With movement getting ever more restricted in the lockdown — we’re now limited to not going more than 500 m from our flat in Almaty, which rules out big supermarkets for shopping trips, maintaining a supply of fresh ingredients is becoming more tricky – so this is the time when beansprouts come into their own…
So, this time round we’ll be looking at some things you can do in the home, such as sprouting beans and lentils, to add a fresh, nutritious kick to your salads and stir-fries. We’ve gone for mung beans which are easy to sprout – your first crop will be ready in a matter of days and all you need is a glass jar and some mesh netting (we re-purposed a yoga mat bag by recycling the nylon mesh for our sprouter).
Here are the steps for germinating mung beans:
Select clean, undamaged mung beans and wash them thoroughly.
Sterilise your glass jar and mesh lid with boiling water and/or in a hot oven.
Fill the jar about a quarter of the way with washed beans.
Soak the beans in cold water in the jar for at least four hours.
Drain off all the water and put the jar in a cool, dark cupboard.
Rinse the mung beans a few times a day with cold water and drain the liquid off.
After two or three days, your first crop will be ready for eating.
When the sprouts are around 2-3 cm long, put them in the fridge until using.
Warning: Raw bean sprouts can lead to food poisoning if not prepared in sterile conditions and regularly washed with clean water.
If the sprouts look slimy or smell strange, throw them away.
Once sprouted, store the sprouts in the fridge and try to use them as quickly as possible.
And don’t forget to wash your hands frequently, especially when preparing food.
This week’s offering – a soup made from chickpeas and carrots, was inspired by a recent visit to a funky Central Asian restaurant called Saksaul in Nur-Sultan, Kazakhstan. This soup appeared on the menu, but unfortunately there wasn’t any left that day. Spotting yellow carrots on sale in the market after returning home, we decided to cook up our own version.
Our soup contains two ingredients that are common in the cookery of Samarkand in Uzbekistan – chickpeas and yellow carrots. Not all carrots are orange in Central Asia, you can even find black ones on occasion, but we find these yellow ones particularly sweet and tasty.
This famed Silk Road city of Samarkand provided further inspiration for our golden potage with spices such as cumin, coriander and turmeric that are still bought and sold along this ancient trade route.
Ingredients (makes 4 portions)
500 g yellow carrots
500 g chickpeas
Two yellow onions
Two garlic cloves
Two teaspoons mustard seeds
Two teaspoons chilli powder
Two teaspoons cumin seeds
Two teaspoons coriander seeds
Two teaspoons turmeric
50 ml vegetable oil
One litre vegetable stock
Heat the oil in a heavy-based pan and add the mustard seeds. When the seeds begin to pop, add the chopped onion and garlic and cook over a medium heat for five minutes. Add the other spices and mix well.
Next add the diced carrot and stir to coat the carrot with the mix. Cook for five more minutes, stirring occasionally. Add the chickpeas and stir well, then add the stock and reduce to a low heat and simmer the soup for 30 minutes or so.
Using a stick blender, liquidise the soup. Pour into bowls and garnish with chickpeas and a sprinkling of cumin seeds. Serve with bread – we used a flatbread but any crusty bread will work just as well.
Seasoned greetings from Knidos Cookery Club – we’d just like to take this opportunity to thank all our readers, old and new, in 2019 and wish you a great holiday season and all the best for the New Year.
With the winter solstice, Hanukkah, Christmas and New Year all upon us, we’d like to share this nutty lentil bake recipe with you. It makes a great centrepiece for a festive feast.
We served it with roast potatoes, charred cauliflower and smashed pumpkin and then poured a rich pomegranate sauce over everything.
Ingredients (for 6 servings)
150 g green lentils
One medium-sized onion
One stick of celery
75 g walnuts
75 g coarse bulgur
Two tablespoons tomato paste
Two teaspoons cumin seeds
One teaspoon coriander seeds
One teaspoon chilli powder
Half a teaspoon cloves
50 ml olive oil
250 ml vegetable stock
25 g chickpea flour
Cook the lentils in the vegetable stock until most of the liquid has been soaked up. The lentils should still be firm, not mushy. Stir in the bulgur and leave to stand for 30 minutes.
Heat the olive oil in a heavy based pan and add the spices. Cook for a few minutes and then add the chopped onions, grated carrot and thin slices of celery and cook for 10 minutes, stirring regularly.
Combine the vegetable mix with the lentils. Stir in the tomaro paste. Toast the chopped walnuts for 5 minutes then add to the lentil mix. Finally add the chickpea flour to thicken the mix.
Pack the mix into a greased baking dish and cook for 30 minutes in an oven pre-heated to 180 c. Garnish with pomegranate seeds and then cut the loaf into 6 slices and serve.
Over the last few days, we’ve been experimenting with perfecting a batter to make pakora – a deep-fried snack from the Indian sub-continent. After testing a few recipes we’ve hit on a formula that can be used to coat a variety of vegetables from cauliflowers to carrots, parsnips to peas, and also cheese!
While on a recent visit to the UK, we came across battered halloumi on many menus – the squeaky cheese from Cyprus that stays firm when cooked. We’ve discovered that it makes a perfect partner for our pakora batter when deep-fried. We recommend you try it with this spicy Yemini sauce, zhug.
But you’ll need to be quick, as halloumi has been a victim of its own success. Severe global shortages of this versatile cheese are predicted as demand far outstrips supply. Luckily for us here in Kazakhstan, a local producer has started making a version of this cheese. We’re pleased to report that it tastes pretty good, so for now the crisis has been averted in our winter base.
