Mezemania: Funky Lentil Pâté

26 July 2018

In our ongoing series on mezeler, or starters, we’ve come up with a funky little lentil spread to add to the collection.

20180712_135704
Funky Lentil Pâté

In the past on Knidos Cookery Club we’ve featured the following mezes: two types of fava (Turkish and Greek),  these little numbers (smoky aubergine dip, Psimeni Raki and feta dip and tsatsiki) inspired by the Greek island of Amorgos, fiery red pepper-fuelled muhammara and acili ezme and a creamy almond and courgette dip as part of our esteemed meze collection.

20170819_212721
Amorgoan Delight: smoky aubergine dip, Psimeni Raki and feta dip and tsatsiki

You can serve this simple to prepare red Lentil Pâté alongside these other dishes for a great spread of mezeler for a light feast that’s perfect for sharing with friends  on a balmy summer’s night.

Ingredients (makes around 200g)

125 g red lentils

One bayleaf

300 ml cold water

Two tablespoons fine bulgur wheat

4 or 5 spring onions

10 g fresh parsley

25 ml olive oil

One teaspoon mustard seeds

One teaspoon cumin seeds

Two teaspoons paprika

One teaspoon ground coriander seeds

One teaspoon black pepper

Half a teaspoon turmeric

Method

Clean the lentils in cold water and then put them in a pan with the bayleaf. Pour 300 ml of water over the lentils and bring to a boil. Reduce the heat and simmer until the lentils are beginning to go mushy and most of the water has been absorbed.

Remove the bayleaf and add the fine bulgur wheat to the lentils and mix well. Leave covered for 30 minutes. heat the oil in a heavy-based pan and add the mustard and cumin seeds. Fry for a few minutes and then add the paprika, coriander, black pepper and turmeric, cook for a minute stirring constantly and then add the finely chopped spring onion and parsley and cook for five more minutes over a medium heat.

Stir this into the lentil and bulgur mix and leave to stand for a few hours in the fridge. Garnish with a sprig of fresh mint and serve with crusty bread.

Advertisements

Punked-Up Vichyssoise

14 June 2018

With football’s World Cup kicking off in Russia today, this time round on Knidos Cookery Club we’ve decided to take on that classic French soup – Vichyssoise, as we have a sneaking suspicion that after 20 years this could be France’s year to lift the FIFA World Cup Trophy.

20180404_205650

The usual flavouring of this soup can be a bit bland to our Asian influenced taste buds, so we’ve spiked it with some chilli powder and mustard seeds to give it a bit of oomph. We’ve called this punked-up creamy combo of leek and potato, that can be eaten hot or cold, Sid Vichyssoise, excuse the pun, after the late, great Sex Pistols bassist.

As we said, this soup can be served hot or cold, making it perfect for the long, balmy nights of mid-June when chilled or as hearty winter fare when served hot in colder times. Just make sure you clean those leeks properly. as you don’t want any grit in the end product.

Ingredients (for 4 servings)

  • 50 ml olive oil
  • 200 g leeks
  • 200 g baby carrots
  • 200 g new potatoes
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black pepper
  • 2 teaspoons red chilli flakes
  • 300 ml vegetable stock
  • Dash of soy sauce

Method

  • Heat the olive oil and mustard seeds in a heavy-based pan until the seeds begin to pop. Next, add the leeks, sliced into 1 cm rounds, the cumin seeds, black pepper and red chilli flakes and cook for five minutes. Then add the finely diced carrots and potatoes and cook for five more minutes, stirring occasionally.
  • Now add the stock and the soy sauce, stir well and let it simmer over a low heat until the potatoes are beginning to fall apart. Remove from the heat and blend with an electric hand whisk to create a smooth, creamy soup and then leave to chill in the fridge before serving with another sprinkling of red chilli flakes.

Chiving around with Jusai

17 May 2018

This time round on Knidos Cookery Club, we’ll be cooking with jusai, one of the few leafy greens to make it past the strict controls of Kazakhstan’s carnivore police.

screen-shot-2018-05-16-at-16-45-35.png
Jusai in bloom

The fare in Kazakhstan is a salad-dodger’s delight – it’s very meat heavy with potatoes or carrots only occasionally making an appearance – Kazakhs like to joke that they are second only to wolves in their meat consumption, so jusai is a welcome addition to this diet.

Jusai’s official name is allium tuberosum, and it’s a member of the onion family – you might know it as Chinese chives or garlic chives in English. Jusai originated in China but it’s now grown all over Kazakhstan. It imparts a mild garlic flavour to dishes and is used as a filling for pasties and dumplings in Kazakh kitchens.

20180513_230804
Brown rice pilau with jusai, lemon and walnuts

We decided to cook it up in some cider with some brown rice, onion, lemon and walnuts to make a pilau, or a loose take on risotto. It pairs well with some oven-baked seasonal vegetables or a seasonal salad.

Ingredients (serves 3-4)

300 g brown rice

50 ml olive oil

one medium-sized onion

one lemon

100 g toasted walnuts

200 g garlic chives

250 ml dry cider

750 ml vegetable stock

one teaspoon mustard seeds

one teaspoon cumin seeds

Method

Heat the oil in a heavy-based pan and add the mustard seeds – when the seeds start to pop, put the finely diced onion in and fry for five minutes over a medium heat. Add the cumin seeds and stir well and then add the rice, stirring for a minute to coat the grains with oil.

Reduce the heat and pour in the cider, stirring occasionally as the mix simmers so the rice doesn’t stick to the pan. When the liquid is absorbed, add 250 ml stock and continue to simmer and stir every now and then. Add more stock when this is absorbed and keep going until the rice is almost cooked.  Add more stock if needed – the rice should be al-dente.

Remove for the heat and mix in the finely chopped garlic chives (leave some to garnish the pilau), the lemon zest, toasted, chopped walnuts and the lemon juice and mix well. Cover the pan and leave to stand for five minutes.

Serve with oven-roasted vegetables or a leafy green salad and garnish with the remaining garlic chives.