Since its so lovely out still, lets stick with the Aperitif theme 🙂 The perfect healthy bite to go with drinks on a cool late summer evening…
Fresh out of the garden, the radishes are sliced with the help of a handy mandolin. Have you heard of DUKKAH ? This has been a fantastic discover and I always have a jar in the cuboard for dipping or sprinkling…. I believe this dish has Egyptian origins and traditionally you would rip off piece of bread, dip that in olive oil and then into the Dukkah. GENIOUS !!! So here I suggest doing the same with radishes.
Clean your radishes, dip them in either a bit of butter (as the French do) or olive oil then dip dip dip into your Dukkah… Directly popped into your mouth, you too will be converted 🙂
Make enough Dukkah to have on hand in a jar for sprinkling on soups and salads year round. Feel free to change some of the ingredients to suit your tastes, such as almonds instead of hazelnuts etc….
• 120g hazelnuts
• 90g sesame seeds
• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 2 teaspoons freshly ground black pepper
• 1 teaspoon sea salt or fleur de sel
• Extra virgin olive oil to serve
Toast the hazelnuts in a pan (slipping of any skins that detach) then add the seeds and continue to toast (careful not to burn anything). This should take just a couple of minutes. Add your salt and pepper and let cool. Then just blend to a coarse powder in a blender or food processor (or even a mortar & Pestle as I’m sure the Egyptians did) 😉