A Must-Have Mastava

26 April 2018

Knidos Cookery Club is just back from a foodie fact-finding mission to uncover some new recipes along the Silk Roads. While on the expedition, we inadvertently fell foul of Kazakhstan’s strict zero tolerance laws while munching on a local delicacy, sunflower seeds.

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Sunflower seed munchers are not welcome in this park in Shymkent, Kazakhstan

It turns out that eating this tasty little snack in public is an offence, classified as “petty hooliganism”, and punishable by watching a video of Kazakhstan’s president Nursultan Nazarbayev railing against this social evil and the payment of a fine (4 x the Monthly Calculation Index (MCI) that is used to calculate benefits and fines – approx £25).

After this contribution was made to the Shymkent Police Nauryz party fund, the situation was resolved amicably and we were all able to go on our merry way, suitably chastised!

The road trip also took in a visit to Uzbekistan, which has inspired KCC to attempt Mastava a traditional Uzbek rice and chunky vegetable soup  – it’s usually prepared with lamb or beef but we’ve used lentils and red beans instead of meat to add the protein in our version.

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A hearty bowl of mastava and a cup of green tea

Mastava uses whatever seasonal vegetables are to hand – we had carrots, potatoes, tomatoes, pumpkin and some red peppers for our version. We’ve liberally spiced it with cumin, coriander seeds, red chilli flakes and black pepper as well as some fresh coriander to garnish the soup.

Ingredients (makes around 4 – 6 servings)

150 g green lentils or similar

250 g red beans

150 g pumpkin

150 g rice

200 g cherry tomatoes

Four small potatoes

One large carrot

One red pepper

Six spring onions

30 ml olive oil or other vegetable oil

1 litre vegetable stock

One teaspoon cumin seeds

One teaspoon coriander seeds

One teaspoon black pepper

One teaspoon red chilli flakes

One bunch fresh coriander

Method

Heat the oil in a heavy based pan and add the crushed black pepper, cumin and coriander seeds and chopped spring onions. fry for five minutes over a medium heat and then add chunks of carrots, tomatoes and red pepper. Cook for 10 minutes and then add the vegetable stock, red chilli flakes, potatoes and rice and bring to a boil.

Simmer over a low heat for 20 minutes, and then add the cooked green lentils and red beans and chunks of pumpkin. Keep simmering until the rice is cooked, stirring occasionally. Serve in bowls and garnish with fresh coriander.

 

 

 

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Mr Alan’s Top Tips

18 May 2017

Knidos Cookery Club is just back from a flying visit to Uzbekistan where we met up with dilettante chef Mr Alan, who invited us round to sample his take on asparagus tips.

He’d tracked down some sizeable spears in Tashkent’s Alay, or Alaysky, bazaar and we added some first cold press Datça olive oil and some sun-dried tomatoes from the peninsula, which, with the addition of some toasted pine nuts and a smattering of grated pecorino cheese, made for quite a feast.

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Mr Alan’s way with asparagus

 

The asparagus tips, which are easy to bake and go well with potatoes, rice or pasta, were served up with a head of roasted cauliflower drizzled with truffle oil and roast new potatoes. Oh, and there was a duck and some fish for the carnivores, along with lashings of wine from Mr Alan’s cellar!

Ingredients (easily serves 6-8)

1 kg asparagus spears

200 g sun-dried tomatoes

50 ml olive oil

100 g pine nuts

50 g pecorino or similar hard cheese

One cauliflower, leaves removed

Truffle oil

Mixed dried herbs such as thyme or oregano

Method

Place a layer of sun-dried tomatoes on the bottom of a large baking dish. Arrange the spears over the top of the tomatoes, pour the olive oil on top, sprinkle some mixed herbs over the spears and grate the cheese over everything.

Bake in a hot, pre-heated oven at 200 c /gas mark 6 for twenty minutes or so until the spears are just beginning to char. Sprinkle the cauliflower with truffle oil and olive oil and cook for 30 minutes for so in the hot oven along with the asparagus tips. While the tips are baking, toast the pine nuts over a medium heat.

Serve the asparagus tips with the pine nuts alongside the cauliflower and potatoes and a bottle or two of your favourite wine.