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.

Falafel to the Fore

18 June 2020

This time round on Knidos Cookery Club we’ll be taking an armchair culinary tour to the Middle East and looking at the origins of the humble falafel. Arguments abound as to where this street snack par excellence originated, but most likely it was Egypt according to the evidence.

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Millet falafel, anyone?

The Egyptian version of this tasty bite is usually made with fava beans, known as fūl in Arabic, which is thought to be the base for the name falafel , whilst in other parts of the Mediterranean region chickpeas are preferred.

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Falafel salad

With both chickpeas and fava beans in short supply in Almaty at the moment, it was back to the drawing board to look for an alternative base for our falafel. While stocking up during lockdown in our local shop we came across a pack of millet and a spot of googling revealed that this would work just fine as the base for our take on the falafel.

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Forming the falafel

We baked them in the oven rather than deep-fried them as it’s a lot less hassle. Be sure to use plenty of parsley, cumin, coriander and chilli powder to spice up the millet. The resulting falafel were crisp on the outside but soft and fluffy in the centre, just as they should be.

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Bake the falafel in the oven

Be careful when cooking millet as it has a tendency to stick to the pan if you don’t keep an eye on it and stir regularly. We found it best to rinse and soak it for a few hours before cooking as this reduces the time needed to cook it.

Ingredients (makes 12-16 falafel)

  • 150 g millet
  • 300 ml water or vegetable stock
  • one garlic clove
  • one bunch of parsley
  • one teaspoon cumin
  • one teaspoon coriander
  • one teaspoon chilli powder
  • Sesame seeds to coat the falafel

Method

  • Rinse and then soak the millet in a pan for four hours. Drain the millet and cover with water or vegetable stock. Bring to a boil and then simmer until the liquid is absorbed. Stir regularly as the millet will stick to the bottom of the pan if not watched carefully.
  • Finely chop the parsley, both leaves and stalks, mince the garlic clove and add to the cooked millet. Add the spices – if you want to give your falafel more oomph, double the amount. Mix well and then form into balls. Roll the balls in the sesame seeds and then place on a tray and oven bake for 20 minutes at 200 c, or until the falafel turn a golden-brown colour.
  • Serve in pita bread with salad and sauces of your choice or as part of a salad – we made one from cucumber, tomato, spring onion, celery, red cabbage and radish. These falafel will keep in the fridge for a few days so you can cook a large batch at the same time.

The Life of Briam

21 May 2020

There were signs this week of life slowly beginning to return to some sort of normal.  Cafes and terraces are set to open once again in Almaty from next week and the streets are busier. We’re not planning on changing too much at the moment and, in the meantime, we’re content to continue our armchair culinary travels.

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Half-way there – assembling the briam…

Greece has been in the headlines this week with the news that its beaches are reopening and it’s preparing to open its borders to tourists next month. This news brought back memories of holidays in the Greek islands and the great food in the tavernas. One of our favourite dishes is briam (pronounced bree-AM) – a delicious stew of oven-roasted seasonal vegetables.

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Briam – good enough to eat

As usual, we’ve taken a few liberties with the recipe, omitting aubergines (usually a key ingredient) as they are not quite in season in Almaty yet, so foodie purists please look away. We’ve added carrot and spinach to the usual potatoes and courgettes and then cooked it slowly in a tomato sauce. We’ve also topped it with some breadcrumbs to enclose our briam.

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The name briam has an interesting history – it is a borrowed word – there is no letter ‘b’ in the Greek alphabet, instead this sound is represented by combining the letters ‘μ’ (m) and ‘π’ (p) – ‘μπ’. Many Greeks call this casserole tourlou tourlou (all mixed-up), so briam could have come from Greeks who lived in Anatolia until the mass population exchanges in the early 20th century.

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Briam and salad

 

In the Ottoman era, there was a word biryan, spelt büryan in modern Turkish, which refers to a side of lamb cooked slowly over charcoal in a pit in the ground – a speciality of Siirt in the Kurdish area on the borders with Iraq and Syria. This in turn could come from Persian, where biryan means roasted (notice the similarity with India’s biriyani). Whatever the name’s origin, it tastes great!

