Friday, September 9, 2011

Roasted Vegetables with Dukkah

With Autumn comes the urge to roast and bake, especially using the fruits and vegetables of fall harvest. Here is a recipe inspired by Taste.


Your favorite combination of -

Cubed eggplant
Peeled and cubed sweet potato
Peeled and cubed pumpkin
Chunks of potatoes
Chunks of carrots
Large dice of red onion
1 -4 peeled and chopped cloves of garlic
olive oil
Zesty, Smoky Hot or Traditional Oregon Dukkah


Preheat oven - 425 degrees
  • In a large bowl, toss vegetables with olive oil and Oregon Dukkah to coat. Turn vegetables onto a lightly oiled baking sheet. Roast until tender.

Dukkah Crusted Pork

Serve with roasted yam and sauted kale for a lovely fall supper. Inspired by a recipe from

Ingredients (serves 4)

  • 2 tbs extra virgin olive oil
  • 2 red peppers, thickly sliced
  • 2 yellow peppers, thickly sliced
  • 2 garlic cloves, sliced
  • 1 tsp extra-fine granulated sugar
  • 2 tbs capers, rinsed, drained
  • 1/3 cup (60g) raisins
  • 2 tsp red wine vinegar
  • 2 x 1lb pork fillets, trimmed, halved
  • 2 tbs Zesty or Smoky Hot Oregon Dukkah
  • Olive oil spray
  • 2 tbs chopped flat-leaf parsley


  1. Preheat the oven to 400°F.

  2. Heat the olive oil in a large, deep fry pan over medium-high heat. Add the peppers, garlic and sugar, season, then cook for 15 minutes, stirring, until capsicum is softened. Add capers, raisins and vinegar and cook for a further 5 minutes or until the liquid is reduced.

  3. Meanwhile, heat an ovenproof fry pan over high heat. Season the pork, then coat in the dukkah and spray with oil. Cook the pork for 6 minutes, turning, until browned on all sides. Transfer to the oven for 12-15 minutes until cooked through.

  4. Slice each pork fillet, place on plates with salad and serve garnished with chopped parsley.

Bircher Muesli with Baked Rhubarb

This delicious and healthy breakfast recipe comes from
Tip: While you can still find fresh rhubarb, dice and freeze the stalks for taste of Spring in the middle of winter!

Ingredients (serves 4)

  • 1 1/2 cups (135g) rolled oats
  • 1 1/2 cups (375ml) fresh orange juice
  • 1 Granny Smith apple, peeled, roughly grated
  • 1/2 cup (120g) Greek-style yogurt, plus extra to serve
  • Honey, to drizzle
  • Sweet Oregon Dukkah
  • Baked rhubarb

  • 4 large rhubarb stalks, cut into 1 1/4" lengths
  • 1/2 firmly packed cup (100g) brown sugar, more or less to taste
  • 1 cinnamon stick


  1. Place the oats and orange juice in a bowl and stir to combine. Cover and leave to soak in the fridge overnight.

  2. For the rhubarb, preheat the oven to 375 F. Combine rhubarb, brown sugar and cinnamon stick in a baking dish, cover with foil and bake for 10 minutes until rhubarb is softened but maintains its shape.

  3. When ready to serve, add the apple and yoghurt to the oats and combine well. Serve the bircher muesli with extra yogurt, honey, rhubarb and its juices. Sprinkle with

    Sweet Oregon Dukkah



  • Start this recipe a day ahead.

Watermelon with Smoky Hot Dukkah

This simple, but lovely recipe is from
See the creative suggestions we have on this refreshing theme.

Cooking Time

4 minutes

Ingredients (serves 6)

1 box of Smoky Hot Oregon Dukkah
  • 2 1/2 - 3 lbs of seedless watermelon, peeled, chucked and chilled


  1. Place into a food processor. Process until a coarse powder forms. Transfer to a bowl.

  2. Cut watermelon into cubes. Dip the topof each cube into dukkah. Arrange on a serving plate. Serve with remaining dukkah.

We've taken this recipe a little further by adding coarsely chopped pitted kalamata olive, diced red onion, crumbled feta cheese and chopped cilantro mixed with the watermelon. It makes a refreshing salad at a picnic or BBQ.

Breakfast Mezze Plate

Thank you to for inspiring another creative recipe using Oregon Dukkah.

Preparation Time

15 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

  • 1 lb small red potatoes
  • 4 garlic cloves, unpeeled
  • 4 rosemary sprigs, leaves picked
  • 2 tbs olive oil
  • 8 oz cherry tomatoes
  • 2 tsp balsamic vinegar
  • 8 prosciutto slices, halved lengthways
  • 1 lb pork breakfast sausages
  • 4 large free-range eggs, at room temperature
  • 2 tbs Zesty Oregon Dukkah
  • Toasted Pita, to serve

  • Directions

  1. Preheat oven to 400°F. Place the potatoes and garlic on an oven tray. Sprinkle with rosemary and half the oil and season well with salt and pepper. Bake for 15 minutes.

  2. Meanwhile, place the tomatoes on a separate oven tray. Drizzle with the vinegar and remaining oil. Add the tomatoes to the oven and bake with the potatoes for a further 15 minutes or until potatoes are tender and tomatoes are beginning to collapse.

  3. Preheat grill to medium heat. Wrap a piece of prosciutto around each sausage. Cook the sausages on the grill, turning occasionally, for 6-8 minutes or until golden brown and cooked through.

  4. Place the eggs in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 1 minute 30 seconds for semi-soft boiled or until cooked to your liking. Remove with a slotted spoon.

  5. Place the potatoes, garlic, tomatoes and sausages on a serving platter. Peel the eggs and sprinkle with dukkah. Serve with toasted pita bread.


  • Tip: Use any leftover dukkah for dipping with olive oil and bread, or to coat chicken or lamb fillets, then grill.