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.

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.

KCC’s Winter Warmer Bake

7 December 2017

The nights are getting longer and the mercury’s starting to drop – winter is well and truly here so it’s time for some filling, wholesome comfort food.

Winter comes to Almaty, Kazakhstan

One of our favourite go-to comfort foods here at Knidos Cookery Club is pumpkin as it’s so easy to cook and adds depth to a range of soups and bakes.

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Knidos Cookery Club’s pumpkin and pasta bake

We’ve combined pumpkin with red lentils, pasta and ricotta cheese, along with some heady spices to create a filling bake to help you get through the long cold nights of winter.

Ingredients (serves 3-4)

75 g red lentils

150 g pumpkin

150 g  dried pasta (penne, macaroni or fusilli work well here)

100 g ricotta or similar cheese

375 ml vegetable stock

25 ml olive oil

25 g pumpkin seeds

1 cm fresh ginger peeled and minced

one small onion

one garlic clove

one teaspoon cumin

one teaspoon cider vinegar

one teaspoon turmeric

one teaspoon chilli flakes

Method

Cook the pasta according to instructions minus one minute. Drain and set aside. While the pasta is cooking, fry the finely chopped onion and garlic in the olive oil until transparent.

Add the ground cumin, turmeric, ginger and pumpkin, cut into 1 cm cubes, and stir while cooking over a medium heat for a few minutes. Then add the lentils, stir and pour on the vegetable stock. Bring to a boil and then simmer for 20 minutes or so over a low heat until the pumpkin and lentils are going mushy and most of the liquid has been absorbed.

Remove from the heat and stir in the ricotta cheese, apple vinegar and chilli flakes. Fold in the pasta, pour into an oven dish, sprinkle over the pumpkin seeds and bake in a pre=heated oven at 180 c for 30 minutes or so until the top starts to brown.

Allow to cool for ten minutes or so before serving with a green salad.

 

 

 

 

Riding the Bread Bowl Zeitgeist

3 November 2016

Ok, so we’ve all heard of dunking bread into a wholesome bowl of soup, but, until last week, Knidos Cookery Club had not come across soup being served in a bread bowl. It’s a craze that had seemed to pass us by.

On a chilly night during a recent trip to Reykjavik, Iceland, we found a restaurant that was serving just two dishes – asparagus soup or a thick, meaty broth, both served in a bread bowl. We were instant converts.

20161030_160310A few days after this, a restaurant was spotted in Pendik, a district of Istanbul in Turkey, that had a poster for Ekmekte Çorba, yes, that’s right, soup in a bread bowl. Looks like there could be a craze starting here so let’s chase the zeitgeist and try and recreate this in the Knidos Cookery Club kitchen.

Wondering what to do with all that pumpkin left over from Halloween? Why not turn it into a hearty soup that should pass the bread bowl test – you don’t want your soup to be too liquid as there’s a danger of ending up with a soggy mess of soup and bread. We’ve thickened ours with red lentils and bulgur wheat, so combined with the bread, this one’s going to be a real winter warmer.

Ingredients: (serves 3-4)

four medium-sized round brown loaves

300 g pumpkin (save the seeds for roasting)

50 g red lentils

50 g coarse bulgur wheat

one medium-sized pear

one medium-sized onion

one garlic clove

750 ml vegetable stock

sprinkle of dried sage

one teaspoon of dried thyme

two bay leaves

one teaspoon of cumin seeds

one cinnamon stick

half a teaspoon of turmeric

Method:

Cut the pumpkin in half and remove the seeds, retain them to use later. Peel the pumpkin and dice into 1 cm cubes. Place the pumpkin cubes in a baking dish, pour in 50 ml of olive oil and sprinkle the sage and thyme over the pumpkin and mix well.

Bake in a pre-heated oven (220 c /gas mark 7) for 45 minutes or until the pumpkin mashes easily with a fork. While the pumpkin mix is cooking, put the seeds on some tin foil and roast in the oven until starting to char a little bit.

Finely chop the onion and garlic and fry in 50 ml olive oil over a medium heat. As they’re cooking add the cumin seeds, turmeric and cinnamon stick and bay leaves. Cook until the onions are starting to brown.

Chop up the pear finely and add with the roasted, mashed pumpkin to the onion mix and pour the stock over the top. Bring to the boil and then reduce the heat and add the bulgur wheat and red lentils. Cook over a medium heat for thirty minutes or so until the bulgur and lentils are beginning to go a bit mushy.

Slice the top off the loaf and scoop out the contents, leaving around 1 cm of bread as a lining for the bowl. Pour the soup into the bread bowl, garnish with roasted pumpkin seeds and serve immediately. Use the top of the bread to dip in the soup and eat the bowl as you go, depending on how hungry you are!