Brush up your Bruschetta Skills

2 July 2020

This week were honing in on a favourite Italian starter, bruschetta – slices of toasted bread served with a range of different toppings. We’ve opted for a heartier version using chunky slices of bread that can double up as a main meal when you add a salad of your choice.

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In Italy the slices of bread are toasted on a brustolinaa device made from sheet metal with holes on the bottom and a wire rack on the top (see pictures below taken from the Grand Voyage Italy website). This is placed over the heat source on your stove top and can be used to make toast, grill polenta and roast peppers, courgettes or aubergines.

Being unable to make it to Italy to pick up a brustolina at this point in time due to the pandemic, we’ve had to make do with our oven to toast the bread. Brush your thickly cut  slices with olive oil and a rub of garlic and cover one side with a topping of your choice.

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We went for capers, sun-dried tomatoes and black olives with thin slices of courgette and basil leaves for the first option and home-made guacamole, topped once again with thin slices of courgette and basil leaves, for option two. Simply leave in a hot oven (200 c) for ten minutes or so until the bread just begins to burn at the edges. Serve immediately with your favourite salad.

Lockdown Lunch: Kicking off with Kısır

9 April 2020

We’re heading towards the end of the second week of serious lockdown here in Almaty.  Our local shops remain well-stocked with basics (we’re not supposed to go further than 500 metres form home) and the greengrocer’s reopened after closing for a week, so fresh vegetables are readily available.

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Basic kısır with radish

For this week’s Lockdown Lunch we’re making kısır, Turkey’s bulgur wheat salad answer to the Middle East’s tabbouleh salad. Kısır is one of those dishes that everyone has their own recipe for, but the basic ingredients are fine bulgur wheat, onion, chilli pepper, tomato paste, olive oil, lemon juice parsley and pomegranate sauce.

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Kısır with olives and tomatoes

We’ve added some radishes, tomatoes, spring onion and black olives to the standard package above that can be eaten as a main meal (you might want to add some nuts or beans for a protein punch) or as a side salad. If you are on a gluten-free diet, then you can use millet in place of bulgur wheat.

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A fresh kick for your kısır

Kısır is easy to prepare and it benefits from sitting in the fridge overnight – leaving more time for all those Zoom parties and, of course, the Tajik football season, which kicked off last weekend.

Ingredients (for 3-4 servings)

  • 100g fine bulgur wheat
  • 200 ml vegetable stock or water
  • One medium onion
  • One medium tomato
  • One spring onion
  • One garlic clove
  • Ten black olives
  • Two tablespoons tomato paste
  • 25 ml olive oil
  • One lemon
  • 25 ml pomegranate sauce
  • Few sprigs of parsley
  • One teaspoon chilli pepper flakes
  • One teaspoon cumin seeds
  • One teaspoon sumac

Method

  • Heat the oil in a frying pan and add the cumin seeds and fry until they start to sizzle. Add the finely chopped onion and mashed garlic and cook for a few minutes over a low heat, stirring occasionally. Add the chilli pepper and sumac and stir.
  • Add the fine bulgur wheat and stir to cover the grains then add the stock or water, Add the tomato paste, pomegranate sauce and the juice of half the lemon. Stir and bring to the boil. When boiling, turn off the heat, cover the pan and leave to stand for 30 minutes or so until most of the liquid is absorbed.
  • Fluff up the grains with a fork and add the grated radish, sliced spring onion and chopped parsley. Mix together and put in a salad bowl. Before serving, garnish with lemon and/or tomato slices and black olives.

Lockdown Lunch: Tbilisi Calling

26 March 2020

For this week’s lockdown lunch we had a root around the cupboards and came up with some dried red beans, last autumn’s walnuts and a bottle of Turkish pomegranate sauce (Nar Ekşili Sos) – perfect ingredients for taking us on a culinary away day to Tbilisi for a bowl of lobio, Georgia’s signature bean dish.

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Take a trip to Georgia with KCC’s Lobio lockdown lunch

Lobio can be more like a soup, a stew, a salad or even re-fried beans depending on which region of Georgia it’s prepared in – we’ve gone for lobio nigvzit which is somewhere between a soup and a stew. Serve the lobio in a clay pot with white cheese and a hunk of fresh mchadi (corn bread – recipe link here) or any other bread for an authentic taste of Georgia.

