Chermoula Food

CHERMOULA

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.

SKIRT STEAK WITH CHERMOULA

Steps:

• Toast the coriander and cumin seeds in a small pan over medium heat until fragrant, about 2 minutes. Put the seeds in a blender along with the olive oil, cilantro, parsley, mint, paprika, red pepper flakes, garlic, lemon zest and juice and 1 teaspoon salt. Blend until smooth. Remove half of the chermoula to a bowl and set aside.
• Sprinkle the steak with salt and pepper and place in a resealable plastic bag. Pour in the remaining half of the chermoula. Seal the bag and marinate at room temperature for 1 hour.
• Preheat a grill to medium high.
• Grill the steak, turning once, until charred and cooked to medium rare, about 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Slice the steak across the grain. Serve with the reserved chermoula.

CHERMOULA SPICE

Steps:

• Mix garlic, paprika, chilli powder and ground cumin in a bowl
• drain the saffron and add to the bowl
• whisk in the olive oil, salt and pepper and the lemon zest and juice to form a smooth paste

FISH CHERMOULA

Steps:

• Make chermoula:
• In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.
• Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour.
• Preheat oven to 350°F.
• In a large heavy skillet melt butter in water over moderately high heat. Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.
• While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.
• Serve each fillet on a bed of fennel and garnish with fennel fronds.

BLENDER CHERMOULA SAUCE

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 DRESSING

Steps:

• Put everything except the oil in a food processor and blend until smooth.
• With the machine running, slowly pour in the oil.
• Transfer to a bowl, taste and adjust seasoning if necessary, then cover and refrigerate until required.

CHERMOULA

Steps:

• Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
• Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.

CHERMOULA PASTE

Steps:

• Blend all the ingredients in a food processor until you have a thick paste, adding more oil if necessary.