Morroccan Spice Blend.
This blend is perfectly suited to seafood, chicken and vegetables – anywhere a little bit of spice and lemon flavour are welcome.
Rub with the spice blend and marinate with olive oil and lemon juice.
A Moroccan flavour that traditionally comes as a paste. I've tweaked it into being a ready-at- hand long-lasting dry mix which retains the same authentic flavours as the paste.
Chermoula is a marinade widely used in Morocco. Typically used on fish and chicken, it also lends itself to far more uses than that. If using as a marinade, this blend does need rehydrating with olive oil before using. This allows the saffron, coriander leaf and preserved lemon to really infuse into the ingredients.
It adds an instant kick to your dish – lemony and medium chilli, lots of coriander leaf and parsley and then that saffron adding its powerful yet subtle flavours.
This is the go to spice for all of your seafood. Prawns, fish, mussels are all perfectly matched with this spice.
A chicken tagine with chermoula added in the sauce is also wonderful. Marinate and grill over the BBQ – the chermoula will stand the heat of the bbq and that charred grilled taste we all love that only comes from open cooking suits the blend perfectly.
Toss your roasted potatoes, sweet potatoes veggies and pumpkin in some olive oil and chermoula and let them sit for a few minutes for the flavour to marinate into the veggies..
Makes a great addition to salad dressing as well – a little will go a long way.
|Dimensions||5 x 5 x 5 cm|