Dukkah crusted loin with baby pineapple & Spanish potato tortilla

A short note: just let you know that I'm going to take a trip to New Jersey of America, will be back by 20 January. Happy New Year everyone!

sliced pork loin coated with Dukkah (blend of mixed nuts and herbs), pan fried, then placed on baby pineapple (middle layer) and Spanish potato tortilla/ potato omelet (bottom layer), drizzled with pineapple juice glaze, garnished with red lettuce and rocket.

Every time I walk pass kebab store, my nostrils are naturally open wide so as to catch all the wonderful spicy aroma drifting in the air. So I was fortunate enough to stop my nose on time to vacuum a pack of Telegraph Hill Dukkah when I was sniffing to it! That's right, this blend of nuts and herbs has the reminiscence of aromatic kebab. If without Katie and Linsay creating Seasoned Eatings, I wouldn't have chance to receive such a wonderful gift from Morven. Morven now is living in New Zealand, a country produces excellent wine, fruits, dairy products and many more. She also gave me two packs of local extra-virgin olive oil so I know their olives must be very famous as well. Now you may like to browse the followed photos and see how lovely the goodies she prepared for me!

Content of Morven's package: a heart-warming letter, a recipe of Dukkah crusted chicken, Telegraph Hill's flyer with great cooking tips... and (see next below)...

... a pack of roasted Dukkah, a lovely greeting card, and two packs of TH extra-virgin olive oils (the latter not in photo)

Ingredients of TH Dukkah: dry roasted Brazil nuts, almonds, hazelnuts, sunflower seeds, sesame seeds, herbs, spices and salt. Although didn't mention, I can see caraway and fennel seeds.

Morven kindly includes a recipe of Dukkah crusted (deep-fried) chicken with rocket potatoes and balsamic glaze. Besides, in her letter she introduced one more preparation which is more simpler yet delicious (with mustard). I don't eat chicken breast so replace with pork loin. Anyway, it just tells us how versatile Dukkah in cooking! I am going to briefly tell you how I made my version, then Morven's recipes come afterwards. By the end I'll include a recipe of home-made Dukkah and Spanish tortilla respectively that I search on internet.

Dukkah crusted loin - inspired by Morven at http://www.foodartandrandomthoughts.blogspot.com/

• few big spoonfuls of Dukkah (see bottom for home-made recipe)
• a small spoonful of Dijon mustard thinned with pineapple juice
• pork loin, sliced
• mild flavored olive oil
• salt and pepper

Pour about 1/2 cm-deep olive oil in a skillet, preheat. Pat dry the loin, brush with Dijon mustard mixture, completely coat with Dukkah, sprinkle with salt and pepper. Carefully lay the loin onto the skillet and pan-fry for a few minutes (they cook fast) over medium heat.

Pineapple juice glaze

• natural pineapple juice (about 1/2 cup for 1 serving)
• spoonfuls of brown sugar
• a dash of vodka
• a pinch of coriander seed powder
• a pinch of onion powder
• a small cube of butter

In a small pot, add onion powder, coriander seed powder and butter. When the aroma arises, add a dash of vodka, wait a few seconds before add in pineapple juice and brown sugar. Simmering over low heat until the liquid thickens. Drizzle it over Dukkah crusted loin.

Morven's Dukkah Crusted Chicken (makes 4 serves)

• 3 chicken breasts
• 2 eggs, beaten
• 100g flour
• 1 cup Panko crumbs + 1 cup Dukkah, plus a bit lemon zest and parsley

Slice the chicken breasts into small steaks and beat to thin by placing them between 2 sheets of plastic wrap. First dip the meat into flour, then the egg , then the dukkah mix. Set aside.

In a pan heat some olive oil about 1 cm deep. Hot fry the coated chicken till golden in color. Do not have the heat up to high.

Serve the chicken with rocket potatoes (recipe next)

Morven's Rocket Potatoes

• 1 bunch rocket
• 2 medium waxy potatoes, dice into small cubes
• 1 tsp crushed garlic
• salt and pepper

Boil the cubes potatoes with a pinch of salt until tender, drain. Drizzle some olive oil in a hot frying pan, add garlic and potatoes, throw in rocket and season with salt and pepper. Remove as soon as the rocket has wilted.

To serve: place the rocket potatoes in the center of a main course plate and stack the chicken on top, drizzle the balsamic glaze around.

For home-made Dukkah, please click here

For home-made Spanish potato tortilla, please click here

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