KCC’s Courgette, Coconut and Mung Bean Mash Up

10 November 2022

As the first snow falls here in Almaty, it’s time for some heartier fare. This recipe started out life as courgette soup, but the sudden drop in temperature called for something with a bit more oomph so we added some mung beans and dried coconut to give it a more stew-like consistency. To add a bit of colour, we sprinkled some pomegranate seeds on top and gave it a drizzle of pomegranate sauce before serving.

KCC’s Courgette, Coconut and Mung Bean Mash Up

The delicate, thin courgettes of the summer are giving way to the robust, denser marrows of autumn – perfect for making into a soup. Mung beans are a versatile store cupboard basic – they can be added to stews or grown into bean sprouts for stir fries and salads – check out more recipe ideas here. They’re a staple in home-cooked meals in Uzbekistan, where they’re known as mash, hence the “mash up” in the name of this dish.

Winter is coming to Almaty…

Ingredients (makes four servings)

  • 1 kilo courgette
  • One celery stick
  • One medium onion
  • Bunch of radish leaves
  • 200 g dried mung beans (soaked overnight)
  • 50 g desiccated coconut
  • 50 ml olive oil
  • Two teaspoons dried thyme
  • Two teaspoons cumin seeds
  • 1.5 litres vegetable stock
  • Pomegranate seeds and Pomegranate sauce to garnish

Method

  • Heat the olive oil in a heavy-based pan and fry the cumin seeds until starting to crackle and then add the diced onion and cook for five minutes over a medium heat. Next add the diced celery, lower the heat and and cook for another five minutes, stirring occasionally. Cut the courgette into four pieces lengthwise and then slice into 1 cm thick chunks. Add to the pan along with the thyme and stir fry for ten minutes. Add one litre of vegetable stock and the chopped radish leaves and simmer over a low heat for twenty minutes.
  • While the soup is simmering, cook the mung beans in a separate pan with 500 ml vegetable stock and the coconut. Cook for twenty – thirty minutes or so until the beans are softening or until all the liquid is absorbed. 
  • Remove around 25% of the courgette mix and blend the rest to a smooth consistency with a stick blender. Add these blended courgettes to the cooked mung beans and stir well. Bring to a boil and then add the reserved courgette mix. Pour into soup bowls,  garnish with a few pomegranate seeds and a drizzle of pomegranate sauce and serve immediately.

Apricot and Lentil Courgette Roundels

13 October 2022

It’s that in-between time of year as the nights grow longer and thoughts turn towards more substantial meals after a long summer of salads and lighter fare. The last of the seasonal vegetables such as tomatoes and courgettes are perfect for stuffing and baking in the oven, making a bridge between summery salads and the heartier soups and stews of winter that are coming up.

Apricot and lentil courgette roundels drizzled with pomegranate sauce and served with a seasonal salad

We stuffed some courgettes with a mixture of red lentils, apricots, tomato, onion, bulgur wheat and lemon juice to make a versatile roundel that can be served as part of a main course or eaten on its own as a meze, a fully vegan alternative to the sausage roll!

Apricot and lentil courgette roundel – a vegan alternative to the sausage roll?

The autumn fruit is at its best at the moment, and we’ve added some pear and pomegranate to an autumnal red cabbage, carrot, celery and radish salad to accompany these apricot and lentil courgette roundels to make a great lunch or supper. By adding a jacket potato, you can make it into a more filling main course.

