Recipes
Chermoula
This sauce is so yummy on literally anything The Meat Box has to offer! Steak, chicken, lamb, you name it! It originates from Morocco and has lots of spices, fresh herbs and chilli. It’s a great way to use up any herbs that are looking a bit sad and a fantastic way to jazz up any BBQ meats!
Prep Time:
10 mins
Cook Time:
5 mins
Servings:
4 servings
½ cup parsley
½ cup coriander
3 Tblspns mint
¼ tsp smoked paprika
Zest of ½ lemon
Juice of 1 lemon
¼ cup olive oil ( you may need to add a bit more)
½-1 red chilli
1 tsp coriander seeds
½ tsp cumin seeds
½ tsp fennel seeds
2 cloves of garlic minced
¼ tsp salt
Place a small pan on medium heat and place your coriander, cumin and fennel seeds in and toast dry for about 5 minutes. Make sure your stir these very often as you don’t want them to burn. Once toasted place in a mortar and pestle or spice grinder and grind into a fine powder. Next add your olive oil to the same pan on a low heat and tip your toasted spices in along with your garlic and lemon zest. Leave this to warm through for about 5 minutes to infuse the oil with the flavours then turn off the heat and allow to cool. Add your coriander, parsley, mint, chilli, salt, lemon juice and smoked paprika into a food processor then pour in your cooled infused oil and blend everything together until you reach your desired consistency. This is where you may need to add a bit more olive oil if it’s not looking like a paste/sauce. An extra glug will do the trick. Taste then adjust seasoning.
