Chermoula pimped goats cheese..and other things..

After my first foray into creating an aubergine boat and filling it – just like you would bake and fill a potato really – it’s become a feature of my lunches recently, as the photo above shows: this was a roasted whole aubergine filled with chermoula mixed with yoghurt, and again it was a delight and I fully recommend it, but on this occasion, it’s that’s filling idea that this post is going to focus on… 

 
Whenever I make chermoula I tend to pimp it in various ways; the sauce is traditionally served with fish or chicken, but in my vegetarian world, it becomes so much more..the wonderful mix of fresh parsley and coriander, with garlic, paprika, olive and lemon juice just offers up a world of opportunity to me..although, don’t get me wrong, unpimped and drizzled over roasted sweet potato is heavenly..but playing is fun too..

 
Just stirring it into freshly made tahini sauce or homous is so good! They are, after all, flavours from the same part of the world. Tahini, lemon juice, garlic…you just can’t go wrong. 

I also often stir it into yoghurt or quark, as per the filled aubergine at the top of the post, and this week took it a step further and utilised the basics of the sauce rcipe, pimped it and created a ‘chermoulaesque goats cheese’.. 

On this occasion, I mixed up an enhanced version of chermoula, details below, and mixed it with soft crumbly goats cheese and left it a couple of days to develop and see what it would do. And it was good!!! 

I included dried tomato flakes and dried red pepper flakes in the mix, so they took on any moisture and helped to create a thickened soft cheese. The tanginess of the goats cheese works perfectly with the tang of the lemon juice, just as it does with quark, or labneh, so if you’re not a goats cheese fan, try an alternative. I throughly enjoyed the outcome, and stirred some through some warm cooked freekeh for my lunch..  And with freekeh and leftover chunks of roasted sweet potato the next day.. Flavour flavour flavour!! So much flavour, goodness and joy in one dish! 

It’s good on its own and probably lovely spread on some toast too πŸ™‚ 

This is how I made it: 

Ingredients

Half a bag baby spinach

A bunch of coriander

A bunch of flat leaf parsley

3 cloves garlic

1 tsp ground roasted cumin

1 tsp mild paprika

Pinch cayenne pepper (optional)

1-2 tbsp dried red pepper flakes

1-2 tbsp dried tomato flakes

150 ml olive oil

100-150ml lemon juice 

150g soft goats cheese log

Method

Chop up the spinach, parsley and coriander with the garlic and spices in a blender until finely chopped, then stir in the rest of the ingredients. You may need to feel your way with the olive oil and lemon juice. 

Then stir in the goats cheese until completely incorporated and put it all in a bowl or pot and store in the fridge for 1-2 days until you’re ready to use it.  

  Sticking with the same idea, I also stirred up some goats cheese a few days later with just some red pepper flakes, tomato flakes, cumin, paprika, garlic, lemon juice and olive oil and created another version of the cheese idea.. 
Again, very tasty!!!!  

And perfect on a baked sweet potato… (with my homous on the other half)

I cannot tell you just how good all of these flavours have been this week! 

And just to top it off perfectly..my week started with the arrival of a ‘new’ set of beautiful Art Deco cutlery that I bought on Etsy and was delivered from the US on Monday; it is so beautiful, I am in heaven! I have used it every day since and it makes me smile constantly..I love it!!! You will definitely be seeing it time and again.. 
 
I hope you have enjoyed my ideas, happy Friday and happy weekend! I’m taking a pot of my chermoula cheese to this week’s Fiesta Friday, hosted this week by Angie and the lovely, inimitable Jhuls, and hope that they like it πŸ™‚ 

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53 thoughts on “Chermoula pimped goats cheese..and other things..

  1. Jhuls

    Your creations are endless and awlays mouth-watering, Elaine. I just want to eat everything now! πŸ˜€ The cutlery are pretty – no wonder they brighten your day. Thanks for sharing this gorgeous recipe and I am always happy to see you here. x

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  2. apuginthekitchen

    Love it Elaine, you know I have never made chermoula and I don’t know why because it is life changingly delicious. Love how you mixed with goats cheese. That stuffed eggplant looks incredible and I LOVE your flatware.

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  3. Eha

    Never mind the great recipe – I was first drawn in by the title!! For once have everything at home, so shall try for a few friends, and first and foremost for myself, tomorrow . . . thanks!!

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  4. Loretta

    You’re such a whizz when it comes to pimping up your veggies Elaine. Good on you! That aubergine boat is amazing with all the incredible flavors going on. Now whereabouts in London are you? I’m visiting my folks again this summer LOL!!

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      1. Loretta

        Ahh yes, I keep forgetting, you did tell me once. I was just pulling your leg Elaine, your last post was mouth-watering, so I was kinda teasing you, asking where you lived πŸ™‚ My mum and one sister live in Southampton, and I have another sis in Old Windsor. This time after the visits with friends and relatives, we are heading to Portugal, I’ve found us a lovely villa in Lisbon, and hope to take a cooking course when there. Enjoy your Sunday.

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      2. Elaine @ foodbod Post author

        My apologies…I didn’t realise πŸ˜€ but you’d be more than welcome to join me at my table xx
        I love Portugal, how wonderful, that’s sounds lovely.
        Do tell me when you’ll be here and if you’ll be in London, it’s an easy visit for me xx

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  5. petra08

    I love goats cheese! I was looking at the pictures thinking it looks just amazing. I cook a lot of vegetables but not enough vegetarian dishes and you always inspire me! πŸ™‚

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  6. sallybr

    Not enough adjectives to describe how I feel about this post… you ARE the Veggie Goddess Extraordinaire, and with every new recipe you create, it shows!

    of course, I am also totally in love with the cutlery, my gosh, they are charming, stylish, without going over the top – exactly the type of cutlery I love! ENJOY!

    btw, I got some beautiful graffiti eggplants today – I hope they are called the same way in your side of the planet, they are purple with white stripes, so cute! I will cook them tomorrow, not sure yet how, but I keep thinking what would YOU do with them πŸ˜‰

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    1. Elaine @ foodbod Post author

      Thank you so much, your words are lovely πŸ˜€πŸ˜€ and I’m so glad you like my new old cutlery, it’s just so pretty, I can’t believe I own it! I now wish I knew more of its history…
      I’ve never heard those aubergines called graffiti aubergines before, here they are just Italian aubergines…I prefer your name! I’ve only tried them once, they have quite a different texture to the usual big purple ones don’t they? What are you planning?

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  7. Pingback: Luscious lunches… | foodbod

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