To help pass the time during lockdown, here’s something on the etymology of lobio from @thomas_wier on twitter:

Ingredients (makes four servings)

  • 500 g cooked red beans
  • 50 g walnuts
  • One medium onion
  • Two garlic cloves
  • One teaspoon coriander seeds
  • One teaspoon blue fenugreek (use fenugreek or cumin seeds if you can’t find this)
  • One teaspoon red chilli flakes
  • One small bunch fresh coriander
  • Three bay leaves
  • 50 ml cooking oil
  • 50 ml pomegranate sauce
  • 250 ml water the beans were cooked in or vegetable stock

Method 

  • If cooking dried beans, then soak 250 g of beans overnight. Change water and cook for one hour or so until the beans are just cooked but not yet falling apart. Remove from the heat and allow to cool.
  • Heat the oil in a heavy-based pan and add the coriander seeds and blue fenugreek. Cook for a few minutes and then add the diced onions, mashed garlic and chilli flakes. Cook for ten minutes over a low heat and then add the crushed walnuts and the pomegranate sauce. Cook for another five minutes.
  • Now add the drained beans, bay leaves and reserved cooking water. Leave to simmer until most of the liquid is absorbed. Stir frequently with a wooden spoon – don’t worry if the beans start to fall apart – they taste better like this and absorb more sauce.
  • Add the chopped fresh coriander and serve hot with bread and white cheese. It tastes even better if left overnight and reheated, but only add the fresh coriander after re-heating the mix.

 

 

Can the 3 Cs, Carrot, Coconut and Coriander, help combat Coronavirus?

12 March 2020

With the novel coronavirus (COVID-19) pandemic showing no sign of abating, we’ve come up with a soup that is full of nutritious ingredients that can boost your immune system. A healthy diet combined with regular exercise is recommended to help strength your body’s ability to fight off infection.

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KCC’s 3 Cs soup – Carrot, Coconut and Coriander

While our 3 Cs soup may not offer you guaranteed protection from coronavirus, it can certainly enhance your health. Its combination of anti-oxidant-packed carrots, garlic and onions, fibre-rich coconut and coriander and the anti-inflammatory properties of turmeric and ginger, should leave you feeling bolstered up and ready to face the crisis with renewed vigour.

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KCC’s homemade coconut milk

Zero Waste Tip: Coconut milk is easy to make at home – you don’t need to buy it in tins. Take 50 g of dried (desiccated) coconut  and cover with 200 ml of hot water. Leave to stand for an hour or so. Liquidise with a hand blender or in a liquidiser on a low setting.

Pour the resulting mix through a fine sieve, pressing the coconut to produce more liquid – you should end up with about 200 ml of milk. Use the leftover coconut mass in soups, burgers, dhals, cakes, or smoothies. The coconut milk will keep for three to four days in the fridge – shake well before use as the cream will settle on the top.

Ingredients (for 4 servings)

  • 500 g carrots
  • 250 ml coconut milk
  • 50 g dried coconut
  • 2 medium onions
  • 2 garlic cloves
  • 1 cm knob of ginger
  • 2 teaspoons coriander seeds
  • 1 teaspoon ground turmeric
  • 50 ml olive oil
  • 500 ml vegetable stock
  • Fresh coriander to garnish

Method

  • Heat the oil in a heavy-based pan and then add chopped onion, garlic ginger, turmeric and ground coriander seeds. Stir and cook for five minutes over a medium heat and then add the finely grated carrots. Reduce the heat and cook for 5 more minute, stirring frequently.
  • Stir in the coconut milk and bring to a simmer, stirring occasionally. Now add the dried coconut and the rest of the stock. Allow the soup to simmer over a low heat for 20 minutes and then blend to a smooth consistency in a liquidiser or with a hand blender. Garnish with fresh coriander leaves before serving.
  • Don’t forget to wash your hands thoroughly before preparing and eating food.

 

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.

The Golden Soup of Samarkand

23 January 2020

This week’s offering – a soup made from chickpeas and carrots, was inspired by a recent visit to a funky Central Asian restaurant called Saksaul in Nur-Sultan, Kazakhstan. This soup appeared on the menu, but unfortunately there wasn’t any left that day. Spotting yellow carrots on sale in the market after returning home, we decided to cook up our own version.

KCC’s Golden Soup of Samarkand featuring yellow carrots and chickpeas

Our soup contains two ingredients that are common in the cookery of Samarkand in Uzbekistan – chickpeas and yellow carrots. Not all carrots are orange in Central Asia, you can even find black ones on occasion, but we find these yellow ones particularly sweet and tasty.

Yellow (and a bit green!) carrots on sale in Kazakhstan

This famed Silk Road city of Samarkand provided further inspiration for our golden potage with spices such as cumin, coriander and turmeric that are still bought and sold along this ancient trade route.

