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.

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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.

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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.

 

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Pumpkin Paella aka Halloween Hayashi Rice

25 October 2018

Welcome back to Knidos Cookery Club, this time round we’re drawing on our summer trip to Spain to bring you a paella (Warning: any Valencians reading this, please stop now!) that’s packed with pumpkin and other seasonal vegetables such as celery and leeks.

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KCC’s pumpkin paella

With Halloween just around the corner, you might be looking for a dish that uses up some of the leftovers from carving out your Jack O’ Lantern – this rice combo should help shift some of the backlog.

Paella originates from Valencia in Spain, where it is taken very seriously. The name derives from the Old French word paelle for pan, which in turn is from the Latin word patella, which also means pan. The contemporary name refers to the shallow metal dish in which paella is prepared.

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Green veg paella, Dénia, Spain

In essence, paella is a combination of whatever is to hand rather than a fixed, unchanging blend of ingredients. While visiting Dénia, which is part of the Community of Valencia, we had a great green paella made with artichokes one other green vegetables.

Ingredients (serves 2)

  • 25ml olive oil
  • 150g short grain rice
  • 300g leek
  • 50g celery
  • 300g pumpkin
  • 100g tomatoes
  • 75g chickpeas
  • 600ml vegetable stock
  • One teaspoon each of cumin/chilli powder/turmeric

Method

  • heat oil in a frying pan (or paella pan if you have one)
  • add chopped leek and celery and sauté until soft
  • add spices and stir
  • add pumpkin cubes and cook for ten minutes, stirring occasionally
  • add vegetable stock
  • bring to a boil, then simmer to make a broth and allow it to reduce by half
  • add rice and simmer until the liquid is absorbed and the rice is cooked (around 20-30 minutes)

Battle of the Beans 2: Land of the Giants

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Giant beans served up at Aigli restaurant, Kos Town, Greece

21 July 2016

When it comes to food, Turkey and Greece have more in common than they’ll often admit. They share a love for small cups of strong coffee and sweet tooths all around the Aegean Sea love baklava,  made from chopped nuts and layers of filo pastry drenched in honey.

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Baklava and coffee a la Turca

On the savoury side, no selection of starters is complete without that famous yogurt dip made with cucumber and garlic – known as cacık in Turkish, tzatziki in Greek. A Turk’s ıspanaklı börek is a spanakopita to a Greek.

Last week’s Knidos Cookery Club looked at Turkey’s signature bean dish, kuru fasulye, using haricot beans. This week, we will attempt to make the brasher Greek version, gigantes plaki, which uses the biggest beans you can get your hands on and bakes them in a thick tomato sauce in the oven

There’s something about the humble bean that makes it a great comfort food when your body craves something plain and wholesome. After a period of indulging in Greece’s myriad takes on feta cheese: a slab placed atop a horiatiki salad, deep fried in a honey and sesame seed coating or wrapped in layers of flaky filo pastry, feta fatigue can sometimes set in.  If this happens, then there’s nothing like a bowl of giant beans served with a light green salad to bring your appetite back to life.

Butter beans, also called lima beans, work well in this dish, with their insides going soft and mushy while the exterior remains firm. Reserve some of the liquid (around 200 ml) from cooking the dried beans to use for these baked beans with an edge. A secret ingredient that gives this dish it’s distinctive taste is celery.

Ingredients (serves 5-6 generous portions)

250 g dried butter (lima) beans soaked overnight

Two medium-sized red onions

Two small stalks of celery

One or two cloves of garlic

Three medium-sized plum tomatoes

A small bunch of parsley

Pinches of salt, pepper and cumin

One teaspoon of cinnamon

One teaspoon dried thyme

50 g olive oil

Method

Boil the butter beans over a low heat for an hour or so until they are tender but not falling apart. Stick around and every five minutes or so scoop off the foam that forms while the beans are cooking. Drain the beans, reserving 200 ml of the cooking water for use later.

While the beans are cooking, prepare the sauce. Heat the olive oil in a frying pan and add most of the finely diced onion (save some slices to sprinkle over the cooked beans) and the chopped garlic. Fry until translucent and then add the finely chopped celery. Cook for five minutes or so and then add the parsley, thyme and cinnamon and season with salt, pepper and cumin.

Peel the tomatoes (dunking them in boiling water for 30 seconds and then into cold water will help loosen the skins) and chop finely and add to the other ingredients in the frying pan and cook for ten minutes.

Pour the beans into a large baking dish, cover them with the sauce and add the reserved cooking liquid. Bake in an oven pre-heated to 180 °C (gas mark 5) for one hour. The beans should still be fairly firm on the outside but mushy and soft on the inside. Leave in the oven for longer if the insides are firm other than mushy.

Allow to cool for 15 minutes or so and then serve with a green salad and crusty bread to soak up the juices.

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