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Chermoulla Recipe Ideas
Moroccan Poussins
You need to spatchcock your poussin, this will help to cook the poussin quicker.
Shake the bottle thoroughly from side to side, turn the poussin in the marinade and cover, leave for 3 hours. If you’re in a rush leave in the marinade to suit your time.
When ready to cook preheat grill to hot, put poussin skin side down on a rack approximately 15cm from the heat, grill for
15-20 minutes on each side brushing with the marinade. The poussins are cooked when by pricking with a fork the
juices run clear.
Monkfish Kebabs
Cut your monkfish fillets (skinned) into 2.5cm pieces, shake the bottle thoroughly from side to side, and marinade in the chermoulla. Set to one side.
As an idea slice a courgette into a manageable size, and gently cook in some butter for 2 minutes.
Know thread the kebab with a piece of fish, courgettes and a thin slice lemon, repeat 4-5 times. Brush the kebabs with a little more chermoulla and cook under a hot grill, 7cm from the heat, for 5-6 minutes on each side until the fish is cooked, serve with a fresh salad.
Aromatic Roast Leg of Lamb
Trim fat from the lamb and pierce the lamb all over with deep cuts. Shake the bottle thoroughly from side to side rub the marinade all over the lamb and into the cuts, if you wish you can add tomato paste to the marinade. Leave to marinade for 3 hours or overnight in the refrigerator.
Preheat oven to moderate (180oC, 350oF-375oF, Gas Mark 4-5) Place lamb on rack in a roasting dish, cover with foil bake in oven for 1 hour. Remove and discard foil; bake about 30 minutes or until lamb is well browned and cooked as desired. Stand, covered 10 minutes before carving.
This recipe is flexible as you can use any of the marinades.
Gas Mark 4-5) Place lamb on rack in a roasting dish, cover with foil bake in oven for 1 hour. Remove and discard foil; bake about 30 minutes or until lamb is well browned and cooked as desired. Stand, covered 10 minutes before carving.
This recipe is flexible as you can use any of the marinades.