Lockdown Lunch: Tbilisi Calling

26 March 2020

For this week’s lockdown lunch we had a root around the cupboards and came up with some dried red beans, last autumn’s walnuts and a bottle of Turkish pomegranate sauce (Nar Ekşili Sos) – perfect ingredients for taking us on a culinary away day to Tbilisi for a bowl of lobio, Georgia’s signature bean dish.

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Take a trip to Georgia with KCC’s Lobio lockdown lunch

Lobio can be more like a soup, a stew, a salad or even re-fried beans depending on which region of Georgia it’s prepared in – we’ve gone for lobio nigvzit which is somewhere between a soup and a stew. Serve the lobio in a clay pot with white cheese and a hunk of fresh mchadi (corn bread – recipe link here) or any other bread for an authentic taste of Georgia.

To help pass the time during lockdown, here’s something on the etymology of lobio from @thomas_wier on twitter:

Ingredients (makes four servings)

  • 500 g cooked red beans
  • 50 g walnuts
  • One medium onion
  • Two garlic cloves
  • One teaspoon coriander seeds
  • One teaspoon blue fenugreek (use fenugreek or cumin seeds if you can’t find this)
  • One teaspoon red chilli flakes
  • One small bunch fresh coriander
  • Three bay leaves
  • 50 ml cooking oil
  • 50 ml pomegranate sauce
  • 250 ml water the beans were cooked in or vegetable stock

Method 

  • If cooking dried beans, then soak 250 g of beans overnight. Change water and cook for one hour or so until the beans are just cooked but not yet falling apart. Remove from the heat and allow to cool.
  • Heat the oil in a heavy-based pan and add the coriander seeds and blue fenugreek. Cook for a few minutes and then add the diced onions, mashed garlic and chilli flakes. Cook for ten minutes over a low heat and then add the crushed walnuts and the pomegranate sauce. Cook for another five minutes.
  • Now add the drained beans, bay leaves and reserved cooking water. Leave to simmer until most of the liquid is absorbed. Stir frequently with a wooden spoon – don’t worry if the beans start to fall apart – they taste better like this and absorb more sauce.
  • Add the chopped fresh coriander and serve hot with bread and white cheese. It tastes even better if left overnight and reheated, but only add the fresh coriander after re-heating the mix.

 

 

Lunching in a Time of Lockdown – A Simple Bean Salad

19 March 2020

Lockdown has arrived in KCC’s current base of Almaty, Kazakhstan as the battle against the spread of COVID-19 rages on. Entry to the city is being restricted, cinemas, bars, restaurants and many shops have been shuttered and food shops are only allowed to operate between 10.00 and 18.00.

While we haven’t seen much of the panic buying, except for runs on buckwheat, reported in other parts of the world ourselves, with city-wide quarantine looming it was a good opportunity to  make sure our cupboards were well stocked up.

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The basic ingredients for KCC’s store cupboard bean salad –  white beans, sun-dried tomatoes, olives, capers and red chilli flakes

Besides the usual bags of pasta, pulses, bulgur and rice and tins of tomatoes, beans and peas and packs of dried crackers, we’ve found the following items useful to have in supply: jars of olives, capers, sun-dried tomatoes and artichokes, olive oil, soy sauce, herbs, spices, mung beans, nuts, dried fruit and seeds.

Here’s a simple store cupboard bean salad to get us started. You’ll need a tin of beans, some sun-dried tomatoes, capers and olives. Add any fresh ingredients that you can get your hands on and dress with olive oil and vinegar or soy sauce.

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Voila – KCC’s store cupboard bean salad

With the staples listed above you can produce a healthy meal even if you have no way of cooking food as all the ingredients are ready to eat straight away (although the mung beans will of course need a few days to be sprouted into an edible form).

Zero Waste Tip: Don’t throw your spring onion roots away, instead use them to produce more leafy stems by following this tip from The Micro Gardener so you’ll have a ready-to-pick supply on your window sill to add to salads and soups:

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Ingredients (serves 2)

  • 250 g cooked white beans
  • 50 g capers
  • 10 black olives
  • 3 sun-dried tomatoes
  • 2 teaspoons olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon red chilli flakes (pul biber)

Method

  • Drain and rinse the beans, if using canned ones, and put in a salad bowl. Chop the sun-dried tomatoes and olives into small chunks and then add to the beans with the capers. Dress the salad with olive oil and soy sauce and sprinkle with red chilli flakes. Serve with bread or crackers.

Red Bean Hotpot

6 February 2020

This time round on Knidos Cookery Club, we’re turning our attention to a winter classic from the UK – the Lancashire Hotpot. Our spiced up, veggie-friendly version replaces the meat traditionally used with red beans and red lentils and is topped off with sliced potatoes, helping to retain the hearty, comforting hit of the original.

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This casserole originated in the north-west of England as a dish that could be left  cooking slowly in the oven over a low heat while families worked from home spinning thread.

The term hotpot is thought to derive from the mixture of ingredients used, although it’s also claimed to be named after the clay pot originally used to cook the dish.  It’s not to be confused with the Chinese Hotpot that uses a steaming pot of stock placed in the centre of the table to cook ingredients.

