Chermoula

This North African marinade is a fabulous all-rounder
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
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

Supported by

food magazine subscription
  • You will need
  • Method
  • 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.

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.
Supported by
Indy Coffee Box
food newsletter banner

'This can be made in larger amounts and will keep for a few weeks in the fridge,' says Chris

Supported by
Indy Coffee Box

Supported by

Indy Coffee Box

recipes with similar ingredients

It seems there are no more recipes with the same ingredients
Supported by
food magazine subscription

Supported by

food magazine subscription
Supported by
food newsletter banner

Supported by

food newsletter banner