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.