800 grams waxy potatoes, peeled
¼ cup olive oil
4 cloves garlic, sliced
1 tablespoon tomato paste
1 tablespoon harissa
1 teaspoon cardamom seeds
1 teaspoon salt
1½ cups hot water
1-2 fennel bulbs
2 spring onions, finely sliced
¼ cup good mayonnaise
¼ cup sour cream
2 tablespoons capers
1 tablespoon grain mustard
juice ½ lemon
1 tablespoon chopped flat-leaf parsley
12-18 sweet fennel sausages, depending on the size
grilled sour dough bread
Potatoes: Cut the potatoes into large chunks. Heat the oil in a large sauté pan with a lid. Stir in the garlic, tomato paste, harissa and cardamom seeds and cook for 1 minute. Add the salt and potatoes and stir. Tip in the water, cover and cook gently for 30 minutes or until tender but not falling apart. Turn a couple of times during cooking. If there is still a lot of liquid in the bottom of the pan, remove the lid, increase the heat and cook until syrupy, turning the potatoes to coat in the sauce.
Salad: Cut the fennel into thin matchsticks and combine with the spring onions. Stir the remaining ingredients together and season. Fold through the fennel.
Sausages: Heat a little oil in a sauté pan and fry over a medium heat until cooked through. Drain on kitchen towels.
To serve: Arrange the sausages on serving plates with a pile of Algerian potatoes, a small bowl of fennel salad and slices of grilled bread.
Pantry Note: Harissa: [ha-ritha] is a fiery hot sauce from North Africa, made from chilli, garlic, cumin, coriander and caraway. Available from good food stores.