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60g Pickled Wife Dukkah

8 Sweet red peppers

100g plain flour or cornflour

4 free range eggs - whisked

100g panko crumbs

2tbsp black or white sesame seeds

1/2 cup parmesan cheese - finely grated (vegan option if preferred)

Block.275 cold pressed canola oil

rock salt + cracked black pepper


Preheat your oven to approx 200 degrees fan forced and line baking tray with baking paper, set aside.

Wash and pat dry all of the red peppers, then slice a small cut down the side of each red pepper to prevent them from exploding in the oven and place on pre-lined tray. Roast for approx 15 minutes, turning the peppers half-way so that all of the peppers are just blackened and blistered.

On taking the peppers out of the oven, wrap them in glad wrap to allow them to sweat (this process makes peeling the skins off so much easier) and set aside to cool slightly and begin to peel off the skins and lay onto paper towel as you go.

Next you will need 3 separate bowls big enough to fit peppers in length ways to coat in three stages and another tray lined with paper towel to put coated peppers onto as you finish each one.

Bowl 1 - plain flour or cornflour

Bowl 2 - eggs

Bowl 3 - panko crumbs + Dukkah + sesame seeds + parmesan cheese

Dip the peppers into bowl 1 then bowl 2 and finally bowl 3 ensuring you cover each pepper well with each bowls mixtures, shake off excess from each bowl as you go and repeat with the remainder of the peppers and put aside into pre-lined tray, cover and pop into the fridge for approx 30mins to completely cool and set.

Heat a good amount of canola oil in a non-stick high sided pan on high (canola oil is a highly stable choice for frying) when the oil is hot, begin to add a few peppers at a time (not too many or else they'll sweat in the pan), turning as you go so all sides cook evenly until golden and crispy brown...approx 1-2 minutes each side. Place onto absorbing paper towel. Finish of with a good grind of black pepper + rock salt and serve.


The peppers are beautiful served warm or eaten cold the next day. I love these served warm as a side with a good squeeze of our home grown limes and goats cheese for a vegetarian side or if you want to go one level up, before you coat the peppers with our Dukkah spice mix, fill each one with goats cheese with finely grated lime or lemon zest, seasoning and fresh basil or lemon thyme or dill for a delicious vegetarian meal option.

Canola oil is a highly stable choice for all your frying needs and WA has one of the best quality canola oils currently on the market, with local Eradu WA farmers producing under the banner of Block.275 bottling up some seriously beautiful single origin cold pressed oil with no additives, so full of 100% natural goodness.

Enjoy X


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