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Chermoula rump cap skewers with pickled onion

Name: Matt Moran chermoula rump cap skewers pickled onion recipe
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 6
Ingredients: 750g beef rump cap, cut into 5cm pieces; Rocket leaves, to serve; Lemon wedges, to serve; 1/2 cup (125ml) rice wine vinegar; 1/4 cup (60ml) chardonnay vinegar; 60g caster sugar; 1 clove; 1 tsp black peppercorns; 8 brown pickling onions, peeled, halved; 150ml extra virgin olive oil; 1/2 bunch coriander, leaves picked; 1/2 bunch flat-leaf parsley, leaves picked; 3 garlic cloves, chopped; 3cm piece (15g) ginger, chopped; 1/2 tsp sweet paprika; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1 tbs lemon juice; 1 red chilli, roughly chopped

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Matt Moran Chermoula rump cap skeweres with pickled onion — Ben Dearnley

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by Matt Moran

Chef and delicious. Produce Awards judge

Feb 08, 2022

Impress your guests with Matt Moran's mouth-watering chermoula rump cap skewers and delicious pickled onions. Serve alongside a fresh salad.

750g beef rump cap, cut into 5cm pieces
Rocket leaves, to serve
Lemon wedges, to serve

Pickled onion

1/2 cup (125ml) rice wine vinegar
1/4 cup (60ml) chardonnay vinegar
60g caster sugar
1 clove
1 tsp black peppercorns
8 brown pickling onions, peeled, halved

Chermoula

150ml extra virgin olive oil
1/2 bunch coriander, leaves picked
1/2 bunch flat-leaf parsley, leaves picked
3 garlic cloves, chopped
3cm piece (15g) ginger, chopped
1/2 tsp sweet paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbs lemon juice
1 red chilli, roughly chopped

Method

1.

For the chermoula, place all ingredients in a food processor with 1 tsp salt flakes and whiz until paste has formed. Set aside.
2.

For the pickled onion, place all ingredients except for the onion in a small saucepan. Add 300ml water and 1 tsp salt flakes and bring to a simmer. Add onion and cook for 3-4 minutes, then remove from the heat and allow to cool in the liquid.
3.

Place rump cap in a bowl with one-third of the chermoula and turn to coat the meat well. (Set remaining chermoula aside to serve.) Season with salt flakes and freshly ground black pepper, then chill for 30 minutes to marinate.
4.

Thread alternating pieces of the meat and pickled onion onto skewers, so that you have 2 pieces of each ingredient on each skewer.
5.

Preheat barbecue or chargrill pan over medium-high heat. Grill skewers for 4-5 minutes on each side until golden brown. Serve with remaining chermoula, rocket and lemon wedges alongside.