Dukkah Recipe Jamie Oliver Recipe For Stuffed Recipes Recipe For Zucchini

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.

DUKKAH BEEF CARPACCIO

Steps:

• Rub the steak all over with ½ a tablespoon of olive oil and a pinch of sea salt and black pepper.
• Get a non-stick frying pan hot on a high heat, then sear the steak on all sides for 3 minutes in total. Remove to a board.
• Finely slice the radishes, reserving any nice leaves. Halve the pomegranate and holding one half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble out into a bowl.
• Squeeze the juice from the remaining half through a sieve into a separate bowl.
• Quarter the preserved lemons and trim away the seedy core. Finely chop the rind and add to the pomegranate juice with 1 tablespoon each of extra virgin olive oil and red wine vinegar, then taste and season to perfection.
• Slice the steak as finely as you can, then use the side of your knife to flatten and stretch out each slice.
• Divide between your plates, sprinkle over the radishes and leaves, then spoon over the dressing.
• Scatter over the dukkah and pomegranate seeds, then finish with a drizzle of extra virgin olive oil.

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.