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 SAUCE
The recipe for this sauce, seen here with Indian spiced lamb wraps, is courtesy of acclaimed actress Ellen Burstyn.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 9
Steps:
- Place salt, garlic, paprika, cumin seeds, and cayenne or dried red pepper, if using, in a mortar and grind together using a pestle. Transfer mixture to a small bowl and stir in cilantro, parsley, oil, and lemon juice. Use immediately or store in an airtight container, refrigerated, up to 1 day.
GRILLED WHITE FISH WITH CHERMOULA
Steps:
- For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.
- Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving.
- For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side.
- Carefully transfer the halibut to a platter and top with the chermoula immediately. Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.
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.
CHERMOULA
Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
Provided by Martha Rose Shulman
Categories condiments, dips and spreads
Time 10m
Yield Makes 1 cup, about
Number Of Ingredients 10
Steps:
- Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
- Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram
SALMON WITH CHERMOULA
This recipe is originally from Williams-Sonoma cook book, "Essentials of Mediterranean Cooking". The Chermoula herb blend is so delicious; it is a blend of cilantro, parsley, garlic, lemon, cumin, and paprika. It has such a deliciously bright and fresh flavor. This recipe could be good with any type of fish but I especially like it with the Salmon.
Provided by jojackso
Categories Very Low Carbs
Time 20m
Yield 4-6 Fillets, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor, combine all ingredients (except salmon and ½ the olive oil) and blend.
- Drizzle in the remaining olive oil while blending until desired consistency is obtained.
- Add more of any ingredient to suit your taste.
- Place salmon in a baking dish and coat with 2/3 of the mixture on both sides (reserve 1/3 for later). Let marinade in refrigerator for up to an hour.
- Place on grill and cook for 6 to 10 minutes.
- When the salmon in no longer opaque remove from the grill and place on a serving platter.
- Brush the salmon with the remaining mixture.
- Serve with couscous or rice.
Nutrition Facts : Calories 534.8, Fat 28.2, SaturatedFat 4.1, Cholesterol 165.4, Sodium 373.1, Carbohydrate 3.5, Fiber 1.4, Sugar 0.6, Protein 64.4
BBQ SARDINES WITH CHERMOULA SAUCE
Serve sardines with a delicious lemon, chilli and herb chermoula sauce for the ultimate taste of summer. Perfect for a lazy afternoon barbecue
Provided by Sophie Godwin - Cookery writer
Categories Fish Course, Lunch, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Blitz all the ingredients for the chermoula sauce in a food processor (or finely chop) with a generous pinch of seasoning, then set aside. Will keep in an airtight container in the fridge for up to three days.
- Heat the barbecue for direct cooking. Rub the oil over the sardines and season well. Thread each fish from head to tail onto a skewer, making a few slashes with a knife to each if you like.
- Cook the sardines over the glowing coals for 2-3 mins each side until cooked through and nicely charred. Drizzle over the chermoula sauce to serve.
Nutrition Facts : Calories 661 calories, Fat 55 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium
CHERMOULA SPICE
A paste associated with Moroccan cooking
Provided by jeniferjill
Time 5m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Mix garlic, paprika, chilli powder and ground cumin in a bowl
- drain the saffron and add to the bowl
- whisk in the olive oil, salt and pepper and the lemon zest and juice to form a smooth paste
HADDOCK IN CHARMOULA SAUCE
Steps:
- Prepare fish and vegetables:
- Preheat oven to 425°F.
- Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.
- Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until just tender, 6 to 8 minutes.
- Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.
- Make charmoula sauce:
- Purée all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.
- Bake fish and vegetables:
- Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.
More about "chermoula sauce recipes"
CHERMOULA SAUCE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine MoroccanTotal Time 10 minsCategory Side Dish, SauceCalories 73 per serving
CHERMOULA RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
Servings 1Total Time 15 minsCategory CondimentsPublished 2017-07-12
- In a small skillet, toast the cumin and coriander seeds over low heat, shaking the pan occasionally, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool. Pulse until finely ground.
- In a food processor, combine the ground seeds with the cilantro, parsley, mint, preserved lemon, garlic, paprika, lemon juice, crushed red pepper and saffron, if desired. Pulse until a coarse paste forms. With the processor running, drizzle in the olive oil in a slow, steady stream. Scrape the chermoula into a medium bowl and season with salt and pepper.
CHERMOULA SAUCE - COOKTORIA
From cooktoria.com
- Place the cumin, coriander, and paprika in a frying pan and cook over medium heat for 30-60 seconds, or until fragrant.
- Combine these spices with the rest of the ingredients and pulse in a food processor until smooth.
CHERMOULA RECIPE - MOROCCAN MARINADE WITH HERBS AND SPICES
From tasteofmaroc.com
- Place the herbs and the rest of the ingredients in the blend. Give a few pulses until you are satisfied with the texture. To help with blending, you can thin the mixture with a few tablespoons of olive oil, water or a mix of the two.
