Made with all-natural ingredients
Air-dried to lock in freshness

 

North African Chermoula Sauce

R45.00

North African Chermoula Sauce
– with fresh coriander, garlic & lemon
– perfect with seafood, chicken, and pork

Include 2 Packets of 50g North African Chermoula Sauce

AIR-DRIED TO 100g MAKES 400/500g HYDRATED SAUCE

100g (2x 50g packets) + 2 cups (500ml) liquid = serves 4; 50g + 1 cup (250ml) liquid = serves 1 or 2

 TO RECONSTITUTE:

  • Mix contents of 100g packet with 2 cups (500ml) water & 1 TBS Plain Yogurt or 1 Tin (400ml) Coconut Milk. Bring to the boil while stirring.
  • Turn down the heat, simmer until the sauce is hydrated - about 5 minutes (50g packet - half water/ Yogurt or half coconut milk)

This North African sauce is a delicious mix of fresh herbs, earthy spices, garlic, lemon juice and a touch of chili. Traditionally paired with grilled seafood, but equally good with chicken or grilled meat.

Dairy, Wheat, and Gluten-free. No sugar added.

 

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Additional Information

Description

This North African sauce is a delicious mix of fresh herbs, earthy spices, garlic, lemon juice and a touch of chili. Traditionally paired with grilled seafood, but equally good with chicken or grilled meat.

Storage Information

Store in a cool, dry place. Once opened, seal the remainder of the package.

Nutritional Information 

Serving Size: 1 Bag (100g)
Servings Per Container: 4
Amount Per Serving
Calories   40                         Calories from Fat 10
                                             %Daily Value*
Total Fat 1g                          2%
   Saturated Fat 0g                0%
   Trans Fat 0g
Cholesterol 0mg                   0%
Sodium 80mg                       3%
Total Carbohydrate 8g         3%
   Dietary Fiber 3g                  12%
   Sugars 1g
Protein 3g
Vitamin A 150%   -   Vitamin C 190%
Calcium 10%       -   Iron 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
 

Recipes

Spicy Chermoula Fish
Course: Main Course
Servings: 4
Ingredients
  • 600g Frozen Hake – cut into big chunks
  • Stir! it up Chermoula Sauce 100g
  • 1 TBS Olive Oil
  • 1 Tin (400ml) Coconut milk
  • Salt & Pepper
Instructions
  1. Heat the oil in a saucepan

  2. Reconstitute Chermoula sauce with coconut milk in a large saucepan as per instructions

  3. Add frozen fish to the sauce and simmer uncovered until the fish is just cooked about 15 – 20 minutes. (Thinner fillets or unfrozen fish will take less time to cook)

Recipe Notes

Serve on Rice or Couscous with fresh coriander and salad.

Chef's tip: Substitute equal quantities of fish for chicken or Vegetables.

 
OVEN BAKED FISH WITH CHERMOULA AND PRESERVED LEMON
Course: Main Course
Servings: 4
Ingredients
  • 600 g Hake or any flaky white fish fillets
  • 100 g Stir! it up Chermoula Sauce
  • 400/500 ml Tin Coconut Milk or hot water
  • tbsp Oil
  • 2 medium-sized carrots (200gr), peeled and grated
  • 1 Large potato (400 gr), peeled, grated and drained to remove excess moisture
  • 2 Green peppers and 1 red pepper
  • 1 Large preserved lemon
  • Salt and Pepper
Instructions
  1. Preheat oven to 200 C

  2. Heat the oil in a saucepan.

  3. Reconstitute Chermoula sauce with coconut milk in a large saucepan as per instructions.

  4. Cover the fish fillets with 1/2 of chermoula and place in the fridge to marinate. 

  5. Add the carrots and potatoes to the remaining chermoula in the saucepan. Stir and cover with a lid. Leave to cook for 25 to 30 min, until the potatoes and the carrots are soft and cooked. Stir occasionally.

