Chermoula Butter
No one will complain their meat is lacking in flavour when this herbed Moroccan-flavoured butter is on hand. Whip it up and store it in the freezer.
Everything tastes better with butter. It’s practically my mission statement. More so when you have added even more flavour...this is so easy and great on anything grilled, roasted, or used to fry eggs, on top of toast, with fresh bread...heck. WHATEVER you love butter on, you will love it all the more when it’s Chermoula butter.
Chermoula spice, a fragrant blend of North African origin, has deep roots in Moroccan, Tunisian, and Algerian culinary traditions. Traditionally used as a marinade for fish and meats, Chermoula combines earthy spices like cumin and coriander with fresh herbs, garlic, and a hint of citrus, creating a versatile and aromatic seasoning. This spice blend is integral to North African cuisine, embodying the region's rich history of spice trade and cultural exchange. Chermoula's unique flavor profile has gained popularity worldwide, enhancing dishes with its exotic and vibrant taste, making it a staple in today's foodie kitchens.
Use Chermoula butter in any of the following ways to bring the fragrance of North Africa to your dishes!
- Grilled Fish: Use Chermoula butter on fish like bass or mackerel after grilling for a flavorful and aromatic dish.
- Roasted Vegetables: Toss root vegetables or cauliflower in Chermoula butter before roasting for a zesty, spiced side dish.
- Chicken Tagine: Add Chermoula butter to a chicken tagine for an authentic North African flavor, along with olives, preserved lemons, and apricots. We don't yet have a recipe for Chicken Tagine on this site...oops. Time to get creating.
- Lamb Kebabs: Marinate lamb chunks in melted Chermoula butter before skewering and grilling, serving with a side of couscous or flatbread.
- Salad Dressing: Mix melted Chermoula butter with lemon juice, and honey to create a bold and zesty dressing for couscous or quinoa salads.
- Chermoula Prawn Skewers: Coat prawns (shrimp) in Chermoula butter before grilling for a quick and flavorful appetizer or main dish.
- Spiced Couscous: Stir Chermoula butter through hot cooked couscous or rice for a fragrant and flavorful side dish.
- Stuffed Bell Peppers (Capsicum): Mix Chermoula butter with cooked grains and ground meat to stuff bell peppers, then bake for a hearty, aromatic meal.
- Chermoula Roasted Potatoes: Toss potatoes in melted Chermoula butter before roasting for a deliciously spiced alternative to regular roasted potatoes.
- Baked Chermoula Salmon: Rub Chermoula butter onto salmon fillets before baking, and serve with a side of steamed vegetables for a healthy and flavorful meal.
The butter will be great if kept frozen until use, for around 3 months.
Need
- 1 lemons zest finely grated
- 1 spring onion/shallot
- 1 Handful fresh coriander or cilantro leaves
- 1 Handful flat leaf parsley
- a few sprigs fresh thyme foliage stripped
- 1 cloves garlic
- 1 red chilli small, de-seeded
- 3 Teaspoons ground cumin
- 2 Teaspoons smoked paprika
- 1 Teaspoon ground turmeric
- 1 Pinch pink salt flakes and black pepper BUY
- 200 Grams butter cubed BUY
Do
- 1
Place all ingredients except butter into Thermomix bowl and chop 5 sec/speed 7.
- 2
Add butter and blend 8 sec/speed 6. Scrape down sides of bowl and repeat.
- 3
Roll into a long sausage shape and wrap in baking paper. Freeze for 30 minutes before slicing and using. Keep remainder in freezer until use.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
