The best places to eat, stay, shop and visit in the South West

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.

Supported by

FOOD Lifestyle - never miss an issue subscribe now

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.
Churchill Recreate
South West 660
SW660
You may also like
Churchill Recreate
Most popular recipes
FOOD Lifestyle - newsletter
FOOD Lifestyle - newsletter
  • 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.

Don't miss a thing

Get the lowdown on our latest finds – from boutique hotels and special places to stay to events, restaurant openings and more – delivered direct to your inbox via the Food Lifestyle email newsletter.