Dukkah Recipe Jamie Oliver Recipe For Meatloaf Recipe For Hand

MEATLOAF

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Trim each fennel bulb and chop into eight wedges, then place in a large roasting tray, drizzle with oil, season with sea salt and black pepper and roast for 30 minutes.
• Meanwhile, peel and dice the onions and carrots, place in a large pan with 1 tablespoon of oil on a medium-low heat and cook for 20 minutes, stirring occasionally.
• Pick the herb leaves, finely chop half of them and add to the veg pan, saving the rest for later.
• Leave the veg to cool completely, then tear in the mozzarella and add the breadcrumbs, minced meat, mustard, eggs, and a good pinch of sea salt and black pepper. Scrunch and mix well, then shape into a loaf.
• Make a space in the middle of the fennel tray and sit the meatloaf in the centre. Criss-cross the smoky bacon over the meatloaf, drizzle with a little oil, then cover the tray with tin foil.
• Roast for 30 minutes, then remove from the oven and discard the foil.
• Mix the chicken stock, jam and tomato purée together in a jug until smooth, then pour into the tray. Toss the reserved herbs with a little oil and scatter into the tray, then return to the oven for a final 45 minutes, or until cooked through.
• If the juices need thickening at this stage, simply put the tray on the hob to reduce for a few minutes, until they're the consistency of your liking, skimming away any fat from the surface, if needed.
• Serve the meatloaf, sweet fennel and juices with mash and seasonal greens.

HOMEMADE DUKKAH

Steps:

• Heat oven to 300 - toast nuts 20 minutes. Heat a small pan over medium heat and spread fennel seeds, roast 30 seconds. Add cumin seeds for another 30 seconds remove to a bowl. Add peppercorns to hot pan and toast for 30 seconds, remove to another bowl. Add coriander seeds to the pan and toast for 1 minute then remove to a third bowl. Lower heat, cook the sesame seeds for about a minute until lightly toasted and browned. Using a mortar and pestle or spice grinder, chop nuts to desired consistency, not too fine, remove to bowl. Crush cumin and fennel, add to nuts. Crush coriander, then peppercorns add to bowl. Then add salt and paprika. Mix all and adjust salt to taste. Store in an airtight container and use as a spice rub, a bread dipping sauce or to top hummus.

DUKKAH

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.
• Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.

DUKKAH RECIPE

Steps:

• In a food processor pulse nuts and sesame seeds until they resemble a coarse meal. Keep everything under the size of a pea. (Take care not to over pulse as this will turn nuts into nut butter).
• Add this mixture to a dry sauté pan and place over medium-low heat. Give a stir every 30 seconds or so for about 3-4 minutes. Lower heat to low and add the coriander, cumin, fennel, pepper and salt to the ground nut mixture in the pan. Stir for another 3-4 minutes until slightly fragrant.