Ingredients (serves 2)

  • 125 g red lentils
  • 250 g cooked red beans
  • 3 medium potatoes
  • 2 medium carrots
  • 1 medium onion
  • 1 stick of celery
  • 1 garlic clove
  • 50 ml olive oil
  • 600 ml vegetable stock
  • 1 teaspoon each of mustard seeds, coriander seeds, fenugreek seeds, cumin seeds, chilli flakes, turmeric
  • 1 cinnamon stick
  • 1 bay leaf

Method

  • Heat the olive oil in a casserole dish or an ovenproof pan. Fry the onions, garlic, ginger and spices all together for five minutes or so over a medium heat. Add the diced carrot and celery and cook for five more minutes. Add the lentils and 300 ml of stock and cook over a low heat until the water is absorbed and the lentils are cooked but not mushy.
  • While this is cooking, boil the potatoes (cut into 1/2 cm thick slices) for 10 minutes, pour off the water and cover with cold water. Add the cooked beans and the rest of the stock to the lentils and stir well. Place the potato slices in layers over the top of the stew and pour some olive oil over them.
  • Put the casserole dish or pan into an oven heated to  200 c and cook for 30 minutes at this temperature until the potato slices are starting to go a golden brown colour. Serve immediately in individual bowls with a hunk of bread.

Putting on the Piyaz: Turkey’s Versatile White Bean Salad

2 August 2019

Knidos Cookery Club has just arrived back at its home base on the Datça Peninsula in Turkey. We’re going to soak up some more culinary inspiration from the place where the Mediterranean and Aegean Seas meet around the ancient Greek settlement of Knidos.

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Piyaz – Turkish White Bean salad

To celebrate being back in Turkey, we’ve prepared a piyaz salad, one of the favourite dishes of Turkish cooking, that combines small white beans with some readily available staples of the local kitchen; namely tomatoes, onions, green peppers, parsley and lemons.

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Turkey’s çarliston peppers aka banana peppers

The secret of this dish is in getting the beans just right – not too mushy but not too firm either. They need a good, long overnight soak and some slow cooking to achieve the required consistency.

The dressing used varies across Turkey from the basic lemon, olive oil and apple vinegar one favoured in Istanbul to the tahini-infused one from Antalya, paying tribute to the Arabian influence from the Middle East on the city’s cuisine. We have opted for the creamy, nutty taste of the latter.

Ingredients (makes 3-4 servings)

  • 200 g dried haricot beans or other small white beans soaked overnight
  • 1 medium-sized plum tomato
  • 1 long, green pepper (e.g. çarliston pepper – see photo above)
  • 1 small onion
  • 2 lemons
  • Small bunch of parsley
  • 50 ml olive oil
  • 50 ml apple vinegar
  • 25 ml tahini
  • 2 teaspoon dried thyme
  • 1 teaspoon red chilli flakes
  • Optional: Two boiled eggs or one avocado

Method

  • Cook the beans over a low heat until tender but not starting to go mushy. When cooked, drain off the cooking water, reserving 100 ml to make the dressing. Pour the vinegar and sprinkle the thyme over the beans and leave to cool.
  • After leaving for a few hours, add the vinegar the beans were soaking in to the reserved bean juice and then blend with the olive oil, tahini and the juice of one lemon to make a smooth sauce.
  • Finely dice the tomato, slice the pepper and onions into rings and chop the parsley finely. Add these to the beans.
  • Cover the salad and put it in the fridge for a few hours. Serve with wedges of the second lemon and sprinkle the red chilli flakes over the salad.
  • Just before serving, pour the dressing over the bean salad and season with black pepper and gently mix all the ingredients together with a wooden spoon.
  • You can garnish with quarters of boiled egg if you wish or, for a vegan twist, you can garnish the salad with slices of avocado.

I Heard it through the Grapevine

26 October 2017

Welcome to the 60th post on Knidos Cookery Club – to celebrate we took a tour to Datça’s very own vineyard to check out some of the local vintages on offer.

The vineyard is located on a hilltop on the main road into Datça and has a reserve range of delicious reds, going under the name of Cnidus, an alternative spelling of Knidos, and some  excellent red and white blends along with a superb blush wine.

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It has been in its present site since 2011 and has both south and north-facing rows of vines to take advantage of the sun’s rays from both sides. Look out for the round brick windmill on a hillside on the left as you drive into Datça – the vineyard’s on the main road just before the turn off to the town.

This boutique vineyard produces around 40 – 50,000 bottles of wine a year –  using Cabernet Sauvignon, Merlot, Syrah (Shiraz) and the indigenous Öküzgözü and Boğazkere grape varieties to produce red wines and a blush, and Chardonnay, Sauvignon Blanc and the local Sultaniye grape to make white wine.

You can taste the wines in the windmill or in the beautiful garden with its spectacular views over the Mediterranean Sea and Greek islands on the horizon. You can also take a tour of the vineyard and buy wine in the shop at competitive prices.

Datça Vineyard’s wines are on sale in some restaurants in town and in two supermarkets – Erdi on the harbour front, and Dilge on the road to the town’s Saturday market.

