Mooli Mattar Mücver

10 February 2023

This time round on KCC we’re taking a look at mooli, or daikon as some of you might know it. This large, white member of the radish family is common in Japanese, Korean and Chinese cuisine and is also widely used in the Indian sub-continent. It’s a versatile, vitamin-packed vegetable that can be eaten raw or cooked in a variety of dishes. It has a milder flavour than its smaller red cousins but adds an interesting, mildly spicy crunch to salads and stir fries.

Mooli mattar mücver served in a bap with salad

Mücver fritters are a perennial KCC favourite so we decided to make some with grated mooli, mattar (green peas), celery and some chickpea flour to glue it all together for our latest mücver variation. This version is great served in a burger bun or baguette with some fresh coleslaw, shredded salad greens and a dash of soy sauce.

Meet the mooli aka daikon or winter radish

The mooli can be quite wet when grated so give it a good squeeze to remove the excess liquid. The chickpea flour will help bind the fritters together and soak up any remaining moisture so that they hold their shape better when frying.

Ingredients (makes four 125 g fritters)

200 g grated mooli
200 g green peas (fresh, tinned or frozen)
1 celery stick
50 g chickpea or pea flour
One teaspoon cumin seeds
One teaspoon turmeric
Two teaspoons paprika
Oil for frying

Method

Peel and grate the mooli into thin strips. Squeeze the moisture from the grated mooli. Chop the celery stalk and leaves finely and put into a bowl with the grated mooli. Add the peas and the spices and mix well. Now add the chickpea flour and blend everything together. The mix should be sticky but not wet – if it’s too moist, then add a bit more flour until you get a sticky consistency.
Heat the oil in a frying pan. Form the mix into four golf ball-sized pieces. Place in the pan and flatten with a fish slice. Turn the fritters over after frying for two to three minutes. Cook for another two to three minutes until both sides are a golden brown colour. Serve in a burger bun or in a baguette. Top with grated carrot and red cabbage and shredded lettuce or rocket, add a splash of soy sauce and enjoy!

Pumpkin-topped Beany Bake a.k.a. Halloweenish Shepherd’s Pie

28 October 2022

Here in the northern hemisphere we’re moving into the “darker half” of the year with the nights growing longer and the mercury dropping rapidly. Halloween is just around the corner so it’s that pumpkin time once again. Here at KCC we’re always looking cut down food waste so this year we’ve got another idea of how to use up your excess squash – a vegan variant on Shepherd’s pie.

Pumpkin-topped Beany Bake a.k.a. Halloweenish Shepherd’s Pie

Halloween has its origins in the Celtic pagan festival of Samhain that marked the end of the harvest period and the onset on the dark months of winter. It was an excuse for a wild party with feasting and drinking at a time when the boundary between our world and the spiritual world was held to be at its thinnest.

Halloween, which is the evening before All Saints’ Day, 1 November, in the Christian calendar, is still the time when many remember the souls of the dead. Many Halloween traditions in North America were influenced by Irish and Scottish immigrants, harking back to the festival’s pagan roots.

The pumpkin, the round, oversized orange vegetable, native to the New World, has become a symbol of the festival. This has led to millions of pumpkins going to waste so here’s a reminder of some more of our pumpkin recipes to try and reduce the scale of this problem.

Ingredients (serves four)

500 g pumpkin
One medium onion
One stick of celery
One medium carrot
One medium green pepper
One medium courgette
Two medium tomatoes
One tablespoon tomato paste (or Turkish hot pepper paste if you can find it)
300 g cooked beans (cannellini or kidney beans 0r a mix of the two)
75 g red lentils
200 ml vegetable stock
50 ml olive oil
One teaspoon chilli flakes
One teaspoon turmeric

Method

Clean the pumpkin by removing the hard outer skin and the seeds (if there are any) and then chop into small cubes, put into a baking dish and drizzle with olive oil and mix well. Roast in a pre-heated oven at 180 c for 30 minutes, stirring occasionally.
While the pumpkin is roasting, heat the oil in a heavy-based pan and then cook the finely chopped onion over a medium heat for five minutes. Add the diced celery, green pepper and carrots and cook for another five minutes.
Mix in the cooked beans, vegetable stock and tomato paste, chilli flakes and turmeric and stir well. When it boils, add the lentils, stir and then cook for 20 minutes or so until all the liquid is absorbed. While this is cooking, top and tail the courgettes and cut into 1cm thick rounds. Thinly slice the tomato.
Remove the pumpkin and mash with a fork or a potato masher. Put the bean mixture into the bottom of the baking dish and cover with courgette rounds. Cover the courgette with tomato slices and then pack the mashed pumpkin on top of the tomatoes. Decorate with pumpkin seeds and bake at 180 c for 30 minutes or until the top of the pie begins to char.

In Praise of Pakora

22 April 2021

The anniversaries are coming thick and fast here at Knidos Cookery Club and to celebrate our 150th post we’re bringing you a hassle-free recipe for pakora, a spicy fritter from the Indian subcontinent, that can be prepared in under 30 minutes.

Pakora are a great snack that you can eat at any time of the day and are easy to make – just coat vegetable or paneer cheese slices with a spiced chickpea flour batter and then deep-fry them. For a more user friendly and healthier take on this street food classic, you can bake them in the oven as we did with this batch.

