Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: cathy79 on March 29, 2010, 12:56:31 am
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While away over the weekend at the Sunshine Coast Hinterlands (the land of everything organic and homemade) every man and his dog was selling Dukkah.
So first thing I've done is checked - yes we have a recipe. Is it any good? And what are some uses for Dukkah?
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Let me set the scene: it's Friday afternoon, sitting outside with a glass of red, bowl of cold pressed local Aussie virgin olive oil, fresh baked bread (broken into dunking size pieces) and bowl of fresh ground dukkah. Sip wine, dunk bread into oil then dukkah, breath deep and enjoy your view and look back on your week. ;)
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Also can use it on Cindy O's munchy chickpeas. :)
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Let me set the scene: it's Friday afternoon, sitting outside with a glass of red, bowl of cold pressed local Aussie virgin olive oil, fresh baked bread (broken into dunking size pieces) and bowl of fresh ground dukkah. Sip wine, dunk bread into oil then dukkah, breath deep and enjoy your view and look back on your week. ;)
Nay-nay, if you can change that to a glass of white I would walk over broken glass to join you ;D ;D ;D
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See ya there Judy!!! :D :D :D
Sprinkle it over Hommus is another use and there are heaps of versions out there - google them or just make up your own ;)
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Sprinkle it over Hommus is another use and there are heaps of versions out there - google them or just make up your own ;)
That was a suggestion I saw a lot, or mixed with cream cheese to make a dip.
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Let me set the scene: it's Friday afternoon, sitting outside with a glass of red, bowl of cold pressed local Aussie virgin olive oil, fresh baked bread (broken into dunking size pieces) and bowl of fresh ground dukkah. Sip wine, dunk bread into oil then dukkah, breath deep and enjoy your view and look back on your week. ;)
Nay-nay, if you can change that to a glass of white I would walk over broken glass to join you ;D ;D ;D
I'm sure I could arrange that JD ;)
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Cindy O has 3 different mixes in her recipe book and over the page from them her chickpea munchies. ;)
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Thanks NayNay, I'll check them out.
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Try googling Dukkah uses - there are plenty - but ours mainly goes as per nay-nay's instruction, but with less sun than she gets.
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Sprinkle it over roasted veges before you put them in the oven, yum :)
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Went to a restaurant around Margaret River once and had Lamb Shanks with dukkah.
(not so enjoyable if you had been dipping dukkah and oil in bread before the main course :-))...)
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I have actually thought of using your milo mix with Macadamia oil as a sweet dukkah Cathy but havn't got around to it. ;)
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I have actually thought of using your milo mix with Macadamia oil as a sweet dukkah Cathy but havn't got around to it. ;)
Actually, that would be really nice sprinkled over a vanilla cheesecake, or as the base for a cheesecake instead of a biscuit base. You've got me thinking now.
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Oh yes, the wine, bread, oil and dukkah. Sounds wonderful. We do that at Monkey Mia as we sit and watch the sunset on another exhausting day. (The guys have beer-more wine for us).
I have also used dukkah on chicken breasts too.
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Thanks for bringing this subject up Cathy :-* :-* - it has really sparked my interest now. I know my DD & SIL love this type of thing but after doing a bit of research I think I might enjoy it too. Check out some of the nice recipes on
http://www.tableofplenty.com.au/recipes.asp (http://www.tableofplenty.com.au/recipes.asp).
I think dukkah will be appearing somewhere on our Easter feast table. Have only just begun my search for recipes and will spend some more time until I have enough recipes printed out for a dukkah file.
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Sounds like you can use it in almost anything. Thanks for the link - some great ideas.
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When I make potato wedges, I often put dukkah in my coating.
For wedges, boil up whole potatoes in the TMX basket until only just cooked. Allow to cool then slice in half and cut wedges from each half. Mix up the following in a plastic bag:
3 Tbsp rice flour or fine polenta
salt, pepper & paprika to taste (about 1/2 tsp of each)
Dampen the wedges and place into bag. Shake to coat. For low fat, spray with oil and bake in a hot oven until browned. For full fat, deep fry. Lovely and crunchy!
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It's lovely mixed in tomato soup.
I too often enjoy the bread/oil/dukkah dipping with wine and friends ;)
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Mmm, sounds good maddy. (http://www.thedishforum.com/smilies/food-and-drink/wine.gif)
Also great when making mixed roasted veges, large dice style. Cut up a variety of root veges into large dice, steam for a minute or so, then toss in olive oil and dukkah and roast in a hot oven.
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Other than the dipping in olive oil, I've never considered other uses... much to ponder now!
Thanks! :-*
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Well tonight I used the dukkah for dinner.
I made dukkah crusted chicken, with a capsicum & semi-dried tomato sauce (which I will post the recipe).
(http://) (http://i618.photobucket.com/albums/tt266/nachothecat/104_1256.jpg)
Pre heat oven to 180c fan forced.
Sprinkle around 2/3 cup dukkah onto a tray, press chicken both sides to coat.
Melt 20g butter in fry pan, and cook chicken breasts about 3 minutes per side.
Once both sides cooked, transfer to a tray, and bake in oven for 10 mins.
Turn oven off, top chicken with foil, and let rest for 5 minutes.
Tasted fabulous, and the chicken was so juicy too.
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Thanks Maddy, will be trying this one.
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I also forgot to add, that I prefer to make dukkah with 1/2 quantities of Pistachio & hazelnut combination.
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That looks good Maddy and like the half pistachios :-* :-*
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I'd like to know how long dukkah will last. I made some about a month ago & still have lots left, so now that I have some new ideas on how to use it I might be able to use it quicker. But I'd still like to know the best way to store it & how long I can keep it for.
