Macadamia dukkah

Good Health (Australia) - - Be Nourished -

MAKES ABOUT 250G (2 CUPS) 2 tsp co­rian­der seeds 2 tsp cumin seeds 2 tsp white sesame seeds 200g (1½ cups) finely chopped macadamia nuts 2 tsp dried pars­ley (op­tional) 1 tsp chilli flakes (op­tional) Sea salt and freshly ground black pep­per

1 Us­ing a mor­tar and pes­tle, grind the co­rian­der seeds, cumin seeds and white sesame seeds to a fine pow­der (or whiz to­gether in a food pro­ces­sor).

2 Add the chopped macadamias to a dry fry­ing pan over medium heat and gen­tly toast for 2 min­utes, then add the ground seeds and toast for a fur­ther 2 min­utes, un­til the macadamias are golden brown and the spices are fra­grant. Re­move from the heat and set aside to cool.

3 Once cooled, stir through the dried pars­ley and chilli flakes (if us­ing) and sea­son to taste with salt and pep­per. Store in an air­tight con­tainer in the cup­board for up to 1 month.

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