Dukkah and Chilli Oil

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Dukkah and chilli oil – two very simple recipes. I was inspired to make this batch of dukkah and chilli oil as a different way to enjoy the crisp-crusted, spongey-centred homemade sourdough bread I have been lucky enough to have been served fresh from the oven at home recently (See the bumper crop below – and I stress I am only a consumer not producer of said sourdough). 

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While dipping and dunking with bread is an obvious use, these two items are useful pantry staples to have on hand to add flavour, either separately or together, to a whole number of dishes. The chilli oil makes a more interesting addition to salad dressings and stir fry dishes.  The dukkah goes well sprinkled over salads or breakfast bruschetta (think avocado or tomato with a sprinkling of dukkah) and as a flavouring or rub for meat – such as rubbed into pork belly before roasting. If you can find pretty bottles or jars – both the dukkah and chilli oil would make lovely homemade presents.

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Ingredients for Dukkah

  1. 2/3 cup almonds
  2. 20 g of coriander seeds – about 1/3 cup
  3. 20 g fennel seeds – about 3 tablespoons
  4. 80 g pine nuts
  5. 120g sesame seeds – about a cup
  6. 2 teaspoons ground cumin
  7. 1 teaspoon chilli flakes (optional)
  8. 1/2 tablespoon dried thyme leaves (optional)
  9. pinch of salt and cracked black pepper

Method for Dukkah

Preheat oven to 160 degrees. Spread the almonds in a baking tray and toast in the oven for 10 – 15 minutes. Process the almonds in a food processor or crush into smaller pieces in a mortar and pestle.

Add the coriander seeds, pine nuts, fennel seeds to a large frying pan. Toast on a medium heat and toast for 5 minutes. Then add the sesame seeds and toast for a further few minutes or until golden brown.

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Pour the mixture into a food processor. Add cumin, chilli, thyme and salt and pepper. Blend together. Store in a jar or airtight container.

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Ingredients for Chilli Oil

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  1. 2 cups Olive Oil
  2. 4 teaspoons chilli flakes

[Note that I have used dried chilli flakes in this recipe not fresh chills. It can be dangerous to infuse oils at home with fresh ingredients as there is a risk of bacteria development and botulism.  A good reason- in addition to being much easier – to stick to dry chilli flakes and other dry seasonings]. 

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Method

Pour the oil into a medium saucepan and gently warm over a low heat. Add the chilli flakes to the oil and heat on a low temperate for about 5 minutes, stirring occasionally.  Turn off the heat and leave to cool to room temperature, about 2 hours.

Using a funnel, transfer the chilli oil to a sterilised bottle.

Keep the bottle in a cool place and shake the oil occasionally. The chilli oil will develop in flavour and colour over time.  Use for dipping with dukkah or for general cooking purposes.

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