JAK O’DONNELL THE SIS­TERS RESTAU­RANTS, GLAS­GOW

The Sunday Post (Dundee) - - Food -

A store cup­board sta­ple for me is the Egyp­tian spice mix dukkah.

I came across it ear­lier this year when I was ski­ing in Switzer­land of all places. We had it with bread and oil.

Be­ing a chef, there I was up a moun­tain Googling this amaz­ing in­gre­di­ent. You can buy it in some su­per­mar­kets but home­made is best and it keeps for a good few months.

It adds a great depth of warm spice flavour but isn’t over­pow­er­ing. I love us­ing it to trans­form a Scotch lamb rump from a mid­week tea to an ex­otic dish, or even to brighten up roast beet­roots.

JAK’S DUKKAH RECIPE

• 400g chopped skinned roasted hazel­nuts • 300g sesame seeds, toasted • 6tbs co­rian­der seeds, toasted • 6 tbsp cumin seeds, toasted • 4tbsp gar­lic pow­der • 4 tbsp cracked pep­per • 3 tbsp sea salt

Blend the hazel­nuts to roughly break them down, not too finely though. Add in the rest of in­gre­di­ents for a fi­nal blast in the blender then store in an air­tight jar and sprin­kle as you wish. You can add heat us­ing chilli flakes but not too much, as you want to keep a sub­tle, warm spice.

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