Ingredients (serves 4)

For the bake:

  • Two courgettes (approx 300 g)
  • Four potatoes (approx 300 g)
  • One carrot (approx 100 g)
  • 200 g spinach
  • 75 g breadcrumbs

For the tomato sauce:

  • One red onion
  • 250 g tomatoes
  • One bunch of parsley
  • 20 capers
  • 25 ml olive oil
  • One teaspoon mustard seeds
  • 250 ml vegetable stock or water

Method

  1. Make the tomato sauce first. Heat the oil in a heavy based pan, add the mustard seeds and when they start to pop add the chopped onions and cook over a medium heat, stirring occasionally. After five minutes reduce the heat and add the chopped tomatoes. Stir and simmer for ten minutes then add the stock, chopped parsley and capers. Cook until the liquid has reduced by half.
  2. Cook the spinach for a few minutes until it is beginning to wilt and then set aside. Cut the potato, courgette and carrot into 1 mm slices and put a layer of potatoes, then courgettes and then carrots into a greased baking dish. Add the spinach and pour half the tomato sauce over the vegetables. Add another layer of potatoes and courgettes and then pour the remainder of the tomato sauce over the layers. Spread the breadcrumbs over the top.
  3. Cover with tin foil and bake in an oven at 180 c for around 1.5 hours. After an hour, remove the foil and cook for another 20-30 minutes until the breadcrumbs go start to go a golden brown colour. Keep an eye on it to make sure the breadcrumbs aren’t burning. Serve immediately with a fresh salad – it’s also great when it’s cooled down a bit.

 

 

 

Lockdown Brunch: Bubble and Squeak

30 April 2020

Nearing the fifth week of lockdown here in Almaty, Kazakstan. We’ve found that one of the ways of coping with this situation it to try and stick to as normal a routine as possible. This means logging on in the working week to see if there’s any work around and then trying to switch off from everything as much as possible at the weekend.

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Bubble and squeak: the great British hangover cure

With this in mind, we’ve come up with a classic weekend, switching-off brunch featuring that classic British comfort food  – bubble and squeak, or fried potato and cabbage cakes to the uninitiated. You really can’t beat a good fry-up after a hectic evening spent zooming and netflixing and supporting the local viniculture industry.

Bubble and squeak takes its name from the sizzling, spitting sounds the mixture makes when being fried. Its a great way to use up any leftovers you have – you just need the base of mashed potato and boiled cabbage. We’ve spiced it up with some coriander, cumin and turmeric and also added in some fresh spinach. Serve with baked beans and a fried egg to get your weekend off to a flyer.

Ingredients (makes four hearty cakes)

  • One large potato
  • 100 g cabbage
  • 50 g spinach
  • Two spring onions
  • One teaspoon cumin seeds
  • One teaspoon turmeric
  • One teaspoon coriander
  • Oil for shallow frying

Method

  1. Cube the potato, cover with cold water and bring to the boil in a heavy-based pan. Simmer for five  minutes and then add the finely chopped cabbage along with the coriander, turmeric and cumin seeds. Simmer for another five minute and than add the chopped spring onion and spinach.
  2. Drain off any excess liquid then mash all the ingredients together with a fork or a potato masher.  Season with salt and black pepper according to taste. Heat the oil in a frying pan. Form the mixture into golf ball-sized pieces and then place in the frying pan. Flatten the balls with a spatula or fish slice and fry on a medium heat. After five minutes, turn the bubble and squeak over and cook for another five minutes until a golden-brown colour on both sides.

 

Lockdown Lunch: Get Stuffed!

23 April 2020

Nearing four weeks of lockdown in Almaty and supplies are holding up surprisingly well, especially now that spring greens are beginning to come on tap. This week our local veg shop had rocket, celery and sorrel – all the makings of a peppery green salad to perk up the lunch menu.

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Spring greens coming on tap in Almaty

We’re coming to the end of our super-sized cabbage, which was bought in the early days of lockdown, so we decided to use the remaining leaves to make cabbage rolls, a popular dish in eastern and southern Europe.

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KCC’s Stuffed Cabbage Leaf

We stuffed the leaves with some rip-red risotto, a recipe we made a few years back that combines coarse bulgur wheat with beetroot and walnuts (if you want a gluten-free option, you can use arborio rice or pearl barley instead).

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Simmer the stuffed cabbage parcels in a tomato and herb sauce for thirty minutes for a winning lockdown lunch. It makes for a tasty veggie take on that beloved Ukrainian / Russian dish, golubtsi, or ‘little doves’, or dolma as they are dubbed in some parts of the Mediterranean and into the Caucasus.

