As promised from my post about my Dinner Party, I am going to post the recipes of the things I made =). I'll go by order and start with the starters which included the Dukkah and Annabel Langbein's Baked Olives. I served these with a crusty white bread, so you could dip the bread in the oil the olives were baked in and then dip it in the dukkah. Tastes so good! I always like to eat dukkah with flavoured oils because it adds dimension to the taste. And again, always make your own dukkah! It's so easy, as you'll see from the recipe below, and so much cheaper. The olives are soooo much better than plain olives. These would be really nice on an anitpasto platter! Good thing is if you don't finish it you can keep them for quite a long time. I actually reused the rest of mine a week later - put them back in a baking tray and reheated in the oven for a bit.
Adapted from Food Safari
80g sesame seeds
2 tbsp corriander seeds
2 tbsp cumin seeds
2 tsp ground black pepper
1 tsp flaked sea salt
1 tsp fennel seeds
(Feel free to change the ratios of everything to suit your tastes or add your own spices and nuts - common additions include ground almonds, dried mint leaves etc. You'll probably get more of an idea of what you like if you experiment a few times =) )
1. Preheat oven to 180C (350F). Spread hazelnuts over baking tray lined with baking paper and cook in oven for 3-4 mins or until toasted. Rub hazelnuts between clean tea towel to remove as much skin as possible.
2. Process toasted hazelnuts in food processors until coarsely chopped. Transfer to large bowl.
3. Heat medium frying pan over medium heat. Add sesame seeds and cook stirring for 1-2 mins or until golden. Add to bowl with hazelnuts.
4. Place coriander, cumin and fennel seeds in frying pan over medium heat and cook stirring for 1-2 mins or until aromatic and seeds begin to pop. Transfer to mortar and pestle and pound until finely crushed (or process in food process like i did =P).
5. Add crushed spices, pepper and salt to hazelnut mixture and mix well (I actually processed the salt with the spices so that it broke down a bit more and spread throughout the mixture more uniformly).
6. Serve dukkah with olive oil and crusty bread (dukkah goes heaps well with grainy breads as well!!)
Baked Fragrent Olives
From 'The Free Range Cook' by Annabel Langbein
40 black Kalamatta olives in brine, drained
2 cloves garlic, thinly sliced (I used 4 =P)
2-3 thine strips lemon peel
2-3 thin strips orange peel
1 red chilli, seeds and pith removed, flesh finely chopped
2 whole red chilles
1/2 tsp fennel seeds
1/2-3/4 cup olive oil
1. Preheat oven to 180C (350F). Place olives in roasting pan with all other ingredients. Bake for 20 mins.
2. Drain, reserving baking oil, and serve warm. I served mine in a bit of the oil so the bread could be dipped in it (the oil tastes so good with the infusion of all the flavours of the ingredients)
3. If packing olives into a jar, cool and cover with reserved oil. Top up with extra olive oil if required. They will keep for months and can be reheated to serve.