Artful Artichokes Meet Crafty Celeriac in Solstice Showdown

20 December 2018

To celebrate the Winter Solstice, we’re combining two of our favourite oddball vegetables  – globe artichokes and celeriac. For the longest night of the year, we’ve come up with phallic artichokes steamed in a hearty winter root vegetable broth – Knidos Cookery Club’s take on the Turkish classic Zeytinyağlı Enginar, a dish of artichokes served with cubed vegetables cooked in olive oil and lemon juice.

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An artful artichoke

To get to the heart of the matter, artichokes need a bit of preparation to reveal the edible heart of the vegetable. If you don’t have a neighbourhood artichoke peeler on the corner of your street, as we do in Istanbul, than check out this link from The Spruce Eats website for some useful tips on removing the fibrous, inedible choke.

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Let the simmering begin

Celeriac, with its bulbous appearance, is an often overlooked root vegetable. It’s nutty taste, with a hint of celery, makes a delicious addition to soups and stews and it’s also great served raw in salads. We’ve used it as a replacement for potato in this Turkish favourite.

Ingredients (for four servings)

  • Four artichoke hearts
  • Two leeks
  • Four small carrots
  • Two small celeriac bulbs
  • Two medium-sized tomato
  • Four green peppers
  • Juice of half a lemon
  • 50 ml olive oil
  • 500 ml cold water
  • Two teaspoons garam masala (or curry powder)
  • Pinch of black pepper

Method

  1. Heat the oil in a heavy based-pan (with a lid) and and  the finely sliced leeks and peppers and cook over a medium heat for five minutes. Cube the carrots and celeriac and stir into the leek and pepper base and cook for a further five minutes. Add the chopped tomato, garam masala and black pepper and cook for five more minutes, stirring frequently.
  2. Pour the water over the vegetables, add the lemon juice and place the artichoke hearts on top of the bubbling veggies. Put the lid on the pan and cook over a low to medium heat for 30 minutes.
  3. Put one artichoke heart on each plate and pour the vegetables and cooking liquid over the top and around the artichoke and serve hot with crusty bread.

 

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Vine Leaves Stuffed to Perfection

16 August 2018

This time round on Knidos Cookery Club we’re stuffing again to make one of favourite summertime snacks – dolma (stuffed vine leaves).

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These stuffed vine leaves are great as part of a barbecue spread or to add some rice oomph to a selection of dips and mezes.

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Ready to roll…

Rolling the leaves can be a bit fiddly at first, but you’ll soon find yourself getting into the rhythm. it’s best to make a big batch of these little stuffed marvels so you’ve got some ready-made snacks giving your more time at the beach.

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Layer the cylinders tightly in the pan

If you have any vine leaves left over, then hang on to them as we’ll be featuring another vine leaf recipe next time round on KCC.

Ingredients (makes 48 dolmas)

One onion

200 g long grain rice

50 ml olive oil

750 ml water

One lemon (zested and juiced)

50 g chopped almonds

two teaspoons dried thyme

one teaspoon cinnamon

one teaspoon cumin

10 g fresh mint

Pack of preserved vine leaves (or fresh leaves if you can get them)

Method

Fry the finely chopped onion in 25 ml of oil for five minute over a medium heat. While this is cooking, wash the rice until the water runs clear. Now soak the vine leaves for 30 minutes and then rinse well to remove any taste of brine or other preserving agents.

Add the thyme, cinnamon and cumin to the onion and stir. Now add the rice, mixing well to coat the grains. Cover with 375 ml of water and cook until the water is absorbed. The rice does not need to be fully cooked at this stage. When ready, add the chopped almonds, lemon zest and mint and mix well.

Now it’s time to stuff. Take a vine leaf, cut off the stalk and place a teaspoonful of rice mix on the leaf (see picture above). Tuck in the sides of the leaf and roll into a tight cylinder.

Put a layer of unstuffed vine leaves on the bottom of the pan to stop the stuffed ones sticking to the bottom. Layer the dolmas tightly in a heavy-based pan, putting another layer on top if you run out of space. Pour 25 ml of olive oil, the juice of the lemon and 375 ml of water over the vine leaf parcels.

Put a plate on top of the vine leaves and then put the lid on the pan and cook over a low heat for 45 minutes or until all the liquid is absorbed. Allow to cool before serving. If left in the fridge for a few hours, the stiffed vine leaves will firm up nicely.