Ingredients (makes enough batter for a sliced up 250 g block of halloumi)
100 g chickpea flour (also known as gram flour or besan)
One small onion
1 cm knob of ginger
One garlic clove
One teaspoon red chilli flakes
One tablespoon of fresh coriander
50-100 ml cold water
Mix all the ingredients together with a fork or a whisk, adding water until you get a smooth consistency that is neither too runny not too thick with no lumps. Cover the batter with clingfilm and let it stand for an hour or so before using.
Heat a litre of cooking oil, we used sunflower oil but any will do, in a heavy-based pan over a medium heat until it reaches 180 c. To test the temperature, dip a chopstick or the handle of a wooden spoon in the oil – if the oil starts to bubble vigorously, then it is at the right temperature.
Slice a 250 g block of halloumi into eight pieces. Coat the halloumi slices in the pakora batter and drop into the oil. When the pakora rise to the surface and are a golden-brown colour, remove with a slotted metal spoon and drain on kitchen towel.
Serve hot with potato wedges or roast potatoes and minted peas. The pakora goes well with a coriander and coconut chutney – this site has a good recipe for this sauce, or with our zhugsauce.
Welcome back to Knidos Cookery Club, or KCC to those in the know. This time we’ll be whipping up some hummus spiked with the super-spice turmeric – it’s easier than you think and once you’ve tasted homemade hummus we’ll be surprised if you settle for a shop bought one again.
There are a lot of claims around the eastern end of the Mediterranean Sea as to where hummus originated, but ownership of this dip has now become truly international – we first came across this turmeric-infused version in Mexico earlier this year.
Toasted sesame seeds
Add olive oil, and you have tahini
You’ll need some tahini (sesame seed paste) to make this recipe, but don’t worry if you can’t track any down – it’s simple to prepare your own batch of this nutty-tasting spread. Toast 50 g of sesame seeds in a frying pan (without oil) over a low heat and shake continuously until they turn from white to a golden colour. Then mix with 50 ml of olive oil in a blender and, hey presto, you have tahini. Add more oil for a runnier consistency.
Ingredients (makes around 300 g)
250 g cooked chickpeas
1 garlic clove
2 teaspoons tahini
1 tablespoon olive oil
Juice of a lemon
25 ml chickpea water
1 teaspoon turmeric
0.5 teaspoon cumin or caraway seeds
1 teaspoon paprika or chilli powder
Place all the ingredients into a bowl, except for the paprika and cumin (or caraway) seeds. Mix with the blender setting or with a hand blender. Keep mixing until you have a creamy, smooth paste. If needed, add more of the reserved chickpea water or lemon juice to achieve a smoother consistency.
Allow to chill in the fridge for a few hours then mix in the cumin (or caraway) seeds. Sprinkle the paprika over the top and serve with slices of cucumber and carrot.
This week we’ll be making our take on couscous, that staple of North African cooking. Our version uses fine bulgur wheat in place of the more usual durum wheat semolina base as bulgur wheat is easier to find on the supermarket shelves where we are based.
In our opinion, bulgur works just as well as semolina as a base to soak up the juices from the roasted vegetables and our chickpea chutney. Purists may disagree, but our philosophy is more about adapting recipes by using the ingredients you have at hand.
Ingredients (serves 2)
300 g pumpkin
2 medium carrots
2 medium courgettes
25 ml olive oil
1 teaspoon cumin seeds
1 cinnamon stick
25 ml olive oil
1 teaspoon mustard seeds
1 small red onion
2 small tomatoes
50 g currants
250 g chickpeas
1 teaspoon red chilli flakes
1 teaspoon black pepper
100 g fine bulgur wheat
200 ml vegetable stock
Pre-heat the oven to 200c, cut the vegetables into large chunks and put into a baking dish, drizzle with olive oil and add the cumin seeds and cinnamon stick and stir to coat the vegetable chunks. Roast for 30-40 minutes until the vegetables are cooked.
While the vegetables are roasting, prepare the chickpea chutney. Heat the olive oil in a frying pan and add the mustard seeds. When they start to pop, add the finely chopped onion and cook over a low heat for five minutes. Add the spices and the chopped tomato and cook for five more minutes. Then add the currants and chickpeas and cook for fifteen minutes or so.
Bring the vegetable stock to the boil and then cover the bulgur wheat with it and leave it to soak up the liquid for 30 minutes or so, drain off the excess liquid (if there’s any) and than add a dash of olive oil and fluff up with a fork.
Put a layer of couscous on a warmed plate, arrange the roasted vegetables in a circular, wheel-spoke pattern and put a generous dollop of chickpea chutney in the centre and serve immediately.
Welcome back to Knidos Cookery Club, this time round we’re drawing on our summer trip to Spain to bring you a paella (Warning: any Valencians reading this, please stop now!) that’s packed with pumpkin and other seasonal vegetables such as celery and leeks.
With Halloween just around the corner, you might be looking for a dish that uses up some of the leftovers from carving out your Jack O’ Lantern – this rice combo should help shift some of the backlog.
Paella originates from Valencia in Spain, where it is taken very seriously. The name derives from the Old French word paelle for pan, which in turn is from the Latin word patella, which also means pan. The contemporary name refers to the shallow metal dish in which paella is prepared.
In essence, paella is a combination of whatever is to hand rather than a fixed, unchanging blend of ingredients. While visiting Dénia, which is part of the Community of Valencia, we had a great green paella made with artichokes one other green vegetables.
Ingredients (serves 2)
25ml olive oil
150g short grain rice
600ml vegetable stock
One teaspoon each of cumin/chilli powder/turmeric
heat oil in a frying pan (or paella pan if you have one)
add chopped leek and celery and sauté until soft
add spices and stir
add pumpkin cubes and cook for ten minutes, stirring occasionally
add vegetable stock
bring to a boil, then simmer to make a broth and allow it to reduce by half
add rice and simmer until the liquid is absorbed and the rice is cooked (around 20-30 minutes)