by Doug McMaster

by Doug McMaster

Nut Milk Dukkah

This fragrant dukkah is the perfect topper for a multitude of dishes, recipe by Doug McMaster, the founder of zero waste resturant Silo. With the help of Doug's Steam Oven, it’s sous-vide function uses low temperature for deeper flavour and consistent texture which is necessary for the perfectly crunchy dukkah.

 

Douglas McMaster is the father of the world’s first zero waste restaurant Silo in Hackney Wick. Following time spent in the world’s top kitchens such as St. JOHN, The Fat Duck and Noma, at the age of 21 Douglas entered and won a BBC competition, becoming the country’s ‘best young chef’ and in 2010 he was offered a once-in-a lifetime opportunity in Melbourne to experiment with a zero waste café under the direction and mentorship of thought leader Joost
Bakker. From there, Douglas built the foundations of what is now a macro-philosophy that underpins Silo, whereby waste can be intelligently designed out of food systems.

Nut milk Dukkah ingredients

  • 1000g water
  • 100g nuts/seeds
  • 20g dried fruits
  • (This will yield around 150g pulp)

Dukkah ingredients

  • 150g plant milk pulp
  • 150g nuts & seeds
  • 3g fennel seed
  • 3g cardamon seed
  • 3g caraway or cumin seed
  • 3g coriander seed
  • 3g salt

Method:

  1. Preheat the oven to 150 degrees celsius
  2. Spread the nut/seed milk pulp across a flat metal non stick tray
  3. Chop the extra seeds, nuts and add to the same tray as the pulp
  4. Roughly grind the spices in a pestle and mortar or spice grinder, add to the tray
  5. Slick the tray with olive oil, mix everything thoroughly using a palette knife.
  6. Cook for 40-50 mins at 150 degrees celsius, until lightly golden
  7. When cool, jar up the mix, use within a week

To serve:

  • Crumble the Dukkah over an aubergine şiş kebap or any other grille food
  • Alternatively spread it across a hummus platter