Piccata: a Zingy Sauce to Pique your Interest

31 May 2018

As the market stalls overflow with fresh spring produce, this time round on Knidos Cookery Club we’ve selected some zingy greens to make a zesty, lemony piccata sauce to go with pasta and some other leafy greens.

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KCC’s Chick Pea Picatta on a bed of sorrel

The piccata sauce comes from Italy and is a lemon-fuelled accompaniment to a variety of dishes. The name derives form the Italian word for ‘annoyed’, piccato, and it is from the same root as the word used in English expressions such as ‘a fit of pique’ or ‘to pique your interest’.

We’ve used jusai, garlic chives, to add more flavour to the sauce, along with white wine, capers and lemon zest and juice to give it a picquant bite. Add some chick peas and serve on a mound of pasta placed on top of a bed of fresh sorrel leaves for a tangy treat.

Ingredients (serves 3-4)

250 g cooked chick peas

25 ml olive oil

50 g garlic chives

2 tablespoons flour

100 ml white wine

500 ml vegetable stock

12 capers

Zest and juice of one lemon

1 teaspoon dried thyme

black pepper

250g dried pasta (we used spirals) cooked according to instructions on pack

Bunch of fresh sorrel

Method

Heat the olive oil in a heavy-bottomed pan over a medium heat and then add the chopped garlic chives. Cook for five minutes and then add the flour and stir well. Pour in the wine and mix to a paste and then slowly add the stock, stirring all the while.

Simmer over a low heat until the sauce starts to thicken, then add the chick peas, capers and thyme and cook for three minutes. While the sauce is simmering, cook the pasta. Grind a generous amount of black pepper into the sauce along with the lemon juice and zest.

Tear up the sorrel leaves and scatter over a plate. Place a pile of pasta in the middle of the plate on the leaves, and then pour the piccata sauce over the pasta and serve immediately.

 

 

 

 

 

 

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The Mücver Variations

29 June 2017

This time round on Knidos Cookery Club we’re revisiting an old favourite – mücver, Turkey’s tasty courgette fritter.

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Could this be called a pea fritter?

The mücver usually served up in Turkish eateries are made from grated courgettes, so we’ve decided to spice up this old favourite by adding some other ingredients. Why not try them with fresh peas or grated carrot? Mushrooms work well, as do green beans.

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Putting some carrots in the mix

You can even add all these ingredients to the basic mix, chuck in a few chopped almonds or walnuts and, hey presto, you have a chunky veggie nut burger!

Serve the fritters in a pita, on a baguette, in a burger bun, rolled up in flat lavaş bread or just plain with a salad and condiments of your choice.

Ingredients (for around 8 fritters)

Two medium-sized courgettes

One small onion

One egg (or 15 ml of olive oil for vegan version)

Choose one or more from: 100 g chopped mushroom / grated carrot / peas (fresh if you have them, otherwise frozen or tinned) / sliced green beans (use 50 g of each if using more ingredients)

50 g of plain flour

Bunch of parsley, mint and/or dill (if you like that sort of thing)

Dried herbs to taste

A generous sprinkle of sesame seeds

An  optional dusting of chili flakes and grated cinnamon

Salt and pepper

A dash of olive oil for frying

Plain yogurt for serving

Method

Grate or chop up the courgettes and the extra of your choice (mushroom, carrot  peas, green beans or even all three) finely and mix with the chopped onion. Add fresh parsley, mint and/or dill, dried herbs, chili flakes, cinnamon, sesame seeds salt and pepper and blend well.

Make a well in the centre of the mix and break the egg into it. Sprinkle in the crumbled white cheese. Mix well. (Vegan readers should skip the egg and add 25 ml of olive oil instead)

Gradually add the plain flour and blend  until the mixture has quite a thick consistency – you don’t want it to be too wet and sloppy.

Drizzle some olive oil in a frying pan and put over a medium heat.

Place golf ball-sized scoops of the courgette mixture into the pan and flatten with a spatula or fork.

After a few minutes turn the fritter. Keep cooking until both sided are a golden-brown colour.

Serve hot with a dollop of yogurt on top.