Chermoula

Chermoula

By
From
The Produce Companion
Makes
250 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons white peppercorns
1 teaspoon chilli flakes
1 onion, roughly chopped
2 garlic cloves, roughly chopped
120g chopped parsley
100g chopped coriander
1 lemon, juiced
60ml olive oil

Method

  1. Toast the coriander seeds, cumin seeds, peppercorns and chilli flakes in a dry frying pan for 1–2 minutes, until fragrant. Grind the spices using a mortar and pestle.
  2. Put the remaining ingredients in a food processor along with the spices. Process to a smooth paste.
  3. Spoon into a jar and store in the refrigerator for up to 1 week. Alternatively, spoon into an ice-cube tray and freeze overnight, then transfer the cubes to a zip-lock bag and store in the freezer for up to 3 months. When ready to use, place the required number of cubes in a bowl and defrost in the refrigerator.

Cook’s note

  • This herby marinade is traditionally used for fish, although it can be used on a variety of other meats, especially lamb.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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