Ingredients
- 1 bunchof flat leaved parsley
- 1 bunch of coriander
- 6 garlic cloves
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp sweet paprika
- Pinch of ground red chillies
- 150 ml lemon juice, lime juice or wine vinegar
- 150 ml EVOO
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place the garlic, parsley and coriander (including roots and stems)in the TM and chop finely
Add all other ingredients and mix on speed 7 for 10 seconds.
Allow the flavours to gather for an hour or so before using or store in a glass jar in the fridge: it remains fresh and vibrant for many days.
Tip
This sauce can be used as a marinade - especially for fish- or as an excellent barbeque sauce, a dip for roasted vegetables or bread, a binding for potato salad or chunky chicken salad, or a sauce over kebabs.
If using as a marinade, leave for an hour or overnight. Try it
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Margaret, thank you for posting this recipe conversion. im a fan of claudia roden and have one of her books, so when i searched on recipe community for chermoula, your post was the obvious choice. delicious! i didnt have enough parsley or lemon....out of season... so added extra fresh coriander and used a combination of lemon juice and white wine vinegar. worked a treat
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