Chermoula

Thanks to a friend from work I have recently discovered chermoula.

Having so much coriander in my yard that it could possibly be classed as a weed, I had given the occasional bag to my friend as I thought he might enjoy some.

To my surprise, this resulted in a lovely jar of chermoula being left for me in the office fridge.

Not really knowing what chermoula was intended for; I couldn't help myself but try some with the corn chips I had for lunch. I was an instant fan!


Having not planned anything specific for dinner, and being home alone, I decided on an omelette of sorts.

Using about 3 eggs, ½ cup milk and a tablespoon of chermoula I had myself a beautiful dinner for one. Served on a slice of Rye Sourdough from the local Mosaics Bakery, and topped with some cayenne pepper and fresh coriander tips, I was in heaven.

Having finished the last of my gift on some more corn chips, I definitely had to make some more. 

After raiding the garden for some more coriander, parsley, lemons and chilli I was set to go.

In the food processor, blend the following (more or less) into a smooth paste.

1 Spanish onion, roughly chopped
4 large cloves garlic, roughly chopped
1 bunch of coriander, including stalks
1 bunch of flat leaf parsley, including stalks
2 small chillies
2 tsp salt
1 ½ tbs cumin powder
1 ½ tbs coriander powder
1 tbs turmeric powder (lightly toasted in a dry pan)
1 tbs sweet paprika
1 ½ tsp black pepper
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp ground allspice
½ tsp ground cardamom
Extra virgin olive oil
Zest and juice of 1 large lemon


Yum! How have I not had this before?

Chermoula is currently my favourite condiment and it has been a great addition to my salad wraps.

Chicken Caesar Salad

I’m not usually one to opt for a Caesar salad, as the few café versions I’ve seen really did nothing for me, however after having enjoyed one last year (made by my brother) and more recently enjoyed another, I’ve decided I am indeed a fan of this delicious salad.

A few weeks ago I helped - or more stood around chatting and collecting ingredients for a lovely friend and guest as she made this amazing salad.

I’ve since made it a few times and love, love, love it!

You will need:

1 sourdough baguette, cut into cubes

2 sprigs of rosemary

2 – 3 chicken breast fillets

1 lemon

4 baby cos lettuce

6 free range eggs

Olive oil

Rindless bacon

Caesar dressing

2 egg yolks

2 teaspoons Dijon mustard

1 large garlic clove, chopped

4 anchovies, chopped

1 tablespoon red wine vinegar

3/4 cup olive oil

Slice chicken and place in a bowl with the juice and rind of 1 lemon. Add a splash of olive oil and salt and pepper to taste. Cover and set aside until needed.

For the dressing, place egg yolks, mustard, garlic, anchovy, vinegar and oil in a food processor and process until smooth. Season with salt and pepper. Cover and refrigerate until ready to serve.

Preheat oven to 180°C. Arrange bread on a large baking tray. Drizzle with olive oil and season with salt and pepper and sprinkle with as much rosemary as you’d like. Bake for 10 to 15 minutes or until lightly golden. Set aside to cool.

Boil the eggs until just how you like them. With all the eggs in a saucepan of cold water, I boil mine for 8-10 minutes from the time that tiny bubbles start appearing on the bottom of the pan. Quarter the eggs and set a side.

On a medium to hot BBQ, preferably the griddle plate, cook the chicken and the bacon until golden.

Chop lettuce and place in a large bowl or serving platter. Add chicken, eggs, bacon and croutons. Pour dressing over the salad, or let your guests add their own.

Delicious! A great meal for lunch or dinner.