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
MOROCCAN CHERMOULA MARINADE
Chermoula is a tasty Moroccan marinade for fish made of cilantro, garlic, and spices. You can adjust the heat to your taste.
Provided by Christine Benlafquih
Categories Entree Dinner Ingredient Sauce
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- The chermoula is ready to be used for marinating meats and veggies, dressing potatoes before baking, or mixing into rice, quinoa, or couscous. Enjoy.
Nutrition Facts : Calories 45 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 215 mg, Sugar 0 g, Fat 4 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
CHERMOULA-MARINATED MACKEREL
Chermoula is a North African marinade, used to flavour fish. The recipe varies, but this one contains paprika, making in Moroccan
Provided by Maria Elia
Categories Dinner, Main course
Time 40m
Number Of Ingredients 17
Steps:
- Pound the ingredients for the filling together using a pestle and mortar. Make 3 diagonal incisions along both sides of each mackerel, then push in the filling. Chill for up to 2 hrs before cooking.
- Heat oven to 180C/160C fan/gas 4. For the chermoula, place the garlic, spices, lemon juice, coriander and a pinch of sea salt into a blender. Slowly drizzle in the olive oil, blending.
- Brush the mackerel with a little olive oil on both sides, then place on a hot griddle or frying pan and sear for 2 mins on each side. Carefully transfer to an oven tray and bake for about 10 mins, or until the mackerel is cooked through. Drizzle with some of the chermoula and serve with the Carrot, olive & lemon couscous (recipe, below), lemon wedges and the remaining chermoula on the side.
Nutrition Facts : Calories 698 calories, Fat 58 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Protein 40 grams protein, Sodium 0.36 milligram of sodium
NORTH AFRICAN MARINADE
This marinade is quite versitalie. It can be used on seafood, poultry, beef or pork. This makes enough marinade for 1 1/2 to 2 lbs of meat.
Provided by Stacey Sweet
Categories African
Time 27m
Yield 1 Cup
Number Of Ingredients 16
Steps:
- Place onion, garlic, ginger, spices and salt in a skillet. Cook over medium heat for 2 minutes or until spices are fragrant and lightly roasted. Remove from heat.
- In a blender combine the spice mixture, lemon juice, and puree to a smooth paste.
- Spread paste over seafood, poultry, beef or pork and marinate for 2-3 hours or overnight for best results.
Nutrition Facts : Calories 791.9, Fat 63.2, SaturatedFat 9, Cholesterol 0.9, Sodium 7055.2, Carbohydrate 66.5, Fiber 28.4, Sugar 15.2, Protein 13.1
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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