Darcey S Special Dukkah Recipe With Fennel

SESAME SEED & ALMOND DUKKAH

Steps:

• Bring a dry skillet to a medium heat. Add fennel seeds, coriander seeds, anise seeds, and sesame seeds. Cook for 2 or 3 minutes, until fragrant. Make sure to stir occasionally, so that none of it burns.
• Put the seed mixture into a clean, dry coffee grinder or spice grinder. Pulse a few times. Be careful not to blend too much. You don't want it to turn into a powder. It should have a gritty texture.
• Put the almonds, spice mixture, and smoked salt or kosher salt into a food processor. Put the food processor on low, or pulse until the dukkah has a mostly even, pebbly consistency. You may need to stop occasionally to stir, so that everything gets evenly mixed.
• To serve, put a few spoonfuls of dukkah into a small dish. Pour extra virgin olive oil into a separate small dish. Dip the warmed bread into oil & then into the dukkah, so that the nuts & seeds adhere to the bread.

DARCEY'S SPECIAL DUKKAH

Steps:

• Toast seeds on med-low heat on the stove top.
• Toast nuts on med-low heat on the stove top.
• Let cool.
• Toss everything in a blender and pulse to coarse grind.
• Serve with high quality olive oil. Dredge fresh bread through olive oil and dip in dukkah. Or, sprinkle this lovely mixture on anything! Salad, pizza, eggs -- go wild.
• Store leftover dukkah in a cool, dry place, such as the fridge. Nuts are perishable, so don't forget about it and let it migrate to the back.

HAZELNUT DUKKAH WITH FENNEL SEEDS AND MINT OR THYME

Steps:

• Lightly toast the sesame seeds in a dry skillet over medium heat. Remove from the heat and add to the bowl with the hazelnuts or almonds. Toast the cumin seeds in the dry skillet just until fragrant and immediately transfer to a spice mill and allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the remaining ingredients and mix together.

GREEN BEAN SALAD WITH FENNEL AND TOASTED PECAN DUKKAH

Steps:

• Preheat oven to 325ºF. Spread pecans on a rimmed baking sheet. Toast, tossing once, until fragrant and lightly golden, 8-10 minutes. Let cool completely.
• Meanwhile, toast sesame seeds in a medium skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 5 minutes. Add coriander, cumin, and fennel seeds and toast, stirring frequently, until sesame seeds are golden and spices are fragrant, about 2 minutes more. Transfer to a plate and let cool completely.
• Coarsely chop 1/4 cup pecans; set aside. Pulse sesame seed mixture, 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup pecans in a food processor until coarse, dry, and crumbly; do not let it become a paste.
• Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then transfer immediately to a large bowl filled with ice water. Drain again and pat dry.
• Meanwhile, coarsely chop fennel fronds; set aside. Cut fennel bulb in half lengthwise, then thinly slice each half lengthwise.
• Whisk lemon zest, oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add green beans, fennel bulb, and half of the dukkah and toss to combine. Season with salt and pepper. Transfer salad to a serving platter, then top with fennel fronds, remaining dukkah, and remaining 1/4 cup pecans.
• Do Ahead
• Dukkah can be made up to 3 days ahead; store in an airtight container at room temperature.

DUKKAH

Steps:

• Place the sesame seeds on a baking tray and toast in a pre-heated oven set at 350F for approximately 10 minutes or until a pale golden brown colour.
• Cool and place into a bowl.
• Place the hazelnuts on a baking tray and toast in a preheated oven set at 350F for 10-15 minutes.
• Rub the skins from the hazelnuts in a clean tea towel.
• Cool and place the toasted hazelnuts into a food processor and grind until fine, being careful to stop before they become a paste.
• Place into the same bowl as the toasted sesame seeds.
• Place the spices on a baking tray and toast in a preheated oven set at 330F for 5 minutes.
• Cool and place the toasted spices into a food processor and grind until a fine powder is achieved.
• Pound the salt and peppercorns with a mortar and pestle or a spice grinder until a course powder has formed.
• Add the paprika and mix well.
• Place all the ingredients into the bowl with the sesame seeds and hazelnuts and thoroughly stir until well mixed.
• Transfer into a well-sealed glass jar for storing.

DUKKAH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
• In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.