Recipes
Tell us about your favourite receipe.
Below are some Recipes and Ideas:
Dukkah: Schnitzel Without the Carbs
Dukkah: Spicy Pita Crispbread
Dukkah:Oven-Roast Tomatoes with Dukkah
Dukkah Tips - Impress your guests
Dukkah: BBQ Lamb with Dukkah Garlic Sauce (serves 4)
Dukkah: Crunchy Roast Potatoes (serves 4)
Dukkah: Quick Chicken Breasts with Dukkah (serves 4)
Dukkah Tips - Liven Up Your Salads and add a nutritional boost!
Dukkah: Spinach and Dukkah Omlette
Dukkah: Almond and Pistachio Dukkah Couscous
African Rub: Spicy Mince Appetizer (or low carb main course)
African Rub: Lamb Kebabs with Safari Rub
African Rub: Doro Wat (Traditional Ethiopian Chicken Casserole)
Reef Rub: Simple Baked Fish
Reef Rub: Yellow Fish Curry
Spanish Rub: Potato and Silver Beet Gratin
Spanish Rub: Spicy Spanish Bean Soup
| Dukkah: Schnitzel Without the Carbs |
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For those of us interested in limiting our carb intake, many things are off the menu. Here is a creative idea to bring Chicken Schnitzel back:
Ingredients:
4 skinless chicken breast fillets
2 eggs
100grams Dukkah
Flavourless cooking oil for frying (sunflower, rice bran etc.)
1. Place the chicken breast fillets on a cutting board and slice through the breast with a sharp fillet knife to make thicknesses of around 1-1.5cm.
2. Prepare two bowls, one with 2 beaten eggs and one with 100 grams of your favourite Table of Plenty Dukkah.
3. Immerse the chicken pieces one at a time in the egg and then roll them in the dukkah and place them on a plate ready for cooking.
4. Heat around 3 tablespoons of oil in a large frying pan or skillet. Place 2-3 schnitzels into the pan (do not crowd). They should sizzle immediately. Allow to fry for 1 minute and then turn. Allow the second side 1 minute and then reduce the flame to medium-low so the oil gently sizzles. This will allow the meat to cook through and the crust not to burn. The schnitzel will need around another 4-5 minutes to cook through depending on thickness.
5.Place the cooked schnitzel onto paper towel immediately to soak up any excess oil.
Serve immediately. |
| Dukkah: Spicy Pita Crispbread |
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This is a great way to use up old pita bread and to make a tasty snack for kids lunch boxes, or a unique cracker for dips.
1.Tear Pita Bread into rough shapes around 7cms wide and one layer thick only. 2. Drizzle liberally with olive oil and sprinkle with your favourite Table of Plenty Dukkah. Shake off any excess dukkah.
3. Place the pita pieces into a preheated oven, around 160 degrees. Bake for 5-10 minutes depending on the thickness of the bread until they are crispy.
Be careful not to let them burn.
Allow the crispbreads to cool and serve immediately with dips or pate.
To store: Allow the crispbreads to cool completely and then store in an airtight bag or container.
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| Dukkah:Oven-Roast Tomatoes with Dukkah |
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This is a simple, but delicious addition to any mezze table or as a side dish with grilled or barbecued meat.
4 large ripe tomatoes
1 tbsTable of Plenty Dukkah
1 slice of bread - made into crumbs
1 tbs butter
1. Preheat the oven to 180 degrees
2. Slice the tomatoes in half and place face up on a baking tray
3. Mix the dukkah, bread and butter together to form a topping
3. Spread the mixture evenly on top of each tomato
4. Bake in the oven for around 20-30 minutes
These are great served hot or at room temperature |
| Dukkah Tips - Impress your guests |
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For a unique appetizer or accompaniament to drinks, serve any of our dukkahs:
Arrange 2 small bowls for dipping: Fill one with good olive oil and one with dukkah Place a plate of crusty turkish bread alongside and enjoy the responses as your guests dip the bread in oil and then in the dukkah.
