Quail eggs and dukkah
This mouth-watering dukkah is an ideal complement to MANURAU quail eggs. The perfect food to hand around that you can prepare well in advance.
(Makes two cups)
½ cup hazelnuts
½ cup sesame seeds
½ cup sunflower seeds
½ cup pumpkin seeds
1 cup blanched almonds
¼ cup cumin seeds
¼ cup coriander seeds
Seeds from four cardamom pods
1 ½ tsps. rock salt
1 Tbsp. ground paprika
1 ½ tsps. ground turmeric
12-15 fresh mint leaves (finely chopped)
½ tsp. aromatic salt – (100g coarse sea salt, 1 tsp. cinnamon power, 1 tsp. ground all spice)
Heat oven to 180C. Put the seeds and almonds in separate dishes to roast in the order given. You will find that the first few take longer than those listed last.
Watch carefully, checking them at least every five minutes and take out each container when the seeds have darkened a little (but not a lot) and have an appetising aroma (about 10 minutes but sesame and sunflower seeds usually take longer).
Leave to cool, grind cooked seeds with the aromatic salt, paprika, turmeric and mint in a food processor using the pulse button. The final mixture should have a grainy texture and not be an oily powder.
Store in airtight jars in a cool cupboard. Although it will gradually lose some flavour, it will taste great for up to three months.
Serve on a platter with halved hard boiled MANURAU quail eggs.