CHERMOULA
Chermoula Sauce is a Moroccan recipe that takes mere minutes to prepare. Place cilantro, parsley, garlic, olive oil and spices in a blender and blitz. Use as a marinade or as a sauce for meat, fish or vegetables.
Provided by Michelle Minnaar
Categories Sauce
Time 5m
Number Of Ingredients 8
Steps:
- Place all the ingredients in your K-Mojo DigiMaster's chopper attachment.
- Give the ingredients a blitz. If the mixture is too thick, add a splash of water to loosen it up.
- Use as a marinade for out of this world's lamb chops or as a refreshing sauce with vegetables or grilled fish.
Nutrition Facts : ServingSize A spoonful or two, Calories 114 calories, Sugar 1.1 g, Sodium 164.5 mg, Fat 10.2 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 6.3 g, Fiber 2.8 g, Protein 2.2 g, Cholesterol 0 mg
ROAST PORK LOIN WITH CHERMOULA
This is a simple way to cook a beautiful, flavorful holiday roast. I like to finish my pork loin with chermoula, a North African-inspired vinaigrette that's just a bit lighter than the usual pan gravy.
Provided by Seamus Mullen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F. For the pork loin: Season generously with salt on all sides. Roughly chop thyme, rosemary leaves, sage, and garlic together so that they're combined. Set aside. Truss the pork loin for even cooking: Take five feet of butcher's twine; tie the twine around one end of the loin with a square knot, leaving the twine long on one end. Pass the twine under the loin about a half-inch down and bring it all the way around; tuck and tighten the string, closing the loop. Repeat until the entire pork loin is trussed. At the end, tie the two loose ends of the string together. Rub the herb/garlic mixture all over the pork.
- Slowly heat a shallow roasting pan over low heat. When pan is preheated, add 2 tablespoons olive oil and raise heat to medium. When the oil is hot and shimmering, add the pork loin, fat side down, and roll it around to sear on all sides, 1-2 minutes per side. Add more oil as necessary. Place in the oven for 40 minutes, until a thermometer registers about 138 F in the thickest part of the meat.
- For the chermoula vinaigrette: Heat a dry pan over medium-high heat and add the peppercorn, coriander, cumin, and fennel seed. Toast the spices, shaking the pan to avoid burning, about 2 minutes. When the spices are fragrant, remove from heat and place in a food processor along with sumac, Aleppo pepper, lemon zest and juice, salt, and olive oil. Pulse to combine; consistency should be loose but still a bit crunchy with spices. Set aside.
- Check pork after 40 minutes to see that it registers about 138 degrees F; increase oven temperature to 425 F. Place the pork back in the oven and cook another 5 minutes.
- Pork is done when a thermometer registers 145 degrees F (the temperature will continue to rise to about 150 F as it rests). Meanwhile, finish the chermoula by coarsely chopping cilantro and parsley and adding it to the vinaigrette. Pour the pan drippings from the pork into the vinaigrette and stir to combine. After the pork has rested and come to temperature, cut the twine off and slice. Serve with chermoula vinaigrette on top.
CHERMOULA-MARINATED PORK CHOPS
Make and share this Chermoula-Marinated Pork Chops recipe from Food.com.
Provided by gailanng
Categories Pork
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine the marinade ingredients. Spread the marinade evenly on both sides of the chops. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. (I place the marinade and chops in a ziplock bag and message to coat.)
- Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean.
- Allow the chops to stand at room temperature for 15 to 30 minutes before grilling. Season the chops with salt and the pepper. Grill the chops over direct medium heat, with the lid closed as much as possible, until they are still slightly pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
Nutrition Facts : Calories 276.1, Fat 19.8, SaturatedFat 3.9, Cholesterol 59, Sodium 79.4, Carbohydrate 2.6, Fiber 0.8, Sugar 0.3, Protein 21.9
CHERMOULA
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
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.
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