From Dish magazine:
The smell of making this chermoula nearly toppled me, this is a recipe to put in your back pocket, (I have to admit I nearly didn't give it out myself) and keep for a day when you need lots of compliments to make you feel good.
Ingredients:
24 large, raw peeled prawns, with the tails on
2 tablespoons of olive oil
Chermoula:
2 cloves of garlic, roughly chopped
1 teaspoon each of ground cumin, sweet smoked paprika and coriander
1/2 teaspoon of ground turmeric
1/4-1/4 teaspoon of chilli powder
handful of roughly chopped coriander
zest and juice of 1 lime
1 medium vine tomato, roughly chopped
3 tablespoons of olive oil
sea salt and freshly ground pepper
To serve:
lime wedges
Method:
Chermoula: place all ingredients in a food processor and process to a paste
Place in a bowl over prawn (make sure prawns are well coated) and marinade for 30 minutes
heat oil in large saute' pan and when hot, fry prawns for 2-3 minutes, turning till lightly golden ( this may be better in batches)
Taken from Dish magazine:
Olives:
1/3 cup of olive oil
2 cups of assorted black and green olives, pitted
Zest of 1 lemon
3 long strips of orange zest
2 cloves of garlic, crushed
1 teaspoon of dried Greek oregano
2 small bay leaves
Juice of one lemon
Juice of 1/2 and orange
1 medium vine tomato, diced
(have a little brown sugar on hand, sometimes this dish can turn out a little tart and a little brown sugar added to the dish will help fix this)
To serve:
150g log of goats cheese, thickly sliced
Delicious crusty bread
Method:
Heat a little oil in a frying pan and saute' the olives, lemon and orange zest, garlic, oregano and bay leaves. Cook on low for 5 minutes to let the flavours infuse, but DO NOT let the garlic brown as it will make the dish bitter
Add the lemon and orange juice, add the tomato and increase the heat. Cook until the tomato is soft but not falling apart.
Arrange the goats cheese in a shallow serving dish and pour over the hot olive mix, serve immediately on the sliced crusty bread.
(entree' for 4)
