Friday, June 29, 2012

Red & White Coleslaws

Middle Eastern inspired coleslaws based on recipes from

Preparation Time

30 minutes

Ingredients (serves 8)

  • Red cabbage, beetroot and pomegranate molasses slaw

  • 1 tbs pomegranate molasses (see tip)
  • 1 tbs lemon juice
  • 2 1/2 tbs extra virgin olive oil
  • 1 tsp honey
  • 1/2 (450g) red cabbage, thinly shredded
  • 1 beet, peeled, grated or cut into julienne (matchsticks)
  • 1 shallot, halved, very thinly sliced
  • 2 tbs Traditional Oregon or Smoky Hot Dukkah 
  • White cabbage, mint & feta slaw

  • 60ml (1/4 cup) extra virgin olive oil
  • 2 tbs Zesty Oregon Dukkah
  • 2 tsp honey
  • 1 clove garlic, crushed
  • 1 lemon, zested, juiced
  • 1/4 (650g) savoy cabbage, thinly shredded
  • 1 bunch mint, leaves picked, thinly shredded
  • 1 long green chili, seeded, finely chopped
  • 100gm(3.5oz) feta, crumbled

  • Instructions:

  1. To make red cabbage slaw, whisk pomegranate molasses, lemon juice, oil and honey in a large bowl until combined, then season with salt and pepper. Add remaining ingredients and toss well to combine.
  2. To make white cabbage slaw, whisk oil, dukkah, honey, garlic and lemon juice and zest in a large bowl until combined, then season with salt. Add remaining ingredients and toss well to combine.
  3. Transfer each coleslaw to a separate platter to serve.


  • To give your slaws extra crunch, soak cabbage in a bowl of iced salted water for 10 minutes. Drain, then spin dry in a salad spinner.
    Tip: If you can't find pomegranate molasses, substitute red wine vinegar.

Monday, March 12, 2012

Oregon Dukkah Dusted Lamb with Pea Puree

This recipe is inspired by Adelaide Now.
Preparation time: 10 minutes
Cooking time: 6-8 minutes
Serves: 4
1/2 cup chicken or vegetable stock
3 cups frozen peas
2 tbsp yogurt or sour cream
Sea salt and white pepper
2 tbsp olive oil
1 clove garlic, peeled and finely chopped
8-12 lamb cutlets
1/3 cup (45g) Zesty Oregon Dukkah for dusting
1/2 cup plain yogurt
* 1 tbsp mint leaves, chopped
* Olive oil for drizzling
* Baby mint leaves for garnish
Bring the chicken or vegetable stock to the boil in a medium saucepan. Add frozen peas, reduce heat and simmer for 2 minutes. Drain peas, reserving 1 tbsp stock.
Place 2 1/2 cups of peas (reserve 1/2 cup and keep warm for serving), reserved stock, yogurt or sour cream into food processor and puree. Season with sea salt and pepper and set aside.
Heat olive oil in a large non-stick frying pan, add garlic and cook for 30sec, stirring continually. Remove garlic and drain on paper towel.
Dust the lamb cutlets generously on both sides with dukkah. Reheat olive oil in frying pan, add cutlets and cook on medium-high for 3-4 minutes on each side.
Spoon heated pea puree and reserved peas on to serving plates. Top with cooked cutlets and serve with combined yohurt, pan-fried garlic and chopped mint. Drizzle with olive oil and garnish with baby mint leaves.

Monday, January 23, 2012

Avocado Salmon Tart with Dukkah Prawns

This recipe has some of my favorite food components - salmon (treated like ceviche), prawns, avocado, labneh and of course dukkah. I can't wait to give it a try with either Traditional or Smoky Hot Oregon Dukkah! I found this amazing recipe on - so creative!

Avocado Salmon Tart with Dukkah Prawns

Serves 2
Preparation time: 20 minutes
Cooking time: 5 minutes
Skills needed: Basic
You will need:

(bet we can use Northwest salmon here)

250g/ 9oz fresh Tasmanian salmon fillet, skin off, diced

1/2 lemon, juiced
1 tbsp capers, chopped
1 tbsp fresh dill, chopped
2 tbsp whole egg mayonnaise
1 large avocado, peeled, pitted and chopped
1 soft boiled egg
1 tbsp labneh
2 tbsp dukkah
2 king prawns, peeled leaving only the tail and deveined
1 tbsp olive oil
Salt and pepper to taste
Lemon wedges and extra chopped dill to garnish

Combine salmon in a bowl with lemon juice, capers, dill, salt and pepper and refrigerate for at least an hour.

After the salmon has been marinated, add in the mayonnaise and stir to coat it through, set aside.
In a bowl combine together the avocado, egg, labneh and 1 tablespoon of dukkah.
Using a stainless steel mould ring (approx 5cm/2" high 9cm/3.5" diameter) or ramekin, place in half the avocado mixture patting down to fill the area and then top with half the salmon mixture before removing the ring, repeat with the other portion.
Coat prawns with remaining dukkah. Heat olive oil in a pan and pan-fry the prawns until cooked through.
Place a prawn on top of each avocado and salmon portion and garnish with a lemon wedge and some chopped dill.

Chef Watch:

"Use sushi-grade salmon if possible. You'll notice the smoother texture when you eat it,"chef Hassan M'Souli says.

"Don't overmarinate the salmon. You want it just long enough that the lemon changes the salmon's texture to something softer."

"Choose just-ripe avocado. You don't want it too hard as it will be difficult to use and not taste as great, too soft and it doesn't hold its shape."