Zingy chermoula cod

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Chermoula is a Middle Eastern paste that is used in a range of dishes to add tang and spice to a range of fish, meat and vegetable dishes. You can buy it ready made if you are pressed for time but it really is speedy and straightforward to do yourself; you can make it in advance and keep it in the fridge until you need it. If it is covered then it will last for a few days if you want to make a larger amount and then use it for a couple of meals.

 

Ingredients
For the chermoula

Small bunch of coriander
1 mild to medium red chilli2 garlic cloves
50ml olive oil
1 tbsp tomato puree
1 tsp each of smoked paprika, ground cumin and ground coriander
1 tsp runny honey
1 tbsp red wine vinegar

For the rest
2 cod fillets or loins
1 red onion- finely chopped
2 garlic cloves-crushed or finely sliced
Handful of baby plum or vine tomatoes- halved
2-3 jarred roasted red pepper- finely sliced
Handful of pitted mixed olives- roughly chopped
Chilli flakes
Fresh coriander- chopped

1. Get started by making the chermoula by simply combining all the ingredients either by hand using a pestle and mortar or a food blender to whizz it into a paste. Coat each of the pieces of cod and set aside to marinate.

2. To make the tomato and pepper base that the cod is going to be served on, add a good glug of olive oil to a large non- stick pan. Cook the onions until softened and then add in the garlic cloves along with a pinch of chilli flakes and continue to cook for an additional minute. Add the tomatoes, red peppers and olives into the pan and simmer until the sauce is thickening and reducing but so the olives still retain their shape. Sprinkle in some freshly chopped coriander to finish and lower the heat whilst you cook the cod.

3. Heat the oven to 200c/ 180 fan. Place the cod on a lined or lightly oiled baking tray and cook until the cod is cooked through. Serve on top of the tomato sauce and enjoy immediately.

Chermoula cod- brighten up your day with zingy, fesh flavours!

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Spiced kefta tagine

You just can’t beat a hearty helping of meatballs so read on for a Middle Eastern twist! The meatballs should be gently spiced and you should be able to taste each spice so don’t be tempted to go crazy! Any leftovers (if there are any!) are perfect reheated and served in a pitta bread with salad and yogurt sauce. I used a normal harissa in the tomato sauce however if you prefer less of a kick then rose harissa can be substituted which is sweeter.

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Ingredients- serves 4
For the meatballs
400g lamb mince
1 small red onion- finely chopped
3tsp ground cumin
3 tsp ground coriander
1 1/2 tsp cayenne pepper
1 tsp smoked paprika
1 tsp dried oregano
Handful of flat leaf parsley- chopped
Salt and pepper to season

For the sauce:
1/2 red onion- chopped
2 garlic cloves- chopped
2 tbsp harissa
2 tins chopped tomatoes
150ml lamb stock
2-3 jarred roasted red peppers- sliced (optional)
2 handfuls of baby spinach- washed and chopped (optional)

1. Get going by combining all the meatball ingredients. I don’t use egg or breadcrumb to bind it all as, if you work on the mince enough, the balls should hold together anyway. Squidge the mince around in a bowl before shaping into balls which should be about the size of a golf ball. Place on a baking sheet and pop in the fridge to chill for around half an hour.

2. Meanwhile, preheat the oven to 180c/160fan. Take a large, wide based pan (or tagine if you have one) and heat a splash of oil over a medium heat in your pan of choice. Gently fry off the onion and garlic for a couple of minutes before adding the harissa, tomatoes and stock and stir well. Pop the red peppers in at this stage if you are using them. Lower to a simmer whilst you grab a frying pan and brown off the meatballs. You need the meat to brown on all sides and you may need to do this in batches- don’t overcrowd the pan! When they are browned and the sauce has started off, simply drop the balls into the sauce and bring back up to a simmer.

3. Cover the meatball pan and cook in the oven for 45 minutes until the sauce is reduced and the meatballs are cooked through. Jiggle the meatballs in the pan from time to time! I like to also stir through some spinach towards the end of cooking to add a little something (and spinach is also a love of mine so any excuse!).

Serve with warmed bread or cous cous and enjoy! A spoonful of a cooling yogurt and mint sauce is also delicious too!