Ingredients (makes enough mixture for 10-12 roundels)

  • Three medium sized courgettes
  • 100 g red lentils
  • 50 g dried apricots (or four fresh apricots if available)
  • One small red onion (approx 75 g)
  • One medium tomato (approx 100 g)
  • 50 g fine bulgur wheat
  • 25 ml olive oil
  • 200 ml vegetable stock
  • Juice of half a lemon
  • One teaspoon cumin seeds
  • One teaspoon red chilli flakes
  • Black pepper to taste

Method

  • Cut the dried apricots into eight pieces and soak in hot water for at least 30 minutes. While the apricots are soaking, heat the oil in a heavy based pan and add the cumin seeds. When they start to sizzle, add the finely chopped onion and fry over a medium heat until they start to soften. Grate the tomato into the fried onion and cook over a low heat for five minutes or so, stirring occasionally.
  • Now add the washed lentils, pour in the stock and stir. Cook over a low heat for 15-20 minutes until most of the water has been absorbed. Add the fine bulgur wheat, mix it in well and leave covered for 15 minutes. Drain the apricots and stir them into the mixture. Add the lemon juice, chilli flakes and black pepper to taste and mix well.
  • While the lentils are cooking, start to prepare the courgettes by slicing off the ends to make them flat. Cut into 3 cm slices. Gouge out the seeds with a small spoon, leaving a little bit of flesh at the bottom of the roundel.
  • Pre-heat the oven to 180 c. When the lentil mix is cool, pack it into the courgette roundels and stand them on a baking tray with the filling topmost. Bake at 180 c for 30 minutes or so – the courgette should still be firm and not too squidgy and the lentil mix should rise slightly and be beginning to brown on top. 
  • Serve alongside a salad of red cabbage, carrot, celery, radish, pear and pomegranate and a jacket potato, drizzling pomegranate sauce over the roundels or allow to cool and serve the roundels as a snack on their own.

Let Them Eat KCC’s Vodka-fuelled Festive Fruitcake

6 January 2021

If you’re feeling down after all the partying in December, then never fear as Russian Christmas is here! To help celebrate it in style we’ve opened up our Vodkatopf (a slavic cousin of the Rumtopf) and used the fruit that’s been stewing in the vodka since summer to make a booze-infused fruitcake.

In Russia, Christmas is celebrated on 7 January – the Orthodox Church still follows the Julian calendar rather than the Gregorian calendar whereas Russia switched to the latter in 1917. The switch created a 13-day lag between the calendars so, for followers of the Orthodox faith, Christmas Eve falls on 6 January and 13 January marks the end of the old year

To make the vodkatopf we poured vodka over layers of different fruits as they appeared over the summer. The apricots, cherries and raspberries of early summer were followed by peaches and plums to make a great , fruity vodka for shooting or mixing. As an added bonus, the preserved fruit went into a the fruitcake mix. We decorated the cake with melted white chocolate and crushed almonds and used pumpkin and pomegranate seeds as the finishing touch.

Ingredients (for 6 – 8 servings)

  • 325 g vodka-soaked mixed fruit (soak overnight in 250 ml vodka or other spirit if using dried fruit)
  • 90 g olive oil
  • 100 g honey (or golden syrup for a vegan cake)
  • 175 g plain flour (we used rice flour for a gluten free cake) 
  • 50 g mixed nuts 
  • 100 ml coconut milk
  • 25 g desiccated coconut
  • One teaspoon baking powder
  • One teaspoon each of cloves, ginger, nutmeg and cinnamon
  • 25 ml vodka
  • 100 g melted white chocolate
  • pumpkin and pomegranate seeds to decorate the cake

Method

  • Line a 15cm cake tin with a double layer of parchment paper, this will help stop the cake from burning
  • Sieve the flour and combine with the coconut milk, vodka, 30 g of chopped nuts, desiccated coconut, baking powder, cloves, ginger, nutmeg and cinnamon and stir together to make a thick batter
  • Melt the honey into the olive oil in a heavy-bottomed pan over a low heat and stir.
  • Combine the honey and oil mix with the batter.
  • Stir in the soaked fruits into the batter, along with any leftover liquid.
  • Layer the batter into the prepared tin and use a spatula to spread it level. 
  • Melt the white chocolate in a glass or ceramic bowl over a pan of boiling water.
  • Spread the chocolate evenly over the top of the cake, sprinkle some mixed nuts over the icing and then decorate with pomegranate and pumpkin seeds.