Yogurty Butter Beans With Pistachio Dukkah Recipes

YOGURTY BUTTER BEANS WITH PISTACHIO DUKKAH

Steps:

• Start the dukkah: In a small pan set over medium heat, toast the coriander and cumin, shaking the pan occasionally, until the seeds are a shade darker and fragrant, 1 to 2 minutes. Transfer spices to a small bowl and repeat with the sesame seeds, toasting for 30 to 60 seconds. Add the sesame seeds to the same bowl to cool.
• While the seeds cool, start the beans by making turmeric oil: Add 1½ tablespoons oil to the pan used for the seeds. Heat over medium until visibly hot (shimmering and wavy) but not smoking, 2 to 3 minutes. Turn off the heat, stir in the turmeric and set aside to infuse and cool completely.
• While the turmeric oil cools, finish the dukkah: Add the pistachios, oregano, mint, salt and the cooled seeds to a food processor, using the smaller bowl insert if you have one. Pulse a few times until you have a rough crumble with larger pistachio pieces. Return to the small bowl.
• Finish the beans: In a large bowl, whisk together the yogurt, garlic, lemon juice, 1 tablespoon oil and 1/4 teaspoon salt. Add the butter beans and use a spatula to gently coat in the yogurt dressing, being careful to not break apart the beans.
• In a separate bowl, mix together the peas, dill, mint and remaining 1½ teaspoons oil with ⅛ teaspoon salt and a good grind of pepper.
• Transfer the butter bean mixture to a large plate with a lip and top with the feta, followed by the pea mixture, the turmeric oil and a generous sprinkling of the dukkah. Serve the remaining dukkah to eat alongside.

MACKEREL WITH PISTACHIO AND CARDAMOM SALSA

Steps:

• Mix about 1/8 teaspoon cardamom with a pinch of salt. Rub on both sides of the fish and set aside until ready to fry.
• Finely grate the ginger and then press the pulp through a sieve or a small strainer (with a bowl underneath): You should get 1 teaspoon of juice. Discard the pulp and set the liquid aside.
• Use a small whisk to whip the heavy cream (double cream) until stiff. Switch to using a spatula and then fold in the sour cream (soured cream), ginger juice and a small pinch of salt so you have a soft cream. Keep in the fridge until ready to use.
• Combine the herbs with pistachios, remaining cardamom, the lime zest and juice, the chile pepper, 2 1/2 tablespoons oil and 1/8 teaspoon salt. Set aside.
• When ready to serve, add the remaining 2 tablespoons oil to a large frying pan (nonstick works nicely) and place over high heat. Once very hot, add the mackerel fillets, skin-side down (the skin should sizzle) and fry for 2 minutes. Press the fillets down with a spatula as they cook to prevent the skin from curling up. Once the skin is crisp and golden brown, turn the fillets over and fry for another minute, until golden brown. (You can do this in two batches, if necessary.)
• Transfer the mackerel to 4 individual plates. Spoon a quarter each of the ginger cream and the cardamom salsa next to each fillet and serve hot, with a wedge of lime.