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)

Chickpea and Courgette au Gratin – Autumn Comfort Food

27 September 2018

This week we’ll be cooking something for the chillier autumnal evenings, a tasty bake that combines chickpeas, tomatoes and courgettes with a breadcrumb topping.

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Chickpea and Courgette au Gratin

The autumn months are always a busy time in the KCC kitchen with not much time for shopping so we dug deep into the kitchen cupboard and found some dried chickpeas and then located a bag of breadcrumbs in the freezer. After some googling, we came up with a recipe for this gratin.

If you’re using dried chickpeas, then we suggest soaking overnight in cold water and then simmering for an hour or so in fresh water until they are beginning to soften. You can even try this method that was featured in the Guardian recently, which soaks the chickpeas for 48 hours to make them ultra soft.

Ingredients (serves 3-4)

75 ml olive oil

1 teaspoon cumin

One medium-sized onion

250 g tomatoes

250 g chickpeas (cooked)

100 ml chickpea cooking liquid (or vegetable stock)

200 g courgettes

For the topping:

125 g breadcrumbs

15 g parsley

2 teaspoons red chilli flakes

Black pepper

Method

  1. Heat 25ml of olive oil in a frying pan and add the cumin seeds and finely chopped onion. Fry for 10 minutes or so over a medium heat until the onions are translucent. Add the peeled, chopped tomatoes and cook for another 10 minutes and then add the chickpeas and stock and simmer over a low heat for 10 more minutes.
  2. While this is cooking, heat another 25ml of olive oil in a frying pan and fry the courgette (cut it into 0.5 cm rounds) over a medium heat, turn the courgette rounds over after five minutes so both sides are charred.
  3. Pour the chickpea and tomato mix into a greased oven dish, cover this with fried courgettes. Mix the breadcrumbs, the remaining oil and the herbs and spices together well and then cover the bake with this mixture.
  4. Bake in a pre-heated oven at 180 c for 30 minutes or so, until the mix is bubbling and the topping has gone a nice golden brown. Serve with a green salad and boiled or fried potatoes

 

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.

 

 

 

One Pot Wonder: A Trip to Knidos

23 November 2017

Knidos Cookery Club recently entertained Professor Fox, that doyen of the Christchurch Antiquarians, who came over to Turkey to check out the ruins of Knidos and some archaeological sites in the Datça area such as Burgaz (Old Knidos).

Here’s a slideshow of our visit to Knidos:

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After the trip we needed something quick and filling so this time round on Knidos Cookery Club we’ll be cooking pasta in a tasty sauce using only one pan.

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KCC’s one pot wonder in progress

This one pot wonder saves time, energy and washing up, both important  considerations in the world of KCC after a busy day on the archaeological trail.

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KCC’s one pot wonder – the finished product

Ingredients (serves 2-3)

Three medium-sized tomatoes (approx 150 g)

50 g olives (any you have handy will do, we used some green ones)

150 g cooked chick peas

200 g pasta (penne, fusilli or spaghetti works well)

500 ml hot water

15 g capers

One garlic clove

25 ml olive oil

One teaspoon dried thyme

One teaspoon sumac

One teaspoon chilli flakes

Method 

Chop the tomatoes into quarters and add to a large, heavy-based pan with the olives, chick peas, minced garlic, olive oil, thyme, sumac and chilli flakes. Pour the water over the top, add the pasta, stir and bring to a boil.

Cook the pasta as per the instructions on the pack over a medium to high heat – you need to keep it bubbling away and stir occasionally. Keep cooking until the most of the liquid is boiled off, leaving the cooked pasta in the sauce.

The type of pasta we used took around 15 minutes to cook – try it as you go to get the type of taste you prefer. Don’t forget to stir in the washed capers to the pasta and sauce when it is cooked.

Serve straight from the pan and garnish, if you want, with shavings of Parmigiano-Reggiano (Parmesan) cheese.

Spice it up with Sumac!

21 September 2017

This time round on Knidos Cookery Club we’ll be looking at a spice called sumac that is ubiquitous in Turkish cooking. Sumac comes from the flowering plants of the genus Rhus and its powdered purple-reddish berries give a tart but tangy boost to everything from soups and dips to grilled vegetables and kebabs. It also gives a rich dark burgundy hue to the dishes it flavours.

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Sumac

We’ve decided to use it in acili ezme, a fiery tomato, onion and pepper dip that is delicious eaten on it’s own with bread,  used as a sauce to accompany dishes such as pide, Turkey’s take on pizza, as part of a meze plate with our carrot and walnut tarator and our  creamy almond and courgette dip or with mücver, Turkey’s courgette fritter.

