Condiments Recipes

Lamb & Hemp Seed Dukkah September 24, 2019 11:20

Hemp Seed Dukkah Crusted lamb with Quinoa and Tabbouleh                                        

Gluten Free

This wonderful recipe came from a Hawke's Bay Food box service, where the ingredients are sourced locally.  And more importantly they have used some of our products! 

Prep Time 20 minutes Cook Time 20 minutes


For 2             For 4                    

400g             800g     Lamb Leg Steaks
25g               50g       Telegraph Hill Hemp Seed Dukkah
1T                 2T         Telegraph Hill Extra virgin olive oil
                                  Salt and pepper
                                  Chilli Flakes - optional

The Salad
1/2c              1c         Quinoa
3/4c              1 1/2c   Boiling water
                                  salt and pepper
1/2               1            Lemon Zest and Juice
20g              40g        Curly Parsley
4                   8           Tomatoes
150g             300g    Green Beans
1                   2          Garlic Cloves
                                 Wraps or Pita Pockets
                                  Yoghurt, Mayo or Sour Cream

  1. The lamb… Take the lamb out of the packaging and pat dry with a paper towel.  Slice into 2cm strips. Lightly coat with olive oil, season with salt, pepper, chilli flakes (if using) and coat well with the dukkah.
  2. The tabbouleh… Place the quinoa, water and a sprinkle of salt, pepper and zest of the lemon into a small pot and bring to the boil. Cover and turn the heat down to low. Cook for 10-15 minutes until all the water has been absorbed, then fluff it up with a fork and pop into a bowl.
  3. Heat up a frying pan to a high heat. Chop the beans into 1-2cm lengths. Quickly fry with a little olive with the sliced garlic until the beans have char marks, but still crunchy, set aside.
  4. Chop up the tomatoes and finely chop the parsley.
  5. Mix the beans, tomatoes and parsley through the quinoa. Dress the salad with a drizzle of extra virgin olive oil and a squeeze of lemon.
  6. The lamb… Heat the frying pan up again to a med-high heat with 2-3T of olive oil. Fry the lamb for 3 minutes on each side until crispy and golden.
  7. To finish… Serve the beautiful lamb in wraps, pita pockets or on its own with a big spoonful of tabbouleh and a dollop of yoghurt or sour cream.
  8. Serve, Eat, Enjoy!

Roasted Carrots with Dukkah, Quinoa & Feta Yogurt Cream July 11, 2019 16:29

Oven roasted summer carrots & onions
500 g (approx. 8 large) carrots
4 onions, shallots or red onions
2 tbsp Extra Virgin olive oil
1 tbsp Telegraph Hill Turmeric & Black Pepper Drizzle
Sea salt and black pepper
Telegraph Hill Hemp Seed Dukkah

Preheat the oven to 200°C / 400°F. Scrub the carrots under water and trim off the top greens. Cut the carrots lengthwise if they are thick (and keep thin carrots whole). Place on a baking tray. Peel off the outer layer of the onion and trim the top off. Cut into large chunks. Place on the baking tray next to the carrots. Stir together oil, maple, salt and pepper and drizzle over the vegetables, toss to cover. Bake in the oven for 15-20 minutes or until tender.

Herby Quinoa
1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked)
1 large handful flat leave parsley
A generous drizzle of Extra Virgin olive oil
2 tbsp lemon juice
Sea salt & black pepper

Place rinsed quinoa in a saucepan, add water and salt and bring to a boil. Lower the heat immediately and let simmer for about 10-15 minutes, set aside and let cool. Chop parsley and stir through the quinoa together with olive oil, lemon juice, salt and pepper.

Feta & Yogurt Cream
150 g feta cheese
1 cup / 250 ml plain yogurt
Sea salt & black pepper

Place feta cheese in a mixing bowl and mash with a fork, add yogurt and combine until creamy. Add salt and pepper to taste, set aside.
Spread the quinoa in a serving dish or on a large platter. Arrange the oven roasted carrots and onions on top. Spoon the feta and yogurt cream into a small bowl and place in the dish. Sprinkle the vegetables with a generous amount of Dukkah. Serve.

Salmon with Pesto Crust July 11, 2019 15:44

This super quick and easy recipe takes about 15 minutes in the oven, a great midweek meal.

4 salmon, skinless fillets
4-6 tbsp Telegraph Hill Pumpkin Seed Pesto
3 tbsp Telegraph Hill Roasted Dukkah
3 tbsp parmesan finely grated
Telegraph Hill Extra Virgin Olive Oil
300g Green beans

STEP 1 Heat the oven to 230C/fan 210C/gas 8. Put the salmon fillets on a non-stick baking tray, skinned-side down.

STEP 2 spread the pesto over the tops, then mix the Roasted Dukkah and cheese together and sprinkle over.

STEP 3 Drizzle with a little oil then bake for 10 minutes.

STEP 4 Boil the green beans for 3-4 minutes, then drain and toss with a little olive oil and season well.