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Green beans roasted with walnuts

With all this wine tasting to do, something simple was called for so this week we’re going to make a a quick pasta dish with roasted green beans and walnuts. It’s really easy to cook and there’s not much washing up either, leaving more time to enjoy the fruits of Datça’s vineyard!

Ingredients (serves 2-3)

250 g green beans

50 g walnuts

200 g pasta (penne, fusilli or spaghetti works well here)

One garlic clove

25 ml olive oil

One teaspoon dried thyme

Method 

Top and tail the green beans and cut into 3-4 cm slices. Put the beans in an oven dish, crush the walnuts and mince the garlic and scatter over the beans and then add the thyme and olive oil. Stir well and then put the dish in a pre-heated oven and cook for 30 minutes at 180 c.

While the beans are roasting, cook your favourite pasta as per the instruction on the pack. When cooked to your taste, drain and mix with the roasted beans and walnut and serve immediately on warmed plates with shavings of Parmigiano-Reggiano (Parmesan), if you’re a cheese fan.

As for the wine pairing, we’d recommend either a Silenus Chardonnay or a Silenus Blush – in Greek mythology Silenus was the god of wine making and drunkenness and the foster-father of Dionysos, the god of wine, vegetation, pleasure, festivity, madness and wild frenzy – enjoy!

 

 

 

 

Fava à la Grecque

12 October 2017

There are a lot of similarities between Turkish and Greek cuisine with both claiming baklava as their own and many other shared dishes, but there are also some striking differences. One variation we’ve noticed on our travels around Turkey and Greece has been with the dish known as fava in both countries.

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Fava à la Grecque

Last week we featured Turkey’s take on fava, made with broad beans, so this week we’re going to balance things up and have a look at Greece’s take on this dish, which is made with yellow split peas.

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Ingredients for fava à la Grecque

These dried peas proved quite hard to track down in Turkey – most supermarkets don’t stock them, but we eventually found them on sale in Datça market, mixed in with a few lentils and whole grains for good measure!

Greece’s version of this dish is runnier than Turkey’s, more like a hummus consistency, so it’s more suitable to use as a dip or spread. We’ve added some sumac to bring together these two esteemed cuisines in a spirit of gastronomic entente cordiale!

Ingredients (makes 6-8 healthy servings)

250 g yellow split peas, soaked in cold water for 1-2 hours

One medium red onion

One garlic clove

One teaspoon dried thyme

25 ml olive oil

500 ml water

Juice of one lemon

Pinches of salt and black pepper

Use a pinch of sumac, slices of red onion and a squeeze of lemon juice to garnish the fava

Method

Fry the finely chopped onion and garlic in the olive oil over a medium to high heat until the onions start to caramelise. Add the split peas and thyme, season with salt and pepper and stir well. Pour in the water, bring to the boil and then reduce the heat and simmer for 30 minutes or so until all the liquid is absorbed.

Allow the cooked mixture to cool for ten minutes and then use a hand blender to make it into a smooth paste. As you’re blending the mix, add the lemon juice to give it a creamier consistency.

Use a pinch of sumac, slices of red onion and a squeeze of lemon juice to garnish the fava and then serve warm with crusty bread and a green salad.

 

Fava a la Turca

5 October 2017

This time on Knidos Cookery Club we’ll be looking at fava, a popular Turkish meze made from broad beans (we’ve used dried but use fresh if you have them). Greece also has a dish called fava, but its version uses split peas and is an all-together different beast to Turkey’s variant which is left in the fridge to firm up into a spread that can be sliced into chunks (more on the Greek variation next time round).

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Knidos Cookery Club’s take on fava served with mint

Our variation on the Turkish fava theme turned out a bit less smooth than the one served up in Turkish cafes but it still tasted great! Having cooked up the beans into a mush, we went for a swim while it cooled down. Apparently, it should have been pushed through a sieve while still warm, but no worries – it turned out all right on the night albeit a bit lumpier than expected!

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Fava served with … dill in a restaurant in Akyaka, Turkey’s slow food capital

In Turkey fava comes adorned with sprigs of dill (some recipes even put dill in the bean mix itself). Knidos Cookery Club is not a big fan of dill, so we’ve used some fresh mint leaves to adorn our take on this Turkish classic.

Ingredients (makes around 8-10 individual servings)

200 g dried broad beans (soaked overnight in cold water)

One small red onion

400 ml water

One teaspoon honey

25 ml olive oil

Pinch of salt

Mint leaves to garnish

Method

Put the drained beans into a heavy-based pan with the finely chopped onion, olive oil, honey and salt and pour the water over the top. Bring to the boil and simmer over a low heat for an hour or so until all the water is absorbed and the beans are breaking up to form a thick paste.

Allow the mix to cool and while still warm press through a metal sieve with a wooden spoon to remove any excess liquid. Oil a glass serving dish and pile the bean mix into the dish. Cover with clingfilm (clear plastic wrap) and leave overnight in the fridge.

Serve in cubes or diamond shapes, cutting the solid mass with a wet knife (to avoid it sticking). Garnish with mint leaves and a drizzle of lemon juice and olive oil and serve with crusty bread as part of a meze platter.