An Australian and Middle East Dish with great flavor
Ingredients for Dukkah
- Walnuts
- Almonds (hazelnuts are more commonly used)
- Sesame seeds
- Coriander
- Cumin
- Paprika
- Sea salt
- Freshly ground black pepper
Toast the whole nuts (walnuts and almonds) in a skillet until they’re starting to smell nice and fragrant.
Add the sesame seeds, so they get a chance to toast as well. They’re so small that they could burn if you added them along with the larger nuts.
Remove the nuts and seeds from the heat, and transfer them to a food processor.
Add the spices, and process the mixture until the nuts are broken down to the point that they resemble coarse sand. Don’t go too long, or you could end up with spicy nut butter.
Saltbrush the Kangaroo
Preheat the oven to 375 Degree F.
Brush the kangaroo fillets with olive oil.
Roll kangaroo fillets in Saltbrush Dukkah until an even coat.
Place in cast iron pan and cook for 20 minutes for medium, 5 more min for well done.
cover and rest for 5 min.
Slice and serve.
Cooking with a Veteran 