Chermoula

SERVES: Makes about 2 cups TIME TO MAKE:

This Moroccan marinade is ideal for all types of meat, and it works well with fish too.

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BRAAI RECIPES

INGREDIENTS

  • 1 PnP red onion, roughly chopped
  • 4 PnP garlic cloves, peeled
  • 30 grams PnP coriander, including stalks
  • 30 grams Italian parsley, including stalks
  • 1 tsp sea salt
  • 1 tbsp ground cumin
  • 1 tbsp PnP ground coriander
  • 1.5 tbsp ground dried chilli
  • 1 tbsp PnP ground turmeric
  • 2 tsp PnP paprika
  • 2 tbsp ras el hanout spice mix
  • 1 cup PnP extra-virgin olive oil
  • 60 ml juice of 1 lemon

METHOD

  • Blitz the onion, garlic, herbs, salt, and spices in a food processor until finely chopped.
  • Add about three-qarters of the olive oil (185 ml) oil until a thick paste forms.
  • Stir through the lemon juice, cover with olive oil and refrigerate until ready to use.

Good idea

  • To make your own ras el hanout, mix together 1 tbsp (15 ml) each ground ginger, cardamom and nutmeg and 2 tsp (10 ml) each ground cinnamon, allspice, coriander and turmeric. Store in an airtight jar until needed. Will keep for up to six months.