Hazelnut Cilantro Chermoula Food
GRAPEFRUIT CHERMOULA
Provided by Cassie Piuma
Categories Ginger Tomato Grapefruit Honey Bon Appétit Massachusetts
Yield Makes 1 1/2 cups
Number Of Ingredients 14
Steps:
- Using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juice from membranes as needed to make 2 tablespoons juice; discard membranes and reserve any extra juice for another use. Coarsely chop segments; return to bowl.
- Combine shallot, garlic, lemon juice, and 1 teaspoon salt in a medium bowl; let stand 10 minutes (this will mellow shallot and garlic). Mix in grapefruit, preserved lemon peel, cilantro, oil, ginger, harissa, cumin, honey, and tomato paste; season with salt and pepper.
CHERMOULA
Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
Provided by Martha Rose Shulman
Categories condiments, dips and spreads
Time 10m
Yield Makes 1 cup, about
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram
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.
CHERMOULA SAUCE
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
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.
HAZELNUT-CILANTRO CHERMOULA
This North African-style sauce is also delicious spooned over yogurt or eggs for breakfast, or simply tossed with any roasted vegetable for a flavor-packed side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Yield Makes 1 1/4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Roast hazelnuts on a baking sheet until fragrant and skins loosen, about 10 minutes. Let cool briefly, then rub off skins with a clean kitchen towel (do not worry about getting them all, just what comes off easily). Let cool completely.
- In a small skillet over medium-high, toast cumin and coriander seeds until dark brown and fragrant, about 3 minutes. Finely grind in a spice grinder, or crush with a mortar and pestle.
- Pulse hazelnuts in a food processor until texture resembles coarse meal. Add spices, cilantro, zest, garlic, and 1 teaspoon salt; pulse to combine. Add oil and orange juice; pulse to combine. Chermoula can be refrigerated in an airtight container up to 1 week.
HAZELNUT & CILANTRO PASTA SAUCE
Make and share this Hazelnut & Cilantro Pasta Sauce recipe from Food.com.
Provided by Merlot
Categories Sauces
Time 11m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Finely chop the hazelnuts.
- Put the nuts, garlic cloves, cilanto, salt and 5 tablespoons of the olive oil in a blender.
- Blend to create the sauce.
- Heat the remaining 1 tablepoon of oil in a small saucepan and add to the sauce.
- Fry very gently until heated through.
- Serve over 12 oz of your favorite cooked pasta.
- Sprinkle with freshly grated Parmesan cheese.
Nutrition Facts : Calories 254.7, Fat 27.1, SaturatedFat 3.3, Sodium 731, Carbohydrate 2.9, Fiber 1.4, Sugar 0.6, Protein 2
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