- Start by pounding garlic and salt. Add the chopped herbs and spices in batches and pound until you are happy with the texture. Note: It is important to chop the herbs properly before crushing them with the pestle, otherwise you will end up with a stringy chermoula.
EASY AUTHENTIC CHERMOULA RECIPE - FEASTING AT HOME
CHERMOULA - A TRADITIONAL MOROCCAN RECIPE - GREEDY GOURMET
From greedygourmet.com
- Use as a marinade for out of this world’s lamb chops or as a refreshing sauce with vegetables or grilled fish.
CHERMOULA SAUCE RECIPE - CHOWHOUND FOOD COMMUNITY
CHERMOULA RECIPE (VIBRANT NORTH AFRICAN SAUCE ... - CHILI PEPPER …
From chilipeppermadness.com
- Add all of the ingredients except for the olive oil to a food processor and process until everything is finely chopped and begins to combine.
- Scrape down the sides, then begin to process again. Drizzle in the oil slowly as you process the mixture until all of the oil is incorporated.
CHERMOULA SAUCE - AMIRA'S PANTRY
From amiraspantry.com
- Place in a clean jar, pour olive oil over until you have a film covering the chermoula then refrigerate.
- This sauce is great to marinate chicken, fish, shrimp, couscous or over a salad, I’ve made a delicious zoodles with butter, basic chermoula and a splash of heavy cream.
10 INGREDIENTS} CHERMOULA SAUCE - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
- Add all listed ingredients to the bowl of a food processor. Blend to combine, just until very fine pieces of the fresh herbs remain. Use immediately, or transfer to a jar or airtight container and store in the refrigerator for up to 1 week.
- Pour the chermoula sauce marinade over your meat or veggies of choice. Marinate for at least 6 hours or up to overnight.
MOROCCAN CHERMOULA SAUCE RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
- Store the prepared Chermoula Sauce in a glass container with a tight-fitting lid for up to 3 weeks in the refrigerator. Stir before using.
- To freeze, drop spoonfuls into an ice cube tray that has been sprayed with a non-stick olive oil spray. When frozen solid, remove from Ice cube tray and put into a freezer bag. You can now use the individual cubes as needed.
CHERMOULA SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
CHERMOULA SAUCE - AMERICA'S TEST KITCHEN
From americastestkitchen.com
CHERMOULA SAUCE [VIDEO] | CONDIMENT RECIPES, FOOD VIDEOS, …
From pinterest.ca
CHERMOULA SAUCE | LIVING WITH LANDYN
From livingwithlandyn.com
AUBERGINE CHERMOULA SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
MOROCCAN CHERMOULA MARINADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MOROCCAN CHARMOULA SAUCE RECIPE | PBS FOOD
From pbs.org
CHERMOULA SAUCE - REAL FOOD KOSHER
From realfoodkosher.com
CHERMOULA SAUCE, MARINADE, RELISH - PLANT FOOD FEDERATION
From plantfoodfederation.com
CHERMOULA RECIPE - SERIOUS EATS
From seriouseats.com
CHERMOULA | NORTH AFRICAN CHERMOULA SAUCE | WOZZ! KITCHEN …
From wozzkitchencreations.com
WHAT IS CHERMOULA? | MOROCCAN CHERMOULA MARINADE AND SAUCE
From wozzkitchencreations.com
CHERMOULA WITH ORANGE ZEST RECIPE | FOOD & WINE
From foodandwine.com
AUBERGINE CHERMOULA SAUCE RECIPE - NDTV FOOD
From food.ndtv.com
BBQ GRILLED TUSCAN SAUSAGE KEBABS WITH NORTH AFRICAN CHERMOULA …
From more.ctv.ca
CHERMOULA SAUCE RECIPE, CALORIES & NUTRITION FACTS - CHECK YOUR …
From checkyourfood.com
CHERMOULA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
GRILLED SHRIMP WITH CHERMOULA RECIPE
From simplyrecipes.com
CHERMOULA SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHERMOULA MARINADE RECIPE : SBS FOOD
From sbs.com.au
5-MINUTE CHERMOULA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
EASY 5-MINUTE CHERMOULA SAUCE RECIPE {VIDEO} - KEY TO MY LIME
From keytomylime.com
CHERMOULA SAUCE - FOOD!
From food.livedogproductions.com
CHERMOULA SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PARCHMENT-BAKED FISH WITH NORTH AFRICAN CHERMOULA SAUCE - SAVEUR
From saveur.com
16 BEST CHERMOULA SAUCE IDEAS | CHERMOULA, CHERMOULA SAUCE, …
From pinterest.ca
CHERMOULA MARINADE RECIPE - BBC FOOD
From bbc.co.uk
You'll also love