Friday 10 May
We had gotten down some frozen albacore
tuna steaks, and we still had most of a bunch of cilantro in the fridge. We thought we'd make a topping for one with
the other. But until we started cruising
around the web, we didn't realize that the North African version of cilantro
pesto, chermoula, was just the thing we wanted.
The directions vary as much as the
spelling, but we went with this one, which burns the paper off the garlic, giving
it a roasted flavor.
And what better implement for
doing that than The Holy Wok, which Andi and Joel gave us many years ago? It's perfect for grilling vegetables, so
after we did the garlic, we threw in some slices of red pepper and zucchini,
and charred them nicely.
The chermoula (with a touch of our
own preserved lemon) went as beautifully on them as it did on the pan-fried
medium-rare tuna steaks.
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