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Neil Perry

Chermoula


Chermoula

Ingredients

  • ½ bunch Italian Parsley roughly chopped
  • ½ bunch Coriander roughly chopped
  • 2 Spanish Onions peeled and roughly chopped
  • 4 Cloves Garlic
  • 1 teaspoon ground Coriander
  • 2 teaspoons ground Cumin
  • 1 teaspoon ras el hanout
  • 1½ teaspoons ground Turmeric
  • 1 teaspoon Chilli powder
  • 1 teaspoon Smoked Paprika
  • 2 teaspoons sea salt
  • 2 fresh Lemons juiced
  • Olive Oil

Method

  1. Simply place all ingredients into a tall slim stainless steel or firm plastic container (about 2 litre capacity is best) and blend until it is a rough paste with a stick blender.
  2. If making the chermoula ahead of time, transfer it to an airtight container and pour a thin layer of olive oil on the top. Seal and place in the fridge.
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