Ground Spices and Herbs Ground Products | Spice pastes and marinades | Chermoula

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This is our favourite spice paste, originally used in North Africa as a marinade for meat dishes. We like it added to fried noodles, mixed into vegetable dishes, or stirred into seared seafood dishes. Jenny's brother eats it with fried egg.

spices, garlic, chillies, olive oil, lemon juice, salt and pepper

Ingredient Code: O,L

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Ideas for Chermoula
  1. Spread Chermoula onto any meat and leave to marinade for 20 minutes before cooking.
  2. Sear scallops, prawns, squid or pieces of fish and then toss with Chermoula before serving on salad or rice.
  3. Mix a teaspoon of Chermoula into mashed potato just before serving.
  4. Boil egg noodles briefly, drain and chop up a little. Then fry them in oil in a wok with some diced spring onions, peas or other vegetables and a tablespoon of Chermoula.
  5. Put 1/4 of a teaspoon of Chermoula on top of your fried egg.
  6. Mix a cup of grated carrots, a can of cooked chickpeas and a block of crumbled feta together and dress with 1 tablespoon of Chermoula. In necessary, thin the Chermoula with a little olive oil to make it easier to mix through the salad.
  7. Drizzle a little Chermoula over a quartered iceberg lettuce topped with ? sliced Ground Moroccan Preserved Lemon (peel only).
  8. Chermoula can also be mixed with pureed tomatoes to create a delicious sauce for green beans, broad beans, or carrots.
  9. Roast winter vegetables in a little oil. In the last 10 minutes of cooking, mix through Chermoula to coat.
Chermoula related Products
Chermoula related Recipes
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