Almond Dukkah

Drunken Sailor Canning Co.'s Almond Dukkah is awesome sprinkled over dips or eggs. 

Perfect as an appetiser with crusty bread and a good quality olive oil. Or try sprinkled over dips or eggs.

• See Recipe Tab - for a great recipe idea
• Vegan
• Gluten-Free 
• Australian Made and Owned

About

• Based in Sydney's Inner West, this product is made in small batches using high-quality ingredients to ensure excellence is achieved every time. 

• Head Sailor & Creator, Justin Arnoux has already perfected 19 delicious varieties of Jams, Relishes, Mustards, Pickle, Rubs and Honey, earning him a well-deserved loyal following. One taste and we know you’ll be hooked.

Product Size

• 140g Jar 

60% Almonds, Coriander Seeds, Fennel Seeds, Sesame Seeds, Cumin, Salt.
 

Justin’s Recipe 
"Dutch Carrots Glazed with Drunken Sailor Smokey Chipotle Honey"

• Veggies have never tasted so good. Roast or pan fry with a teaspoon of dukkah and honey and your will transform dull and boring meals.
• Perfect for those fussy kids. 

Serves: 2
 
Ingredients:
1 Bunch Dutch Baby Carrots
2 tsp Drunken Sailor Smokey Chipotle Honey
1 tsp Drunken Sailor Almond Dukkah
300ml Chicken or Vegetable Stock
50g Butter
 
Method:

1. Wash, Peel and trim the carrots (Don’t throw out that carrot top, keep it to make carrot top pesto. Just follow a pesto recipe and swap the basil for the carrot top).
2. Heat a skillet pan on medium high and add the stock, once simmering, add the carrots.
3. Cook until the liquid has been absorbed and reduced to a syrup.
4. Add 1 tsp of the honey and evenly coat the carrots then add the butter and cook until bubbling and carrots are nice and shiny.
5. Transfer to a plate and sprinkle with Drunken Sailor Almond Dukkah. Serve.