Down Home Arizona Kızartma

14 February 2019

This time round on Knidos Cookery Club we’re swinging through Tucson, Arizona on the way back home. Whilst in Tucson, we met up with some old friends from Kazakhstan (via Turkey and the USA) and were treated to Tolga’s kızartma –  grilled peppers mixed in with fried aubergines and potatoes served in a garlic-infused tomato sauce and garnished with dollops of natural yogurt.

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Tolga’s classic down home Arizona kızartma

Tucson is located on the edge of the Sonora Desert which stretches up into Arizona from northern Mexico. It’s a surreal landscape of towering cacti called saguaro (Carnegiea gigantea), which can grow to be more than 12 m tall.

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There’s a lot of cactus….

The desert is a fascinating place populated with bobcats, coyotes, a variety of snakes and scorpions along with hallucinogenic Sonoran Desert toads (if you’re brave enough to lick them… ).

Having observed the master chef at work closely, here’s KCC’s take on the Turkish classic kızartma.

Ingredients (serves 3-4)

  • Two large potatoes
  • Three medium-sized tomatoes
  • Three garlic cloves
  • one small onion
  • One large aubergine
  • One avocado
  • Four peppers – a mix of green and red
  • Four jalapeño peppers
  • 75 ml olive oil
  • 100 ml natural yogurt

Method

  • Heat 25 ml of oil in a heavy-bottomed pan. Cut the potato into 1mm slices and fry in the oil, turning occasionally, until they are a golden-brown colour on both sides. Remove with a slotted spoon and put on a plate lined with kitchen towel.
  • Prick the peppers a couple of times with a fork and then roast them on a barbecue or over an open flame (here’s some tips on how to do this) until the skin is blackened all over. While the peppers are roasting, put 25ml oil in the pan and cut the aubergine into 1cm cubes and fry until golden brown. Remove with a slotted spoon and put on a plate lined with kitchen towel.
  • Add the rest of the oil to the pan, heat it up and then fry the finely chopped onion and garlic for five minutes over a medium heat and then grate the tomatoes into the pan and cook for 15-20 minutes. Peel the peppers, remove the seeds and chop the roasted peppers roughly.
  • In a large bowl put a layer potatoes, aubergine and peppers alternately. Pour the tomato sauce over the top and garnish with dollops of yogurt. Serve with slices of avocado.
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Couscous on the Loose

6 December 2018

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.

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KCC’s couscous with chickpea chutney and roasted vegetables

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)

Roasted vegetables:

  • 300 g pumpkin
  • 2 medium carrots
  • 2 medium courgettes
  • 25 ml olive oil
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick

Chickpea chutney:

  • 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

Couscous:

  • 100 g fine bulgur wheat
  • 200 ml vegetable stock

Method

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.

Bukharan Potato Powered Chutney

11 October 2018

Autumn is well and truly here now, so it’s time to start preserving that  seasonal abundance of fruit and vegetables. While looking around the net for something quick and easy to make, we came across some variations on the theme of plum chutney.

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It’s amazing what you can learn when researching recipes – did you know, for instance, that in the Indian sub-continent aloo is the word for potato, as in that curry house fave aloo gobi (potato and cauliflower).

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More surprisingly, it is also used for the humble plum – known as aloo bukhara, so called because the plum first appeared in the sub-continent via the fabled Central Asian city of Bukhara.

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Ingredients (makes around 880g – 1kg of chutney

1kg ripe plums

250 g red onion

200g light brown sugar

300 ml apple vinegar

100 g raisins

2 teaspoons mustard seeds

2 teaspoons cumin seeds

2 teaspoons  red pepper flakes

One cinnamon stick

2 cm fresh ginger, peeled and diced

Glass jars for storage

Method

Wash and cut the plums in half, remove the stones then half again and half again so you have eight pieces of plum. Finely chop the onion and then mix all the ingredients together except for the sugar in a large stainless steel saucepan.

Bring to a boil over a medium heat, stirring occasionally, and when it’s bubbling add the sugar. Keep stirring until the sugar dissolves and then reduce the heat to low and keep it simmering for two hours or so, stirring every now and then so the mixture doesn’t stick to the bottom of the pan.

The mixture should thicken and turn a deep ruby red colour, as in the picture above. Allow the mix to cool a bit and then pour it into sterilised glass jars – wash them and leave in the oven at 50 c for 30 minutes. Put a lid on tightly and store the chutney for at least two weeks in a cool, dark place before eating.

 

 

 

Chickpea and Courgette au Gratin – Autumn Comfort Food

27 September 2018

This week we’ll be cooking something for the chillier autumnal evenings, a tasty bake that combines chickpeas, tomatoes and courgettes with a breadcrumb topping.

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Chickpea and Courgette au Gratin

The autumn months are always a busy time in the KCC kitchen with not much time for shopping so we dug deep into the kitchen cupboard and found some dried chickpeas and then located a bag of breadcrumbs in the freezer. After some googling, we came up with a recipe for this gratin.

If you’re using dried chickpeas, then we suggest soaking overnight in cold water and then simmering for an hour or so in fresh water until they are beginning to soften. You can even try this method that was featured in the Guardian recently, which soaks the chickpeas for 48 hours to make them ultra soft.

