13 May 2013

Chermoula paste

This is a Moroccan (North African) spice or paste used as a rub on meat or fish.  Or added to stews, soups and curries and wonderful added to cous-cous.   This is a recipe out of a friend's cookery book, I have been utilizing ever since.
I like to buy my spices whole and grind them myself, I find the flavour is much more intense and fresh doing it this way.

1 Tbls (15ml) Cumin
2 Tbs (30ml) coriander seeds
1 Tbls (15ml) paprika
1 and 1/2 tsp (7,5ml) dried chilli flakes
4 large cloves garlic, peeled
3cm piece of fresh ginger, peeled
3/4 cup (185ml) fresh parsley, leaves and stalks
3/4 cup (185ml) fresh coriander, leaves and stalks
3 Tbls (45ml) fresh lemon juice
2 Tbls (30ml) water
1 Tbls (15ml) olive oil
- crush the cumin, coriander seeds.
- Place the cumin, coriander, paprika and chilli into a dry pan and heat until aromatic.
- Place the garlic, ginger and roasted spices in a blender.  - Blitz.
- Add the parsley & coriander - blitz again.
- Add the lemon juice, water and olive oil for a final blitz until smooth.
- For a rough paste, just mush it all with a mortor & pestle - this is usually how I do it to save time.

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