  6. Meanwhile, remove the flesh from the preserved lemon, and finely chop it.

  7. Put the potatoes and carrot mixture into an oven dish.

  8. Place the marinated fish fillet and marinade on top of the potato and carrot mixture. Top the fish with chopped green and red peppers and preserved lemon.

  9. Cover the oven dish with foil. Place in the oven and bake for 12 to 17 min depending on the thickness of your fish fillets. 

Recipe Notes

Serve warm with bread or brown rice.

 
CHERMOULA AUBERGINE WITH BULGHAR AND YOGURT
Course: Main Course
Servings: 4
Ingredients
  • 2 – 3 medium aubergines
  • Stir! it up Chermoula Sauce 100g packet
  • Tin Coconut Milk or 400 ml hot water and 100ml Plain Yogurt

  • 150g bulgar wheat
  • 10gm fresh coriander, chopped plus a few extra leaves to serve
  • 10gm fresh mint, chopped
  • 50gm pitted green olives, chopped or halved
  • 30g flaked almonds, toasted
  • 3 spring onions chopped (white and green part)
  • 1 1/2 Tbsp lemon juice
  • 120gm Greek yogurt
  • salt
Instructions
  1. Preheat the oven to 200 degrees C

    Reconstitute the Chermoula Sauce as per the packet instructions. If using water and yogurt, bring the water and the sauce to a boil, stir until the sauce is reconstituted. Add the Yogurt.

  2. Cut the aubergines lengthways keeping the stalk attached. Cut a criss-cross pattern down the length of the flesh ensuring you don’t pierce the skin and place this on a baking tray
    facing up. Spread the chermoula evenly across all aubergines and roast in the oven for 40 minutes until they are soft. If you are using smaller ones, around 35 minutes will do the trick.

  3. While the aubergines are roasting, place the bulgar in a bowl and cover with 140ml boiling water and leave to stand for about 10 minutes to soak up the liquid. Add the rest of the ingredients except the yogurt and season with salt to taste. Fluff up the grains with a fork.

  4. Serve the aubergines on a platter with the bulgar wheat salad piled on top and the yogurt drizzled over. Sprinkle some more olive oil and scatter a few fresh coriander leaves as garnish.

Recipe Notes

Chef’s Tip: For a vegan option, omit the Yogurt.

   
BEEF STEAK SALAD WITH CHERMOULA SAUCE
Course: Main Course
Servings: 4
Ingredients
For the Steak
  • 500g Skirt Steak
  • Stir! it up Chermoula Sauce 50g packet
  • 1 Tablespoon Oil
  • Salt & Pepper
For the salad:
  • 2 medium carrots, shaved into long thin ribbons
  • 2 small cucumbers, thinly sliced into rounds
  • 6 cups baby rocket
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 packet mixed herb leaves, such as parsley, coriander, and mint, divided
  • 25g Dried Chermoula Sauce reconstituted with 125ml (half a cup) of hot water as per instructions
  • 1/4 cup crumbled feta
  • 1/4 cup pomegranate seeds
Instructions
Marinate and grill the steak:
  1. Season steak with salt and pepper. Reconstitute half of the 50g packet sauce with 125ml (half a cup) of hot water as per instructions. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.

  2. Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2–3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

Assemble the salad:
  1. Toss carrots, cucumbers, rocket, salt, pepper, half the herbs, and half the chermoula sauce (1/4 cup) in a large bowl.

  2. Divide salad among 4 plates.

  3. Top with steak and remaining 1/2 cup herbs.

  4. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.

Recipe Notes

Chef’s Tip: Do Ahead

Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

Ingredients

  • CORIANDER
  • PARSLEY
  • TOMATOES
  • ONION
  • LEMON JUICE
  • GARLIC
  • RED WINE VINEGAR, CUMIN, PAPRIKA, TUMERIC, CINNAMON, CHILLI PEPPERS