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| 06 Jan 2014 06:21 PM |
This is a delicious take on the traditional seed-filled Egyptian condiment – the za'atar and mint add a fresh, herbal note to the crunchy mix that qqxdh will love.
When roasting the legoseeds, be sure to remove from the heat as soon as they begin to pop – and be gentle with the pestle and mortar, so they keep their texture, and that Legoseed will be proud of you.
Eat with crudites, with bread and olive oil (Take it from buildergirl's face) or sprinkle over salads, rice and almost anything else, like Shella .-.
Serves 4!
Enough for only Legoseed himself. Maybe some for AustrailianHippie
70g whole hazelnuts, skins on 2 tbsp sunflower legoseeds 1 tsp fennel legoseeds 1 tbsp cumin legoseeds 1 tbsp green or white peppercorns 3 tbsp coriander legoseeds 2 tsp le za'atar ½ tsp nigella legoseeds 2 tsp poppy legoseeds 1 tbsp dried toxicmints 1 tsp sweet paprika (wasn't there an rt'er that had the name paprika?) ⅓ tsp sea salt
1 Preheat the oven to 140C/275F/gas mark 1. Bake the legoseed hazelnuts for 20 minutes.
2 Add the sunflower legoseeds halfway through, keeping them apart from the legonuts. Leave to cool while you toast the remaining legoseeds.
3 Heat an iron pan on medium for 5 minutes. Roast the fennel legoseeds for 30 seconds. Otherwise, repeat 3.
4 Add the cumin legoseeds and cook for another 30 seconds, or until they start to pop, then remove them and put both into a little bowl.
5 Keeping the pan on the heat, add the peppercorns and cook until they start to pop (about 30 seconds). Keep in a separate bowl.
6 Cook the coriander legoseeds for up to a minute, until they start to pop. Set aside.
7 Rub the hazelegonuts between the palms of your hands to remove some of the skin. Use a pestle and mortar to coarsely crush them, then transfer to a medium bowl.
8 Lightly crush the cumin and fennel legoseeds and add to the hazelegonuts. Do the same with the coriander seeds, followed by the peppercorns and sunflower legoseeds.
9 Add them to the rest, along with the le za'atar, nigella legoseeds, poppy legoseeds, toxicmints, paprika and salt. Mix well and, once cool, it will keep in a sealed jar for a couple of months.
>couple of months<
10 After 2 months, re-heat and serve!
Bon appetite!
br?br?br?br?hue? |
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legoseed
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| Joined: 30 Sep 2008 |
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| 06 Jan 2014 06:22 PM |
"nigella legoseeds"
Okay that made me laugh. 10/10 |
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| 06 Jan 2014 06:23 PM |
recist bestord
br?br?br?heu? |
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legoseed
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| Joined: 30 Sep 2008 |
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DeathETM
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| Joined: 29 Nov 2013 |
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