Julienne Funchoza’s Noodle Extravaganza

18 July 2019

This time round on Knidos Cookery Club we’re looking at some ways to beat the heatwave with a noodle-based salad that can be whipped up with the minimum of fuss.

20190711_203617

Funchoza is a popular salad across Central Asia that combines glass noodles, which can be produced from various forms of starch such as rice or mung bean, with julienned raw vegetables and a spicy dressing. The noodles just need to be cooked in boiling water for a few minutes so it’s a cinch to prepare on a hot summer’s day.

20190711_182826

These noodles are a staple of Uighur cuisine, but have been adopted by the Central Asia’s Korean community who have made funchoza famous to a wider audience across the former Soviet Union and beyond.

The Uighurs are Turkic-speaking  muslims living mainly in Xinjiang, an autonomous territory in northwest China, where they face increasing persecution by the Chinese authorities, under the pretext of a crackdown on terrorism.

To this end, thousands of Uighurs, Kazakhs, Kyrgyz and Chinese muslims have been interred in ‘re-education’ camps and, as the Guardian put it in a recent editorial, “Those who are nominally free in fact exist in a digital gulag of constant surveillance.”

Earlier this month, 22 states – including Britain, Canada, France, Germany, Australia and Japan – signed a letter to UN human rights officials in condemnation of China’s treatment of Uighur and other minorities there.

Ingredients (makes 3-4 servings)

  • 150 g dried glass noodles
  • 10 g dried seaweed
  • 2 small cucumbers
  • 2 radishes
  • 8 spring onions
  • 2 red peppers
  • 2 carrots
  • Coriander seeds

For the dressing:

  • 4 teaspoons tahini
  • 2 tablespoons apple vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons pomegranate sauce (Nar Eksisi)
  • 2 teaspoons chilli powder

Method

  • Bring a large pan of water to the boil and cook the noodles in the water according to the pack instructions. Remove and put in a pan of cold water until needed.
  • Soak the dried seaweed in cold water for 15 minutes, drain the water. While the seaweed is soaking,  cut the spring onions into 1 cm slices, remove the seeds for the cucumber and then julienne along with the other vegetables into long, thin slices (use a grater  or chop finely if you don’t have a julienne peeler). Chop the seaweed into 5 cm strips.
  • Remove the noodles from the cold water and cut into 10 cm strips and put in a large bowl. Add the julienned vegetables and mix all the ingredients together. Put all the dressing ingredients into a glass jar with a screw top and shake well, then pour over the salad and mix well. Grind some coriander seeds over the salad.
  • Serve cold – let the flavours mingle by keeping the salad in the fridge for a couple of hours.

 

Advertisements

Hummus to the Power of Turmeric

30th May 2019

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.

20190524_172344(0)
Turmeric-infused hummus all ready to go with carrot and cucumber slices

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.

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

Method 

  • 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.

 

 

 

 

Amorgos, mon Amour!

 

31 August 2017

Knidos Cookery Club is just back from a fact-finding mission to the Greek Islands and is bursting with new recipe ideas. Our main port of call was the island of Amorgos, the most easterly of the Cyclades group – a six-hour ferry trip from Piraeus, near Athens.

Our visit coincided with the Psimeni Raki festival, held annually on 26 July, a wild night of drinking and dancing (click here for video) fuelled by a local grappa-like spirit tempered with sugar, honey and herbs from the island to produce a drink that is around 20% alcohol by volume.

IMG_3444
Dancing the night away in Amorgos

The drink is based on Rakomelo, which is served by monks to people visiting the amazing Panagia Hozoviotissa Monastery – a spectacular white building carved high onto the side of an imposing cliff face.

20170727_002930
Working hard to keep the Psimeni raki flowing at the festival in Amorgos

For a small island Amorgos produces a significant quantity of alcoholic beverages – check out the site of this local producer, Amorgion, to see what’s on offer. As well as Psimeni Raki and Rakomelo, they also make an interesting local version of tequila, known as Mekila, from prickly pears.

Another interesting place to visit on the island is the Amorgos Botanical Park, a great project that is reviving a traditional garden that had been left derelict for decades. Here’s a link to their Instagram page.

A group of volunteers are aiming to bring the garden, complete with its own cistern fed by a spring, back to life by cultivating herbs endemic to Amorgos. The project is funded by grants and by the proceeds from the sale of herbs such as their intensely-flavoured oregano, teas such as rockrose, and tinctures made from produce grown on the island and dried and processed by the volunteers.

20170819_212721
Knidos Cookery Club’s Greek trio with (clockwise from the top) smoky aubergine dip, Psimeni Raki and feta dip and tsatsiki, yogurt and cucumber.

