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These are a couple of ones I've used. Great as a base for a Middle Eastern vinaigrette also.

* Exported from MasterCook II *

Chermoula

Recipe By : Chef Vic Johancen
Serving Size : 1 Preparation Time :0:15
Categories : Condiments,Chutneys & Salsas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon coriander seed -- ground
12 each black peppercorns -- ground
1/4 teaspoon red pepper flakes -- crushed
1 pinch saffron threads
kosher salt -- to taste
1 teaspoon paprika
1 cup onion -- minced
1/3 cup parsley -- minced
2 each lemon zest
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons cilantro -- minced
1 teaspoon garlic -- minced
1 tablespoon white wine
2 ounces tomato concasse' -- optional

On low heat in sauce pan toast saffron until fragrant and then
deglaze with white wine, remove from heat, add lemon juice. Reserve. Grind spices and mix together. Mix with rest of ingrediants
and season to taste.

Fantastic baked over fish or as a Mid-Eastern salsa on grills!

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* Exported from MasterCook II *

Chermoula

Recipe By :
Serving Size : 1 Preparation Time :0:10
Categories : Condiments,Chutneys & Salsas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups cilantro -- washed, chopped
2 1/2 cups parsley -- washed, chopped
30 each cloves garlic -- peeled
5 tablespoons paprika -- ground
2 tablespoons cumin -- ground
1 teaspoon cayenne pepper -- ground
kosher salt -- to taste
2 1/2 cups lemon juice
1 cup olive oil

Bloom spices in moderately heated olive oil. Remove from heat.
Puree' rest of ingredients together in blender, whisk into the warm
spiced oil mixture. Cool.

Excellent on grills or as a Middle Eastern salsa!

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