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.

 

 

 

 

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Nauryz Spring Cleaning: Mung Bean Detox

14 March 2019

With another Nauryz, the spring equinox, just around the corner, we’re looking at this turning point of the year as a good place to start some spring cleaning for the body.

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The Mighty Mung Bean

You can detox your digestive system by utilising the mighty mung bean, considered by both traditional Chinese medicine and India’s Ayurvedic medicine as an effective aid to remove toxins from the body.

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Knidos Cookery Club’s Mung Bean Detox Soup

When combined with spices such as turmeric, cumin, ginger and black pepper, the mung bean can do a lot to help flush out unwanted material from your body.  While some practitioners recommend following a detox diet based on mung bean soup for 7-10 days to really cleanse yourself, it’s quite a powerful process so we’d recommend a bowl or two every week as being beneficial to your general well-being.

Ingredients (Makes 3-4 servings)

  • 200 g mung beans
  • One carrot
  • One courgette
  • One stick of celery
  • 1 litre water
  • Four tablespoons tomato paste
  • One teaspoon turmeric
  • One teaspoon cumin
  • One teaspoon chilli powder
  • 1cm fresh ginger
  • Black pepper

Method

  • Wash and then soak the mung beans for at least four hours (the longer you soak them, the quicker they’ll cook). Then put them in a pan, cover with the water and add the turmeric, cinnamon, cumin and chilli powder.
  • Bring to a boil and then simmer for 30 minutes, add the tomato paste, grated carrot and courgette, the thinly-sliced celery and the minced ginger, stir well and simmer for another ten minutes or so. The mung beans should just be beginning to go soft. Pour into bowls and serve with a generous grind of black pepper.

 

Say Aloo to Broccoli

28 February 2019

After touring through North America and Mexico, we’re finally back at KCC’s winter HQ in Almaty, Kazakhstan. We’ve been craving for something spicy and Asian and, with broccoli in season, decided on this take on the Indian classic aloo gobi.

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Aloo broccoli, rice and dal

You’ll probably be familiar with aloo gobi, which combines potato and cauliflower in a spicy sauce, if you’re a fan of food from the Indian sub-continent. Having eaten the cauliflower version numerous times, we started to wonder why we’d never come across the dish made with broccoli instead.

It turns out that broccoli is a fairly recent arrival to the tables of India – it was first brought to the country in the early 1990s by a farmer called Jitendra Ladkat, according to this article. So, therefore, there’s no great surprise that it does not feature as a mainstay of Indian cooking.

We served up our aloo broccoli with a split pea dal, brown rice and some flat bread and can thoroughly recommend it as an alternative to the tried and tested aloo gobi.

Ingredients (for 3-4 servings)

  • 400 g small potatoes
  • 400 g broccoli florets
  • One small red onion
  • 200 g tomatoes
  • 50 ml cooking oil
  • Spices: one teaspoon each of cumin seeds, coriander, chilli powder, turmeric, six cloves, one star anise.

Method

  • Cut the potatoes into quarters and put into a pan of boiling water and simmer over a low heat for five minutes, then add the broccoli, cover the pan and cook for another five minutes.
  • Heat the oil in a heavy-based pan and add the cumin seeds, cloves, star anise and cinnamon stick. After five minutes add the chopped onion and cook over a medium heat. Add the coriander, chilli powder and turmeric and mix well.
  • Add the tomatoes and cook for a few minutes over a low heat and then add the cooked broccoli and potatoes. Mix well and cook for ten minutes, stirring occasionally.
  • Serve with rice, dal and flat bread. The dish tastes even better if left overnight and reheated as this allows time for the flavours to blend.

Couscous on the Loose

6 December 2018

This week we’ll be making our take on couscous, that staple of North African cooking. Our version uses fine bulgur wheat in place of the more usual durum wheat semolina base as bulgur wheat is easier to find on the supermarket shelves where we are based.

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KCC’s couscous with chickpea chutney and roasted vegetables

In our opinion, bulgur works just as well as semolina as a base to soak up the juices from the roasted vegetables and our chickpea chutney. Purists may disagree, but our philosophy is more about adapting recipes by using the ingredients you have at hand.

Ingredients (serves 2)

Roasted vegetables:

  • 300 g pumpkin
  • 2 medium carrots
  • 2 medium courgettes
  • 25 ml olive oil
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick

Chickpea chutney:

  • 25 ml olive oil
  • 1 teaspoon mustard seeds
  • 1 small red onion
  • 2 small tomatoes
  • 50 g currants
  • 250 g chickpeas
  • 1 teaspoon red chilli flakes
  • 1 teaspoon black pepper

Couscous:

  • 100 g fine bulgur wheat
  • 200 ml vegetable stock

Method

Pre-heat the oven to 200c, cut the vegetables into large chunks and put into a baking dish, drizzle with olive oil and add the cumin seeds and cinnamon stick and stir to coat the vegetable chunks. Roast for 30-40 minutes until the vegetables are cooked.

