Welcoming Uzbekistan with a Royal Feast of Oyster Mushrooms with Buckwheat Noodles

16 May 2019

This time round on Knidos Cookery Club were welcoming cookery fans in Uzbekistan who can finally enjoy unfettered access to our superior vegan and vegetarian recipes after the government unblocked a host of websites, including WordPress, last week.

To celebrate this unprecedentedly momentous occasion, we’ll be riffing on laghman, a classic noodle dish from Uzbekistan. A friend recently turned up at KCC’s Almaty HQ with a proliferation of King Oyster Mushrooms (see the photo below), providing us with a challenge to come up with something tasty.

A quick root around the kitchen cupboards produced a pack of soba (buckwheat) noodles and some sesame seeds so we put a pan of water on to boil and chopped up some leek, celery and tomatoes and added a dash of wine for a rapid-fire stir fry involving the funky-looking mushrooms.

Ingredients (serves 4)

  • 50 ml olive oil
  • two teaspoons cumin seeds
  • 100 g celery
  • 100 g leek
  • 600 g king oyster mushrooms
  • 400 g tomatoes
  • 25 ml soy sauce
  • 100 ml dry white wine
  • Sesame seeds
  • 300 g Soba (buckwheat) noodles

Method

  • Heat the olive oil in a frying pan and add the cumin seeds. Cook over a medium heat for a minute and then add the diced leek. After a few minutes add the chopped celery and cook for five minutes, stirring occasionally.
  • Put the leek and celery mixture to one side and put the diced king oyster mushrooms into the frying pan, add the soy sauce and cook over a low heat for ten minutes or so. If the mushrooms start to go dry, add a dash of water and stir.
  • Add the chopped tomatoes to the mushrooms and cook for five minutes, stirring occasionally. Add the leek and celery mixture and the wine and stir well. Braise everything for ten minutes or so until most of the liquid is absorbed.
  • While the mushroom mix is braising, put the soba noodles in a pan of boiling, salted water and simmer for four to five minutes. Drain the noodles and arrange on a bowl with the mushroom mix on top. Add a sprinkle of sesame seeds before serving.
Advertisements

Make Time for Tabbouleh

2 May 2019

This time round on Knidos Cookery Club we’re taking advantage of some fresh, seasonal ingredients to make one of our favourite springtime salads, tabbouleh.

This winning combination of freshly-picked herbs, vegetables, lemon and olive oil with a grain such as couscous or bulgur wheat, that origianets on the eastern shores of the Mediterranean Sea, makes for a light, fresh-tasting dish that works well as part of a meze platter or alongside a selection of barbecued food.

20190419_185838-1.jpg

It’s easy to prepare, giving you more time to lounge in the sun with a glass of chilled wine while making the most of the long evenings.

Ingredients (serves 3-4)

  • 100g grain – couscous or bulgur wheat (coarse or fine both work well here)
  • 200 ml vegetable stock
  • One medium red onion
  • 12 cherry tomatoes
  • One bunch of fresh parsley
  • One bunch of fresh mint
  • Juice of one lemon
  • 25 ml olive oil

Method

  • Heat the vegetable stock until it’s boiling and then pour it over the couscous or bulgur wheat. Cover and leave to stand for 30 minutes or until all the liquid is absorbed.
  • While the couscous or bulgur wheat is soaking, prepare the rest of the ingredients. Dice the onion, quarter the tomatoes, finely chop the mint and parsley and squeeze the lemon.
  • Mix all the ingredients together and then add the olive oil and stir well. Leave to stand in the fridge for 30 minutes and then serve.

 

 

Nauryz Spring Cleaning: Mung Bean Detox

14 March 2019

With another Nauryz, the spring equinox, just around the corner, we’re looking at this turning point of the year as a good place to start some spring cleaning for the body.

20190313_150439
The Mighty Mung Bean

You can detox your digestive system by utilising the mighty mung bean, considered by both traditional Chinese medicine and India’s Ayurvedic medicine as an effective aid to remove toxins from the body.

20190313_133931
Knidos Cookery Club’s Mung Bean Detox Soup

When combined with spices such as turmeric, cumin, ginger and black pepper, the mung bean can do a lot to help flush out unwanted material from your body.  While some practitioners recommend following a detox diet based on mung bean soup for 7-10 days to really cleanse yourself, it’s quite a powerful process so we’d recommend a bowl or two every week as being beneficial to your general well-being.