Ingredients (serves 3-4 people)

  • Four large cabbage leaves or eight smaller ones
  • (See here for the stuffing: rip-red risotto)

For the tomato sauce:

  • Three medium tomatoes
  • Three spring onions
  • Three sprigs of parsley
  • One stick of celery
  • One tablespoon tomato paste
  • One teaspoon mustard seeds
  • two or three basil leaves
  • 25 ml olive oil
  • 100 ml water

Method

  1. Separate the leaves carefully from the cabbage. Place in boiling water for five minutes to soften. Put the leaves in cold water and then drain. Cut out the tough, lower bit of the stalk (about 2-3 cm). Place a tablespoon of filling above the cut and then fold and roll the leaves into cigar shapes.
  2. To make the sauce, heat the olive oil in a frying pan, add the mustard seeds and when they start to pop, add the chopped spring onions, celery and parsley. Cook for five minutes and then add the chopped tomatoes. Add the tomato paste and water , stir well and bring to the boil.
  3. Lay the stuffed leaves in an ovenproof baking dish and pour the hot tomato sauce over them. Cover the dish with tin foil and bake at 200 c for thirty minutes. Sprinkle the cooked cabbage leaves with basil leaves before serving with a green salad.

Lockdown Lunch: Red-hot Hummus

16 April 2020

We’re now nearing the end of the third week of Almaty’s lockdown. Life has settled into a pattern of venturing out as little as possible and relying more on what we have stored away. After a delve in the cupboards, we came up with one of the stalwarts of the staple food world – a pack of dried beans.

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KCC’s Red-hot, red bean hummus

After soaking in cold water overnight, these red beans can be used in endless ways – from soups, stews and curries to burgers, salads and dips. We’ve gone for a easy-to-make red bean hummus; you’ll just need to add tahini, lemon juice, olive oil and some spices. Serve with flat bread and salad for a tasty lunch.

Don’t worry if you haven’t got any tahini on hand, you can make your own by toasting some sesame seeds and mixing them with olive oil – here’s a link to last year’s post on DIY tahini.

Ingredients (makes around 300 g)

  • 250 g cooked red beans (reserve 50 ml of the cooking water)
  • Two tablespoons tahini
  • 25 ml olive oil
  • One lemon
  • One garlic clove
  • One teaspoon cumin seeds
  • One teaspoon sumac
  • Two teaspoons red chilli flakes
  • A few sprigs of coriander

Method

  • Mash the beans with a potato masher or a fork and add the tahini. Mix well then add olive oil and lemon juice and blend until you get a smooth consistency. If the hummus is too thick, use some of the cooking water, Add the minced garlic and spices and mix a bit more with the fork. Garnish with a few beans, a drizzle of oil, a sprinkling of chilli flakes and a sprig of coriander.

 

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: Beansprout Bonanza

2 April 2019

With movement getting ever more restricted in the lockdown — we’re now limited to not going more than 500 m from our flat in Almaty, which rules out big supermarkets for shopping trips, maintaining a supply of fresh ingredients is becoming more tricky – so this is the time when beansprouts come into their own…

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So, this time round we’ll be looking at some things you can do in the home, such as sprouting beans and lentils, to add a fresh, nutritious kick to your salads and stir-fries. We’ve gone for mung beans which are easy to sprout – your first crop will be ready in a matter of days and all you need is a glass jar and some mesh netting (we re-purposed a yoga mat bag by recycling the nylon mesh for our sprouter).

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KCC’s sprout-powered salad with carrot, chickpeas, spring onions and radish.

Here are the steps for germinating mung beans:

  • Select clean, undamaged mung beans and wash them thoroughly.
  • Sterilise your glass jar and mesh lid with boiling water and/or in a hot oven.
  • Fill the jar about a quarter of the way with washed beans.
  • Soak the beans in cold water in the jar for at least four hours.
  • Drain off all the water and put the jar in a cool, dark cupboard.
  • Rinse the mung beans a few times a day with cold water and drain the liquid off.
  • After two or three days, your first crop will be ready for eating.
  • When the sprouts are around 2-3 cm long, put them in the fridge until using.

Warning: Raw bean sprouts can lead to food poisoning if not prepared in sterile conditions and regularly washed with clean water.

  • If the sprouts look slimy or smell strange, throw them away.
  • Once sprouted, store the sprouts in the fridge and try to use them as quickly as possible.
  • And don’t forget to wash your hands frequently, especially when preparing food.

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.