pepper

200g medium-hot fresh red chillies, roughly chopped

4 garlic cloves, chopped

6 tablespoons olive oil

3 heaped teaspoons caraway seeds, roughly ground

3 heaped teaspoons cumin seeds, roughly ground

1 tablespoon tomato puree

1 tablespoon red wine vinegar

2 tablespoons smoked paprika

 

For the harissa, blacken the skin of the red pepper: the easiest way to do this is to hold it over a gas flame using long-handled tongs, turning until crisp and black all over. You can also do it under a really hot grill, turning frequently. Put the blackened pepper into a bowl, cover tightly with cling film and allow to cool.

9781472909169-minOnce cool enough to handle, peel and deseed the pepper, then roughly chop the flesh, placing it in a food processor as you go. Add the chillies, garlic, oil, caraway, cumin, tomato puree, red wine vinegar and paprika and a generous seasoning of salt and pepper. Process until really smooth before scraping into a bowl. The harissa will keep for 2 weeks or more in the fridge with a layer of cling film pressed to the surface to keep the air out, and it freezes brilliantly too.

To make the brik, preheat the oil in a deep fat fryer to 180°C/350°F.

Lay the sheet of filo on the worktop and spread a dollop of harissa in the centre. Sprinkle on the chickpeas in a rough ring of about 9–10cm diameter and crack the egg into the middle (the chickpeas create a sort of wall, stopping the egg from running all over the place). Sprinkle over the coriander and season with a little salt and pepper. Fold one side of the pastry over the egg, followed by the opposite side, so the filling is completely covered, then fold over the bottom edge, brush with the melted butter, and fold the top down to create a neat parcel.

Carefully add to the hot oil, fold-side-down first to seal it, and fry for about 4 minutes, turning over halfway through. If you like your egg yolk a little more set, increase the cooking time by a minute. Drain briefly on kitchen paper before squeezing over a little lemon juice and tucking in while still piping hot.

Grab a copy here, find out why we loved Masterchef Street Food so much, or check out exclusive recipes for Papdi Chaat, and Polpette!

 

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                      Publisher details

                      Masterchef Street Food
                      Author
                      Genevieve Taylor
                      Publisher
                      Bloomsbury
                      Genre
                      Cookbook
                      Released
                      09 March, 2017

                      Synopsis

                      MasterChef Street Food of the World is a no holds barred celebration of a food trend that continues to grow exponentially, delighting and enticing foodies.

                      This exciting new book takes inspiration from the success of hugely successful pop up restaurants that continue to delight in their sheer theatre, as well as the street food vans and street food festivals that proliferate worldwide. From burritos, churros and pretzels to shrimp po'boy, Pad Thai or aromatic buns, it is estimated that 2.5 billion people per day eat street food across the world--a staggering figure. From affordable snacks to the more up-market, this collection will focus on the celebration of fresh and local ingredients and different cultures and cuisines. Often quick and easy to make, these recipes will delight the home chef who wants to create sensational street snacks in their own kitchens.

                      Written by the brilliant Genevieve Taylor, the book also features recipe contributions from MasterChef winners from around the world.

                      Publishing in March 2017, MasterChef Street Food of the World will be split into chapters celebrating the best of each nation and continent, with photography from the legendary David Loftus to create a striking, vibrant and colourful book.

                      Genevieve Taylor
                      About the author

                      Genevieve Taylor

                      Genevieve Taylor is both a gifted food writer and a food stylist with a delicate aesthetic touch. Her first book, Stew! was published in February 2011 and her follow-up book, Soup! in March 2012. Her latest title Pie! is due for publication in March 2014. She lives in Bristol, with her family and a more-than-is-sensible collection of rescued pets. She is one of the brightest voices in food around. Find out more about Genevieve at genevievetaylor.co.uk.

                      Books by Genevieve Taylor

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