Recipes: Megan Coupland of Red Kitchen | Photography: Brydie Thompson


The traditional mint sauce and jelly has had to move aside for this chimichurri. In fact, our roasts at home have had a complete makeover. We roast our lamb with a lemon rosemary rub, serve it with mint chimichurri and our roast vege medley. This is also a favourite with a tender little lamb rack. I serve it on the side and we can drizzle it over as we eat. This also makes a great marinade for lamb loin.

Mint Chimichurri

1 spring onion
2 cloves garlic
2 tsp capers including juice
¼ cup fresh oregano leaves
¼ cup parsley
½ cup mint leaves
½ cup macadamia oil
1 tbsp toasted cumin seeds
½ tsp salt
cracked pepper
2 tbsp maple syrup
¼ cup brown rice vinegar

Put everything into a blender and pulse to an even and smooth consistency. You may need to add a little extra oil to get a good drizzling consistency. This is now ready to use and lasts in the chiller for a week.

chermoula-paste_1CHERMOULA PASTE

I am quite surprised I shared this recipe. I am a little concerned if I share my best, I won’t have any more wow factors left! But two glasses of wine and … well I share it all!

We use this mainly to marinate chicken. Just massage it in, marinate it overnight or for five minutes and pop it on to roast. I also love pumpkin rubbed with this paste and then roasted. It works well with beef or as part of a salad, just by adding a bit of orzo, baby spinach and sundried tomatoes. (Be generous with the paste.)

2 onions, peeled
1 bunch dry and clean parsley stalks
10 large cloves garlic, peeled
1 tbsp coriander powder
½ cup fresh ginger
zest 3 lemons
3 tbsp whole coriander seeds
6 tsp whole cumin seeds, toasted
3 tbsp ground turmeric
3 tsp sweet paprika
2 red chillis or ½ tsp chilli flakes
¼ cup maple syrup
2 tsp salt

Put all the ingredients into a food processor and mix till a paste forms, adding olive oil as you need, approx. ¾ cup.


This rub is very universal, plenty of flavour here.

  • For crumbed and fried prawns add ½ tsp Mexican rub to the panko crumbs and serve with a creamy avocado and lemon dip.
  • Rub it all over a fillet of beef, leave overnight, BBQ and serve with a fire-roasted corn salad.
  • Sprinkle a little on fresh fish, pan fry ready to build your fish tacos.
  • Rub it all over a pork belly before slow braising. Pulled pork Mexican style inside a tamale is on my top 100 list.

¼ cup smoked paprika
1 tbsp dried oregano
2 tbsp cumin powder
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp brown sugar
½ tsp chilli flakes
2 tsp salt
1 tbsp lemon pepper

Mix all the ingredients together. Put in a nice jar. This will keep for at least six months.


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