MAKE SESAME PASTE RECIPES

Steps:

• Start by roasting your sesame seeds. Place a non-stick pan on a medium-high heat and, when hot, add all the sesame seeds. Toast the seeds, moving them about regularly with a spoon. You should hear a bit of sizzling and popping after a few minutes - keep a close eye and keep moving them with a spoon at this point, as they can burn quite quickly if ignored. Once the seeds have darkened slightly and smell toasty (it took me about 5 minutes to reach this point), take them off the heat to cool for a minute or two.
• Once the seeds have cooled slightly, tip them into a food processor and blend on the highest setting until you can see that most of the seeds have broken up. Then with the motor still running, slowly drizzle in the neutral oil. It should incorporate and begin to form a smooth, oily paste.
• Once all of the neutral oil has been added, boost the sesame flavour and season by adding in the sesame oil and salt.
• Give one final blend to incorporate and then taste for seasoning and consistency. The paste should be slightly salty and strongly aromatic from the sesame. The consistency is personal preference. My favourite bowl of Taiwanese cold noodles had a slightly rustic texture, but if you want it smoother, just run the motor for a bit longer.
• Pour the final paste into a clean jar (preferably sterilized) and keep refrigerated. Under these conditions, the paste should last for at least a month (most likely longer - but always check before using!).

Steps:

• Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Careful here, sesame seeds can burn quickly.
• Transfer toasted seeds to a baking sheet or large plate and cool completely.
• Add sesame seeds to the bowl of a food processor then process until a crumbly paste, about 1 minute.
• Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times. Check the tahini’s consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute or add the additional tablespoon of oil.
• Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.
• Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.