Chermoula paste
CHERMOULA PASTE
This is a Moroccan (North African) spice or paste used as a rub on meat or fish. Or added to stews, soups and curries and wonderful added to cous-cous. This is a recipe out of a friend's cookery book, I have been utilizing ever since.
I like to buy my spices whole and grind them myself, I find the flavour is much more intense and fresh doing it this way.
Ingredients:
1 Tbls (15ml) Cumin
2 Tbs (30ml) coriander seeds
1 Tbls (15ml) paprika
1 and 1/2 tsp (7,5ml) dried chilli flakes
4 large cloves garlic, peeled
3cm piece of fresh ginger, peeled
3/4 cup (185ml) fresh parsley, leaves and stalks
3/4 cup (185ml) fresh coriander, leaves and stalks
3 Tbls (45ml) fresh lemon juice
2 Tbls (30ml) water
1 Tbls (15ml) olive oil
Method:
- crush the cumin, coriander seeds.
- Place the cumin, coriander, paprika and chilli into a dry pan and heat until aromatic.
- Place the garlic, ginger and roasted spices in a blender. - Blitz.
- Add the parsley & coriander - blitz again.
- Add the lemon juice, water and olive oil for a final blitz until smooth.
- For a rough paste, just mush it all with a mortor & pestle - this is usually how I do it to save time.
This post is linked to:
Fab Savoury Recipes Pinterest
Sustainable Suburbia
The Velvet Moon Baker
Flour Me with Love
Stone Gable
This Girl Cooks
The Best Blog Recipes
Our Delightful Home
Snippets of Inspiration
This is a Moroccan (North African) spice or paste used as a rub on meat or fish. Or added to stews, soups and curries and wonderful added to cous-cous. This is a recipe out of a friend's cookery book, I have been utilizing ever since.
I like to buy my spices whole and grind them myself, I find the flavour is much more intense and fresh doing it this way.
Ingredients:
1 Tbls (15ml) Cumin
2 Tbs (30ml) coriander seeds
1 Tbls (15ml) paprika
1 and 1/2 tsp (7,5ml) dried chilli flakes
4 large cloves garlic, peeled
3cm piece of fresh ginger, peeled
3/4 cup (185ml) fresh parsley, leaves and stalks
3/4 cup (185ml) fresh coriander, leaves and stalks
3 Tbls (45ml) fresh lemon juice
2 Tbls (30ml) water
1 Tbls (15ml) olive oil
Method:
- crush the cumin, coriander seeds.
- Place the cumin, coriander, paprika and chilli into a dry pan and heat until aromatic.
- Place the garlic, ginger and roasted spices in a blender. - Blitz.
- Add the parsley & coriander - blitz again.
- Add the lemon juice, water and olive oil for a final blitz until smooth.
- For a rough paste, just mush it all with a mortor & pestle - this is usually how I do it to save time.
This post is linked to:
Fab Savoury Recipes Pinterest
Sustainable Suburbia
The Velvet Moon Baker
Flour Me with Love
Stone Gable
This Girl Cooks
The Best Blog Recipes
Our Delightful Home
Snippets of Inspiration
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