One of the delicacies eaten during the Psimeni Raki festival to help soak up the booze are anevates, cheese pies baked with the aforementioned beverage. Unfortunately, Knidos Cookery Club couldn’t track down any of these pies but the use of Psimeni Raki has inspired us to make a boozy take on Greece’s spicy tirokefteri cheese dip.

Ingredients (serves 4-6 as part of a dip platter)

100 g feta cheese

100 ml Greek-style yogurt

25 ml Psimeni Raki

One teaspoon dried oregano

One teaspoon red chili flakes

Method

Crumble the feta with a fork, add the yogurt, psimeni raki (use sherry or vermouth if you don’t have access to psimeni raki!)and herbs and spices. Mix all the ingredients together thoroughly with the fork and chill for a couple of hours before serving with other dips such as tsatsiki (yogurt, cucumber and garlic) and a dip of roasted aubergines served with yogurt.

Moussaka Mania

8 June 2017

As the UK continues its downward plunge to become the latest contender for the mantle of Europe’s most basket case economy, we’re turning our attention to the current holder of that title, Greece, for culinary inspiration this week in the form of moussaka, a great comfort food. We’ll be needing lots of comfort in the coming months as the lucky winner of today’s UK election navigates a course through the choppy waters of Brexit.

20170531_131610

Summer is here, and with Datça market overflowing with an array of fresh produce, Knidos Cookery Club is moving back to weekly posts for the foreseeable future. The aubergine is a vegetable that has had surprisingly little coverage in these pages, so it’s high time that was rectified.

20170530_221006

Moussaka is a perennial Greek favourite that is great fresh from the oven or eaten cooled down, allowing the flavours some time to collide. It combines layers of fluffy  potato and silky aubergine covered with a tomato-rich ragù, all topped with a creamy white béchamel sauce.

We’ve used black lentils in place of minced lamb to make our veggie take on moussaka, although any lentils should work well in this dish. It pairs excellently with a classic Greek salad of tomato, cucumber, onion, green pepper, olives and white cheese.

Ingredients (for 3-4 servings)

300 g aubergines

300 g potatoes

250 g tomatoes

100 g black lentils (or any other lentil)

3 spring onions

1 garlic clove

400 ml vegetable stock

100 ml red wine

1 teaspoon of cinnamon

1 teaspoon of dried sage

1 bayleaf

Pinch of black pepper

Pinch of red chili flakes

50 ml olive oil

For the white sauce:

50 ml olive oil

50 g flour

500 ml milk

5 peppercorns

1 bayleaf

75 g cheese (feta or  any crumbly white cheese)

Method

Heat 20 ml of olive oil in a heavy-based pan, chop the spring onions and garlic clove and add to the pan. Cook for five minutes then add the washed lentils and stir. Add the stock, bring to the boil then simmer for 20 minutes or so until most of the liquid is absorbed.

Pre-heat the oven to 200 c / gas mark 6. Cut the potatoes into one cm slices and boil for five minutes in a pan of water. Drain immediately and allow to cool. While the potatoes are boiling, chop the aubergine into 1 cm slices. If you like, you can coat the aubergine slices with a little salt, leave to stand for 10 minutes and then rinse. This should make them less bitter and remove excess moisture.

Place the potato slices in an oven dish and coat with 15 ml olive oil and stir to coat thoroughly. Place the aubergine slices into a separate oven dish and pour 15 ml of olive oil over them. Put both the dishes into the oven and bake for 30-40 minutes or until the potatoes are a golden brown colour and the aubergine slices beginning to char.

Add the peeled, chopped tomatoes, 100 ml red wine, bayleaf, cinnamon, sage and pepper to the lentils and cook over a low heat for 45 minutes until the sauce has reduced by about half.

While this is cooking, make the white sauce. Heat the oil in a heavy-based pan and stir in the flour to make a roux of a runny consistency. Slowly stir in the milk and add the peppercorns and bayleaf, stirring constantly with a wooden spatula or spoon or a whisk over a low heat. When the sauce begins to thicken, add the grated cheese and continue stirring until the sauce sets.

Now it’s time to assemble the moussaka. Pour half the lentil ragù over the potatoes to coat, add a layer of aubergines and pour over the rest of the ragù. Place the remaining aubergine slices over this and then pour the white sauce over these.

Sprinkle with red chili flakes and place in the oven and bake at 180 c /gas mark 5 for an hour or so – the top should be going a nice spotted brown colour as in the photo above.

