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The best places to eat, stay, shop and visit in the South West
Barbecue
,
Mains
Chermoula
This North African marinade is a fabulous all-rounder
Chris Staines, chef proprieter of
The Ollerod
in Beaminster, shares his recipe for the North African marinade and condiment
www.theollerod.co.uk
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
Place the ingredients into a blender and whizz up.
Serve with grilled meats, grilled vegetable salad or a fatty slab of pork belly.
Supported by
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
Place the ingredients into a blender and whizz up.
Serve with grilled meats, grilled vegetable salad or a fatty slab of pork belly.
Chris Staines
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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
Place the ingredients into a blender and whizz up.
Serve with grilled meats, grilled vegetable salad or a fatty slab of pork belly.