- 45 g sesame seeds
- 90 g raw almonds
- 40 g granulated garlic
- 25 g dessicated coconut
- 5 g cumin seeds, whole
- 5 g coriander seeds, whole
- 1 tsp Sea salt, Ground
- 1.5 tbsp Coconut Garlic Dukkha, premade
- 1/2 portion premade thermomix Butter, unsalted
- 600 g full-fat pouring cream
- 500 g water, chilled
Insert butterfly. Place cream into mixing bowl and whip 1-3 minutes/speed 4, or until solids and liquids have separated. Remove butterfly.
Using TM basket, strain buttermilk liquids from solids and reserve buttermilk liquid for later use if desired.
Place chilled water and butter back into mixing bowl and mix 10 seconds speed 4. Liquid and solids should again separate.
Drain water from butter a second time, and squeeze as much liquid from the butter as possible. I prefer to use my clean hands to do this over a bowl.
Place sesame, almonds, garlic, coconut, cumin and coriander into TMX. Cook on 100 degrees, speed 1, 8 minutes.
Take lid off and cool completely.
Add salt. Pulse turbo once or twice.
Coconut Garlic Dukkha Butter Recipe:
Add premade Thermomix Butter and dukkha to Thermomix bowl. Whip on speed 2, 10 seconds.
Either serve whipped or roll tightly in baking paper and freeze to allow you to cut into pats of butter.
Accessories you need
I like to make a batch of EDC butter and use it in halves for various flavoures.
When you have finished making your flavoured butter, don't wash the bowl! Add some cooked pasta and stir through on reverse, speed spoon. You can also add some cooked egg yolks and do a flavoured egg spread.
Related recipe found here:
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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