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5 Ways With: Dukkah

Seeing as its pretty chilly out there at the moment, we want to warm-up your February with some Middle-Eastern spice…

Dukkah to be precise. Despite its Middle Eastern and African roots, we make our Dukkah here in Dorset with roasted almonds, hazelnuts, cumin, coriander, sesame and spices all freshly roasted and ground by us. Dukkah is a very versatile ingredient and you can really use in any which way you like. All these recipes will work well with any of our three dukkahs.  

 

1. Roast Pumpkin Soup with Dukkah Croutons 

2. Dukkah & Olive Oil Dip

3. Olive Oil & Lemon Hummus with Dukkah Crumb & Roasted Chickpeas

4. Dukkah Crusted Roasted Root Veg

5. Cauliflower & Dukkuh Tabbouleh

 

 

Roast Pumpkin Soup with Dukkah Croutons

1 large pumpkin

2 banana shallots, finely chopped

2 tbsp olive oil

50g butter

1 stick of celery

1 large carrots

1 tsp ground nutmeg/ 1 whole nutmeg grated

Salt and pepper

200ml double cream

100g chunky bread

2 tbsp Dukkah

 

1. Peel the pumpkin and cut into wedges roughly 5cm long. Place on an oiled baking tray and sprinkle with some salt. Roast at 180C for 30-40 minutes until tender and beginning to brown on the edges.

2. Meanwhile, in a large saucepan, heat some butter and olive oil. Finely dice the shallots, carrot and celery, add into the hot oil and cook for around 10 minutes until translucent. Grate in the nutmeg and stir.

3. Once the pumpkin is tender, add into the onion mix along with the chicken stock. Allow to simmer for around 10 minutes.

4. Remove from the heat and then using a hand mixer, blend all the ingredients until smooth. Add in the cream and mix well.

5. For the croutons, cut some thick bread into small squares, coat in plenty of olive oil and dukkah. Shallow fry in olive oil on a medium-high heat until golden brown. Transfer to some kitchen paper to drain off the excess oil. Sprinkle over the soup along with a sprinkling of dukkah and a drizzle of olive oil.

Dukkah Soup

 

Dukkah & Olive Oil Dip

Now this is the easiest way to try our dukkah Simply get yourself a few little bowls, fill one with dukkah, another with olive oil and then one with some chunks of bread. Dip in the oil and then into the dukkah. Simplicity at its finest!

 

Olive Oil & Lemon Hummus with Dukkah Crumb & Roasted Chickpeas

1 can of chickpeas, drained

1 clove of garlic

Juice of 1 lemon

150ml olive oil

1 tbsp tahini

1tbsp Dukkah

Salt and pepper

 

1. In a food processor blitz together ¾ of the chickpeas, olive oil, garlic, tahini and lemon juice until smooth. Gradually add in more olive oil until you have the desired consistency. Add in 1 tbsp dukkah and mix again. Check for seasoning and add more dukkah or salt and pepper if required.

2. In a roasting tray mix the remaining chickpeas with a glug of olive oil and some salt. Roast at 180C for around 10-15 minutes until crispy and golden.

3. Serve in a bowl with a drizzle of extra virgin olive oil and sprinkling of dukkah and your beautiful roasted chickpeas. This hummus will go perfectly with some chunky bread, or some vegetable crudités. A brilliant little nibble!

Dukkah

 

Dukkah Crusted Roasted Root Veg

 

3 large carrots

3 parsnips

2 sweet potatoes

2 baking potatoes

2 tbsp olive oil

2tbsp Dukkah

Parsley to garnish

Dukkah roasted veg

 

1. Any root vegetables can be used: carrots, parsnips, squash, potatoes, etc. Simply peel and chop the vegetables into thin-ish wedges

2. Put into a baking tray and toss with plenty of olive oil and dukkah until all the wedges are thoroughly coated.

3. Roast in an oven at 180C for around 40 minutes until golden brown and cooked through.

4. Sprinkle over some fresh parsley before serving. Perfect as a side dish for meat or fish, or as a snack with a dipping sauce.

 

Cauliflower & Dukkah Tabbouleh

½ a head of cauliflower – blitzed in a food processor until the pieces are about the rice of rice or cous cous

4 large tomatoes, chopped into large chunks

1 red onion, finely chopped

5 tbsp OEA Lemon & Dill dressing

4 large bunches of flat-leaf parsley, finely chopped, including stalks

2 bunches of mint

2 tbsp Sumac and Za’atar Dukkah 1 clove of garlic, crushed ½ cucumber, seeds removed and chopped into small chunks salt and black pepper

Dukkah Tabbouleh

1. Mix together the lemon and dill dressing, extra virgin olive oil, dukkah and crushed garlic.

2. Combine all the ingredients and mix thoroughly, ensuring that everything is coated in dressing mix. Taste for season and add salt and/or pepper if required.

3. To serve, dress with a drizzle of olive oil and plenty of roughly chopped, fresh herbs. This is lovely as a side dish to meats or fish but just as lovely on its own.

 

 

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