Growing up, I was a princess.
I spent the early years of my childhood living in Karratha. As a little kid, the prospect of running around in dirt, mud and with as little clothing as possible when it’s 40* outside is utter heaven. Unless you’re me, wanting to be a princess.
I insisted on being dressed every morning in dresses with layers of itchy tulle petticoats, white patent leather Mary Janes and those little white socks with lace around the ankle. Seriously. Parents and grandparents would plead for me to change into something else, to keep the pretty dresses for a nice occasion. I didn’t really understand the concept of keeping things ‘for good’, I wanted to wear it now.
There seems to be similar concept with food. People seem to be a little reluctant to make something truly nice for themselves unless it’s an occasion. Which, unless you’re doing something completely ridiculous like making a croquembouche or a turducken (which is insanity, delicious insanity), makes no sense. Why not make a nice dinner for yourself, for no other reason than you can?
The problem with saving nice things for special occasions is that you don’t always get the most enjoyment from them. Those pretty dresses got grown out of before they were properly worn. And those delicious meals that you’re saving for a special occasion? They’re not being eaten.
I love dukkah. Turkish bread, dipped in a little olive oil and balsamic vinegar then into dukkah is a favourite snack. It’s stupidly simple to make and is really really good. Dukkah compliments chicken, salmon and lamb; gives a delicately spiced kick to a simple dish. It’s kind like dressing up a simple black dress with a fabulous pair of shoes.
Which you definitely deserve. You’re worth it.
Dukkah Crusted Lamb Rack with Haloumi and Roasted Tomato salad
8-cutlet lamb racks
1/4 cup dukkah
4 tomatoes, on their vine
4 cloves garlic
4 tblsp olive oil
1 tbsp mint, roughly chopped
1) Preheat the oven to 190*c.
2) Brush lamb racks with olive oil and roll in dukkah.
Place lamb racks in a roasting dish with tomatoes and garlic. Drizzle with olive oil.
4) Place in oven and roast for 15-20 minutes. Allow to rest for 5 minutes before cutting racks in half.
5) While the lamb rests, heat a drizzle of olive oil in a frying pan over medium heat. Fry haloumi for two minutes each side.
Serve with haloumi and tomatoes, and scattered mint.