Recipes

Dukkah

Paul Flynn's face
Paul Flynn
Sat Dec 7 2019 - 05:55
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 10 mins
Ingredients
  • 50g sesame seeds
  • 50g butter
  • 1 tsp cumin seeds, roughly ground
  • 2 tsp coriander seeds, roughly ground
  • 80g roasted cashews, roughly chopped
  • A pinch of chilli powder
  •  

1 In a dry saucepan, lightly toast the sesame seeds over a low heat, until they begin to colour, stirring regularly. Set aside.

2 Melt the butter and allow it to brown a little over a low heat.

3 Add the cumin and coriander seeds, stir for two minutes, then add the nuts and sesame seeds.

4 Reduce the heat and cook for two minutes more; keep stirring. To finish, add the chilli powder and season with salt. This will keep for two weeks in the fridge.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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