Page 237 - COMING UNSTUCK by Sara tuck

dukkah Dukkah is the food equivalent of fairy dust – sprinkle it on
Makes 2 cups
The crunch:
1 cup walnuts
⅓ cup pumpkin seeds
⅓ cup pine nuts
⅓ cup sunflower seeds
2 tbsp sesame seeds
The flavourings:
2 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp fennel seeds
1 tsp freshly ground pepper
1 tsp red chilli flakes
2 tsp flaky sea salt
1 tbsp black sesame seeds
Makes 2 cups
The crunch:
1 cup walnuts
½ cup pistachio nuts
½ cup almonds
⅓ cup pine nuts
2 tbsp sesame seeds
The flavourings:
1 tbsp runny honey
finely grated zest of 1 orange that takes your fancy. The dukkah will keep stored at room
1 tbsp cinnamon
1 tsp ground cardamom
1 tbsp dried mint
2 tbsp poppy seeds
almost anything for a magical lift of taste and texture. I use the
savoury version on pizzas, salads, pasta and dips, and the sweet
on roasted or fresh fruit, porridge and yoghurt.
Savoury Dukkah
Preheat the oven to 180˚C (350˚F). Put ‘the crunch’ ingredients
on one tray and ‘the flavourings’ ingredients, apart from the
black sesame seeds, on another tray. Bake together in the oven
for 10-12 minutes until ‘the crunch’ ingredients are lightly
toasted and ‘the flavourings’ are fragrant. Cool on trays then
put ‘the crunch’ in a food processor and grind ‘the flavourings’
in a mortar and pestle. Add ‘the flavourings’ to ‘the crunch’
and pulse briefly so that they are all combined and ‘the crunch’
are ground into chunks – I like them to have some texture,
not be completely sandy butter! Stir in the black sesame seeds
and transfer to an airtight container then use for sprinkling
on anything that takes your fancy. Dukkah will keep stored at
room temperature for around 1 month.
Sweet Dukkah
Preheat the oven to 180˚C (350˚F). Put ‘the crunch’ ingredients
on a tray and drizzle with honey, sprinkle over the orange zest
and spices and bake in the oven for 10 minutes until nuts are
lightly toasted and spices and zest are fragrant. Cool on tray
then put in a food processor and pulse to a fine/chunky texture,
depending on how you like it. Add mint and poppy seeds and
pulse briefly so that they are all combined and ‘the crunch’ are
ground into chunks – I like them to have some texture. Transfer
to an airtight container then use for sprinkling on anything
temperature for around 1 month, though it probably won’t last
that long!
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