March 15, 2025 • 5 mins
Chermoula paste
Prep time: 10 minutes
Serves: 6
1 cup Italian parsley, roughly chopped
½ bunch coriander, roughly chopped
2 white onions, peeled and roughly chopped
4 cloves garlic
1 tbsp ground turmeric
1 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
2 chilli, crushed
1 tsp smoked paprika
2 tsp fine seasalt
2 fresh lemons juiced
1 tbsp grapeseed oil
Take a mortar and pestle or blender and start by smashing up onions followed by the garlic, coriander and parsley.
Place into a bowl and mix with the rest of the ingredients.
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Episode Transcript
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Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News Talks EDB.
Speaker 2 (00:12):
Mike vander Alson, Our resident chef joins us.
Speaker 3 (00:15):
Now, good morning, Good morning.
Speaker 2 (00:17):
Oh I was so look. I was worried for a
moment that you wouldn't be there, that maybe the paper
road track had done you in, and I don't know
you were still stuck on the West coast and able
to walk to a car to get home.
Speaker 3 (00:30):
Down the side of some clip.
Speaker 2 (00:31):
God help me. I don't want to say that if
you were.
Speaker 3 (00:35):
Oh my goodness, you've walked that track?
Speaker 2 (00:38):
Yeah, yeah, yeah, yeah.
Speaker 3 (00:39):
Which end did you go from? Did you go from Punakaiki?
Speaker 2 (00:42):
No? We started at Yeah, we started at black Ball
and ended up Punakayki. We did it in two days,
but we didn't have the Pike River I mentioned last week.
We didn't have the new Pipe River Memorial track open
that part there, so I think it was only sixty
at the time. About sixty.
Speaker 3 (00:59):
I'm glad I did a bit of training before I
would potentially still be there. For those of you who
want to ride mountain bike the Papara track, I strongly
suggest that you get some exercises and it is epic.
It is an absolutely airpick ride. But that Pike Memorial,
it's eleven kilometers down and then you're going to turn
(01:19):
around and come back up and then and then get
to the nearest hut. So that day was it was
about six and a half seven hours sitting on the
bike riding.
Speaker 2 (01:26):
That's when you call the helicopter your bike down. They
do that a lot on the Old Ghost Road, which
is my other favorite track, and that's the neck of
the woods and a lot of people will get a
helicopter and they'll get dropped at the top and right on.
Speaker 3 (01:40):
Down and that's what exactly that on on Old Ghost Road.
We did executly that right to the end and then
we've got the helicopter at the end and took us
back to the top when we rode out. So to
compare all three now they've done the heathy Old Ghost
Road and the Papara. They're all very different and they're
all worthwhile doing.
Speaker 2 (01:58):
Absolutely couldn't agree with you more. Right, You've got a
little sort of Moroccans inspired number for us today.
Speaker 3 (02:05):
Yeah, we had lambsmokey class on it Friday and we
I made up the Shamulla paste because at this time
of the year, you know, the gardens heaps of cor
and there's heaps of parsley. So I thought I'd make
up a shimalder. And what is a shimlder. Shimolder is
originally Adam Morocco, but now it's kind of it's been
taken on by many other countries like Gnizia and Algeria,
(02:28):
and they just adapt it to their own ingredient. But
it's it's a wet marinate. So it's something that you
would coat over meat, beet, lamb bet, pork bet, beef, fish, vegetables,
and you leave it on there for a period of time.
It flavors the meat and then you actually cook it
with that wet marinate on there, and it is absolutely delicious.
(02:48):
It's a game changer. So if you've got heaps of
parsi or coriander in the gardens now or even not,
just go down the road. It's it's readily available. Now,
make up a bulk amount of shimola paste and then
you can freeze it in like little snaplot bags, or
you can put it to the little ice trays and
then every time you need a go to you're kind
of like I'm going to cook some chicken tonight. Oh
I don't know what to do it. I'm just gonna
(03:10):
grill it, defrost some of this shimola paste, rub it
on there, leave it on there for a good hour
before you cook it, and it will change your world.