Mezemania: Funky Lentil Pâté

26 July 2018

In our ongoing series on mezeler, or starters, we’ve come up with a funky little lentil spread to add to the collection.

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Funky Lentil Pâté

In the past on Knidos Cookery Club we’ve featured the following mezes: two types of fava (Turkish and Greek),  these little numbers (smoky aubergine dip, Psimeni Raki and feta dip and tsatsiki) inspired by the Greek island of Amorgos, fiery red pepper-fuelled muhammara and acili ezme and a creamy almond and courgette dip as part of our esteemed meze collection.

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Amorgoan Delight: smoky aubergine dip, Psimeni Raki and feta dip and tsatsiki

You can serve this simple to prepare red Lentil Pâté alongside these other dishes for a great spread of mezeler for a light feast that’s perfect for sharing with friends  on a balmy summer’s night.

Ingredients (makes around 200g)

125 g red lentils

One bayleaf

300 ml cold water

Two tablespoons fine bulgur wheat

4 or 5 spring onions

10 g fresh parsley

25 ml olive oil

One teaspoon mustard seeds

One teaspoon cumin seeds

Two teaspoons paprika

One teaspoon ground coriander seeds

One teaspoon black pepper

Half a teaspoon turmeric

Method

Clean the lentils in cold water and then put them in a pan with the bayleaf. Pour 300 ml of water over the lentils and bring to a boil. Reduce the heat and simmer until the lentils are beginning to go mushy and most of the water has been absorbed.

Remove the bayleaf and add the fine bulgur wheat to the lentils and mix well. Leave covered for 30 minutes. heat the oil in a heavy-based pan and add the mustard and cumin seeds. Fry for a few minutes and then add the paprika, coriander, black pepper and turmeric, cook for a minute stirring constantly and then add the finely chopped spring onion and parsley and cook for five more minutes over a medium heat.

Stir this into the lentil and bulgur mix and leave to stand for a few hours in the fridge. Garnish with a sprig of fresh mint and serve with crusty bread.

A Must-Have Mastava

26 April 2018

Knidos Cookery Club is just back from a foodie fact-finding mission to uncover some new recipes along the Silk Roads. While on the expedition, we inadvertently fell foul of Kazakhstan’s strict zero tolerance laws while munching on a local delicacy, sunflower seeds.

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Sunflower seed munchers are not welcome in this park in Shymkent, Kazakhstan

It turns out that eating this tasty little snack in public is an offence, classified as “petty hooliganism”, and punishable by watching a video of Kazakhstan’s president Nursultan Nazarbayev railing against this social evil and the payment of a fine (4 x the Monthly Calculation Index (MCI) that is used to calculate benefits and fines – approx £25).

After this contribution was made to the Shymkent Police Nauryz party fund, the situation was resolved amicably and we were all able to go on our merry way, suitably chastised!

The road trip also took in a visit to Uzbekistan, which has inspired KCC to attempt Mastava a traditional Uzbek rice and chunky vegetable soup  – it’s usually prepared with lamb or beef but we’ve used lentils and red beans instead of meat to add the protein in our version.

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A hearty bowl of mastava and a cup of green tea

Mastava uses whatever seasonal vegetables are to hand – we had carrots, potatoes, tomatoes, pumpkin and some red peppers for our version. We’ve liberally spiced it with cumin, coriander seeds, red chilli flakes and black pepper as well as some fresh coriander to garnish the soup.

Ingredients (makes around 4 – 6 servings)

150 g green lentils or similar

250 g red beans

150 g pumpkin

150 g rice

200 g cherry tomatoes

Four small potatoes

One large carrot

One red pepper

Six spring onions

30 ml olive oil or other vegetable oil

1 litre vegetable stock

One teaspoon cumin seeds

One teaspoon coriander seeds

One teaspoon black pepper

One teaspoon red chilli flakes

One bunch fresh coriander

Method

Heat the oil in a heavy based pan and add the crushed black pepper, cumin and coriander seeds and chopped spring onions. fry for five minutes over a medium heat and then add chunks of carrots, tomatoes and red pepper. Cook for 10 minutes and then add the vegetable stock, red chilli flakes, potatoes and rice and bring to a boil.

Simmer over a low heat for 20 minutes, and then add the cooked green lentils and red beans and chunks of pumpkin. Keep simmering until the rice is cooked, stirring occasionally. Serve in bowls and garnish with fresh coriander.

