Condiments Recipes

Telegraph Hill Hemp Dukkah Crusted Halloumi with Bulghur Wheat Tabbouleh September 24, 2019 12:01

Telegraph Hill Hemp Dukkah Crusted Halloumi with Bulghur Wheat Tabbouleh

Vegetarian

This wonderful recipe came from https://www.onyourplate.co.nz 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 15 minutes
For 2          For 4
1                    2          Halloumi
25g               50g       Telegraph Hill Hemp Seed Dukkah
1Tbps           2Tbps   Extra virgin olive oil
                                  Salt and pepper
                                  Chilli Flakes - optional
The Salad
3/4c              1 1/2c   Bulghur Wheat
3/4c              1 1/2c   Boiling water
                                  salt and pepper
0.5               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 halloumi… Take the cheese out of the packaging and pat dry with a paper towel. Slice into 1cm strips. Lightly coat with olive oil, season with salt, pepper,  chilli flakes (if using) and coat well with the dukkah.
2.The tabbouleh… Add the bulghur wheat, zest of the lemon and a pinch of salt and pepper to a bowl. Pour over the boiling water and cover tightly. Set aside to cook for 10 minutes.
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. When the bulghur wheat is tender, fluff up with a fork then mix through the beans, tomatoes and parsley. Dress the salad with a drizzle of extra virgin olive oil and a squeeze of lemon.
6.The halloumi: Heat the frying pan up again to a high heat with 2-3T of olive oil.  Fry the halloumi for a minute on each side until crispy and golden.
7.To finish: Serve the beautiful halloumi 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!


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 https://www.onyourplate.co.nz 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!

Dukkah Yoghurt Dressing November 23, 2018 12:51

This simple combination is delicious with Chicken.

  • 1/2 cup Greek-style natural yoghurt
  • 1 tablespoon Telegraph Hill Dukkah Butter
  • 2 tablespoons lemon juice
Combine all ingredients in a bowl. Season with salt and pepper. Mix until smooth.

Dukkah Crusted Fish October 18, 2018 16:46

Telegraph Hill Dukkah Crusted Fish
Simple and quick Dukkah Crusted Fish recipe.  Watch the video.

Broccoli Gado Gado - An Indonesian twist on a classic winter green August 17, 2018 15:52

Broccoli Gado Gado 

2 tsp soy sauce

2 tbsp Telegraph Hill Dukkah Butter

Water to loosen

1 medium broccoli

Handful of toasted almonds, cashews or peanuts to garnish

Method

Blanch broccoli in boiling water till just cooked, remove and drain.

In a small bowl mix soy sauce, dukkah butter and a dash of water till smooth.

In a large bowl, add blanched broccoli and stir through dukkah butter paste.

Top with toasted nuts.

This recipe would work with any seasonal green vegetable - Try steamed green beans, wilted cabbage or grilled courgettes.