And just serve it with whatever you want. It's really
good on egg plants. It's really good rubbed over carrots
before you roast them.
Speaker 2 (03:24):
Super universal, fantastic sounds difine.
Speaker 3 (03:28):
Run for it, Yeah, go on, okay quickly, So here
we go. Easy to make into a you can smash
it up in a mortime pesta, but I'll just use
it like a kitchen blender. So into a blender, put
one cup of parsley, one like a decent bunch of coriander,
two white onions that have been peeled and just roughly chopped,
and then four to say, six clothes of garlic. Pop
(03:48):
that into a blender. But let's stand up into it smooth.
Pop it into a bowl. And then to that you
add a tablespoon of ground tuberic, a teaspoon of ground coriander,
two teaspoons of ground kerman, teaspoon of garral masala, two chilies,
depending on how hot you want it. A teaspoon of
smoked paprika, two teas of fine salt, and then the
all importantness is the marinating aspect of it. Two fresh
(04:10):
lemons that have been cut in half induced into it,
and a tablespoon of subflour oil. Combine that all together.
That is your wet paste. Rub that over your meat. Ideally,
if you're doing something like a lamb shoulder or a
larger cut of meat, you want to rub that over it,
put it into a bag, and then fire it in
the fridge, leaving them fridge over night before you cook
it the next day.
Speaker 2 (04:29):
I just love the fact you've got something in the
fridge ready to go that can be used over a
couple of different meals on different protein. I think that's fantastic.
Speaker 3 (04:36):
Yeah, completely completely changes it. Tried over cauliflower as well.
Blanch your cauliflower first ten seconds and water ice water,
rub the shmuler over it, and then fire that into
your others. Love it.
Speaker 2 (04:46):
Thank you so much Mike your shimulla paste recipe. You
can find that a good from scratch. Do cott inz
and we will get it up on our news talg
z'db website. Forward Slash Sundays, we'll put it up there
today for you as well.
Speaker 1 (05:00):
For more from the Sunday session with Francesca Rudkin, listen
live to use talks he'd be from nine am Sunday
of the podcast on iHeartRadio
You're listening to the Sunday Session podcast with Francesca Rudkin
from News Talks EDB.
Speaker 2 (00:12):
Mike vander Alson, Our resident chef joins us.
Speaker 3 (00:15):
Now, good morning, Good morning.
Speaker 2 (00:17):
Oh I was so look. I was worried for a
moment that you wouldn't be there, that maybe the paper
road track had done you in, and I don't know
you were still stuck on the West coast and able
to walk to a car to get home.
Speaker 3 (00:30):
Down the side of some clip.
Speaker 2 (00:31):
God help me. I don't want to say that if
you were.
Speaker 3 (00:35):
Oh my goodness, you've walked that track?
Speaker 2 (00:38):
Yeah, yeah, yeah, yeah.
Speaker 3 (00:39):
Which end did you go from? Did you go from Punakaiki?
Speaker 2 (00:42):
No? We started at Yeah, we started at black Ball
and ended up Punakayki. We did it in two days,
but we didn't have the Pike River I mentioned last week.
We didn't have the new Pipe River Memorial track open
that part there, so I think it was only sixty
at the time. About sixty.
Speaker 3 (00:59):
I'm glad I did a bit of training before I
would potentially still be there. For those of you who
want to ride mountain bike the Papara track, I strongly
suggest that you get some exercises and it is epic.
It is an absolutely airpick ride. But that Pike Memorial,
it's eleven kilometers down and then you're going to turn
(01:19):
around and come back up and then and then get
to the nearest hut. So that day was it was
about six and a half seven hours sitting on the
bike riding.
