Pumpkin, Pear and Pomegranate Potage

21 December 2017

Seasoned greetings to all our readers! To end the year on a high, we’ve come up with a thick and hearty pumpkin and pear soup sprinkled with pomegranate to add a colourful touch to your seasonal table.

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Roasting pumpkin in the oven is a great way to prepare our favourite winter vegetable. After cubing the pumpkin, it’s just a matter of waiting about an hour or so for it all to cook leaving time to enjoy a few glasses of mulled wine or a snowball or 

Knidos Cookery Club would like to say a big thank you for all our readers who voted for us in the Saveur food blog awards – unfortunately we didn’t win this time round…

Wishing you all a creative and tasty 2018 in your kitchen. Have a great time with whatever tickles your festive fancy in what’s left of 2017. See you next year!

Ingredients (serves 3-4)

500 g pumpkin cubed

100 g pear

One small onion (around 75 g)

One teaspoon cumin seeds

Half teaspoon ground cinnamon

Pinch of black pepper

50 ml olive oil

250 ml vegetable stock

50 g pomegranate seeds

Method

Chop the pumpkin into 2 cm cubes, quarter and slice the pear into 1 cm cubes and put in a baking dish. Sprinkle the sliced onion, cumin seeds and cinnamon over the pumpkin and pear and then slosh the olive oil over the top. Bake for 40 minutes at 180 c in a pre-heated oven.

While this is baking, boil up some vegetable stock. Add the pumpkin and other ingredients to the stock, blend with a hand blender and serve immediately in a bowl with a smattering of pomegranate seeds over the soup.

 

 

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Seventh Heaven Samsas

 

23 March 2017

Happy Nowruz from Knidos Cookery Club!

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Nauryz (Nowruz) greetings from Almaty, Kazakhstan

To celebrate this spring equinox festival, we’ll be serving up kok samsa, deep-fried pies filled with a selection of spring greens.

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Seven tastes of spring: parsley, spinach, coriander, celeriac leaves, spring onion, garlic and mint

Originating in Persia some 3,000 years ago, Nowruz, or New Day, is a celebration of the end of winter and the start of a new year on the date when day and night are equal in the Northern Hemisphere. This date usually falls on or around 21 March.

The holiday is still widely celebrated in Iran and Iraq, across Central Asia, Russia, Afghanistan, Albania, Azerbaijan, in eastern Turkey and in parts of Syria, India, Pakistan and China. Food plays an important role in these celebrations – in Iran the table is set with seven items, as explained in this article from Iran Wire:

A few weeks before Nowruz, Iranians begin setting up their haft sin, or “seven Ss,” a ceremonial display of symbolic items whose names begin with the Persian letter “sin” or “s.” They include “sabzeh,” or green sprouts grown from lentils, which symbolize rebirth; “samanu,” a sweet pudding that represents affluence, “senjed,” or dried wild olives, which symbolize love; “seer,” or garlic, which symbolizes medicine; “seeb,” an apple, which represents health; “somaq” or sumac fruit, which symbolizes the color of sunrise, and “serkeh,” or vinegar, which symbolises maturity.

Kok samsa, a close relative of India’s samosa, are prepared in Uzbekistan, where the holiday is called Navruz. These tasty pies are filled with fresh spring greens.

We’ve developed our own take on the kok samsa using the Iranian magic number of seven ingredients: parsley, spinach, coriander, celeriac leaves, spring onion, garlic and mint. As fully signed-up members of Dillwatch, we omitted that scurrilous weed, dill, from this recipe.

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KCC’s Kok samsa with seven spring herbs inside

Ingredients (makes 8-10 pies)

  1. For the Pastry

300 g plain flour

75 ml olive oil

Pinch of salt

Up to 75 ml cold water

Two – three teaspoons of  sesame seeds

       2. For the Filling

150 g spring onions

2 garlic cloves

50 g fresh coriander

50 g fresh parsley

150 g spinach

25 g the leafy bits from the top of a celeriac

15 g fresh mint

Two teaspoons of cumin seeds

25 ml olive oil

      3. For Deep Frying

1 litre sunflower oil (for deep frying)

Method

      1.For the Pastry

Pour the flour into a large mixing bowl and add the salt. Pour in the olive oil and stir with a fork. The mixture should form into small clumps of flour and oil. Pour some of the cold water and continue mixing. Continue adding water until the mixture forms into a large ball shape. Cover with cling film and leave in the fridge until you’re ready to use it.

      2. For the Filling

Heat the olive oil in a heavy-based pan and add the chopped spring onions and minced garlic. Fry for five minutes over a medium heat, stirring occasionally. Add the coriander and parsley and cumin and fry for tw0 to three minutes. Add the torn up spinach leaves, chopped celeriac leaves and mint and continue cooking until the spinach has wilted, about 10 more minutes or so, stirring every now and then.

      3. For Deep Frying

Heat the sunflower oil in a heavy-based pan. For deep frying you need to get the oil to between 350 and 360 c – to check the temperature use this tip from Delishably:

When the oil has preheated, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles very very vigorously, then the oil is too hot and needs to cool off a touch. If no or very few bubbles pop up, then it’s not hot enough.

While the oil is heating, prepare the pies. Form the pastry into 8-10 walnut-sized balls. Put the pastry ball onto a lightly floured surface and roll out into a 1 mm thick circle. Sprinkle with sesame seeds and turn the circle over.

Place three teaspoons of filling on half of the pastry round and then close the other half over the top of the filling. Use a fork to mould the edges of the pie together. Prick the pie’s top to allow air to escape.

Place two or three pies at a time in the hot oil and fry for around 8 minutes or until the pie is golden brown in colour. Remove with a slotted spoon and drain on kitchen roll. Serve the kok samsa either hot or cold.

 

 

 

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.

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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!

KCC’s Festive Feast

22 December 2016

Season’s greetings from Knidos Cookery Club! Whether the Winter Solstice, Christmas or New Year tickles your fancy, celebrate in style with our festive feast.

When preparing this meal, a minor disaster struck – the knob that controls our oven broke. So, Plan B had to be enacted, with all the food prepared on the stove top.

For the feast, we’ve adapted our mungo pumpkin patty recipe by replacing the bulgur wheat with 50 g of crushed walnuts and 100 g of breadcrumbs, otherwise prepare as instructed.

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Is it a beetroot? Is it a radish? No, it’s a red turnip!

We came across what we thought to be some beetroot in the market, but on closer inspection they turned out to be, so the seller said, red turnips. Intrigued, we bought them and, on peeling the reddish skin off, discovered a white turnip lurking underneath.

The original plan was to oven bake the turnips, but after the knob malfunction we had to fry them instead  and, in the process, created the turnchip.

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Meet the turnchip!

Peel and slice the turnip into wedges and boil for 30 minutes. Then fry in olive oil sprinkled with rosemary until the outsides are golden brown.

We steamed some pumpkin and broccoli, and then made a sauce from red wine and vegetable stock to pour over the top and, voilà, Knidos Cookery Club’s Festive Feast was born!

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