Unravelling Ravioli on the Path to Pkhali Pierogi

1 March 2018

This time round on Knidos Cookery Club we’ll be unravelling ravioli, one of the many forms of filled pasta pockets found around the world – from Turkey’s manti, Uzbekistan’s chuchvara and Kazakhstan’s tushpara to Russia’s pelmeni, Ukraine’s varenyky and Poland’s pierogi – the list is endless.

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KCC’s beetroot-filled pkhali pierogi

These pasta pockets, which are boiled rather than steamed, can come in a variety of shapes and sizes with a wide range of fillings such as pumpkin, potato, spinach and ricotta cheese, or different types of fruit.

We’ve opted for a semi-circular shaped pierogi which we’ve filled with beetroot and walnut pkhaliclick here for our feature on this classic Georgian dish from last year.

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Three steps to a perfect pierogi!

Ingredients (Makes 16-24 depending on how big you make the pierogi)

For the pasta:

200 g flour

3 teaspoons olive oil

100 ml water

pinch of salt

Method

Make the pasta by sifting the flour into a large mixing bowl and then add the oil, a pinch of salt and half of the water in a well in the middle of the flour. Mix inwards from the outside with a wooden spoon and then add the rest of the water until the dough has absorbed all the flour.

Knead for ten minutes or so and then leave the pasta dough to rest in the fridge for at least one hour. After resting, roll the pasta out onto a lightly-floured surface to a thickness between 0.5 and 1.0 mm.

Use a glass to cut out round shapes from the dough, add a teaspoon of cooled beetroot pkhali in the bottom half of the circle and moisten the inside edge around the filling with a little water and then fold the top over. Use a fork to seal the pasta pocket.

Bring a large pan of water to the boil and then add the pierogi to the water and keep boiling over a low heat until the pierogi float to the surface. Remove the pierogi with a slotted spoon and serve hot – they’re good served with sour cream or melted butter or just plain.

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Christmas Redux – the Party Continues…

4 January 2018

Happy 2018 to all our readers! Just when you thought the festive season was over, here’s a quick reminder that in some parts of the world Christmas is still to come. In Russia and parts of eastern Europe, the Orthodox church uses the Julian calendar, leaving a 13-day lag between the two Christmases.

To mark the big day we’re making our version of borsch – a dish that varies considerably across eastern Europe and the former Soviet Union. The spelling also varies with both borshch and borscht in use.

In Ukraine, borsch forms an integral part of the Christmas Eve table, and it’s often veggie-friendly as this day is also the end of a period of fasting – meat and dairy products are not consumed in the run up to Christmas.

We’ve added some dried mushrooms to the beetrooty mix to give the stock more depth and put a bread topping over the pot to have something handy to tear up and dip into the borsch.

Ingredients (makes 3-4 servings)

500 g beetroot

1 medium- sized onion

1 garlic clove

200 g potato

200 g carrot

250 g red or white cabbage

50 ml olive oil

50 ml tomato puree

5 dried mushrooms

1 litre vegetable stock

2 bay leaves

Juice of one lemon

1 teaspoon red chilli flakes

50 g fresh parsley

For the bread top:

150 g flour

100 ml warm water

15 ml olive oil

Pinch of salt

Method

Clean the beetroot, wrap in tin foil and bake in an oven pre-heated to 180 c for one hour. Pour boiling water over the mushrooms and allow to stand for 30 minutes.

While the beetroot is cooking, heat the olive oil in a heavy-based pan and fry the chopped onion and garlic on a medium heat for ten minutes. Add the bay leaves and chilli flakes and then add the sliced mushrooms. Cook for five more minutes then add the tomato puree and the vegetable stock.

Bring to the boil and then add the diced potato and carrot and cook for 15 – 20 minutes over a low heat. After the beetroot has cooled, peel it and then dice it and add to the soup. Add the finely sliced cabbage, chopped parsley and lemon juice and cook for another 15 minutes.

Prepare the bread topping by combining the flour, water and oil and knead until you have an elastic mixture. Cover with cling film and leave to stand for 30 minutes.

Pour the borsch into individual serving bowls, place a disc of rolled out bread over the top of the bowl and cook in an oven pre-heated to 200 c until the bread is cooked and starting to go brown on top.

For non-vegans, add a dollop of sour cream after breaking through the bread cover. Use the bread to mop up the borsch.

Avocado + Egg = Brunch Heaven

9 February 2017

This week at Knidos Cookery Club we have a guest post that combines two of our all-time fave foods: avocado and egg, dished up with olives, beetroot with walnuts and halloumi cheese.

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Avocados love the mild winters of the Knidos region as the shores of the Mediterranean Sea provide ideal growing conditions for this large green fruit that’s packed with nutritious vitamins and healthy fats.

Our guest chef Jasha, who has worked in the hospitality industry in the UK, has kindly agreed to share her favourite way of combining eggs with avocado. Served up with pan-seared halloumi, olives and grated beetroot with walnut, this great dish sent us into brunch heaven!

Ingredients 

One avocado per person

Two eggs per person

250 g pack halloumi cheese cut into four slices (enough for two people)

Black and green olives

A few scoops of olive paste

One grated large beetroot (raw or cooked) mixed with 50 g crushed walnuts and two teaspoons of sour cream or natural yogurt

Black pepper and red chili flakes

Method

Slice the avocados in half and remove the stone. Be careful not to stab yourself in the hand as I once did – it’s apparently quite a common kitchen injury. Scoop out some of the flesh to leave a hollow space for the egg.

Place the avocado halves in a baking dish, round side down, and pour an egg into the scooped out shell. Grind some black pepper over each egg and bake the avocados in an oven pre-heated to to 200 c /gas mark 6 for 20 minutes or until the underside of the eggs are cooked. Finish the eggs off under a grill and then season with some red chili flakes and a grind of black pepper.

While the eggs are cooking, fry the halloumi slices in a non-stick or heavy-based frying pan until browned on both sides.

Serve the avocados immediately with the pan-seared halloumi, beetroot and walnuts, olive paste and olives and some doorsteps of fresh bread.

 

 

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!