Gremolata and dukkah featured in the Flavour Forecast for 2013 issued by McCormick South Africa.
Here’s an explanation of these condiments, how how to make them and how to use them in cooking and baking.
.
GREMOLATA
An Italian condiment traditionally made from chopped parsley, garlic and lemon, and sprinkled over a braised meat dish known as osso bucco.
Chefs have developed multiple variations and uses for this fresh-tasting concoction, as it makes a great accompaniment to roasted vegetables, grilled fish and even lamb.
It can be made to include other herbs such as coriander and mint. You can adjust the lemon and the garlic quantities to suit your taste. If used as a sauce, include more olive oil.
.BASIC GREMOLATA
coarsely grated rind of 3 lemons
160ml chopped parsley
10ml chopped garlic
15-20ml lemon juice
45ml olive oil
Combine all the ingredients and mix well. Adjust the amount of lemon juice to suit your taste.
DUKKAH
An Egyptian spice blend of toasted nuts and seeds. Traditionally served with chunks of fresh bread and olive oil, it is enjoyed by dipping the bread into the oil and then the dukkah.
Although you can buy it ready-made in tins at some supermarkets, it’s so easy to make at home, and by toasting and grinding your own spices and nuts the taste is so much better.
There are countless recipes for dukkah using different nuts, but almonds and hazelnuts are traditionally used, together with sesame seeds, cumin and coriander. Other spices can also be added to suit your taste.
Use it to coat meat or fish as well as sprinkle it over salads and dips. I experimented and made a sweet dukkah, by blending nuts, sweet spice, sesame seeds, coconut and sugar. It’s quite addictive and great over yoghurt or as a crumble topping in muffins.
BASIC DUKKAH
150g nuts – can be pistachio nuts or a mixture of skinned hazelnuts and almonds
60-80ml toasted sesame seeds
15ml coriander seeds
15ml cumin seeds, lightly toasted
5ml fennel seeds, lightly toasted
15ml sugar
3-5ml sea salt
Lightly toast the nuts. Combine in a food processor with the remaining ingredients and pulse until the nuts are well chopped. Use as required.
SWEET DUKKAH
100g macadamia nuts, lightly toasted
7ml ground cinnamon
pinch of nutmeg
pinch of ground cloves
80-100ml sugar
80ml sesame seeds, lightly toasted
60ml coconut, lightly toasted
a generous pinch of salt
Combine all the ingredients in a processor and pulse until the nuts are well chopped.
Use as required.
SALMON WITH CORIANDER GREMOLATA
Serves 4
200ml Greek yoghurt
15ml curry paste of your choice
5ml chopped garlic
5ml grated ginger
salt and pepper
4 salmon fillets
Coriander gremolata
80ml chopped coriander
60ml chopped mint
grated rind of 1 lime
15ml lime juice
1 red chilli, seeded and finely chopped
5ml chopped coriander
5ml chopped ginger
½ small onion, finely diced
15-20ml olive oil
Combine the yoghurt, curry paste, ginger and some of the seasoning.
Spread this over the salmon and set aside, covered, for 2-3 hours.
Place the salmon in an ovenproof dish and cook at 180°C for 15-20 minutes until cooked to your liking.
Serve drizzled with the coriander gremolata.
CORIANDER GREMOLATA: Combine all the ingredients and mix well.
.
GRILLED MUSHROOMS WITH GREMOLATA
Serves 4
8 large brown mushrooms
45-60ml olive oil
50g butter
salt and pepper
1 quantity of gremolata
Place the mushrooms in a roasting pan. Drizzle with olive oil and dot with butter.
Season well and place under a heated grill until the mushrooms are cooked.
Remove from the oven and spoon some gremolata over each mushroom.
Return to the oven for a minute to heat through.
Serve immediately on a heated plate.
.
CAULIFLOWER AND ASPARAGUS WITH GREMOLATA
Serves 4
1 medium head of cauliflower
250g asparagus, washed and trimmed
45ml olive oil
salt and pepper
1 quantity of gremolata
Break the cauliflower into florets and wash well.
Combine with the asparagus and place in a roasting tray. Drizzle with olive oil and season well. Roast at 180°C for 20 to 30 minutes until just tender.
Transfer to a serving dish and drizzle over the gremolata before serving.
.
FIGS WITH YOGHURT AND SWEET DUKKAH
Serves 4
12 ripe figs
250ml Greek yoghurt
50-60ml honey
60ml sweet dukkah
Cut the figs in quarters, but keep them joined at the base. Place 3 figs on each plate.
Divide the yoghurt between the plates.
Drizzle with the honey and generously sprinkle over the dukkah.
.
APRICOT AND SWEET DUKKAH MUFFINS
Makes 12
500ml cake flour
15ml baking powder
125ml castor sugar
grated rind of 1 lemon
125ml dried apricots, chopped
80ml oil
2 eggs
250ml buttermilk
80ml sweet dukkah
Sift the four, baking powder and castor sugar into a bowl. Stir in the lemon rind and apricots.
Combine the oil, eggs and buttermilk and mix together well. Stir this into the dry ingredients and blend until well combined, but taking care not to over-mix.
Spoon the mixture into paper-lined muffin cups.
Sprinkle a generous amount of the sweet dukkah on top of each muffin.
Bake at 180°C for 20-30 minutes until baked through. Remove and cool.
.
DUKKAH CRUMBED CHICKEN
Serves 4
4 chicken breast fillets
1 egg, beaten
250ml dukkah
30ml olive oil
50g butter
Butterfly the chicken breasts, then place them between 2 sheets of cling film and beat them with a rolling pin to flatten. Brush the chicken with egg and dip it into the dukkah, pressing it in firmly. Place on a tray and rest in the fridge for about an hour before frying.
Heat the oil and butter in a frying pan and fry over a medium heat until browned and cooked through.
Drain on paper towel and serve.
.
BUTTER BEAN PATE WITH DUKKAH
Serves 4-6
2x400g cans of butter beans, drained and rinsed
10ml chopped garlic
30-40ml lemon juice
80-100ml olive oil
salt and pepper
60ml chopped parsley
2 eggs, hard-boiled and finely chopped
30-40ml prepared dukkah
Put the beans, garlic and lemon juice into a food processor and blend until very smooth. With the machine running add enough olive oil to make a thick puree.
Season well and add the parsley. Pulse to combine.
Spoon the mixture into a serving bowl. Drizzle with a little extra olive oil.
Sprinkle with the chopped egg and dukkah. Serve with warm pita bread. - The Star