Recipe of the day
Roast kumara & baconSalads are the order of the day
Flounder with chermoula
Ray McVinnie's seasonal ideas for simple mealsby Ray McVinne | Cuisine issue #155 | Thursday, 29 November, 2012
Make a Moroccan-style chermoula sauce by mixing together extra virgin olive oil, lemon juice, a little diced preserved lemon, pitted green olives, chopped coriander and parsley, some toasted cumin seeds, smoked hot paprika, salt and pepper. Panfry flour-dusted whole gutted flounder until crisp and serve with the chermoula and a big bowl of boiled new potatoes tossed with butter and mint leaves.
MEAL MAKERStuck for ideas for dinner?
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.
SEARCH CUISINE BEST RESTAURANTS
Connect with cuisine