Méchui style Nature’s Fresh rump roast with chermoula & karantika
1.2kg piece Nature’s Fresh bolar blade
sea salt flakes and freshly-ground black pepper
2 tsp harissa paste
½ cup extra virgin olive oil
2 tsp cumin seeds
1 tsp coriander seeds
1 bunch coriander leaves
1 bunch parsley leaves
½ bunch thyme leaves
4cm piece ginger, minced
4 cloves garlic, minced
finely-grated zest and juice of 2 lemons
1 tsp chilli flakes
1 cup chickpea four
2 Tbsp buckwheat flour
2 sprigs rosemary leaves, finely chopped
Truss the bolar blade with kitchen string, then rub with salt, pepper, harissa and 1 Tbsp olive oil. Set on a rack over a roasting pan and place in a moderate lidded barbecue and roast for 45 minutes, until medium. Allow to rest for 7 minutes.
Place the cumin seeds in a pan over high heat and fry until toasted. Grind in a mortar and put half in a bowl, setting the rest aside. Toast and grind the coriander seeds and add to the bowl. Finely chop the herbs and add to the bowl with the ginger, garlic, zest, juice, chilli and ¼ cup extra virgin olive oil. Season with salt and pepper.
Combine the flours, rosemary, reserved cumin and 1 cup ice cold water in a bowl and whisk well. Season with salt and pepper. Set a crepe pan over a moderate heat and add ¼ cup at a time, swirling to coat. Cook for 1 minute each side. Repeat with the remaining batter.
Carve the beef and serve with the chermoula sauce and chickpea crepes.