There are days where I find myself with a particularly great recipe for you but with very little to say.
Today is one of those days.
I could I suppose, if I really put my mind to it, write something that might entertain you or inspire you to run towards your kitchen. I could be witty and funny; maybe even a little smart. I could be relevant and on-trend. Or, I could be current and work in a way to mention soccer or the miserable cold.
I could talk about easy bakes to make with your children; empathizing with you as you try to enjoy three weeks with them at home in the aforementioned cold. I could remind you about curries and soups and casseroles to make that will comfort you this winter. Or I could even invite you to linger a little longer with me and sip homemade hot chocolate; our excuse to ward off the chill.
I could tell you about the cold rainy day that I made this Pecan Nut Dukkah. (It’s a story quite short and rather dull.)
To start I could tell you that I made this dukkah with pecan nuts simply because at the time they were the only nuts in the pantry. I was not to be disappointed by this impetuous.
I would continue by adding that I was looking for something to serve as filler, just past lunch but way before dinner to stave off hunger until the beautiful lamb neck simmering quietly over the coals was ready.
I would of course hasten to add that I had chosen a fresh and still warm ciabatta, so soft that it was wounded by the bread knife so we simply pulled at it to tear off a piece. We then dipped chunks of bread in extra virgin olive oil before using them as spoons to catch as much pecan nut dukkah as they could hold.
I would end by telling you that simplicity never wore a finer robe.
But really, right now on this rather cold and cloudy Friday, I am just a girl sitting peacefully and quietly with nothing in particular to say.
- 125 ml (½ C)pecan nuts
- 65 ml (¼ C) coriander seeds
- 45 ml (3 T) sesame seeds
- 30 ml (2 T) cumin seeds
- 5 ml (1 t) fennel seeds
- 5 ml (1 t) black peppercorns
- 5 ml (1 t) teaspoon salt
- Place the pecan nuts on a baking tray. Sprinkle with slat and a few drops of water.
- Bake in an oven preheated to 180˚C for 5 minutes or until the nuts are fragrant and crisp.
- Chop the nuts finely in a food processor or by hand.
- Place the sesame seeds, coriander seeds, cumin seeds and fennel seeds in a dry frying pan and toast over medium heat for 2-3 minutes or until the seeds are fragrant and lightly golden.
- Place the seeds in a mortar and pestle and crush.
- Add the nuts and crush together.
- Add the salt and the black pepper.
- Store in an airtight jar.