15 December 2012

Christmas is coming....treats & a little dukkah



Christmas is almost upon us & that means Christmas Supper Club.  Again we are all making edible gifts.  I don’t seem to have had as much time as normal for preserving, pickling or jam & jelly making.  I usually have some sort of preserving phase & end up out the door with jars of jams, jellies & chutneys. This post from Hannah caught my eye.  I love Worcestershire Sauce & I always have a bottle of Lea & Perrins to hand to add a little depth to stews or casseroles or drizzled over grilled cheese, which is a personal favourite.  I am with Hannah, usually the homemade incarnations are far superior to any of the bought variety so I thought for something different, & of course wonderfully tasty this would be my edible gift for Christmas Supper Club along with a little dukkah.

Sweet treats from Christmas Supper Club

Dukkah is an Egyptian staple, traditionally a mixture of crushed nuts, sesame seeds & spices.  There are a myriad of variations so mix things up as you please.  Eat it with  bread dipped in olive oil, sprinkle it over salad for a toasty crunch or use it as a crunchy coating for chicken or fish. And even better it is a snip to make.

Dukkah

Makes 2 cups 

Ingredients

3/4 cup white sesame seeds
4 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp fennel seeds
1/2 cup sunflower seeds
3/4 cup hazelnuts

Directions

Heat a large frying pan over a medium heat & add the sesame, coriander & cumin seeds.  Fry for a few moments just until they are lightly toasted & fragrant.  Remove from the heat & allow them to cool a little.  Place the toasted seeds & all the other ingredients in a food processor & pulse a little, not too much as you want to leave some texture.  Store in a air tight jar & it will keep for a month or so....if it last that long.


I'll be using Steph's dukkah from Christmas Supper Club for a BBQ this weekend sprinkled over hummus & drizzled with some extra virgin olive oil.


For edible gifts....here some inspiration from blogs of Toast past... 

For the sweet tooth

Raspberry Curd


Chocolate Truffles


Benne Wafers


Membrillo

For the savoury inclined


Herbed Olives


Port & Chicken Liver Pate



Happy Holidays everyone!

7 comments:

  1. I can't wait for post-Christmas preserving time. Great inspiration here, Thank YOU!

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    1. Me either....looking forward to filling lots & lots of jars :) Hoping you have had a lovely Christmas Sue :)

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  2. I love dukkah! It was one of my edible gifts I made last holiday season. I have run out of it now, so will be making your recipe quite soon. I'm delighted that you are making Worcestershire sauce as gifts and really hope you enjoy it. We've been eating our grilled cheese sandwiches drizzled with W sauce ever since you suggested it. And I love your collection of recipes for gifts - very inspiring! Homemade gifts are just the best. Merry Christmas to you!

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    1. Merry Christmas Hannah! Another batch of Worcestershire sauce definitely on the cards....worth it just for the wonderful aroma that wafts around the house!

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  3. Replies
    1. Got to love edible gifts...such a treat at Christmas supper club to come home laden with so many goodies :)

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