Festive recipe: Spiced Dukkah with Duck Fat Potatoes

Spiced Dukkah with Duck Fat Potatoes
Serves 8 as a side (makes 1 ½ cups Dukkah)

Ingredients

For the Dukkah:
½ cup almonds, chopped
½ cup mixed seeds (sunflower, sesame, pumpkin and flax work well)
½ T coriander seeds
½ T black pepper corns
½ T cumin seeds
½ t Canderel Crunch with Sucralose
1 t Salt
½ t chilli flakes

For the potatoes:
2 kg large roasting potatoes
2 T corn flour
¾ cup duck fat
Salt

How to make it

For the Dukkah:
In a hot pan, toast the almonds till golden. Set aside to cool.
In the same pan, toast the seeds until they start to pop and become golden. Set aside to cool.
Toast the coriander, black pepper and cumin until fragrant. Set aside to cool.
TIP: It is very important that all the ingredients are cool, otherwise the moisture will cause it to become a paste instead of a dukkah.
In a pestle and mortar, roughly crush the coriander, pepper and cumin mix.
In a food processor, combine the almonds and seeds and blend until roughly chopped (only a few seconds).
Add the coriander mix, Canderel, salt and chilli flakes and blend for another few seconds until it reaches the desired consistency.
Store in an airtight container until needed.

For the potatoes:
Peel the potatoes and cut them into large chunks.
Boil the potatoes in salted water until just soft.
Drain and allow to cool slightly and dry completely.
Place potatoes in a large container with a lid and add the corn flour. Cover the container and shake the potatoes around to cover with corn flour and break slightly (the more torn edges, the crispier they will fry.)
Pre-heat oven to 200°C.
Scoop the duck fat into a large baking tray and heat in the oven for 20 minutes (before adding the potatoes).
Once the fat is extremely hot, carefully scoop in the potato pieces and toss around to cover with fat – be very careful, as the fat is very hot.
Bake for 20 – 30 minutes, tossing every now and then, until golden and crispy.
Drain on paper towels and season with salt.

Serve hot with the spiced dukkah.