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1 tsp (5 mL) black pep­per­corns

1 tbsp (15 mL) co­rian­der seeds

2 tsp (10 mL) cumin seeds

¼ tsp (1 mL) fen­nel seeds

1 tsp (5 mL) kosher salt

2 tbsp (30 mL) roasted se­same seeds ¹⁄³ cup (80 mL) roasted hazel­nuts, coarsely chopped

in a small, dry fry­ing pan over medium heat, roast the pep­per­corns, stir­ring fre­quently, un­til fra­grant. re­move to a plate. add the co­rian­der, cumin and fen­nel seed to the pan and roast, stir­ring fre­quently un­til the co­rian­der turns a shade darker. re­move to a sep­a­rate plate. grind the pep­per­corns finely and add to the hazel­nuts. grind the re­main­ing in­gre­di­ents coarsely and add to the hazel­nuts and pep­per. mix well. store sealed in a cool dark place. makes ap­prox­i­mately 1/2 cup (125 ml)

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