Blender Chermoula Sauce Food

CHERMOULA SAUCE

Chermoula Sauce image

The recipe for this sauce, seen here with Indian spiced lamb wraps, is courtesy of acclaimed actress Ellen Burstyn.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 9

Ingredients

1/2 teaspoon salt
2 cloves garlic, chopped
1 teaspoon paprika
1/2 teaspoon freshly ground cumin seeds
Cayenne or dried red pepper (optional)
2 tablespoons very finely chopped fresh cilantro
2 tablespoons very finely chopped fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
Juice of 1 lemon

Steps:

Place salt, garlic, paprika, cumin seeds, and cayenne or dried red pepper, if using, in a mortar and grind together using a pestle. Transfer mixture to a small bowl and stir in cilantro, parsley, oil, and lemon juice. Use immediately or store in an airtight container, refrigerated, up to 1 day.

BLENDER CHERMOULA SAUCE

Blender Chermoula Sauce image

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.

Categories Sauce Herb Parsley Cilantro Mint Coriander Cumin Lemon Juice Paprika Flaming Hot Summer Sauce Secrets

Yield Makes about 1 cup

Number Of Ingredients 12

Ingredients

3/4 teaspoon coriander seeds
3/4 teaspoon cumin seeds
2 garlic cloves
3/4 cup extra-virgin olive oil
1/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4-1/2 teaspoon crushed red pepper flakes
1 cup (packed) cilantro leaves with tender stems
1 cup (packed) parsley leaves with tender stems
1/2 cup (packed) mint leaves

Steps:

Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
Add cilantro, parsley, and mint; process until well combined but slightly textured.
Do Ahead
Sauce can be made 3 days ahead; chill in an airtight container.

CHERMOULA

Chermoula image

Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

Provided by Leggy Peggy

Categories Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1 bunch fresh cilantro or 1 bunch flat leaf parsley
3 garlic cloves, peeled and bruised
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon paprika, ground
1 small red chili pepper, seeded (or 1 teaspoon of chili sauce)
1/2 teaspoon sea salt
1 lemon, juice of
1/4 cup olive oil

Steps:

Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
Chermoula will keep several days in the fridge.

ROASTED ROOT VEGETABLES WITH CHERMOULA

Roasted Root Vegetables With Chermoula image

Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a quintessential Moroccan spice combination. (Any combination will work in this dish; start with about 12 cups of peeled vegetable pieces.) Be sure to peel turnips well; their skin is thicker and more fibrous than other root vegetables'. Exchanges: 2 starch, 1 vegetable, 2 fat (2 Carbohydrate Servings). From EatingWell magazine, September/October 2008 and posted for ZWT 6 - North Africa / Middle Eastern region.

Provided by kitty.rock

Categories Yam/Sweet Potato

Time 1h20m

Yield 6 1 1/4 cup servings, 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
3 garlic cloves, minced
2 teaspoons paprika, preferably sweet Hungarian
2 teaspoons ground cumin
1 teaspoon salt
1 medium baking potato, peeled and cut into 1-inch chunks
1 medium sweet potato, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
2 medium carrots, cut into 1/2-inch slices
8 ounces peeled and seeded butternut squash, cut into 1-inch chunks

Steps:

Preheat oven to 425°F
Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.
Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.
Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.

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