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Good question SoBlessed. I'm keeping mine in the fridge just to be sure it doesn't go off. Sent home a jar with SIL, still plenty left for me to use it in many different ways.
Like the idea of 1/2 and 1/2 maddy - more for the fact that I won't have to peel those troublesome little hazelnuts, that is what took the longest when making the dukkah. Stubborn skins wouldn't come off with the rubbing in the teatowel so had to use my nails to scrape it off at times. Pistachios only have to be shelled, don't they?
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I make dukkah with almonds - no peeling!
I also store any extra in the freezer. Nuts freeze very well and this helps the spices to hold on to their flavour a little longer. If you don't freeze then I would imagine that the oil in the nuts would go rancid.
Anyway, I find that freezing works well. ;D
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Pistachios only have to be shelled, don't they?
Yes, supermarkets usually sell them that way. I buy them without shells in a big bag from a whole foods company......I think it was around $8 for 500gm.
I also keep the dukkah in the freezer too. You can make 1/2 quantities and mix the flavours up a bit. My next lot will include maybe garlic powder or some different spices.....personal preference really.
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Ok, thanks. Mine's in the fridge, so I'll go get it into the freezer ASAP!
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Me too, thanks.
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Most of what I saw at the markets had macadamia's in them. Guess that would be nice too. Will have to try some after all these good ideas.
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Oh, and I rolled my yoghurt cheese balls in a blend of dukkah and mixed dried herbs before putting them in the jar of olive oil - delish on little pieces of turkish bread!
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Oh, and I rolled my yoghurt cheese balls in a blend of dukkah and mixed dried herbs before putting them in the jar of olive oil - delish on little pieces of turkish bread!
Yum meganjane :P
Can you direct me to the yoghurt cheese ball recipe pretty please? :D
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Maddy, took me a while but I finally found what you are looking for.
http://www.forumthermomix.com/index.php?action=printpage;topic=2302.0 (http://www.forumthermomix.com/index.php?action=printpage;topic=2302.0) for the very long discussion on Val's yoghurt on our forum
and for Val's recipe http://www.superkitchenmachine.com (http://www.superkitchenmachine.com) on Helene's blog. Under 'search this blog' click on yoghurt/cheese then scroll down the recipes and you will come to Valerie's revised TMX yoghurt recipe.
Check out Helene's blog whilst you are there - it is a little beauty.
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Thank-you Judy :)
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Thanks for a wonderful thread! I have been threatening to give Dukkah a try for ages (first heard of it on this forum), but couldn't really imagine what I'd use it for. I'm now feeling inspired.
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Good to hear you back in the kitchen - how's the littl'un ?
Dukkah is everywhere over here. Think 2 chefs - Greg Malouf and Maggie Beer really got us using it/devouring it !
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Good to hear you back in the kitchen - how's the littl'un ?
Dukkah is everywhere over here. Think 2 chefs - Greg Malouf and Maggie Beer really got us using it/devouring it !
The littl'un's doing well now that she's on hypoallergenic milk, thanks. And sleeping better at nights, which is good news for us! ;D I'm not yet back in the kitchen on the scale that I'd like to be, but it still feels great to be cooking again. I even got back to the allotment to work for a bit yesterday, which felt fantastic!!!! Absolute bliss.
My parents are over for a couple of weeks at the moment, and Mum's said she'll take the kids one day so that I can splurge in the kitchen and on my sewing machine. Can't wait. I need to make a list of things I want to do so I'm ready to hit the kitchen running. I think I'll probably do a bit of baking, and an Indian meal, including chappatis. I made them at a demo I did last week for an Indian family. I made the dough, and they taught me what consistency they should be so that I know whether they have the right amount of water, and how to roll them out and cook them properly. It was great to have a demo where I was learning too. I only hope I can remember everything they told me about what spices work well with what, to get the best combinations.
Anyone got any suggestions for 'must tries' from the Indian book or for baking??
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Maddy, took me a while but I finally found what you are looking for.
http://www.forumthermomix.com/index.php?action=printpage;topic=2302.0 (http://www.forumthermomix.com/index.php?action=printpage;topic=2302.0) for the very long discussion on Val's yoghurt on our forum
and for Val's recipe http://www.superkitchenmachine.com (http://www.superkitchenmachine.com) on Helene's blog. Under 'search this blog' click on yoghurt/cheese then scroll down the recipes and you will come to Valerie's revised TMX yoghurt recipe.
Check out Helene's blog whilst you are there - it is a little beauty.
Thanks for finding that JD! I hadn't checked back in to this thread, so didn't realise that Maddy had requested the link.
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CarolineW - still haven't done much from the Indian book - wonder if others might be able to suggest some MUST DOs ??
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I made some Dukkah on the weekend - Pistachio ! Delish! My favourite way to eat it is to press it firmly onto lamb steaks and cook on a medium to medium high heat ....... gorgeous.
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I have never used Dukkah - I was helping out with the new mothers luncheon at school (the new fathers have a BBQ) and they were talking about how good the prawns were turns out they had been marinated in dukkah, oil and salt I think then cooked.
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judydawn, maybe you can blanch the hazelnuts to peel them, i did this with almonds recently and it worked really well. peeled so easily, i havnt tried it with hazelnuts, does anybody know if you can do this? you can always toast them after to dry them out to keep the dukkah dry.
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Thanks Nik, worth a try. Maybe someone has tried it.
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I have toasted hazlenuts before (in the MW as its the quickest) and then you put in a clean tea towel and fold over and rub them off. The skins are dry and just flake off.