DUKKAH & FLAVOURED OILS
DUKKAH available in 1.0kg and 4.0kg tubs
Dukkahs are made from roasted sesame seeds and almonds, ground with a delicious blend of aromatic spices. Traditionally dukkahs are used as a dry dip. Break pieces of turkish bread or fresh, crunchy rolls, dip into a light flavoured olive or canola oil, then dip into dukkah, making sure you get a generous coating. Then eat and enjoy.
DUKKAH
A deliciously, fragrant mixture of ground, roasted nuts and seeds. Try coating chicken tenderloins in dukkah for a nutty change from breadcrumbs.
CHILLI DUKKAH
Dukkah, with a hint of chilli. A great addition to minced meats - gives a lovely crunchy texture to meatballs.
GARLIC DUKKAH
Dukkah with a very healthy kick of garlic. Try rubbing a lamb roast with Sticky Fingers’ Rosemary & Garlic Oil, then patting on a coating of Garlic Dukkah before baking.
FLAVOURED OILS available in 2 ltr bottles
Sticky Fingers Flavoured Oils are used to add a subtle yet distinctive flavour when stir frying, basting, or marinating meat, poultry or seafood before grilling or pan frying. Flavoured Oils can also be used to add taste and interest to mayonnaise and salad dressings.
PLEASE REMEMBER: These are strongly flavoured oils and are best diluted with Canola or Olive oil before using.
CHILLI & GARLIC OIL
This is quite a hot oil, so use sparingly. Add a teaspoon of the Chilli & Garlic Oil to a tablespoon of canola or olive oil before pan frying or barbecuing steaks.
LEMON & LIME OIL
A beautiful and delicate oil, that goes so very well with fish, prawns or squid. Use a teaspoon of Lemon & Lime Oil with a tablespoon of canola or olive oil, before quickly searing your seafood in a hot pan.
ROSEMARY & GARLIC OIL
A fabulous oil to use with lamb. Rub Rosemary & Garlic Oil over your roast before baking, or use it for searing lamb steaks on the barbecue.
SWEET ORANGE OIL
A deliciously different oil that will add depth and flavour to chicken. Dilute Sweet Orange Oil with canola oil, then add white balsamic vinegar and fine shreds of orange peel to make a sweet delicate vinaigrette for green salad.
SERVING SUGGESTIONS - DUKKAH
DUKKAH ENTREE
Serve a bowl of your favourite Sticky Fingers’ Dukkah with a small bowl of fine olive oil and pieces of warm Turkish bread. Break off pieces of bread, dip into oil and liberally coat in dukkah. Great with beer or wine.
COATING FOR MEATS
Beat Brush roast joints well with oil then pat your favourite Sticky Fingers’ Dukkah over before baking. Gives any roast a lovely crunchy coating. Instead of coating chicken or pork fillets with breadcrumbs, try coating with Garlic Dukkah.
CHICKEN, PORK, & MEATBALLS
Add Dukkah to your mince mixture before shaping. Adds a rich spicy flavour and a lovely, nutty crunch.
AU GRATIN VEGETABLES
Instead of sprinkling breadcrumbs over any au gratin, try using Dukkah instead.
PASTRY & BREADS
Adding Dukkah to any pastry or bread mix will give a fabulous Middle Eastern flavour and a lovely nutty texture.
CHEESE LOG
Beat 500gr of cream cheese till smooth. Beat in 125gr of Danish blue cheese, 250gr finely grated tasty cheese and 50gr grated onion till well mixed. Form cheese into rolls. Wrap in plastic wrap and chill for two hours. Remove wrapping and roll the cheese logs in your favourite Dukkah until well covered. Refrigerate for several hours. Slice thinly and serve with small bread rounds or crackers.
MUSHROOM PATE
Cook 1 finely chopped onion in 180gr of butter till translucent. Add 750gr finely chopped mushrooms, 1 clove crushed garlic and 15ml lemon juice. Cook 5 minutes then remove mushrooms from the pan and set aside. Boil pan juices till reduced to 1 tablespoon. Beat 250gr cream cheese till smooth, blend in mushrooms, pan juices and 120gr of Garlic Dukkah. Spoon mixture into small serving bowls. Cover and chill overnight. To serve, decorate with mushroom slices.
CAMEMBERT APPETISER
Cut Danish Camembert into wedges. Coat in flour then dip in beaten egg. Coat cheese portions well with Dukkah then chill for 2 hours. Fry cheese in hot oil until golden. Drain well and serve hot.
ITALIAN BRUSSELS SPROUTS
Boil sprouts till barely tender. While hot, toss with Italian salad dressing and Garlic Dukkah, to serve.
PUFF PASTRY TWISTS
Sprinkle strips of puff pastry with Chilli Dukkah, pat the Dukkah lightly into the pastry, and twist into spirals. Bake in a hot oven and serve with icy cold beer.
SERVING SUGGESTIONS - FLAVOURED OILS
BARBECUES & STIR-FRIES
Use liberally to add rich, strong flavour to your barbeques and stir-fries.
PAN FRYING AND ROASTS
Brush over your favourite cuts of meat before & during cooking.
SEASONED VEGETABLES
Instead of tossing drained hot vegetables in butter, try using a flavoured oil instead. Lemon & Lime Oil is great with cauliflower and broccoli. Sweet Orange Oil adds a burst of flavour to plain carrots. Garlic & Chilli Oil is fabulous with green beans with toasted almond flakes sprinkled over, or with brussel sprouts mixed with crunchy fried bacon pieces.
