Hazelnut Dukkah With Fennel Seeds And Mint Or Thyme Recipes

Steps:

• Lightly toast the sesame seeds in a dry skillet over medium heat. Remove from the heat and add to the bowl with the hazelnuts or almonds. Toast the cumin seeds in the dry skillet just until fragrant and immediately transfer to a spice mill and allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the remaining ingredients and mix together.

Steps:

• Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.
• Toast the spice seeds and sesame seeds separately in the same way.
• Cool and combine with the remaining ingredients in a food processor.
• Grind the mixture until it resembles small breadcrumbs.
• The mixture should be very dry and crumbly, not a paste.
• Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.

Steps:

• To make dip, process avocado flesh, chickpeas, sour cream, lemon rind, juice and garlic in a food processor until smooth, season to taste. Spoon dip into a serving bowl and refrigerate for 2 hours before serving.
• For Dukkah: Roast the hazelnuts until golden and fragrant. Rub hot nuts in a teatowel to remove skins. Roast the seeds and spices seperately, until fragrant. Process nuts, seeds, spices and salt in a food processor until coarsley ground.
• To serve: Arrange the bowl of avocado hummus on a large plate or board with a pile of dukkah and serve with bread, crackers, biscuits or pita. Dip the biscuits in the hommus and then in the dukkah.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
• In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.

Steps:

• Heat oven to 160C/140C fan/gas 3. To make the dukkah, put the macadamias and hazelnuts on a baking tray and roast for 8 mins or until just golden. Leave to cool, then chop in a food processor and tip into a bowl. Roast the sesame, coriander, cumin and fennel seeds on a separate tray for 5 mins or until golden. Cool, then using a grinder or pestle and mortar, grind to a medium powder with the fenugreek, salt and hot smoked paprika, if using. Add to the ground nuts, mix thoroughly and set aside.
• Increase oven to 200C/180C fan/ gas 6. Put the garlic, thyme, cream and soy or salt in a small pan and place over a medium heat to warm through. Remove and set aside.
• Butter a 30 x 20cm ovenproof dish and layer up the vegetables. First put 2 layers of beetroot, then a layer of potato, a scattering of fennel, leek and ginger, and spoon over a little cream mixture. Repeat this process until you have used up all the vegetables and cream, finishing with a layer of beetroot. Press down on the gratin, then cover with foil and bake for 45 mins or until the vegetables are tender.
• Remove foil from the gratin. Increase oven to 220C/200C fan/gas 7 and bake for a further 10 mins or until the top begins to brown. Remove gratin from the oven and let stand for about 10 mins.
• Meanwhile, bring a small pan of water to the boil. Boil the eggs for 7 mins, then cool under cold running water, peel and set aside. Keep the pan of water as you will need this later to reheat the eggs.
• To serve, reheat the peeled eggs in boiling water for 1-2 mins, the cut in half lengthways. Cut the beetroot gratin into 6 squares and put a piece on each of 6 plates. Scatter a handful of watercress over each, then carefully position 2 egg halves on top. Sprinkle a generous spoonful of dukkah over each half and drizzle over some extra virgin olive oil.