Lockdown Lunch: Get Stuffed!

23 April 2020

Nearing four weeks of lockdown in Almaty and supplies are holding up surprisingly well, especially now that spring greens are beginning to come on tap. This week our local veg shop had rocket, celery and sorrel – all the makings of a peppery green salad to perk up the lunch menu.

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Spring greens coming on tap in Almaty

We’re coming to the end of our super-sized cabbage, which was bought in the early days of lockdown, so we decided to use the remaining leaves to make cabbage rolls, a popular dish in eastern and southern Europe.

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KCC’s Stuffed Cabbage Leaf

We stuffed the leaves with some rip-red risotto, a recipe we made a few years back that combines coarse bulgur wheat with beetroot and walnuts (if you want a gluten-free option, you can use arborio rice or pearl barley instead).

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Simmer the stuffed cabbage parcels in a tomato and herb sauce for thirty minutes for a winning lockdown lunch. It makes for a tasty veggie take on that beloved Ukrainian / Russian dish, golubtsi, or ‘little doves’, or dolma as they are dubbed in some parts of the Mediterranean and into the Caucasus.

Ingredients (serves 3-4 people)

  • Four large cabbage leaves or eight smaller ones
  • (See here for the stuffing: rip-red risotto)

For the tomato sauce:

  • Three medium tomatoes
  • Three spring onions
  • Three sprigs of parsley
  • One stick of celery
  • One tablespoon tomato paste
  • One teaspoon mustard seeds
  • two or three basil leaves
  • 25 ml olive oil
  • 100 ml water

Method

  1. Separate the leaves carefully from the cabbage. Place in boiling water for five minutes to soften. Put the leaves in cold water and then drain. Cut out the tough, lower bit of the stalk (about 2-3 cm). Place a tablespoon of filling above the cut and then fold and roll the leaves into cigar shapes.
  2. To make the sauce, heat the olive oil in a frying pan, add the mustard seeds and when they start to pop, add the chopped spring onions, celery and parsley. Cook for five minutes and then add the chopped tomatoes. Add the tomato paste and water , stir well and bring to the boil.
  3. Lay the stuffed leaves in an ovenproof baking dish and pour the hot tomato sauce over them. Cover the dish with tin foil and bake at 200 c for thirty minutes. Sprinkle the cooked cabbage leaves with basil leaves before serving with a green salad.

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.

 

 

Can the 3 Cs, Carrot, Coconut and Coriander, help combat Coronavirus?

12 March 2020

With the novel coronavirus (COVID-19) pandemic showing no sign of abating, we’ve come up with a soup that is full of nutritious ingredients that can boost your immune system. A healthy diet combined with regular exercise is recommended to help strength your body’s ability to fight off infection.

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KCC’s 3 Cs soup – Carrot, Coconut and Coriander

While our 3 Cs soup may not offer you guaranteed protection from coronavirus, it can certainly enhance your health. Its combination of anti-oxidant-packed carrots, garlic and onions, fibre-rich coconut and coriander and the anti-inflammatory properties of turmeric and ginger, should leave you feeling bolstered up and ready to face the crisis with renewed vigour.

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KCC’s homemade coconut milk

Zero Waste Tip: Coconut milk is easy to make at home – you don’t need to buy it in tins. Take 50 g of dried (desiccated) coconut  and cover with 200 ml of hot water. Leave to stand for an hour or so. Liquidise with a hand blender or in a liquidiser on a low setting.

Pour the resulting mix through a fine sieve, pressing the coconut to produce more liquid – you should end up with about 200 ml of milk. Use the leftover coconut mass in soups, burgers, dhals, cakes, or smoothies. The coconut milk will keep for three to four days in the fridge – shake well before use as the cream will settle on the top.

Ingredients (for 4 servings)

  • 500 g carrots
  • 250 ml coconut milk
  • 50 g dried coconut
  • 2 medium onions
  • 2 garlic cloves
  • 1 cm knob of ginger
  • 2 teaspoons coriander seeds
  • 1 teaspoon ground turmeric
  • 50 ml olive oil
  • 500 ml vegetable stock
  • Fresh coriander to garnish

Method

  • Heat the oil in a heavy-based pan and then add chopped onion, garlic ginger, turmeric and ground coriander seeds. Stir and cook for five minutes over a medium heat and then add the finely grated carrots. Reduce the heat and cook for 5 more minute, stirring frequently.
  • Stir in the coconut milk and bring to a simmer, stirring occasionally. Now add the dried coconut and the rest of the stock. Allow the soup to simmer over a low heat for 20 minutes and then blend to a smooth consistency in a liquidiser or with a hand blender. Garnish with fresh coriander leaves before serving.
  • Don’t forget to wash your hands thoroughly before preparing and eating food.

 

Pump up the Dhal

20 February 2020

On these chilly, wintry nights there’s nothing better than a bowl of dhal, the Indian subcontinent’s beloved lentil-based comfort food, to warm you up. We’ve added some chunks of roasted pumpkin that blend perfectly with the red lentils, whilst adding a hint of sweetness to the rich, spicy blend.

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KCC’s pumpkin enriched red lentil dhal

In Sri Lanka, where Knidos Cookery Club has just been on a foodie fact-finding mission, dhal (also spelt dal or daal) is a mainstay of the island’s signature curry and rice dish. It’s served any time of the day – it was particularly good served with string hoppers, little nests of steamed rice noodles, and coconut sambol (grated coconut with chillies and lime juice) – a popular breakfast on the island.

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Breakfast Sri Lankan style – string hoppers with coconut sambol and red lentil dhal in the background

Dhal can be a meal on its own when served with rice or flatbreads, or try it alongside a selection of your favourite vegetable curries. It’s a dish that tastes even better the next day when the spices have been left over night, allowing the different flavours to mix and mingle.

