Battered Halloumi = Pakora Paradise

5 December 2019

Over the last few days, we’ve been experimenting with perfecting a batter to make pakora – a deep-fried snack from the Indian sub-continent.  After testing a few recipes we’ve hit on a formula that can be used to coat a variety of vegetables from cauliflowers to carrots, parsnips to peas, and also cheese!

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Halloumi pakora with potato wedges and peas

While on a recent visit to the UK, we came across battered halloumi on many menus – the squeaky cheese from Cyprus that stays firm when cooked. We’ve discovered that it makes a perfect partner for our pakora batter when deep-fried.  We recommend you try it with this spicy Yemini sauce, zhug.

But you’ll need to be quick, as halloumi has been a victim of its own success. Severe global shortages of this versatile cheese are predicted as demand far outstrips supply. Luckily for us here in Kazakhstan, a local producer has started making a version of this cheese. We’re pleased to report that it tastes pretty good, so for now the crisis has been averted in our winter base.

Ingredients (makes enough batter for a  sliced up 250 g block of halloumi)

  • 100 g chickpea flour (also known as gram flour or besan)
  • One small onion
  • 1 cm knob of ginger
  • One garlic clove
  • One teaspoon red chilli flakes
  • One tablespoon of fresh coriander
  • 50-100 ml cold water

Method  

  • Mix all the ingredients together with a fork or a whisk, adding water until you get a smooth consistency that is neither too runny not too thick with no lumps. Cover the batter with clingfilm and let it stand for an hour or so before using.
  • Heat a litre of cooking oil, we used sunflower oil but any will do, in a heavy-based pan over a medium heat until it reaches 180 c. To test the temperature, dip a chopstick or the handle of a wooden spoon in the oil – if the oil starts to bubble vigorously,  then it is at the right temperature.
  • Slice a 250 g block of halloumi into eight pieces. Coat the halloumi slices in the pakora batter and drop into the oil. When the pakora rise to the surface and are a golden-brown colour, remove with a slotted metal spoon and drain on kitchen towel.
  • Serve hot with potato wedges or roast potatoes and minted peas. The pakora goes well with a coriander and coconut chutney – this site has a good recipe for this sauce, or with our zhug sauce.

 

 

KCC’s Buckwheat Cottage Pie

31 October 2019

This time round on Knidos Cookery Club we’re using buckwheat, a cereal (or rather a pseudocereal) that has thus far been neglected on our site.  Buckwheat’s name is misleading as it’s not really wheat, but rather a plant that is more closely related to sorrel, knotweed and rhubarb, which makes it suitable for those of you on a gluten-free diet.

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KCC’s Buckwheat Cottage Pie

Buckwheat, or grechka, is wildly popular across the countries of the former Soviet Union and eastern Europe – you can find whole aisles in supermarkets dedicated to it. The groats are used to make porridge and the flour to make pancakes. In Japan, the flour is  used to make soba noodles.

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Row upon row of buckwheat groats in a supermarket in Almaty, Kazakhstan

We’ve taken that classic British comfort food, Cottage Pie, and replaced the meat with a mix of the nutty-tasting buckwheat and vegetables all topped with a thick slab of mashed potato – perfect fodder for the colder autumn and winter evenings and ready to eat in around an hour.

Cottage pie and two veg

Ingredients (makes 4 servings)

  • 150 g buckwheat groats
  • One carrot
  • One medium-sized onion
  • One green pepper
  • Three medium-sized tomatoes
  • Three medium-sized potatoes
  • Six small dried mushrooms
  • 25 ml olive oil
  • 500 ml vegetable stock
  • One teaspoon sumac
  • One teaspoon chilli flakes
  • Two teaspoons dried thyme
  • One bay leaf

Method

  • Heat the olive oil in a heavy-based pan and add the minced onion. Cook for five minutes over a medium heat and then add the diced carrot and green pepper and cook for another five minutes, stirring occasionally. Add the sumac, chilli flakes and thyme and the chopped tomatoes and diced mushrooms.
  • Reduce the heat and cook for another 10 minutes then add the buckwheat and stir well. Pour the stock over the mixture, add the bay leaf and simmer for 20 minutes or so or until the moisture has been absorbed. While this is bubbling away, cook the potatoes, drain and then mash them.
  • Put the buckwheat mixture in the bottom half of a baking dish and then cover the mix with a layer of mashed potato. Run a fork across the top of the potato to get a ridged finish and than bake at 180 c for 30 minutes. Serve hot with roasted or  steamed, seasonal vegetables such as  cauliflower and pumpkin.

 

 

Mr Alan’s Top Tips

18 May 2017

Knidos Cookery Club is just back from a flying visit to Uzbekistan where we met up with dilettante chef Mr Alan, who invited us round to sample his take on asparagus tips.

He’d tracked down some sizeable spears in Tashkent’s Alay, or Alaysky, bazaar and we added some first cold press Datça olive oil and some sun-dried tomatoes from the peninsula, which, with the addition of some toasted pine nuts and a smattering of grated pecorino cheese, made for quite a feast.

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Mr Alan’s way with asparagus

 

The asparagus tips, which are easy to bake and go well with potatoes, rice or pasta, were served up with a head of roasted cauliflower drizzled with truffle oil and roast new potatoes. Oh, and there was a duck and some fish for the carnivores, along with lashings of wine from Mr Alan’s cellar!

Ingredients (easily serves 6-8)

1 kg asparagus spears

200 g sun-dried tomatoes

50 ml olive oil

100 g pine nuts

50 g pecorino or similar hard cheese

One cauliflower, leaves removed

Truffle oil

Mixed dried herbs such as thyme or oregano

Method

Place a layer of sun-dried tomatoes on the bottom of a large baking dish. Arrange the spears over the top of the tomatoes, pour the olive oil on top, sprinkle some mixed herbs over the spears and grate the cheese over everything.

Bake in a hot, pre-heated oven at 200 c /gas mark 6 for twenty minutes or so until the spears are just beginning to char. Sprinkle the cauliflower with truffle oil and olive oil and cook for 30 minutes for so in the hot oven along with the asparagus tips. While the tips are baking, toast the pine nuts over a medium heat.

Serve the asparagus tips with the pine nuts alongside the cauliflower and potatoes and a bottle or two of your favourite wine.