Ingredients (makes 4 portions)

  • 500 g yellow carrots
  • 500 g chickpeas
  • Two yellow onions
  • Two garlic cloves
  • Two teaspoons mustard seeds
  • Two teaspoons chilli powder
  • Two teaspoons cumin seeds
  • Two teaspoons coriander seeds
  • Two teaspoons turmeric
  • 50 ml vegetable oil
  • One litre vegetable stock

Method

  • Heat the oil in a heavy-based pan and add the mustard seeds. When the seeds begin to pop, add the chopped onion and garlic and cook over a medium heat for five minutes. Add the other spices and mix well.
  • Next add the diced carrot and stir to coat the carrot with the mix. Cook for five more minutes, stirring occasionally. Add the chickpeas and stir well, then add the stock and reduce to a low heat and simmer the soup for 30 minutes or so.
  • Using a stick blender, liquidise the soup. Pour into bowls and garnish with chickpeas and a sprinkling of cumin seeds. Serve with bread – we used a flatbread but any crusty bread will work just as well.

Pump up the Dhal

20 February 2020

On these chilly, wintry nights there’s nothing better than a bowl of dhal, the Indian subcontinent’s beloved lentil-based comfort food, to warm you up. We’ve added some chunks of roasted pumpkin that blend perfectly with the red lentils, whilst adding a hint of sweetness to the rich, spicy blend.

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KCC’s pumpkin enriched red lentil dhal

In Sri Lanka, where Knidos Cookery Club has just been on a foodie fact-finding mission, dhal (also spelt dal or daal) is a mainstay of the island’s signature curry and rice dish. It’s served any time of the day – it was particularly good served with string hoppers, little nests of steamed rice noodles, and coconut sambol (grated coconut with chillies and lime juice) – a popular breakfast on the island.

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Breakfast Sri Lankan style – string hoppers with coconut sambol and red lentil dhal in the background

Dhal can be a meal on its own when served with rice or flatbreads, or try it alongside a selection of your favourite vegetable curries. It’s a dish that tastes even better the next day when the spices have been left over night, allowing the different flavours to mix and mingle.

Ingredients (makes 4-6 servings)

  • 125 g red lentils
  • 200 g roasted pumpkin
  • 250 ml water or vegetable stock
  • 50 ml coconut milk
  • 200 g tomatoes
  • One medium onion
  • One teaspoon each of mustard seeds, cumin seeds, coriander seeds, cloves and chilli flakes
  • Two teaspoons turmeric
  • 1 cm knob of ginger
  • One garlic clove
  • One cinnamon stick
  • One star anise
  • One bunch fresh coriander
  • 50 ml olive oil

Method

  • Roast the chunks of pumpkin in a hot oven at 200 c for 20 minutes. While the pumpkin is cooking, heat the oil in a heavy based pan and add the mustard seeds. When the seeds begin to pop, turn the heat down and add the chopped onions, ginger and garlic and the other spices and stir well. Cook for 10 minutes over a medium heat.
  • Wash the lentils until the water runs clear and then add them to the onion mix with the vegetable stock and chopped tomatoes, stir and cook until all the liquid is absorbed. Add the pumpkin chunks and coconut milk. Cook over a low heat until it starts to bubble. When cooked, remove the cinnamon stick and star anise. Garnish with the chopped coriander and serve with rice and/or a flat bread such as chapati or pita.

The Turk-Mex Chronicles: A Crazy Cactus Salad

5 September 2019

This week we’re cooking up a cactus salad with the main ingredient foraged from some wild prickly pear bushes in Turkey. In an earlier post we reported on some of the similarities between Turkish and Mexican cooking – they both love hot chilli peppers in their food, there’s plenty of beans used, fresh white cheese is a key ingredient and wrapping food in flat bread is popular.

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A prickly pear cactus growing wild in Datça, Turkey

A key area of difference is the use of cacti, a staple of Mexican cuisine. In Mexico the prickly pear paddles, known as nopales or napolitoes (from the Spanish for cactus), are used in a variety of dishes. They can be found in salads, as a taco or tortilla filling, simply grilled or scrambled up with eggs. They have a crunchy taste similar to green beans.

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Kaktuslu acili ezme

Whilst the prickly pear cactus grows all over southern Turkey, only the fruit – the prickly pears, are usually eaten and sometimes used in cocktails! We’re about to change all that with the first of one of our irregular ventures into the world of Turk-Mex cuisine…

How to deal with a thorny problem…

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We harvested a few cactus paddles from a secret location in Datça, Turkey. After harvesting, we put on our marigolds and removed the thorns with a sharp knife, sliced the pads up and then boiled them. Next we mixed then in with a spicy tomato sauce, aka acili ezme, to create this Crazy Cactus Salad.

Ingredients (serves 3-4)

Four prickly pear cactus paddles (roughly hand-sized)

For the sauce:

  • One medium-sized onion
  • Three medium-sized plum tomatoes
  • One medium-sized green pepper
  • One garlic clove
  • One teaspoon capers
  • One bunch of parsley
  • One teaspoon dried mint
  • Three teaspoons red chilli flakes
  • Two teaspoons sumac
  • One teaspoon flavoured vinegar (such as apple or fig)
  • Three teaspoons pomegranate sauce

Method

Remove all the thorns from the pads with a sharp knife. Slice into 1 cm strips and then cut into 2 cm pieces. Boil in salted water for 8-10 minutes until cooked but still crunchy – cook them too long and they can go a bit slimy. Drain and rinse in cold water and then mix with the acili ezme salad (instructions below).

