QUICK & EASY MOROCCAN CHERMOULA MARINADE
Chermoula makes a wonderful marinade for lamb, beef or chicken
Provided by Daily Inspiration S
Categories Marinades
Time 25m
Number Of Ingredients 11
Steps:
- 1. Toast the cumin and coriander seeds in a dry skillet until they become fragrant.
- 2. Grind, in a spice griner, and then add to a blender or food processor, along with the remaining ingredients.
- 3. Allow flavors to meld. May be refrigerated for later use.
ONE-POT CHERMOULA SHRIMP AND ORZO
Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.
Provided by Nargisse Benkabbou
Categories dinner, quick, weekday, pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)
- Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.
- Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.
- Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.
- Serve immediately, topped with the grated lemon zest.
BLENDER CHERMOULA SAUCE
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
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-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
MOROCCAN CHERMOULA MARINADE
Chermoula is an ancient, but fashionable marinade, which varies in ingredient content from one Moroccan kitchen to the next.
Provided by DailyInspiration
Categories Moroccan
Time 15m
Yield 150 ml.
Number Of Ingredients 11
Steps:
- Heat a frying pan and dry-fry the cumin and coriander seeds with the cinnamon until aromatic. Grind with a pestle and mortar, or in a spice grinder. Then either put all the ingredients in a blender and whiz them up, or pummel the whole lot in the pestle and mortar, adding one ingredient at a time in the above order. Keeps well, refrigerated for a week.
CHERMOULA (MOROCCAN MARINADE)
Chermoula is a highly flavoured Moroccan marinade, that is the life saver of boring fish. There are hundreds of chermoula recipes, all different: every Moroccan cook book you pick up will contain at least three versions. It is worth trying several and ending up with a hybrid of your own. This is my favourite version. Chermoula marinated fish can be grilled, barbequed, baked or pan fried, which ever suits the fish of your choice. Pan fried salmon steaks are good, cod fillets cut into chunks and marinated are great barbequed. Makes enough marinade for fish for 4.
Provided by English_Rose
Categories Moroccan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the garlic, cumin, saffron, olive oil, lemon juice, chili and salt in a mortar and pound with a pestle. Or alternatively put all the above in a food processor and whiz until finely chopped, I have little baby processor which makes this a doddle.
- Add the fresh cilantro and mix in or give an additional quick whiz to combine.
- Spread the mixture over the fish of your choice and leave to marinade for at least 15 minutes.
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