Chermoula is a marinade traditionally used for seafood and fish.  According to wikipedia there are many varieties incorporating a whole host of herbs and spices.

I like this particular mix and use it as a dip, a spread, a marinade…

The coriander gives it quite a fresh taste.  Surprise, surprise, as I went off coriander 5 years ago (don’t ever plant a whopping great coriander plant right outside your back door.  The smell is overpowering!) and have only just started enjoying it again.  So if you are not a big coriander fan, give this dip a go.  It just might change your mind :)  Life is too short to have food aversions.

Chermoula

The only real work to this dip is the roasted sweet pepper (capsicum).  If you cannot be bothered, buy a jar of roasted peppers.  If you want to roast it yourself, rub a sweet red pepper with olive oil and put in a 200°C oven (or under a hot grill) until the skin chars.  Pop it into a ziploc bag and let it sweat as it cools.  Peel the skin off and use the flesh.

Ingredients

• 1 big bunch fresh coriander
• 4 cloves of garlic (or garlic paste)
• 1 roasted red pepper
• 4 tbsp olive oil
• the juice of a lime
• 1 tsp course sea salt
• 1 tsp cayenne pepper
• 1 tbsp paprika
• 1 tbsp ground cumin

Method

Chuck all of the ingredients into a blender and blitz. If you don’t have a blender, use a pestle and mortar.  If you don’t have a pestle and mortar, you’re in trouble.

This dip is quite fiery.  My favourite way of eating this is spread on a slice of freshly-baked bread with a little bit of philadelphia.  Yum!  And if you’ve got some teriyaki chicken lying around, pop that on top for a double-yum open sarnie.

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