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.
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.
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
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
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.
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.
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.
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.
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
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.
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.
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.
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!