 

 

 

Leeky Pastitsio

5 April 2018

We’re back and, with Orthodox Easter just around the corner, this time round on Knidos Cookery Club we’ll be making our own version of pastitsio, a Greek take on Italy’s lasagne. Our version comes with a red wine, tomato and lentil ragu and a leek infused béchamel sauce.

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KCC’s Leeky Pastitsio

A few weeks ago, I left some beans soaking overnight and when I checked them in morning the pan was mysteriously filled with soaked penne rigate pasta! A quick look online to determine if the pasta was usable led me to this post on the Ideas in Food blog, and this confirmed pre-soaking in cold water as an effective way of preparing dried pasta.

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Leeky pastitsio and salad

Pastitsio is one of those dishes that tastes great straight from the oven but improves with age as the cinnamon, nutmeg and other flavours have time to blend properly. It works well heated up the next day or even tastes good cold. We served ours with a crisp salad of rocket leaves, carrot. radish and tomato.

Ingredients (For 3-4 hearty servings)

200 g penne rigate pasta

For the ragu:

25 ml olive oil

4 spring onions

200 g cherry tomatoes

2 tablespoons tomato paste

100 g red lentils

175 ml red wine

1 teaspoon of cinnamon, cumin, black pepper and red chilli flakes

For the Béchamel sauce:

50 ml olive oil

250 g leek

3 tablespoons flour

400 ml milk (dairy or non-dairy)

60 g cheese (dairy or non-dairy)

One teaspoon of nutmeg

Method

Soak the pasta in a pan of cold water for two hours and while it’s soaking cook the red lentils in 200 ml water until mushy and all the liquid is absorbed. Then prepare the ragu and after that the béchamel sauce.

For the ragu, heat the oil in a heavy-based pan and then fry the chopped spring onions for a few minutes. Add the quartered cherry tomatoes, tomato paste and spices and mix well. Add the wine and when it starts to bubble add the cooked and drained lentils. Cook for ten minutes over a low heat.

For the béchamel sauce, heat the oil in a heavy-based pan and then add the sliced leeks and cook for five minutes over a medium heat. Add the flour and mix well and then ad  the milk slowly, stirring continuously with a wooden spoon. Add half the grated cheese and nutmeg and cook until the sauce is just starting to boil, stirring all the while.

Layer half the soaked penne in the bottom of an oven proof dish and pour the ragu over. then layer the rest of the pasta on top of this and pout the béchamel sauce over. Add the remainder of the grated cheese and bake in a pre-heated oven at 200c for thirty minutes.

Serve straight away with a green salad or let it sit overnight in the fridge for a tastier pastitsio that can be served hot or cold.

Unravelling Ravioli on the Path to Pkhali Pierogi

1 March 2018

This time round on Knidos Cookery Club we’ll be unravelling ravioli, one of the many forms of filled pasta pockets found around the world – from Turkey’s manti, Uzbekistan’s chuchvara and Kazakhstan’s tushpara to Russia’s pelmeni, Ukraine’s varenyky and Poland’s pierogi – the list is endless.

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KCC’s beetroot-filled pkhali pierogi

These pasta pockets, which are boiled rather than steamed, can come in a variety of shapes and sizes with a wide range of fillings such as pumpkin, potato, spinach and ricotta cheese, or different types of fruit.

We’ve opted for a semi-circular shaped pierogi which we’ve filled with beetroot and walnut pkhaliclick here for our feature on this classic Georgian dish from last year.

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Three steps to a perfect pierogi!

Ingredients (Makes 16-24 depending on how big you make the pierogi)

For the pasta:

200 g flour

3 teaspoons olive oil

100 ml water

pinch of salt

Method

Make the pasta by sifting the flour into a large mixing bowl and then add the oil, a pinch of salt and half of the water in a well in the middle of the flour. Mix inwards from the outside with a wooden spoon and then add the rest of the water until the dough has absorbed all the flour.

Knead for ten minutes or so and then leave the pasta dough to rest in the fridge for at least one hour. After resting, roll the pasta out onto a lightly-floured surface to a thickness between 0.5 and 1.0 mm.

Use a glass to cut out round shapes from the dough, add a teaspoon of cooled beetroot pkhali in the bottom half of the circle and moisten the inside edge around the filling with a little water and then fold the top over. Use a fork to seal the pasta pocket.

Bring a large pan of water to the boil and then add the pierogi to the water and keep boiling over a low heat until the pierogi float to the surface. Remove the pierogi with a slotted spoon and serve hot – they’re good served with sour cream or melted butter or just plain.

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.