Browse: Home / Lazyweb: pistachio dukkah
By tigtog on May 17, 2012
A gift. How do I make the best use of it?
A quick google indicates seafood, or melons, or lamb, and possibly more. Anybody got any experience to share?
While we’re at it, it’s a while since we’ve had a recipe thread. Any new discoveries or perennial favourites to share? I need more awesome noms!
Posted in Life | Tagged Food/Drink |
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tigtog (aka Viv) is the founder of this blog. She lives in Sydney, Australia: husband, 2 kids, cat, house, garden, just enough wine-racks and (sigh) far too few bookshelves.
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Take a slice of bread still warm from the oven, dip it in fresh delicious olive oil, then into the dukkah. Eat. Repeat.
Favorite new recipe: Asparagus tapenade!
Take a pound of asparagus and cook it til properly cooked. Toast some pine nuts, like a solid handful (or walnuts work too). Wash a big fistful of basil. Put all these things in a food processor or blender with some olive oil, salt, thyme and a couple of big cloves of garlic. Shove into mouth while still hot because it’s so delicious. Or be like a proper lady and cool in fridge before serving with pitas, crackers, veggies, your hands, whatever.
+1 Lauredhel.
Any other use of dukkah is a waste of time, effort and the dukkah itself.
+2 Lauredhel but I also love the same thing done with lightly steamed cauliflower.
+3 to Lauredhel, but if you are a carnivore, mix some of the dukkha with a spoonful of plain yoghurt and coat a chicken breast with it. Bake in the oven for 25-30 mins (depending on the size of the chicken), slice and have with a salad or cous cous.
My other fav nom at the moment is slow roasted tomatoes. Cut a kilo of roma/egg tomatoes in half lengthwise. Chuck them skin side up into a roasting pan with lots of olive oil, most of a bulb of garlic, black pepper and a bit of salt. Pop into the oven at the lowest temp it will go, and leave for at least 5 hours. They’ll keep in the fridge in a jar with more olive oil for weeks, and are utterly divine with pasta, spread on toast, in a salad, for flavour in a sauce, baked with chicken, olives and proscuitto – well, in everything! They’re also a disability friendly cooking option (for me), with minimal chopping/standing up.
Thanks for dukkah suggestions – I knew the classic olive oil and warm bread one, which is indeed excellent, but I wanted to have a few extra options as well. I like your carnivorous one, bluntshovels – and that slow-roasted tomato dish sounds wonderful.