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A North African/ Moroccan blend of herbs & spices that is mostly used to flavour fish or seafood. This blend can be used as a simple seasoning for grilling fish & various types of meats or it makes a juicy marinade simply by mixing with 3 basic ingredients; olive oil, crushed garlic and fresh lemon juice. Key notes are cumin, paprika and dried parsley. Try marinating some tiger prawns or cooking mussels with Chermoula for a delicious starter or similarly adding a tsp to a pumpkin soup for something a little different.
Chermoula is often also used as a blackening spice. This is a method of cooking that involves applying a generous amount of spice over meat that has been dipped in melted butter and pan searing in a hot skillet until the outer of the meat turns into a crispy dark crust whilst keeping a juicy and tender center. The flavour achieved by doing this is spicy, smoky & juicy.
Although fish and seafood are the traditional accompaniment to Chermoula, I've found that chicken and lamb also get fantastic results.
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