Chermoula a herb and spice marinate used in the North African cuisines of Morocco, Algeria and Tunisia, it comes in all kinds of different variations and flavours. This particular recipe, is well suited for seafood, fish or poultry and the use of fresh and dried coriander gives it such a great fragrant "kick". It is also great for basting onto your BBQ meat, as an dip for grilled poultry and fish.
What you'll need
30 g (1 oz) fresh coriander leaves, picked
20 g (2/3 oz) fresh Italian (flat) parsley leaves
50 ml (1 2/3 fl oz) good quality olive oil
6 g (1/5 oz) coriander seeds
6 g (1/5 oz) cumin seeds
3 g (1/10 oz) black pepper corns, crushed
10 g (1/3 oz) garlic
5 g (1/6 oz) red chilli, de-seeded
15 g (1/3 oz) preserved lemon - This can be bought in most oriental stores
Recipe makes approximately 1/2 cup
What to do
In a fry pan, lightly toast the cumin, black pepper and coriander seeds either in the oven or over a low flame.
Combine with all other ingredients in a blender and mix to a smooth paste adding the olive oil gradually at the end of the process.