Dukkah Recipes

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.

Steps:

• Preheat oven to 200c (or 390 degrees F?) -- oven is only for the pistachios and macadamia nuts.
• Dry roast all spices INDIVIDUALLY until fragrant; don't burn.
• Quickly pan fry (dry pan) sesames, stir and then remove.
• Add coriander and cumin together and dry roast until fragrant.
• Roast macadamia nuts and pistachios in oven until golden brown, 200c (or 390 degrees F?) for about 5 minutes (let everything cool before processing or it will turn into paste).
• Place only the spices in a spice grinder, food processor or pound with mortar and pestle.
• Grind to a coarse or fine consistency depending upon your preferences. Remove from processor and place in a bowl.
• When nuts are cooled, place in the food processor and process until fine.
• Combine spices and nuts with sea salt and pepper to taste.
• Store in an airtight container preferably in the the fridge.

Steps:

• Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.
• Toast the spice seeds and sesame seeds separately in the same way.
• Cool and combine with the remaining ingredients in a food processor.
• Grind the mixture until it resembles small breadcrumbs.
• The mixture should be very dry and crumbly, not a paste.
• Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.

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.

Steps:

• Place ingredients in a mortar and pestle and pound to a coarse consistency, or pulse in a food processor.