Tuesday, 24 January 2017

Chermoula (Moroccan Marinade)

This is a very easy to make but stunning marinade or paste for use with chicken, pork and fish. Used extensively in North Africa in countries such as Morocco or Tunisia, it's a cheeky blend of spices, lemons, chilli, garlic and fresh coriander and adds a punch of flavour to pretty much any grilled or pan-fried meats. You can even try it with hardy roast vegetables such as squash, beetroot and potatoes.

I like to use mine with fresh tuna, seared perfectly on the BBQ or a griddle pan and served with bulgar wheat, cous cous or quinoa. Toss in a few pomegranate seeds and things become even more exciting. Try it.

Chermoula 

4 tbsp olive oil
2 tsp each of ground cumin and paprika
1 tsp ground cinnamon
Juice and zest of one lemon
2 garlic cloves, crushed
Either 1 fresh deseeded chilli finely chopped or 1 tsp ground chilli
A couple of handfuls of fresh coriander, roughly chopped
Salt and pepper

1 - Combine all of the ingredients thoroughly in a mixing bowl. Taste for seasoning.
2 - Add your choice of meat and leave to marinade for a few hours. Cook as normal.

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