Chermoula

This North African marinade is a fabulous all-rounder
Steak with chermoula

Chris Staines, chef proprieter of The Ollerod in Beaminster, shares his recipe for the North African marinade and condiment

www.theollerod.co.uk

  • Coriander leaves 100g, roughly chopped
  • Parsley 30g
  • Mint 30g
  • Garlic 2 medium cloves
  • Preserved lemon 1, medium and chopped
  • Extra virgin olive oil 100ml
  • Flaky sea salt ½ tsp
  • Paprika ¼ tsp
  • Cumin powder ¼ tsp
  • Cayenne pepper pinch
  • Lemon 1, juice
  1. Place the ingredients into a blender and whizz up.
  2. Serve with grilled meats, grilled vegetable salad or a fatty slab of pork belly.

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You will need

  • Coriander leaves 100g, roughly chopped
  • Parsley 30g
  • Mint 30g
  • Garlic 2 medium cloves
  • Preserved lemon 1, medium and chopped
  • Extra virgin olive oil 100ml
  • Flaky sea salt ½ tsp
  • Paprika ¼ tsp
  • Cumin powder ¼ tsp
  • Cayenne pepper pinch
  • Lemon 1, juice

Method

  1. Place the ingredients into a blender and whizz up.
  2. Serve with grilled meats, grilled vegetable salad or a fatty slab of pork belly.
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'This can be made in larger amounts and will keep for a few weeks in the fridge,' says Chris

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  • Coriander leaves 100g, roughly chopped
  • Parsley 30g
  • Mint 30g
  • Garlic 2 medium cloves
  • Preserved lemon 1, medium and chopped
  • Extra virgin olive oil 100ml
  • Flaky sea salt ½ tsp
  • Paprika ¼ tsp
  • Cumin powder ¼ tsp
  • Cayenne pepper pinch
  • Lemon 1, juice
  1. Place the ingredients into a blender and whizz up.
  2. Serve with grilled meats, grilled vegetable salad or a fatty slab of pork belly.

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