Channel the Mediterranean, with the flavours and textures of this macadamia dukka.
Fills: medium jar
- 250g macadamia nuts
- ½ cup sesame seeds
- 1 tbsp ground coriander
- 2 tbsp ground cumin
- 1 tsp pepper
- 1-2 tsp flaked sea salt
- 1 tsp chilli flakes
Pre-heat oven to 180C. Lay macadamias on a lined baking sheet and roast until golden, about 10 minutes, then set aside to cool. Heat a frying pan then gently toast sesame seeds until golden. Transfer to a bowl and set aside to cool. Put coriander and cumin in frying pan and cook, stirring, until fragrant, then add to sesame seeds. When macadamias are cool, crush into fine pieces with a mortar and pestle. Add sesame seeds, coriander, cumin, black pepper, sea salt and chilli and continue crushing until you have the desired consistency. Take care not to over-work the blend or it will turn into a paste.
Divide between sterilised jars, it will last for up to a week.
Macadamia dukkah prawns
Makes: a platter
- 225ml plain Greek-style yoghurt
- 100g mint leaves, chopped finely
- 1 tbsp lemon juice
- 100g macadamia dukkah
- 1kg whole green prawns, peeled and deveined with tails intact
- 1 egg, beaten
- 1/2cm rice bran oil, for shallow frying
- Lemon wedges, to serve
In a medium-sized bowl, thoroughly combine yoghurt, mint and lemon juice. Set aside. Pour dukkah on to a large plate, reserving 2 tbsp. Holding onto tails, draw each prawn through the egg and then dukkah. Add oil to a large saucepan over high heat, ensure it is hot before you start shallow frying prawns in batches of 10. Gently turn prawns once after 20 seconds and finish cooking on the other side, which should take less than 15 seconds. Remove from pan and set on a paper towel to drain excess oil. Place on a serving platter, sprinkle with reserved dukkah and serve with yoghurt and lemon wedges.
Eat, Drink and Be Straddie
RRP $50 – available in several places on North Stradbroke Island as well as in Brisbane (including the Redlands IndigiScapes Centre)
Order a copy at www.eatdrinkstraddie.com