Tag: spice

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Black Sesame Dukkah

Dukkah (“doo-kah”) is an amazing all-purpose Egyptian nut, seed, and spice mix. Often made with sesame seeds, cumin and coriander – there are multiple variations and plenty of room to create a unique recipe.

Its uses are countless. We incorporated our black sesame dukkah into our bread dough to add a nutty aroma and beautiful colour. We also stirred it into ricotta to make a delicious dip.

It can also be used on fish, meat, sprinkled over salad or simply enjoyed with crusty bread and olive oil.

The best part? It only takes minutes to make, so try it today!

What you’ll need

  • 1/2 cup black sesame seeds
  • 1/4 cup pinenuts
  • 1/4 cup sunflower seeds
  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin 
  • 1 tablespoon paprika 
  • 1/2 teaspoon salt (or more to taste)

How to make it

  1. Dry-fry the sesame seeds and nuts in a pan on top of the stove for a few minutes, stirring all the time, until golden brown, but not burnt. 
  2. Remove and cool. 
  3. In a clean pan dry-fry the coriander until fragrant and starting to pop.
  4. Pound in a mortar or blend in a clean coffee grinder or special spice grinder.
  5. Add paprika, cumin and salt to taste.
  6. Keeps well in a sealed container. Store in the refrigerator for longer periods
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Poached Pears in Spiced Red Wine

Poached Pear in red wine and spices

Simple and elegant, this dessert accentuates the floral aroma of the pear, by simmering it in red wine and beautiful spices.

What you’ll need:

  • 5 medium sized firm pears (these were made with Packham pears)
  • 1 stick cinnamon
  • 8 whole cloves
  • 1 star anise
  • 6 cardamom pods
  • 2 cups red wine
  • 1 tbsp vanilla extract

What to do:

  1. Put the spices, wine and vanilla extract in a saucepan
  2. Bring the mixture to a simmer
  3. Peel the pears just before the poaching liquid is ready and add them in to avoid any discolouration
  4. Ensure pears can fit snugly in the saucepan as there needs to be enough room for the pears to be submerged.
  5. Poach the pears on low heat for 20-30 minutes, and rotate them every now and then to ensure they poach evenly on all sides, including the tops.
  6. Allow the pears to cool down in the poaching liquid, then remove the pears.
  7. Reduce the poaching liquid on low heat till it becomes a syrup, coating the back of a spoon.
  8. Serve pears chilled or at room temperature. Drizzle with syrup and serve with vanilla ice-cream, whipped cream or mascarpone cheese.

Notes:

  • For variations, add citrus peels or swop the red wine out for white wine
  • Do not overuse the spices, to prevent them from overpowering the pear’s sweet fragrance
  • Serve with walnuts or almond to give this dessert an additional layer of texture!