Ingredients (serves 3-4)

75 ml olive oil

1 teaspoon cumin

One medium-sized onion

250 g tomatoes

250 g chickpeas (cooked)

100 ml chickpea cooking liquid (or vegetable stock)

200 g courgettes

For the topping:

125 g breadcrumbs

15 g parsley

2 teaspoons red chilli flakes

Black pepper

Method

  1. Heat 25ml of olive oil in a frying pan and add the cumin seeds and finely chopped onion. Fry for 10 minutes or so over a medium heat until the onions are translucent. Add the peeled, chopped tomatoes and cook for another 10 minutes and then add the chickpeas and stock and simmer over a low heat for 10 more minutes.
  2. While this is cooking, heat another 25ml of olive oil in a frying pan and fry the courgette (cut it into 0.5 cm rounds) over a medium heat, turn the courgette rounds over after five minutes so both sides are charred.
  3. Pour the chickpea and tomato mix into a greased oven dish, cover this with fried courgettes. Mix the breadcrumbs, the remaining oil and the herbs and spices together well and then cover the bake with this mixture.
  4. Bake in a pre-heated oven at 180 c for 30 minutes or so, until the mix is bubbling and the topping has gone a nice golden brown. Serve with a green salad and boiled or fried potatoes

 

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.

Eating Albania

28 June 2018

Greetings from Albania, where, among other things, KCC has been on the trail of the byrek, the pie that fuels the Balkans.

From the capital Tirana to the resorts of the south via mountain strongholds such as Berat, we’ve tracked down some fine examples of this savoury pie. But more on this next time, as we haven’t yet had time to recreate this culinary delight at KCC H.Q.
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KCC’S Albanian feast
This time round we’ll have a look at some great salads that we’ve encountered on our travels. While in Tirana we visited a restaurant called Mullixhiu which cooks up some great dishes with organic Albanian ingredients.
At this time of year, the full array of fruit and vegetables are coming into season and we had a great salad made from thinly sliced courgettes and plums with a courgette flower sauce and another featuring beetroot, spinach and scattered fragments of dried filo pastry.
We’ve made a salad based on the first one that includes veggies and fruit: courgettes, pears, green peppers and capers served on a bed of lettuce to be precise.
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Waiting for a byrek to come along in Ksamil, Albania

With a spinach byrek sourced from one of the many byrektore shops in Ksamil a small resort on the Albanian Riviera, a tomato, pepper and onion salad, and some olives and white cheese, here’s our first Albanian feast.

Ingredients (serves 4)

One medium-sized courgette

One small pear

Two green peppers

One lettuce

Two juicy medium-sized tomatoes

One small red onion

A sprinkling of capers

Method

The key to the courgette salad is to make it just before eating – don’t let it sit around for too long. As for the tomato salad, make this one first and allow the flavours to mingle – the longer, the better.

Roughly chop the tomato and mix in a bowl with thin slices of red onion and green pepper. Set aside and let the flavours mix together while you make the courgette salad.

Shred the lettuce and line a serving bowl with it. Thinly slice the pepper and then the pear. Next slice the courgette as thinly as you can and then sprinkle the capers over the top. Add your preferred salad dressing and that’s it – you’re ready to go!

 

 

Chiving around with Jusai

17 May 2018

This time round on Knidos Cookery Club, we’ll be cooking with jusai, one of the few leafy greens to make it past the strict controls of Kazakhstan’s carnivore police.

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Jusai in bloom

The fare in Kazakhstan is a salad-dodger’s delight – it’s very meat heavy with potatoes or carrots only occasionally making an appearance – Kazakhs like to joke that they are second only to wolves in their meat consumption, so jusai is a welcome addition to this diet.

Jusai’s official name is allium tuberosum, and it’s a member of the onion family – you might know it as Chinese chives or garlic chives in English. Jusai originated in China but it’s now grown all over Kazakhstan. It imparts a mild garlic flavour to dishes and is used as a filling for pasties and dumplings in Kazakh kitchens.

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Brown rice pilau with jusai, lemon and walnuts

We decided to cook it up in some cider with some brown rice, onion, lemon and walnuts to make a pilau, or a loose take on risotto. It pairs well with some oven-baked seasonal vegetables or a seasonal salad.

Ingredients (serves 3-4)

300 g brown rice

50 ml olive oil

one medium-sized onion

one lemon

100 g toasted walnuts

200 g garlic chives

250 ml dry cider

750 ml vegetable stock

one teaspoon mustard seeds

one teaspoon cumin seeds

Method

Heat the oil in a heavy-based pan and add the mustard seeds – when the seeds start to pop, put the finely diced onion in and fry for five minutes over a medium heat. Add the cumin seeds and stir well and then add the rice, stirring for a minute to coat the grains with oil.

Reduce the heat and pour in the cider, stirring occasionally as the mix simmers so the rice doesn’t stick to the pan. When the liquid is absorbed, add 250 ml stock and continue to simmer and stir every now and then. Add more stock when this is absorbed and keep going until the rice is almost cooked.  Add more stock if needed – the rice should be al-dente.

Remove for the heat and mix in the finely chopped garlic chives (leave some to garnish the pilau), the lemon zest, toasted, chopped walnuts and the lemon juice and mix well. Cover the pan and leave to stand for five minutes.

Serve with oven-roasted vegetables or a leafy green salad and garnish with the remaining garlic chives.