Speaker 2 (01:26):
That's when you call the helicopter your bike down. They
do that a lot on the Old Ghost Road, which
is my other favorite track, and that's the neck of
the woods and a lot of people will get a
helicopter and they'll get dropped at the top and right on.
Speaker 3 (01:40):
Down and that's what exactly that on on Old Ghost Road.
We did executly that right to the end and then
we've got the helicopter at the end and took us
back to the top when we rode out. So to
compare all three now they've done the heathy Old Ghost
Road and the Papara. They're all very different and they're
all worthwhile doing.
Speaker 2 (01:58):
Absolutely couldn't agree with you more. Right, You've got a
little sort of Moroccans inspired number for us today.
Speaker 3 (02:05):
Yeah, we had lambsmokey class on it Friday and we
I made up the Shamulla paste because at this time
of the year, you know, the gardens heaps of cor
and there's heaps of parsley. So I thought I'd make
up a shimalder. And what is a shimlder. Shimolder is
originally Adam Morocco, but now it's kind of it's been
taken on by many other countries like Gnizia and Algeria,
(02:28):
and they just adapt it to their own ingredient. But
it's it's a wet marinate. So it's something that you
would coat over meat, beet, lamb bet, pork bet, beef, fish, vegetables,
and you leave it on there for a period of time.
It flavors the meat and then you actually cook it
with that wet marinate on there, and it is absolutely delicious.
(02:48):
It's a game changer. So if you've got heaps of
parsi or coriander in the gardens now or even not,
just go down the road. It's it's readily available. Now,
make up a bulk amount of shimola paste and then
you can freeze it in like little snaplot bags, or
you can put it to the little ice trays and
then every time you need a go to you're kind
of like I'm going to cook some chicken tonight. Oh
I don't know what to do it. I'm just gonna
(03:10):
grill it, defrost some of this shimola paste, rub it
on there, leave it on there for a good hour
before you cook it, and it will change your world.
And just serve it with whatever you want. It's really
good on egg plants. It's really good rubbed over carrots
before you roast them.
Speaker 2 (03:24):
Super universal, fantastic sounds difine.
Speaker 3 (03:28):
Run for it, Yeah, go on, okay quickly, So here
we go. Easy to make into a you can smash
it up in a mortime pesta, but I'll just use
it like a kitchen blender. So into a blender, put
one cup of parsley, one like a decent bunch of coriander,
two white onions that have been peeled and just roughly chopped,
and then four to say, six clothes of garlic. Pop
(03:48):
that into a blender. But let's stand up into it smooth.
Pop it into a bowl. And then to that you
add a tablespoon of ground tuberic, a teaspoon of ground coriander,
two teaspoons of ground kerman, teaspoon of garral masala, two chilies,
depending on how hot you want it. A teaspoon of
smoked paprika, two teas of fine salt, and then the
all importantness is the marinating aspect of it. Two fresh
(04:10):
lemons that have been cut in half induced into it,
and a tablespoon of subflour oil. Combine that all together.
That is your wet paste. Rub that over your meat. Ideally,
if you're doing something like a lamb shoulder or a
larger cut of meat, you want to rub that over it,
put it into a bag, and then fire it in
the fridge, leaving them fridge over night before you cook
it the next day.
Speaker 2 (04:29):
I just love the fact you've got something in the
fridge ready to go that can be used over a
couple of different meals on different protein. I think that's fantastic.
Speaker 3 (04:36):
Yeah, completely completely changes it. Tried over cauliflower as well.
Blanch your cauliflower first ten seconds and water ice water,
rub the shmuler over it, and then fire that into
your others. Love it.
Speaker 2 (04:46):
Thank you so much Mike your shimulla paste recipe. You
can find that a good from scratch. Do cott inz
and we will get it up on our news talg
z'db website. Forward Slash Sundays, we'll put it up there
today for you as well.
Speaker 1 (05:00):
For more from the Sunday session with Francesca Rudkin, listen
live to use talks he'd be from nine am Sunday
of the podcast on iHeartRadio
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