| ingredients:
cumin, coriander, garlic, onion, parsley, coriander leaf, salt,
cayenne, black pepper |
Chermoula
is a Moroccan mix useful to marinade and season fish, chicken,
even vegetables or to make a dressing. The flavour is not
particularly hot, just very fragrant with the scent of cumin
and coriander and a delicious herby flavour of parsley and
coriander. Either use the chermoula as a dry seasoning or
even better, mix the spices with a squeeze of lemon and a
splash of olive oil to make a paste. Rub this chermoula paste
over the flesh of whatever you intended to marinade, leave
for up to a couple of hours if possible then bake, grill,
fry or barbeque. For a dressing made from chermoula add lemon
juice to the spices as before but thin out the paste with
more olive oil.
uses:
marinade for any fish, chicken or pork. Good for a barbeque
when you don't want anything too spicy. Mix with yoghurt and
use to marinade in a similar way to tikka spices or as a dip.
good with:
aubergine, chicken, oily fish, tomato, potato, chickpeas,
yoghurt, lemon, prawns
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