Chermoula
Tangy, spicy mix used as a marinade or added to your cooking.
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.
Ingredients: spices, garlic, chillies, olive oil, lemon juice, salt and pepperIdeas for Chermoula
- Spread Chermoula onto any meat and leave to marinade for 20 minutes before cooking.
- Sear scallops, prawns, squid or pieces of fish and then toss with Chermoula before serving on salad or rice.
- Mix a teaspoon of Chermoula into mashed potato just before serving.
- 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.
- Put 1/4 of a teaspoon of Chermoula on top of your fried egg.
- 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.
- Drizzle a little Chermoula over a quartered iceberg lettuce topped with sliced Moroccan Preserved Lemon (peel only).
- Chermoula can also be mixed with pureed tomatoes to create a delicious sauce for green beans, broad beans, or carrots.
- Roast winter vegetables in a little oil. In the last 10 minutes of cooking, mix through Chermoula to coat.