Bircher Muesli with Baked Rhubarb

This delicious and healthy breakfast recipe comes from Taste.com.au http://www.taste.com.au/recipes/7080/bircher+muesli+with+rhubarb+and+sweet+dukkah

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

Preparation

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

   .

Notes

• Start this recipe a day ahead.

Watermelon with Smoky Hot Dukkah

This simple, but lovely recipe is from Taste.com.au

http://www.taste.com.au/recipes/1591/watermelon+with+pistachio+dukkah

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

Preparation

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 Taste.au.com for inspiring another creative recipe using Oregon Dukkah. http://www.taste.com.au/recipes/25952/breakfast+mezze+plate

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.

Notes

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

Grilled Peaches with Dukkah & Blueberries

We found a delicious article (yes, words can be tasty!) in the New York Times Dining & Wine section called "Last Call fo Summer". The writer, Ligaya Mishan, writes: "...we daubed some peaches with olive oil, put them on a very hot grill, then sprinkled them with dukkah. The result was like peach pie without the crust: warm and yielding, with just a hint of char."

Here's the recipe & instructions:

Grilled Peaches With Dukkah and Blueberries

4 peaches
Olive oil, for brushing
1 tablespoon dukkah
Whipped cream, for serving
Blueberries, for serving.

Prepare the grill. Halve and pit the peaches, then brush them with oil. Grill the peaches, cut side down, for 5 minutes, without turning. To serve, transfer 2 peach halves to each of 4 plates. Sprinkle with some of the dukkah, then spoon over some whipped cream and top with blueberries.

Yield: 4 servings.

Sweet, Coconut or Smoky Hot Dukkah flavors would be a perfect !

Green Beans with Dukkah

Another simple, and simply delicious recipe from Taste.com Australia...
So many varieties of beans are ripening as you read...
Here's a quick and easy side dish to go with almost any meal.

Ingredients:
Crusty bread, torn or cut into crouton sized pieces, about 2 cups
1 pound green or other fresh beans, trimmed
2 tsp finely grated orange rind
2 tsp extra virgin olive oil
1/3 cup Oregon Dukkah (flavor of your choice!)

Directions
Preheat oven to 400ºF. Place bread pieces on a baking tray. Bake for 10 minutes or until light golden. Set aside to cool slightly.

Cook the beans in a saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Drain.

Place bread, orange rind and 2 tablespoons of Oregon Dukkah in a bowl. Season with salt and pepper. Drizzle over the oil. Toss to combine.

Place the beans on a serving platter. Sprinkle with the bread mixture.

Makes 4 servings

Options:

Toss the beans with olive oil & lightly salt. Grill them in a metal basket over high heat until tender and beginning to blister slightly.

Brie with Dukkah

A simple appetizer idea we found on Northern Life...
Putting this together is simple and fast...
Spread Dukkah over a plate...
Traditional, Zesty or Smoky Hot Oregon Dukkah would all work well...
Cut brie in half through the center or remove the rind with a paring knife...
Press all cut surfaces of brie into Dukkah to coat...
Press on with fingertips to secure if needed...
Let stand at room temperature for 10 minutes...
Serve with crackers or crusty bread.

Dukkah-coated Rack of Lamb with Moroccan-spiced Vegetables

Found this delicious recipe on Taste.com.au...

Be comfortably filled with this tender, hearty feast.

Preparation Time
15 - 25 minutes

Cooking Time
35 minutes

Ingredients
2 (about 1 lb each) trimmed lamb racks
2 tbs olive oil
3 carrots, peeled, halved lengthways
3 parsnips, peeled, halved lengthways
1 Butternut squash, seeded, peeled, cut into 1 inch wedges
1 red onion, cut into thick wedges
1/2 cauliflower, cut into florets
2 tsp ground paprika
2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
2 ounces Zesty Oregon Dukkah

Preparation
Preheat oven to 200°C.

Place the lamb on a clean surface and drizzle with half the oil. Sprinkle with the dukkah and press to coat. Place in a large roasting pan.

Place the carrot, parsnip, pumpkin, onion and cauliflower in a large bowl and drizzle with the remaining oil. Sprinkle with the paprika, cumin, turmeric and cinnamon. Season with salt and pepper and gently toss to coat evenly in spices. Arrange vegetables evenly around the lamb.

Roast in oven for 25 minutes for medium or until cooked to your liking. Transfer the lamb to a serving platter and cover with foil. Set aside for 10 minutes to rest. Meanwhile, return the vegetables to the oven for 10 minutes or until golden brown. Arrange the vegetables around the lamb. Serve immediately.

Notes
Tip: After roasting beef and lamb, cover loosely with foil and rest for 15-20 minutes before carving. Carve across the grain for tenderness