Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: judydawn on June 01, 2013, 02:42:04 am
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Yesterday at the market I bought a nice big bunch of coriander with the fattest roots I've ever seen for the bargain price of $1. When you compare it to what you get at the supermarket, well there's no comparison - this bunch would make 3-4 of theirs which cost around $3 - $4 a packet.
I had nothing in mind to make with it but browsing Nico's book last night I decided to make this Chermula Paste and freeze it. I'd checked up on the internet as to what else it can be used for apart from what Nico's suggestions were (Grilled Chermula Prawns in the book but it could be used on chicken or lamb he says). Just how hot it is remains to be seen. I'll get back to you when I use it on something.
According to what I read on the various sites I visited, it can also be mixed with tuna for sandwiches, you can stir a tablespoon into couscous, some soups, use on fish, or is an alternative to basil pesto.
I made a double batch which filled 1 tray and I have a small container which will last 3 weeks in the fridge.
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Wow Judy, that is a real bargain. Lumcky you.
Gert
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Judy, In case you still have any left over, I get coriander really cheap from a local Asian supermarket. I wash it, dry with paper towel and put it into a freezer bag and freeze it (another tip from my Indian neighbor). It breaks off really easily when frozen and lasts ages.
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Thanks Debbie, I still have plenty left so I certainly will do that too. Thanks to your Indian neighbour for all these hints.
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Judy dropped some of this paste into me today, along with my copy of Nico's book.
Lucky me!!