22 December 2016
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!