While the vegetables are roasting, prepare the chickpea chutney. Heat the olive oil in a frying pan and add the mustard seeds. When they start to pop, add the finely chopped onion and cook over a low heat for five minutes. Add the spices and the chopped tomato and cook for five more minutes. Then add the currants and chickpeas and cook for fifteen minutes or so.

Bring the vegetable stock to the boil and then cover the bulgur wheat with it and leave it to soak up the liquid for 30 minutes or so, drain off the excess liquid (if there’s any) and than add a dash of olive oil and fluff up with a fork.

Put a layer of couscous on a warmed plate, arrange the roasted vegetables in a circular, wheel-spoke pattern and put a generous dollop of chickpea chutney in the centre and serve immediately.

Pumpkin Paella aka Halloween Hayashi Rice

25 October 2018

Welcome back to Knidos Cookery Club, this time round we’re drawing on our summer trip to Spain to bring you a paella (Warning: any Valencians reading this, please stop now!) that’s packed with pumpkin and other seasonal vegetables such as celery and leeks.

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KCC’s pumpkin paella

With Halloween just around the corner, you might be looking for a dish that uses up some of the leftovers from carving out your Jack O’ Lantern – this rice combo should help shift some of the backlog.

Paella originates from Valencia in Spain, where it is taken very seriously. The name derives from the Old French word paelle for pan, which in turn is from the Latin word patella, which also means pan. The contemporary name refers to the shallow metal dish in which paella is prepared.

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Green veg paella, Dénia, Spain

In essence, paella is a combination of whatever is to hand rather than a fixed, unchanging blend of ingredients. While visiting Dénia, which is part of the Community of Valencia, we had a great green paella made with artichokes one other green vegetables.

Ingredients (serves 2)

  • 25ml olive oil
  • 150g short grain rice
  • 300g leek
  • 50g celery
  • 300g pumpkin
  • 100g tomatoes
  • 75g chickpeas
  • 600ml vegetable stock
  • One teaspoon each of cumin/chilli powder/turmeric

Method

  • heat oil in a frying pan (or paella pan if you have one)
  • add chopped leek and celery and sauté until soft
  • add spices and stir
  • add pumpkin cubes and cook for ten minutes, stirring occasionally
  • add vegetable stock
  • bring to a boil, then simmer to make a broth and allow it to reduce by half
  • add rice and simmer until the liquid is absorbed and the rice is cooked (around 20-30 minutes)

Hasty Tasty Stuffed Peppers

12 July 2018

This time round on Knidos Cookery Club we’re taking inspiration again from our recent Balkan odyssey. While on our mission to Albania, we tasted the local take on stuffed peppers and on returning to KCC H.Q. we decided to recreate this delicious dish with a few time saving tricks of our own devising.

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Hasty tasty stuffed peppers with baked cauliflower and tomato

Rice is the usual go-to base for stuffing peppers, but it can be a bit time-consuming to prepare properly. With the World Cup reaching its conclusion, we didn’t fancy spending too much time slaving away in the kitchen so we’ve used some coarse bulgur wheat, which just needs soaking in hot water for a short while before it’s ready to use.

We cooked the peppers alongside some cauliflower, broken up into large  florets, and some quartered tomatoes to make a ready made meal for two with only a green salad needed to complete the show, allowing plenty of time to sit down and enjoy what’s left of the football!

Ingredients (for two people)

Two medium-sized green peppers

Two medium-sized tomatoes

Half a cauliflower

50 g cooked green lentils

50 g coarse bulgur wheat

200 ml hot water

25 ml olive oil

One teaspoon cumin seeds

One teaspoon dried thyme

25 g  raisins or currants

Black pepper (a generous twist)

Method

Cook the green lentils in twice the amount of water (put the lentils in a cup and then measure out twice as much water) until they start to go mushy. Put the bulgur wheat in a bowl and add the lentils and 200 ml hot water, stir and leave until the water is absorbed (20-30 minutes). Add the cumin, thyme, raisins and black pepper to the bulgur wheat and stir in well.

Pre-heat the oven to 180 c and prepare the peppers by slicing the top off and scooping out the seeds. Fill the hollowed-out peppers with the bulgur lentil mix, place the top back on and place in an oven dish. Arrange the cauliflower florets and quartered tomatoes around the pepper.

Drizzle the olive oil over the vegetables, add 50 ml water and bake in the oven for      40-50 minutes until the pepper skins start to burn and the florets are turning golden brown. Serve with a green salad.

 

 

 

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.

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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.