Home' Scoop : Scoop 50 Summer 2009 Contents 198 SCOOP SUMMER 2009
This is the only recipe that might take you a bit
longer than 10 minutes because of the spice roast-
ing stage. Ideally, you'd roast, then grind and eat
the dukkah all on the same day. However, the seeds
and nuts can be roasted then frozen, then ground
up and served as required.
2 tablespoon coriander seeds
1 tablespoon black peppercorns
2 tablespoon cumin seeds
8 tablespoon sesame seeds
Roast spices and nuts individually in a non-stick
frypan, stirring constantly. They should turn darker
brown and fragrant. Rub hazelnuts in tea towel to
remove some of the bitter skin. Grind everything
together to the consistency of fine breadcrumbs.
Season to taste with flake salt.
Chefs have been re-inventing the classic pesto
combination of parmesan, basil and pine nuts for
years, and you can, too! This wonderfully versatile,
fragrant paste can be stirred through pasta, mixed
with sour cream or Greek yoghurt and used as a
dip or spread onto canapes. It's also great dolloped
on barbecued meat.
2 cups of tightly-packed pungent leaves -- we like
watercress, rocket or basil
1/4 cup of grated cheese -- try pecorino, romano or
1/4 cup of nuts -- pine nuts are traditional, but mac-
adamias, almonds or hazelnuts are great alternatives.
3 cloves garlic
1 tablespoon lemon juice
1/4 cup of olive oil -- as in all things oil-related, use
the freshest local drop you can find.
Blend all ingredients until finely textured. Some
chefs prefer their pesto smooth, while others like to
keep it slightly grainy, like fine breadcrumbs. Store
refrigerated in glass jar.
Russell Blaikie's labne with sumac
Labne may sound fancy, but it is just yoghurt with
some of the water drained out. Russell is execu-
tive chef and co-owner of the Must Winebars in
Highgate and Margaret River.
1kg Greek yoghurt
2 teaspoon ground sumac
2 tablespoon fresh thyme, leaves removed from
2 teaspoon flake salt
24 kalamata olives, pitted and halved
4 tablespoon extra virgin olive oil
The day before, line a sieve with muslin or a clean
tea towel. Pour over boiling water to sterilise.
Place sieve over a large bowl. Spoon yoghurt into
lined sieve. Twist to enclose. Refrigerate overnight.
Remove labne from muslin and refrigerate in sealed
container until required. To serve: Spread labne over
a large plate. Sprinkle with flake salt and sumac. Dot
with olives. Drizzle with oil. Sprinkle over the thyme.
My favourite hummus
400g can chickpeas without sugar
2 tablespoon olive oil
1heaped tablespoon tahini
juice of 2 lemons
3 cloves garlic
1/2 teaspoon salt
freshly ground black pepper
1 tablespoon olive oil, extra
1 tablespoon paprika
Open can and drain chickpeas. Whiz all ingredients
in blender until smooth. Adjust consistency and
seasoning. Use water or a little plain yoghurt if you
want to thin it down a little. Note: The same method
can be used to make a white bean or lentil dip. Use
a can of white beans instead of chickpeas, omit the
tahini and add an extra tablespoon of olive oil to the
blender. Refrigerate in airtight container. To serve:
Spread over plate, drizzle with extra oil and sprinkle
1 cup Greek yoghurt
2 teaspoon dried mint or
1 tablespoon fresh mint, finely chopped
1 lebanese cucumber, grated
2 cloves garlic
crushed salt and ground black pepper
Squeeze as much water as you can out of the grated
cucumber. You can do this by pressing it into a sieve
or with your hands. Gently stir into the yoghurt with
the crushed garlic and mint. Season to taste. If you
don't have dried mint, fresh mint works just fine.
Refrigerate in airtight container. To serve: Spoon
into bowl and offer with crudites or bread.
2 lebanese cucumbers
2 large, ripe tomatoes
1 large, ripe avocado (refrigerating this for a few
hours before you make the salsa makes it a whole
lot easier to cut up)
Juice of one lemon
1 teaspoon flaked salt
freshly-ground black pepper
Chop first three ingredients into pea-sized cubes.
Mix gently with remaining ingredients.
With just 10 minutes to spare, you can create wonderful dips
and nibbles to enhance your bought picnic fare.
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