Red Bean Hotpot

6 February 2020

This time round on Knidos Cookery Club, we’re turning our attention to a winter classic from the UK – the Lancashire Hotpot. Our spiced up, veggie-friendly version replaces the meat traditionally used with red beans and red lentils and is topped off with sliced potatoes, helping to retain the hearty, comforting hit of the original.

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This casserole originated in the north-west of England as a dish that could be left  cooking slowly in the oven over a low heat while families worked from home spinning thread.

The term hotpot is thought to derive from the mixture of ingredients used, although it’s also claimed to be named after the clay pot originally used to cook the dish.  It’s not to be confused with the Chinese Hotpot that uses a steaming pot of stock placed in the centre of the table to cook ingredients.

Ingredients (serves 2)

  • 125 g red lentils
  • 250 g cooked red beans
  • 3 medium potatoes
  • 2 medium carrots
  • 1 medium onion
  • 1 stick of celery
  • 1 garlic clove
  • 50 ml olive oil
  • 600 ml vegetable stock
  • 1 teaspoon each of mustard seeds, coriander seeds, fenugreek seeds, cumin seeds, chilli flakes, turmeric
  • 1 cinnamon stick
  • 1 bay leaf

Method

  • Heat the olive oil in a casserole dish or an ovenproof pan. Fry the onions, garlic, ginger and spices all together for five minutes or so over a medium heat. Add the diced carrot and celery and cook for five more minutes. Add the lentils and 300 ml of stock and cook over a low heat until the water is absorbed and the lentils are cooked but not mushy.
  • While this is cooking, boil the potatoes (cut into 1/2 cm thick slices) for 10 minutes, pour off the water and cover with cold water. Add the cooked beans and the rest of the stock to the lentils and stir well. Place the potato slices in layers over the top of the stew and pour some olive oil over them.
  • Put the casserole dish or pan into an oven heated to  200 c and cook for 30 minutes at this temperature until the potato slices are starting to go a golden brown colour. Serve immediately in individual bowls with a hunk of bread.

Moussaka Mania

8 June 2017

As the UK continues its downward plunge to become the latest contender for the mantle of Europe’s most basket case economy, we’re turning our attention to the current holder of that title, Greece, for culinary inspiration this week in the form of moussaka, a great comfort food. We’ll be needing lots of comfort in the coming months as the lucky winner of today’s UK election navigates a course through the choppy waters of Brexit.

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Summer is here, and with Datça market overflowing with an array of fresh produce, Knidos Cookery Club is moving back to weekly posts for the foreseeable future. The aubergine is a vegetable that has had surprisingly little coverage in these pages, so it’s high time that was rectified.

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Moussaka is a perennial Greek favourite that is great fresh from the oven or eaten cooled down, allowing the flavours some time to collide. It combines layers of fluffy  potato and silky aubergine covered with a tomato-rich ragù, all topped with a creamy white béchamel sauce.

We’ve used black lentils in place of minced lamb to make our veggie take on moussaka, although any lentils should work well in this dish. It pairs excellently with a classic Greek salad of tomato, cucumber, onion, green pepper, olives and white cheese.

Ingredients (for 3-4 servings)

300 g aubergines

300 g potatoes

250 g tomatoes

100 g black lentils (or any other lentil)

3 spring onions

1 garlic clove

400 ml vegetable stock

100 ml red wine

1 teaspoon of cinnamon

1 teaspoon of dried sage

1 bayleaf

Pinch of black pepper

Pinch of red chili flakes

50 ml olive oil

For the white sauce:

50 ml olive oil

50 g flour

500 ml milk

5 peppercorns

1 bayleaf

75 g cheese (feta or  any crumbly white cheese)

Method

Heat 20 ml of olive oil in a heavy-based pan, chop the spring onions and garlic clove and add to the pan. Cook for five minutes then add the washed lentils and stir. Add the stock, bring to the boil then simmer for 20 minutes or so until most of the liquid is absorbed.

Pre-heat the oven to 200 c / gas mark 6. Cut the potatoes into one cm slices and boil for five minutes in a pan of water. Drain immediately and allow to cool. While the potatoes are boiling, chop the aubergine into 1 cm slices. If you like, you can coat the aubergine slices with a little salt, leave to stand for 10 minutes and then rinse. This should make them less bitter and remove excess moisture.

Place the potato slices in an oven dish and coat with 15 ml olive oil and stir to coat thoroughly. Place the aubergine slices into a separate oven dish and pour 15 ml of olive oil over them. Put both the dishes into the oven and bake for 30-40 minutes or until the potatoes are a golden brown colour and the aubergine slices beginning to char.

Add the peeled, chopped tomatoes, 100 ml red wine, bayleaf, cinnamon, sage and pepper to the lentils and cook over a low heat for 45 minutes until the sauce has reduced by about half.

While this is cooking, make the white sauce. Heat the oil in a heavy-based pan and stir in the flour to make a roux of a runny consistency. Slowly stir in the milk and add the peppercorns and bayleaf, stirring constantly with a wooden spatula or spoon or a whisk over a low heat. When the sauce begins to thicken, add the grated cheese and continue stirring until the sauce sets.

Now it’s time to assemble the moussaka. Pour half the lentil ragù over the potatoes to coat, add a layer of aubergines and pour over the rest of the ragù. Place the remaining aubergine slices over this and then pour the white sauce over these.

Sprinkle with red chili flakes and place in the oven and bake at 180 c /gas mark 5 for an hour or so – the top should be going a nice spotted brown colour as in the photo above.

Allow to cool and serve with a classic Greek salad made from tomato, cucumber, onion, green pepper, olives and white cheese, liberally dressed with olive oil and thyme.