This is the traditional way to eat dukkah and never fails to whet the appetite. |
| Dukkah: BBQ Lamb with Dukkah Garlic Sauce (serves 4) |
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Ingredients:
- 1kg lamb cutlets (2-3 per person)
- 300ml Greek Style Natural Yoghurt
- 2 cloves garlic
- 1 lebanese cucumber grated and drained
- 2 tbs Table of Plenty Dukkah
- 1/2 tbs Salt (or to taste)
Instruction - Sauce:
Combine all the ingredients togather (apart from the lamb) to taste and place in the fridge. This can be prepared in advance.
Instruction - Meat:
Cook the meat on the BBQ and allow to rest for 2 minutes prior to serving.
Serve the meat drizzled with Dukkah sauce along with a greek salad and baked potatoes.
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| Dukkah: Crunchy Roast Potatoes (serves 4) |
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Ingredients:
- 6 medium potatoes cut into 2cm chunks
- 2 tbs Table of Plenty Dukkah
- Olive oil
Prepare the potatoes and par-boil for 3 minutes.
Transfer drained potatoes to a mixing bowl and sprinkle the Dukkah over the potatoes. Add around 1 tbs olive oil to the potatoes and stir very gently to evenly coat them with dukkah.
Place on a baking tray in a pre-heated oven at 180 degrees and bake for around 1/2 hour until golden and crunchy on the outside. |
| Dukkah: Quick Chicken Breasts with Dukkah (serves 4) |
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Ingredients:
- 4 Chicken breasts (skin on or off)
- Juice of 1/2 lemon
- 2 tbs Olive oil
- 4 tbs Table of Plenty Dukkah
Mix the olive oil, dukkah and lemon juice together to form a paste (add liquid slowly to achieve right consistency). Place the chicken breasts on a sheet of tin foil on an oven tray and spread the spice mix generously over the chicken breasts.
Place in a preheated oven 180 degrees and bake for 20-25 minutes until cooked through and golden. Serve with a green salad and rice with lentils. |
| Dukkah Tips - Liven Up Your Salads and add a nutritional boost! |
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This one is so simple:
- Tear a mixture of salad leaves (I like Oak leaf and Frisee together)
- Add peeeled sliced cucumbers
- A handful of blanched snowpeas
- A handful of cherry tomatoes
- Sprinkle with Table of Plenty Dukkah and Olive Oil to dress
Toss the salad well and serve as an accompniament to any meal |
| Dukkah: Spinach and Dukkah Omlette |
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The ultimate brunch or light lunch
Ingredients: (per person)
- 2 eggs
- 2 tbs Milk
- 1 cup baby spinach
- 3 tsp Table of Plenty Dukkah
- 1 tbs olive oil
- salt and pepper to taste
Method:
Beat the eggs together with the milk and season with a little salt and pepper.
Heat the olive oil in a small frying pan until the oil begins to sizzle. Fry the dukkah in the oil for 30 seconds and then pour in the egg mixture.
Sprinkle the spinach accross the mixture and reduce the heat on the pan.
Once the mixture has begun to set on the bottom, take a spatula and turn the omlette gently.
Allow the second side of the omlette to set - this will be very quick.
Fold the omlette in half and serve with hot buttered sour-dough bread.
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| Dukkah: Almond and Pistachio Dukkah Couscous |
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As Featured in Good Taste Jan 2007 and Herald Sun April 08
Serves: 8 \ Prep: 5 minutes (+5 minutes standing time) \ Cooking: 5 minutes
Ingredients:
1.125 litres (4 ½ cups) chicken stock
500g couscous
2 lemons cut into wedges
2 x75g pkts slivered almonds, toasted
2 tbs pistachio dukkah
½ cup continental parsley leaves
260g (1cup) Greek-style yoghurt
Place the stock in a large saucepan over high heat and bring to the boil. Remove from the heat and add the couscous. Use a fork to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Meanwhile preheat a chargrill on medium-high. Cook the lemon on the grill for 2 minutes each side or until charred.
Add almonds, dukkah and parsley leaves to the couscous and toss to combine. Transfer to a large serving bowl. Top with lemon and serve with yoghurt.
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| African Rub: Spicy Mince Appetizer (or low carb main course) |
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Ingredients
500g Mince Meat
1tbs African Safari Spice Rub
1 small onion finely chopped
Yoghurt
Lettuce Leaves
Fry the onion in a pan until soft.
Add the mince and the spice and cook through.
