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.
Ingredients for Dukkah
- 2/3 cup almonds
- 20 g of coriander seeds – about 1/3 cup
- 20 g fennel seeds – about 3 tablespoons
- 80 g pine nuts
- 120g sesame seeds – about a cup
- 2 teaspoons ground cumin
- 1 teaspoon chilli flakes (optional)
- 1/2 tablespoon dried thyme leaves (optional)
- 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.
Pour the mixture into a food processor. Add cumin, chilli, thyme and salt and pepper. Blend together. Store in a jar or airtight container.
Ingredients for Chilli Oil
- 2 cups Olive Oil
- 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].
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.