Posts Tagged Coriander
Cinco De Mayo (the 5th of May) doesn’t mean much in the UK, unless you are my cousin Celia whose birthday it is today! In America Cinco De Mayo is a holiday celebrating Mexican heritage. Growing up I remember doing the Mexican Hat Dance at school and looking forward to whacking the pinata at the end of the day, the eventual explosion of sweets/candy so exciting! We had tacos for dinner at home, it was a day of yummy food, like most celebrations!
As it is Cinco De Mayo today I thought it was the perfect day for a little salsa! This is just a few ingredients which quickly combine to make a salsa that will liven up anything from crisps to sandwiches or as a little spice on the side of your plate! Fresh salsa does not compare with the ready-made version in a jar, this will blow your taste bud socks off! It’s easily played around with if you want it hotter, milder, less onion. The olive oil isn’t essential, not traditional but, I think, adds a nice flavour and softens the sharpness of the lime and onion.
- 1 large beefsteak tomato (or 2-3 medium), chopped into small cubes
- 1/2 an onion, finely chopped
- 1 red chilli, finely chopped, seeds too if you dare
- Juice from 1/2 a lime
- Splash of Extra Virgin Olive Oil
- Small handful of fresh Coriander, finely chopped
- Sea salt and Fresh ground pepper to taste
- Add all of the chopped ingredients to a bowl and gently stir to combine.
- Test for seasoning, adding more salt and pepper to taste.
This will keep for several hours, covered in the fridge. It is best eaten on the day its made.
With the coriander used in this recipe in mind I am linking this with the Herbs on Saturday blog challengeon @KarenBurnsBooth blog Lavender and Lovage.
Chermoula is one of my favourite marinades, it’s a blend of coriander (cilantro), garlic, lemon juice, olive oil and spices. A very popular seasoning for grilled meat or fish in Morocco, it’s incredibly flavourful and zingy. Your taste buds will get such a blast! I use it most weeks through the summer as a marinade for white fish. It couldn’t be easier to make, all of the ingredients go into a food processor and get blitzed together to form a slack paste which can be spread onto chicken or fish.
There are many versions of Chermoula, some with onions, some containing harissa or smoked paprika but this I think is the simplest version and I love it! It is so easy to make and use. I usually make it at the weekend and store it in a Tupperware to make a fast dinner during the week. The Chermoulah can also be used as a marinade but I usually just spread it on just before the end of the cooking time to save a little time.
With recent issues about blogging others recipes I must declare that I do not know the origination of this! I have a folder full of recipes torn from magazines, many are years old and its impossible to know where they came from. I have adapted the original recipe but can not give credit to the recipe creator. I will just have to hope you believe me when I say I have no wish to cause offense to anyone when posting a recipe!
- A large bunch of Coriander, rinsed and chopped roughly in half
- Approximately 2 tbsp Flat leaf Parsley, rinsed
- 3 large garlic cloves, peeled, chopped in halves
- 1/2 tsp chilli powder (this is quite a hot version, do use less chilli powder for less heat)
- 1tsp Paprika
- 1 tsp ground Cumin
- 1/4 cup, 60 ml Extra Virgin Olive Oil
- Juice of 1 Lemon
- Put all of the ingredients into a food processor and process until blended, stopping to scrape the sides of the processor a couple of times to incorporate all of the ingredients.
- To use, pan fry or grill your fish, firm fish portions are best to avoid breaking up. When the fish is almost cooked spread on the Chermoulah and finish cooking.