Spread the mince on a lettuce leaf and drizzle with yoghurt (iceberg works well).
Roll the lettuce leaf up and enjoy. |
| African Rub: Lamb Kebabs with Safari Rub |
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Ingredients:
500g lean minced lamb
1.5 desert spoons African Safari Rub
1tbs plain flour
1/2 finely diced onion
1 egg beaten
Mix all the ingredients together thoroughly. Form the mixture into kebabs on a long skewer. cook on the BBQ or under the grill for around 5 minutes each side. Serve with baked potato and salad. |
| African Rub: Doro Wat (Traditional Ethiopian Chicken Casserole) |
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Coming soon... |
| Reef Rub: Simple Baked Fish |
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Ingredients:
800g fish fillet (rockling is my favourite)
Macadamia Oil or other vegetable oil
4tbs Reef Rub
Cut fish into 4 equal sized portions. Rinse and rub it with macadamia oil.
Rub 1 tbs of Reef Rub generously onto each portion of fish.
Place each piece of fish on a sheet of aluminium foil and fold the foil to seal it in.
Place in a preheated oven (180) for 15 minutes until the fish is tender and opaque.
Remove from the foil and serve with a green salad and new potatoes.
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| Reef Rub: Yellow Fish Curry |
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Ingredients:
500g firm white fish fillet (ask your fishmonger)
3 tbs Reef Rub
2 tbs each Ginger and Garlic
2/3 cup dessicated coconut
2 cans 400m Coconut Milk
1.5 tsp coriander ground and 1.5 teaspoon cumin ground
7 shallots
4 kaffir lime leaves (optional but recommended)
1 bunch of your favourite asian greens
1 lime (for zest and juice)
Fresh Coriander to garnish
Method:
In a dry pan, gently toast the dessicated coconut until golden, stirring frequently.
Put the coconut, reef rub, garlic, ginger, coriander and cumin into a food processor or mortar and pestle and blend to a paste, add a little water if needed.
Heat 1 tbs oil in a wok and heat the paste until fragrant. Add the coconut milk and a piece of lime zest. Tear the lime leaves a little to release the flavor before adding. (Small red chilis can be added for heat at this stage- the recipe as stands is quite mild but fragrant)
Gently bring the mixture to the boil, stirring constantly and add the fish. Simmer gently for around 8-10 minutes until the fish is cooked. Stir in lime juice to taste (around 1 tbs) and season with salt and pepper to taste.
Serve with 1 tbs fresh coriander stirred through and jasmine rice.
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| Spanish Rub: Potato and Silver Beet Gratin |
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Ingredients:
5 medium sized potatoes (waxy textured)
3 eggs
500ml milk or 1/2 milk 1/2 cream
2 tbs diced black olives
100g feta cheese crumbled
200g tasty cheese grated
3 silver beet leaves washed thoroughly and chopped finely.
2-1/2 tsp Spanish Spice Rub
Par-boil the potatoes and slice into rounds. Beat the eggs and milk together and season. Add the fet and olives and stir in the silver beet. Transfer into a greased baking dish. Make a layer of potaoes on top of the dish. Mix the tasty cheese with the spice rub and sprinkle over the dish. Bake in a preheated oven for (180) for 40 minutes until the silver beet cooks though. If the chees begins to get too dry, cover with silver foil part way through cooking.
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| Spanish Rub: Spicy Spanish Bean Soup |
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Ingredients:
2 tsp Spanish Spice Rub
2 x Stock cubes (veg or chicken)
1 x Tomato, Capsicum, Onion (400g)
1 Tin Cannelini Beans (400g)
1 litre boiling water
2 medium carrots sliced into rounds
2 medium potatoes diced
2 stalks celery diced
3 cloves garlic diced
1-2 tbs freshly chopped parsley to stir through
1. Sweat (cook gently) the chopped vegetables in a little olive oil for around 10 minutes adding the Spanish Spice Rub for the last 2 minutes.
2. Disolve the stock cubes in 1 litre of water and add to the pan.
3. Add the tin of tomato, capsicum and onion and the cannelini beans
4. Bring to the boil and then reduce to a simmer and cook for 45mins – 1 hr
5. Stir through the fresh parsley before serving and add a dollop of sour cream to garnish.
Enjoy with crusty sour dough bread
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