Chermoula: #best #tangy lemon marinade. #ever
What can you say about a recipe that does everything?
Chermoula is an amazing marinade that can multi task.
It goes with everything anytime: Summer, Autumn, Winter, and Spring.
Dress it up or down, it’s trans-seasonal .
It will go from day into night.
It’s happy to work with chicken, meat or fish.
You can use on vegetables.
Easy to whip up after work and a crowd pleaser for any dinner party …
It will even do the dishes.
You need for one batch:
Bunch of parsley leaves
Bunch of coriander leaves.
A few coriander leaves for accessorising later
6 garlic cloves : chopped roughly
½ preserved lemon : rind only chopped roughly
Juice of about 3 lemons
Olive oil
Sel et Poivre
1 heaped teasp of dried cumin, coriander and paprika each.
1 heaped teaspoon coriander seeds pummelled in a mortar and pestle.
To serve:
2 red capsicums to roast and then use as accessories later to serve.
couscous
Coriander leaves.
• Slip into Stella McCartney grey sweater dress.
• Pull on Celine flatforms.
• Pour a bottle of wine. Inhale.
• Whizz up all the ingredients in the food processor.
• Then stick your finger in and do a Nigella lick the finger taste test.
• NB: not when the whizzer is running. Messy. Blood. Bad look.
• Superb? Need more lemon or oil? Add more till it has the consistency of mayonnaise or a bit runnier.
• This is a good time to roast the capsicums.
• Ask George Clooney to cut up some white fish or chicken into smallish pieces.
• Set aside a couple of tablespoons of Chermoula to use as a drizzle when serving.
• Then pour the Chermoula over to marinate the fish for about an hour or more.
• Whip up some couscous.
• When the capsicums are roasted and burnt you can then peel and deseed them
• Then slice the capsicums into chic slivers and set aside in olive oil.
• Heat some olive oil in a fry pan and cook up the fish until it virtually falls apart.
• Serve the chermoula fish on a platter of couscous, toss on the roasted capsicum then drizzle it all with the fresh Chermoula.
• Accessorise with some chic coriander leaves.
• Spectacular.
You can check another version of the recipe (and picture credit) here at NYtimes
