From a course by Simon Rimmer at The Cheshire Cookery School
As Simon is a regular chef here at The Cheshire Cookery School so we thought we’d share a few recipes from his previous courses!
Ingredients:
- 4 garlic cloves
- handful of chopped coriander
- handful of flat leaf parsley
- tsp sea salt
- tbs ground cumin
- tbs ground coriander
- tsp chilli flakes
- tbs turmeric
- tsp paprika
- 175ml extra virgin olive
Pilaf:
- 225g basmati rice, soaked in water for 20 mins
- 50ml vegetable oil
- 1 finely chopped onion
- 2 cloves of garlic
- 10g each toasted cumin & coriander seeds, ground in mortar and pestle
- 1 cinnamon stick
- tsp turmeric
- 10 cardamom pods
- 1 cloves
- salt & pepper
- 200g broad beans
- 50g butter
- 400ml veg stock
Method:
- Chermoula – puree everything except the oil and lemon
- with motor running add the oil slowly, then the lemon
- Put the bass in a bowl, add the chermoula and honey (may need a little water)
- Place in a shallow bowl and steam for about 4 minutes
- Pilaf – Fry the onion and garlic gently until soft, about 6-8 minutes
- Add the spices, cook for 3 mins
- Add rice, beand & stock, cover and cook on low heat for 12-15 mins until the rice is cooked.
- Stir in the butter, spoon onto plates, top with fish and pour over the sauce
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