Enjoy its rich taste and subtle textures with this moreish Macadamia Dukkah! Make a batch and experiment our clever ways to use macadamia dukkah throughout the day. There many meals macadamia dukkah won’t improve.
Macadamia Dukkah Recipe
Ingredients:
50g macadamia nuts
4 tbsp sesame seeds
2 tbsp coriander seeds
3 tbsp fennel seeds
1 tbsp dried oregano leaves
Crusty country bread, cut about 1cm thick, to serve
Extra-virgin olive oil, to serve
Method:
Preheat oven to 180°C (160°C fan forced). Place macadamias on a baking tray. Bake for 5-8 minutes or until toasted. Remove from oven and set aside to cool.
Using a mortar, gently pound macadamias, sesame seeds, coriander and fennel until finely crushed. Add oregano, season with salt and freshly ground black pepper.
Serve dukkah with crusty bread and olive oil.
Ways to Use Macadamia Dukkah:
Appetiser
Get the party started by serving macadamia dukkah as an appetiser with some olive oil, bread and other nibblies you fancy. Your guests will applaud!
Breakfast
Macadamia dukkah is great gently sprinkled on everything from poached and scrambled eggs in a breakfast tortilla, on toasted bread with tomato slices or other toppings or also coating bagels.
Soups and dips
Stir into pumpkin or other creamy veggie soups or swirl generously through dips, labneh or hummus to add a compelling Middle Eastern flavour to any dish
Main meal
Macadamia dukkah is occasionally used to coat fish, meat, chicken and vegetables for extra bite. You can also add it to salads for extra crunch and flavour.
As a treat
Is there any meal macadamia dukkah won’t improve? From ice cream to fruit salads, yoghurts and custards, it adds that extra oomph to desserts. Speaking of treats, some people even give away homemade macadamia dukkah at Christmas. Time to start planning yours now!
Smart Tip:
Instead of using pine nuts when making pesto, blend macadamia nuts with fresh basil, garlic, parmesan and olive oil.