Ingredients (makes 4-6 servings)

  • 125 g red lentils
  • 200 g roasted pumpkin
  • 250 ml water or vegetable stock
  • 50 ml coconut milk
  • 200 g tomatoes
  • One medium onion
  • One teaspoon each of mustard seeds, cumin seeds, coriander seeds, cloves and chilli flakes
  • Two teaspoons turmeric
  • 1 cm knob of ginger
  • One garlic clove
  • One cinnamon stick
  • One star anise
  • One bunch fresh coriander
  • 50 ml olive oil

Method

  • Roast the chunks of pumpkin in a hot oven at 200 c for 20 minutes. While the pumpkin is cooking, heat the oil in a heavy based pan and add the mustard seeds. When the seeds begin to pop, turn the heat down and add the chopped onions, ginger and garlic and the other spices and stir well. Cook for 10 minutes over a medium heat.
  • Wash the lentils until the water runs clear and then add them to the onion mix with the vegetable stock and chopped tomatoes, stir and cook until all the liquid is absorbed. Add the pumpkin chunks and coconut milk. Cook over a low heat until it starts to bubble. When cooked, remove the cinnamon stick and star anise. Garnish with the chopped coriander and serve with rice and/or a flat bread such as chapati or pita.

KCC’s Corn and Coconut Chowder

 

 

17 October 2019

This time round on Knidos Cookery Club we’re cooking up a chowder, a creamy soup crammed with fresh, seasonal vegetables that’s ideal for the chillier nights of autumn.

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A warming bowl of KCC’s Corn and Coconut Chowder

These days chowder is a name given to any creamy soup that has been thickened with the addition of flour or crumbled crackers. The name of this soup is thought to come from chaudron, an old French word for a cauldron – it was originally brought to north America by sailors who made it as a fish soup thickened with ship’s biscuit and cream.

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The Holy Trinity of autumn soup veg

Some versions use a tomato base, but our version is based on the creamy base and uses coconut milk and chickpea flour to make the sauce. We’ve added some of the last of this year’s corn on the cob and some new season pumpkin, that vegetable that is a harbinger of the colder months of the year. Combined with the holy trinity of soup bases – onion, celery and carrot and a potato, this chowder, garnished with lemon zest and celery leaves, is a soup to savour.

Ingredients (for 3-4 servings)

  • One large potato
  • Two large carrots
  • Three sticks of celery
  • One medium-sized onion
  • One corn-on-the cob
  • 200 g pumpkin
  • One lemon
  • One bay leaf
  • Two teaspoons dried thyme
  • 50 ml olive oil
  • Three tablespoons chickpea flour
  • One litre coconut milk (50 g desiccated coconut + one litre of water).

Method

  • Make the coconut milk first by blending the dried coconut with the water using a hand-held blender for two minutes. Strain through a sieve separate the liquid  from the leftover coconut, the latter can be saved and used to make energy balls, biscuits, cakes or added to your breakfast muesli.
  • Heat the olive oil in a heavy-based pan and then add the sliced onion and fry for five minutes over a medium heat. Add the diced carrot and celery and cook for another five minutes. Now add the chickpea flour and dried thyme and mix well. Now add the pumpkin, potatoes and coconut milk and a bay leaf.
  • Cook over a low heat, stirring occasionally, until the potato is just cooked. Add the juice of the lemon and half the lemon zest and stir well. Cook for a few more minutes and then remove the bay leaf and serve in bowls and garnish with the rest of the lemon zest and chopped celery leaves.

 

Pumpkin Paella aka Halloween Hayashi Rice

25 October 2018

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.

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KCC’s pumpkin paella

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.

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Green veg paella, Dénia, Spain

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
  • 300g leek
  • 50g celery
  • 300g pumpkin
  • 100g tomatoes
  • 75g chickpeas
  • 600ml vegetable stock
  • One teaspoon each of cumin/chilli powder/turmeric

Method

  • 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)

One Pot Wonder: A Trip to Knidos

23 November 2017

Knidos Cookery Club recently entertained Professor Fox, that doyen of the Christchurch Antiquarians, who came over to Turkey to check out the ruins of Knidos and some archaeological sites in the Datça area such as Burgaz (Old Knidos).

Here’s a slideshow of our visit to Knidos:

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After the trip we needed something quick and filling so this time round on Knidos Cookery Club we’ll be cooking pasta in a tasty sauce using only one pan.

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KCC’s one pot wonder in progress

This one pot wonder saves time, energy and washing up, both important  considerations in the world of KCC after a busy day on the archaeological trail.

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KCC’s one pot wonder – the finished product

Ingredients (serves 2-3)

Three medium-sized tomatoes (approx 150 g)

50 g olives (any you have handy will do, we used some green ones)

150 g cooked chick peas

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

500 ml hot water

15 g capers

One garlic clove

25 ml olive oil

One teaspoon dried thyme

One teaspoon sumac

One teaspoon chilli flakes

Method 

Chop the tomatoes into quarters and add to a large, heavy-based pan with the olives, chick peas, minced garlic, olive oil, thyme, sumac and chilli flakes. Pour the water over the top, add the pasta, stir and bring to a boil.

Cook the pasta as per the instructions on the pack over a medium to high heat – you need to keep it bubbling away and stir occasionally. Keep cooking until the most of the liquid is boiled off, leaving the cooked pasta in the sauce.

The type of pasta we used took around 15 minutes to cook – try it as you go to get the type of taste you prefer. Don’t forget to stir in the washed capers to the pasta and sauce when it is cooked.

Serve straight from the pan and garnish, if you want, with shavings of Parmigiano-Reggiano (Parmesan) cheese.