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A fearsome acili ezme

The secret to a successful acili ezme is to chop the ingredients as finely as you can with the sharpest knife you have and to chill it for a few hours before serving so the flavours have a chance to blend.

We’ve added red chilli flakes and sumac to give it a kick and used mint and parsley to balance out the flavours. If you like your dips hot, then use green chillies in place of green peppers in this recipe.

Ingredients (serves 3-4)

One medium-sized onion

Three medium-sized plum tomatoes

One medium-sized green pepper

One garlic clove

One bunch of parsley

One teaspoon dried mint

Three teaspoons red chilli flakes

Two teaspoons sumac

One teaspoon flavoured vinegar (such as apple or fig)

Three teaspoons pomegranate sauce

Method

Peel the tomatoes and de-seed (to peel: plunge the tomatoes into boiling water for 30 seconds then place in cold water – the skin should now come off easily). Chop the tomatoes, green pepper, onion, garlic and parsley as finely as you can.

Put all the ingredients into a bowl, add the herbs and spices, vinegar and pomegranate sauce and mix well. Leave to chill in the fridge for at least two hours before serving with flat bread.

Bitter Melon Menemen

7 September 2017

While shopping at Datça market recently, this spectacular-looking, knobbly, bright orange fruit grabbed our attention.

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What’s in the dragon today? Bitter melon, of course

Subsequent googling revealed it to be a bitter melon, or bitter gourd, kudret narı in Turkish. Despute being popular in pan-Asian cooking, we couldn’t find too many Turkish recipes using bitter melon so we decided to mix it in with menemen, that breakfast fave in Turkey.

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You’ll probably be able to track down bitter melons in your local Asian grocer’s. When picked they are yellow-green, resembling a bumpy cucumber, and when ripe they turn orange. Cooking helps remove some of the bitter taste of this curious-looking member of the squash family. Inside are bright red coloured seeds that can be removed and eaten.

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Step one: Fry the bitter melon
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Step two: Add the tomato
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Step three: add the eggs and scramble

Ingredients (serves 2-4)

100 g bitter melon

60 g green peppers

2 spring onions

1 medium-sized tomato

1 teaspoon each of dried thyme, oregano, black pepper and red chilli flakes

4 eggs

A dash of soy sauce

25 ml olive oil

Method

Heat the olive oil in a frying pan and when hot add the chopped spring onion. Cook for two minutes over a medium heat and then add the peppers and seeded bitter melon, cut into 1-2 mm strips.

Cook for another two minutes and then add the chopped tomato, herbs and spices and a dash of soy sauce. Fry for 5 minutes and then reduce the heat and break the eggs into the mix. Keep stirring until you achieve the desired consistency of scrambled egg to your taste.

Serve with lashing of  crusty bread.

Adjapsandali Adventures

20 July 2017

Knidos Cookery Club would like to say a big thank you to all its readers who voted for the site in the 2017 Saveur Food Blog awards!

This time round we’re looking once again to Turkey’s north-eastern neighbour Georgia for some culinary inspiration. Adjapsandali, a popular  dish in this mountainous former Soviet country, is Georgia’s spicier take on ratatouille.

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Adjapsandali with green beans and potato

This summer stew relies on a holy trinity of aubergine, tomato and peppers with whatever else is in season thrown into the mix.  We’ve added some green beans and some potato to give the dish a heartier edge, but these can be omitted and other seasonal veggies like courgettes and carrots can be used – there’s no hard and fast rules, it’s up to you!

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The adjapsandali ingredients in the raw

It can be served up  with all the veggies collapsing into a sublime sauce-rich stew or the veggies can be left on the firmer side, as in our example. Served with rice, it makes a meal on its own, but it is also great with salads and other Georgian staples such as pkhali.

Ingredients (makes 4 generous servings)

300 g potatoes

300 g aubergines

250 g tomatoes

2 red peppers

200 g green beans

1 onion

2 garlic cloves

50 ml olive oil

1 teaspoon coriander

1 teaspoon red chili flakes

2 teaspoons fresh basil

3 bayleaves

Method

Roughly chop up all the vegetables and throw them into a large, heavy-based pan. Pour the olive oil over the vegetables, add the herbs and spices and cook over a medium heat for 10 minutes or so stirring occasionally. Turn the heat down to low and cook for another 20-30 minutes until all the vegetables are cooked and beginning to break up.

Sprinkle with fresh basil and serve with crusty bread or rice and a selection of salads such as tomato, cucumber and onion with a walnut dressing and starters such as pkhali.