Manual Sage BBL910 - the Boss (page 67 of 79) (English)

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Pistachio &

Hazelnut Dukkah

Prep 15 minutes / Cook 15 minutes

Makes 105g

75g pistachio kernels

75g hazelnuts

40g sesame seeds

2 tablespoons coriander seeds

2 tablespoons cumin seeds

¼ teaspoon black peppercorns

1 teaspoon sea salt

Extra virgin olive oil, to serve

Sliced crusty bread, to serve

1. Preheat over to 180°C no fan (160°C fan assisted).

2. Place pistachios and hazelnuts on a large baking tray. Roast for

5 minutes or until lightly roasted. Tip nuts onto a clean tea towel

and, using the tea towel, rub off as much skin as possible. Transfer

to a bowl. Set aside to cool.

3. Place nuts into blender jug and secure lid.

PULSE 8 – 10 pulses or until finely chopped and return nuts back

to bowl.

4. Heat a frying pan over a medium heat. Add sesame seeds and

cook for 2 minutes or until lightly toasted, while stirring. Add to

pistachio mixture.

5. Add coriander seeds, cumin seeds and peppercorns to the frying

pan. Cook, stirring, over medium heat for 4 minutes or until

fragrant and seeds begin to pop. Set aside to cool.

6. Place spices and salt into blender jug and secure lid.

MILL 1 minute or until finely ground. Add to sesame seed

mixture and toss to combine.

Serve: place some dukkah and extra virgin olive oil into

separate bowls. Serve with bread.

Storage: store in an airtight container in a cool, dark place, or in

the fridge, for up to 2 months.

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Sage BBL910 - the Boss Manual

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