Allow to cool and serve with a classic Greek salad made from tomato, cucumber, onion, green pepper, olives and white cheese, liberally dressed with olive oil and thyme.

Olivier with an Edge

12 January 2017

Welcome to the first Knidos Cookery Club of the new year. While many of us have returned to the daily grind, it’s still party-time in some parts of the world.

in Russia, people are preparing to celebrate New Year’s Eve on 13 January – the Orthodox Church still follows the Julian calendar rather than the Gregorian calendar, which Russia adopted after 1917’s October Revolution. This switch created a 13-day lag between the calendars so, for followers of the Orthodox faith, Christmas Eve falls on 6 January and 13 January marks the end of the old year.

20170107_183144
KCC’s take on Russia’s classic Olivier salad

A centre-piece of Russian tables on this day, as people prepare to welcome in novy god, is the Olivier salad – a concoction of boiled potatoes, pickled cucumbers, peas, eggs, carrots and boiled beef or chicken in a mayonnaise dressing. This version dates from Soviet times as all the ingredients could usually be procured even in the depths of winter and despite chronic shortages.

A version of the salad, omitting the meat and eggs, is made in Turkey where it’s known as Rus Salatası – we’ve made our own veggie version that replaces the meat (Olivier purists look aside now, please) with black and green olives and uses sour cream in place of mayonnaise.

When I lived in Moscow in the 1990s I got it into my head that Olivier salad should include olives (mistakenly thinking that Olivier referred to olives rather than the salad’s originator!) and I was disappointed when it came minus olives – so now I finally have a chance to put this right!

Ingredients (serves 3-4)

150 g potatoes

150 g carrots

150 g peas

150 g pickled cucumbers

150 g black and green olives

two hard boiled eggs

150 ml sour cream or natural yogurt

pinches of salt and black pepper

Method

Boil the whole carrots and potatoes until cooked but not going mushy and boil the eggs for 5 minutes or so. While they’re all cooking, chop the pickled cucumbers and olives into small cubes.

Drain the potatoes and carrots and cover with cold water to stop them cooking. Do the same with the eggs. Chop the potatoes, carrots and eggs into small cubes and arrange around the side of a large serving dish in separate sections with the olives, peas and cucumbers.

Pour the sour cream or yogurt into the middle of the bowl and season with salt and pepper. Now mix all the ingredients thoroughly, making sure they all get a good coating of sour cream or yogurt.

Leave in the fridge before serving alongside other Russian-themed salads, such as this veggie take on caviar made from beluga lentils, and wish a hearty S Novym Godom with shots of vodka and/or a glass of chilled Sovyetskoye Shampankskoye (if you can get hold of it in your local offie!) as you prepare to welcome Old New Year in true Russian-style!

You Like Tomato, I Like Ntomato

23 June 2016

Knidos Cookery Club’s fact-finding mission to Greece continues with a look at the contribution of the tomato to local culinary culture.

It may be hard to believe, but it is only in the last two hundred years that the tomato has established itself as a key ingredient in Greek kitchens.

Kos June 2016 025
A plate of tomato fritters from Kos, Greece

It’s found in the classic horiatiki salad that pairs it with cucumber, onion, green pepper, olives and feta cheese. It plays a key role in gemista, platters of vegetables stuffed with rice.

On the island of Kos the sweet local varieties of tomatoes are preserved in syrup or made into jam that makes an orange marmalade rival for a slice of toast.

Kos June 2016 041
Tomatoes preserved in syrup with almonds from Kos, Greece

In Greece the tomato is called ντοματο, pronounced with a ‘d’ sound at the beginning. Modern Greek has no single letter for the ‘d’ sound and uses the letters for ‘n’ and ‘t’ to make this sound.

This week Knidos Cookery Club is serving up tomato fritters, a close cousin of Turkey’s mücver. We’ve used plum tomatoes as they tend to be a bit less juicy than other varieties. The mix needs to find a balance between not being too dry or too wet for the fritters to hold together in the pan.

Ingredients (makes 10-12 fritters)

500 g plum tomatoes

One medium-sized red onion

Fresh herbs – small bunches of parsley, basil and mint or a teaspoon of dried parsley, basil and mint

100 g plain flour

Seasoning mix – pinches of salt and pepper, one teaspoon of cinnamon and one of cumin

Olive oil for frying

Method

Grate the tomatoes and mix with the herbs and flour until you have a mix that is neither too dry nor too wet.

Heat the oil in a frying pan and when hot add fritters made into walnut-sized shapes and flatten with a fish slice or spatula.

Cook on both sides until golden brown in colour and serve with a sauce of natural yogurt, grated cucumber and garlic.