For the sauce:

  • Peel the tomatoes and de-seed (to peel: plunge the tomatoes into boiling water for 30 seconds then place in cold water – the skin should now come off easily). Chop the tomatoes, green pepper, onion, garlic and parsley as finely as you can.
  • Put all the ingredients into a bowl, add the herbs and spices, vinegar and pomegranate sauce and mix well. Leave to chill in the fridge for at least two hours before serving.

 

 

 

Hummus to the Power of Turmeric

30th May 2019

Welcome back to Knidos Cookery Club, or KCC to those in the know. This time we’ll be whipping up some hummus spiked with the super-spice turmeric – it’s easier than you think and once you’ve tasted homemade hummus we’ll be surprised if you settle for a shop bought one again.

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Turmeric-infused hummus all ready to go with carrot and cucumber slices

There are a lot of claims around the eastern end of the  Mediterranean Sea as to where hummus originated, but  ownership of this dip has now become truly international – we first came across this turmeric-infused version in Mexico earlier this year.

You’ll need some tahini (sesame seed paste) to make this recipe, but don’t worry if you can’t track any down – it’s simple to prepare your own batch of this nutty-tasting spread. Toast 50 g of sesame seeds in a frying pan (without oil) over a low heat and shake continuously until they turn from white to a golden colour. Then mix with 50 ml of olive oil in a blender and, hey presto, you have tahini. Add more oil for a runnier consistency.

Ingredients (makes around 300 g)

  • 250 g cooked chickpeas
  • 1 garlic clove
  • 2 teaspoons tahini
  • 1 tablespoon olive oil
  • Juice of a lemon
  • 25 ml chickpea water
  • 1 teaspoon turmeric
  • 0.5 teaspoon cumin or caraway seeds
  • 1 teaspoon paprika or chilli powder

Method 

  • Place all the ingredients into a bowl, except for the paprika and cumin (or caraway) seeds. Mix with the blender setting or with a hand blender. Keep mixing until you have a creamy, smooth paste. If needed, add  more of the reserved chickpea water or lemon juice to achieve a smoother consistency.
  • Allow to chill in the fridge for a few hours then mix in the cumin (or caraway) seeds. Sprinkle the paprika over the top and serve with slices of cucumber and carrot.

 

 

 

 

Down Home Arizona Kızartma

14 February 2019

This time round on Knidos Cookery Club we’re swinging through Tucson, Arizona on the way back home. Whilst in Tucson, we met up with some old friends from Kazakhstan (via Turkey and the USA) and were treated to Tolga’s kızartma –  grilled peppers mixed in with fried aubergines and potatoes served in a garlic-infused tomato sauce and garnished with dollops of natural yogurt.

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Tolga’s classic down home Arizona kızartma

Tucson is located on the edge of the Sonora Desert which stretches up into Arizona from northern Mexico. It’s a surreal landscape of towering cacti called saguaro (Carnegiea gigantea), which can grow to be more than 12 m tall.

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There’s a lot of cactus….

The desert is a fascinating place populated with bobcats, coyotes, a variety of snakes and scorpions along with hallucinogenic Sonoran Desert toads (if you’re brave enough to lick them… ).

Having observed the master chef at work closely, here’s KCC’s take on the Turkish classic kızartma.

Ingredients (serves 3-4)

  • Two large potatoes
  • Three medium-sized tomatoes
  • Three garlic cloves
  • one small onion
  • One large aubergine
  • One avocado
  • Four peppers – a mix of green and red
  • Four jalapeño peppers
  • 75 ml olive oil
  • 100 ml natural yogurt

Method

  • Heat 25 ml of oil in a heavy-bottomed pan. Cut the potato into 1mm slices and fry in the oil, turning occasionally, until they are a golden-brown colour on both sides. Remove with a slotted spoon and put on a plate lined with kitchen towel.
  • Prick the peppers a couple of times with a fork and then roast them on a barbecue or over an open flame (here’s some tips on how to do this) until the skin is blackened all over. While the peppers are roasting, put 25ml oil in the pan and cut the aubergine into 1cm cubes and fry until golden brown. Remove with a slotted spoon and put on a plate lined with kitchen towel.
  • Add the rest of the oil to the pan, heat it up and then fry the finely chopped onion and garlic for five minutes over a medium heat and then grate the tomatoes into the pan and cook for 15-20 minutes. Peel the peppers, remove the seeds and chop the roasted peppers roughly.
  • In a large bowl put a layer potatoes, aubergine and peppers alternately. Pour the tomato sauce over the top and garnish with dollops of yogurt. Serve with slices of avocado.