Nigella Seeds

About Nigella Seeds

Nigella seeds are also known as black onion seeds, a misnomer as the seeds have nothing to do with onions. Nigella seeds are the dried, seed-like fruit of a small herb. The seeds are long and jet black with a matte finish. They closely resemble tiny chips of coal. Nigella seeds are sold whole and can be dry roasted and powdered at home. Nigella seeds are sometimes erroneously referred to as black cumin, an entirely different species. Nigella seeds are used in India and the Middle East as a seasoning for vegetables, legumes, salads and breads.

Nigella Seeds Recipe

Source:  www.therecipezaar.com.au/library

Nigella seeds add a sharp and nutty flavour. They’re available from Valley View Continental Groceries & Spices, Shop 40 The Appian Way, Bankstown.  

Cheddar and nigella seed biscuits with spiced green apple

Serves 70

Dough
225 gm (1½ cups)    plain flour
150 gm                   unsalted butter, coarsely chopped
100 gm                   vintage cheddar, finely grated
½ tsp                     nigella seeds (see note)
1                           egg yolk

Spiced green apple
2                           Granny Smith apples, cut into eight wedges and thinly sliced widthways
180 ml (¾ cup)        cider vinegar
110 gm (½ cup)       white sugar
5                           cloves
1                           small red chilli, seeds removed and finely chopped 

1

For spiced green apple, combine apple and ¼ cup vinegar in a bowl. Heat remaining vinegar, sugar, cloves, ¼ cup water and 1 tsp sea salt in a heavy-based saucepan over medium heat and bring to a simmer. Add apple mixture and chilli. Return to a simmer, reduce heat to low and cook gently, without stirring, for 1 hour or until liquid is almost reduced. Cool and store in an airtight jar in the refrigerator until required. Makes about 1 cup. Spiced green apple will keep for up to 1 month.

2

Place flour, butter, cheddar and nigella seeds in a bowl and using fingers rub butter through flour until it resembles coarse breadcrumbs. Add egg yolk and mix until combined. Turn dough onto a clean surface and knead gently until smooth. Form into a disc, wrap in plastic and refrigerate for 1 hour.

3

Preheat oven to 180C. Roll out dough onto a lightly floured surface until 3mm-thick and using an 4cm-diameter fluted cutter cut out shapes and place on greased oven trays. Form remaining dough into a ball, roll and repeat. Bake for 10 minutes or until golden. Cool on tray. Store in an airtight container for up to 1 week. Serve biscuits with spiced green apple.

Note:  Spiced green apple can be substituted with a good-quality fruit chutney.

Recipe by Adelaide Lucas
Source:  www.gourmettraveller.com.au