VINAIGRETTES
Make your own unique Vinaigrettes by blending 10ml of your favourite Sticky Fingers Flavoured Oil with 50ml of canola or olive oil, 40ml of Balsamic, Red or White Wine vinegar, or White Balsamic vinegar, and adding your favourite herbs & spices.
ZESTY CHICKEN & ORANGE SALAD
Place 10ml of Sweet Orange Oil, 50ml canola oil, 40ml white balsamic vinegar, and 2 teaspoons finely minced orange zest into a screw top jar. Make a salad of crisp greens and fresh orange segments. Mix through chopped cooked chicken. Shake vinaigrette well to mix, and toss through the salad.
CHILLI & GARLIC MAYONNAISE
Crack an egg into your blender, add 1 teaspoon prepared mustard, 30ml white wine vinegar, 1 clove crushed garlic, ½ teaspoon chilli flakes, and a pinch of salt and pepper. Beat till creamy. While machine is running, slowly add 20ml Chilli & Garlic Oil and 220ml canola oil. Continue processing till thick and creamy.
ROSEMARY & GARLIC ROAST LAMB
Mix 40ml Rosemary & Garlic Oil, 80ml canola oil, 750ml red wine and 6 sprigs fresh rosemary together. Pour into a deep glass bowl. Put lamb joint into this, cover and let marinate overnight in the fridge. Remove lamb from fridge and place into a greased casserole. Roast as normal, basting often with the marinade.
PINEAPPLE & ORANGE SALSA
Mix together 450gr can of pineapple pieces in juice (drained), 1 orange (peeled and diced), ½ chopped red capsicum, 2 spring onions (finely chopped), 2 sprigs coriander (finely chopped), 10ml Sweet Orange Oil, and a pinch of salt. Mix together well. Cover and chill for at least 1 hour. Great served with grilled fish or chicken.
CHILLI BEER BARBECUE STEAKS
Place 4 porterhouse steaks (or whatever cuts you prefer) into a shallow dish. Mix together 500ml of your favourite beer, 20ml of Chilli & Garlic Oil, 40ml canola oil, 50ml cider vinegar, 20gr brown sugar, 1 clove crushed garlic and ½ teaspoon chilli flakes. Mix well and pour over the steaks. Cover and let stand in the fridge overnight. Cook the steaks to your liking on a hot barbecue plate.
CORIANDER PESTO
Place all of the following into a food processor and blend till finely chopped - 2 cups loosely packed coriander (stems removed), 1 cup grated parmesan or Romano cheese, 75gr pine nuts, 35ml olive oil, 15ml of Lemon & Lime Oil, pinch salt and pepper. Toss the Coriander Pesto through hot pasta for a quick and easy Sunday supper.
GARLIC MUSHROOM DUXELLES
Heat 10ml Chilli & Garlic Oil with 40ml canola oil. Add 2 finely chopped onions and 3 cloves crushed garlic. Saute for 2 minutes. Add 1kg finely chopped assorted mushrooms** and cook slowly till liquid evaporates. Add salt, black pepper and 40ml dry red wine. Cook for 20 minutes, stirring occasionally, or until liquid is almost gone. Cool, then puree in food processor. Spread on toasted baguette slices for an appetizer, or add to light cream for a sumptuous sauce to pour over ravioli.
**Shiitake, Portobello &/or Swiss Brown mushrooms are ideal for this recipe.
TANGY PRAWN SALAD
Place 10ml Lemon & Lime Oil, 50ml canola oil, 40ml white balsamic vinegar, ½ teaspoon each of finely minced lemon and lime zests, and 2 teaspoon finely chopped coriander, into a screw top jar. Make a salad of crisp green leaves and sliced bamboo shoots, and fold through cooked prawns. Shake vinaigrette well and toss through the salad.
LAMB & ROSEMARY PESTO SALAD
Precook some lamb fillets, and slice thinly. Place all of the following into a food processor and blend until finely chopped – 2 cups loosely packed rosemary (stems removed), 1 cup grated Parmesan or Romano cheese, 75gr pecans, 40ml olive oil, 1ml Rosemary & Garlic Oil, 1 clove crushed garlic and a pinch of salt and pepper. Cook pasta to your liking, then drain and allow to cool. Place pasta into a bowl and stir through the thinly sliced lamb fillets. Gently fold the Rosemary Pesto through the pasta.
BAGUETTES FOR APPETIZERS
Thinly slice a baguette and place slices onto baking or biscuit tray. Mix together 20ml of your favourite Sticky Fingers Flavoured Oil with 60ml canola or olive oil. Mix well. Using a pastry brush, coat one side of each baguette slice then grill till golden brown. To make your appetizers, simply flip the baguette slices over and top with whatever you have on hand - shaved meats, thinly sliced cheeses, semi dried tomatoes, marinated artichokes or mushrooms.
BRUSCHETTA BRUNCH
Cut a loaf of crusty bread into thick slices. Grill lightly on both sides. Mix well 20ml Garlic & Chilli Oil with 60ml canola oil. Brush the oil over one side of each bread slice then top with semi dried tomatoes, baby spinach leaves, cooked bacon and crumbled feta cheese and enjoy, preferably with a glass of red wine.
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