Ingredients (Makes 3-4 servings)

  • 200 g mung beans
  • One carrot
  • One courgette
  • One stick of celery
  • 1 litre water
  • Four tablespoons tomato paste
  • One teaspoon turmeric
  • One teaspoon cumin
  • One teaspoon chilli powder
  • 1cm fresh ginger
  • Black pepper

Method

  • Wash and then soak the mung beans for at least four hours (the longer you soak them, the quicker they’ll cook). Then put them in a pan, cover with the water and add the turmeric, cinnamon, cumin and chilli powder.
  • Bring to a boil and then simmer for 30 minutes, add the tomato paste, grated carrot and courgette, the thinly-sliced celery and the minced ginger, stir well and simmer for another ten minutes or so. The mung beans should just be beginning to go soft. Pour into bowls and serve with a generous grind of black pepper.

 

Say Aloo to Broccoli

28 February 2019

After touring through North America and Mexico, we’re finally back at KCC’s winter HQ in Almaty, Kazakhstan. We’ve been craving for something spicy and Asian and, with broccoli in season, decided on this take on the Indian classic aloo gobi.

20190223_215808.jpg
Aloo broccoli, rice and dal

You’ll probably be familiar with aloo gobi, which combines potato and cauliflower in a spicy sauce, if you’re a fan of food from the Indian sub-continent. Having eaten the cauliflower version numerous times, we started to wonder why we’d never come across the dish made with broccoli instead.

It turns out that broccoli is a fairly recent arrival to the tables of India – it was first brought to the country in the early 1990s by a farmer called Jitendra Ladkat, according to this article. So, therefore, there’s no great surprise that it does not feature as a mainstay of Indian cooking.

We served up our aloo broccoli with a split pea dal, brown rice and some flat bread and can thoroughly recommend it as an alternative to the tried and tested aloo gobi.

Ingredients (for 3-4 servings)

  • 400 g small potatoes
  • 400 g broccoli florets
  • One small red onion
  • 200 g tomatoes
  • 50 ml cooking oil
  • Spices: one teaspoon each of cumin seeds, coriander, chilli powder, turmeric, six cloves, one star anise.

Method

  • Cut the potatoes into quarters and put into a pan of boiling water and simmer over a low heat for five minutes, then add the broccoli, cover the pan and cook for another five minutes.
  • Heat the oil in a heavy-based pan and add the cumin seeds, cloves, star anise and cinnamon stick. After five minutes add the chopped onion and cook over a medium heat. Add the coriander, chilli powder and turmeric and mix well.
  • Add the tomatoes and cook for a few minutes over a low heat and then add the cooked broccoli and potatoes. Mix well and cook for ten minutes, stirring occasionally.
  • Serve with rice, dal and flat bread. The dish tastes even better if left overnight and reheated as this allows time for the flavours to blend.

Artful Artichokes Meet Crafty Celeriac in Solstice Showdown

20 December 2018

To celebrate the Winter Solstice, we’re combining two of our favourite oddball vegetables  – globe artichokes and celeriac. For the longest night of the year, we’ve come up with phallic artichokes steamed in a hearty winter root vegetable broth – Knidos Cookery Club’s take on the Turkish classic Zeytinyağlı Enginar, a dish of artichokes served with cubed vegetables cooked in olive oil and lemon juice.

20181212_221549
An artful artichoke

To get to the heart of the matter, artichokes need a bit of preparation to reveal the edible heart of the vegetable. If you don’t have a neighbourhood artichoke peeler on the corner of your street, as we do in Istanbul, than check out this link from The Spruce Eats website for some useful tips on removing the fibrous, inedible choke.

20181212_203036
Let the simmering begin

Celeriac, with its bulbous appearance, is an often overlooked root vegetable. It’s nutty taste, with a hint of celery, makes a delicious addition to soups and stews and it’s also great served raw in salads. We’ve used it as a replacement for potato in this Turkish favourite.

Ingredients (for four servings)

  • Four artichoke hearts
  • Two leeks
  • Four small carrots
  • Two small celeriac bulbs
  • Two medium-sized tomato
  • Four green peppers
  • Juice of half a lemon
  • 50 ml olive oil
  • 500 ml cold water
  • Two teaspoons garam masala (or curry powder)
  • Pinch of black pepper

Method

  1. Heat the oil in a heavy based-pan (with a lid) and and  the finely sliced leeks and peppers and cook over a medium heat for five minutes. Cube the carrots and celeriac and stir into the leek and pepper base and cook for a further five minutes. Add the chopped tomato, garam masala and black pepper and cook for five more minutes, stirring frequently.
  2. Pour the water over the vegetables, add the lemon juice and place the artichoke hearts on top of the bubbling veggies. Put the lid on the pan and cook over a low to medium heat for 30 minutes.
  3. Put one artichoke heart on each plate and pour the vegetables and cooking liquid over the top and around the artichoke and serve hot with crusty bread.

 

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.

20181002_215336
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.

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.

20180613_221627.jpg
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