Tuesday, 24 April 2012

Recipe - Chermoula Marinaded Hake

I have a new favourite thing I own. The old one was my phone. I know it's shallow and materialistic etc etc but I just can't help adoring it. It's the single thing that's improved my quality of life the most. I think that probably tells you more about my quality of life than how good phone is. I'd make a comparison to Irene Adler à la Sherlock series two episode one but really, I know that's only because I wish I looked/was like her. Although perhaps I shouldn't? But don't panic, I don't take photographs of people as insurance (although I have considered it). I will tell you about some of the wonderful things Phone does though. I can be in a different room to my music and change it from where I am. I can take screenshots of stupid things people say on Facebook and distribute them. I can send annoying texts using only insufficient pictures and expect them to decipher it. It's glorious. But recently I've become more enamoured with something simpler. (Still material though, soz SJ.) My mini food processor. It's so cute! My parents reluctantly said I could have it because they have three better ones and I whined about how I have exams and it would save me time. I will never need to worry about spice pastes again! It's virgin outing was to make chermoula, a Moroccan marinade usually used on fish. I slathered it on some hake steaks, seasoned the steaks on each side then fried, covered on a medium high neat for a little over five minutes on each side, until the fish was all flaky. On the side, I had my usual desire to turn a rice-like grain green so blitzed some more coriander, parsley and spinach to stir into some bulgar wheat. I also couldn't take the thought of a meal without at least a little savoury-sweet so roasted some cubes of potato and squash.
Chermoula
1 tsp ginger
1 tsp cumin
1 tsp fennel seeds
1 tbsp paprika
3 cloves garlic
1 small onion
Large handful coriander
Juice of half a lemon

Blend all the ingredients in an adorable little food processor or with a pestle and mortar or something.

Turmeric and chilli roasted potatoes and squash
1 large potato, cut into small cubes
1 small butternut squash, cut into small cubes.
Olive oil, about 3-5 tbsp
Salt
1 red chilli, finely chopped
1 tbsp turmeric

Combine the oil, chilli and turmeric.
Toss the potatoes and squash in the mixture.
Place in one layer on a baking tray.
Sprinkle with salt.
Place in a hot oven (about 220) for 45 minutes until soft and crisping at the edges.

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