With a new menu launching today we again take a closer look at some of the more unusual ingredients used in the Contrast Brasserie kitchen.
Today we are looking at Chermoula which is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavour fish or seafood, but can be used on other meats or vegetables. Indeed this week you will find chermoula paired with our catch of the day fish dish, along with crispy tarragon polenta and shaved carrots.
Ingredients of Chermoula commonly include garlic, cumin, coriander, oil, lemon juice, and salt giving it a rich herby taste. Regional variations may also include pickled lemons, onion, ground chilli peppers, black pepper, saffron, and other herbs.
Fancy making it yourself? This recipe is reprinted from Marcus Samuelsson's Soul of a New Cuisine.
- 8 garlic cloves
- 1/2 cup small parsley sprigs
- 1/3 cup small coriander sprigs
- Grated zest of 2 lemons
- 4 Teaspoons paprika
- 2 Teaspoons chili powder
- 2 Teaspoons ground cumin
- 1 cup olive oil
Combine the garlic, parsley, cilantro, lemon zest, paprika, chili powder and cumin in a blender and blend on low speed to a coarse puree; don't process until smooth. With the blender running, add the oil in a thin, steady stream and blend until a thick paste forms.
Store in a tightly covered container in the refrigerator for up to 2 weeks.