We’ve used cauliflower to make pakora this time round, but you can use onion, carrot, potato, peppers, mushrooms or combinations of more or less any vegetable you have handy. Paneer cheese (or halloumi) also works well with this versatile batter. We like to serve the pakora straight from the oven with a yogurt-based cucumber raita to dip them into.

Ingredients (makes enough for 3-4 people)

100 g chickpea flour (also known as gram or besan)
100 ml water
250 g cauliflower broken into florets
One teaspoon each of: chia seeds, cumin seeds, turmeric, ginger, chilli powder, black pepper

Method

Heat the oven to 200 c. Put the chickpea flour in a large bowl and add the seeds and spices. Slowly add the water and mix to form a batter that is neither too dry nor too runny. Stir in the cauliflower florets and coat thoroughly.
Place the individual florets on a baking tray and cook in the top half of the oven for 20 minutes or so – keep an eye on them and if they start to char a bit then they are ready.
Serve them straight away with a raita sauce made from yogurt, cucumber and mint.

Farinata Fiesta

12 November 2020

It’s time for a bit more armchair culinary tourism and we’re off to Genoa in northern Italy, birthplace of the farinata, a chickpea flour pancake that is a popular snack along the coast of the Ligurian Sea, where it’s known as fainâ, and down into France’s Côte d’Azur, where it’s known as socca.

With Diwali, the Festival of Lights celebrated by Hindus, coming up on 14 November this year, we decided to mark the occasion by topping our chickpea pancake with a dry, spicy Indian inspired combination of spinach, potato and roasted cauliflower.

Prepare the farinata batter

Pancake puffing up

Toss it over to finish it off

Serve with the topping of your choice

These chickpea pancakes are usually baked in the oven but we didn’t have a suitable baking dish so we tracked down a recipe at Electric Blue Food for a pan–fried version. We replaced the water with aquafaba – the leftover liquid from cooking beans – to give the pancake a bit more oomph. This pancake proved really easy to cook compared with traditional ones made from flour, milk and eggs.

Farinata is often eaten plain with just a sprinkling of black pepper and rosemary, but it can also be served with other, more substantial, toppings. The taste of this chickpea pancake reminded us of a thicker version of southern India’s dosa, a much missed treat since the start of the pandemic. So we decided to top it with spicy vegetables to attempt an approximation of our favourite pancake.

Ingredients (serves 4)

For the farinata:

200 g chickpea flour
100 ml olive oil
300 ml aquafaba

For the Saag Aloo Gobi topping:

250 g spinach
250 g cauliflower
250 g potato
One onion
One teaspoon cumin seeds
One teaspoon coriander seeds
One teaspoon chilli powder
One teaspoon cinnamon
One teaspoon turmeric
50 ml olive oil

Method

For the farinata:

Use a wooden spoon to mix the chickpea flour with the oil in a large bowl and then slowly add the aquafaba and switch to a hand whisk and blend until smooth (you can use a blender or a stick blender for this).
Leave to stand for 30 minutes. Heat a few drops of oil in a large frying pan (around 30 cm in diameter) and then pour in a quarter of the pancake batter. Swirl it around to distribute the batter evenly.
The pancake will start to puff up – when this happens, slide a spatula underneath and turn it over and cook on the other side until it slides off the pan easily. Put on a plate and keep in a pre-heated oven (100 c) until ready to serve.

For the Saag Aloo Gobi:

Break the cauliflower into florets, drizzle with olive oil and bake in the oven at 180 c for 30 minutes or until they start to char slightly.
Slice the potatoes into four or eight pieces depending on how big they are. Put in boiling, salted water and cook for five minutes. Drain and put in cold water.
Heat the oil in a heavy based pan and then add the cumin seeds. When they start to sizzle, add the chopped onion. Add the rest of the spices and stir well. After five minutes or so, add the potato and stir fry for five minutes.
Now put the chopped spinach on top of the potatoes and add a few of teaspoons water. Cook until the spinach begins to wilt. Stir in the baked cauliflower and serve immediately on top of a farinata.

Hash Greens: More Mücver Variations

17 September 2020

This time round on KCC we’re returning to mücve r, Turkey’s versatile courgette fritter, with our take on that brunch staple Hash Browns. This mücver variation adds potato and garlic scapes to the mix to give us a fritter we’ve dubbed Hash Greens.

These fritters are super-easy to prepare and cook and are great as part of a breakfast or brunch. They can also be served in a roll to make it closer to a veggie burger.

Garlic scapes – a long internode that forms the basal part or the whole of a peduncle

We came across garlic scapes, the edible stem that grows from the bulb, on a recent visit to the local greengrocer while looking for green beans. This flavoursome peduncle gives a milder garlicky kick to soups, pestos and stir fries. It’s not an overpowering flavour as it adds a subtler, roasted garlic undernote to these dishes.

Ingredients (Makes 6-8 fritters)

One medium courgette (zucchini) (approx 200 g)
One medium potato (approx 200 g)
One small onion (approx 100 g)
50 g garlic scapes
100 g chickpea flour
25 g mixed fresh herbs
One teaspoon cumin seeds
One teaspoon chilli flakes
One teaspoon turmeric
One teaspoon black pepper
50 ml olive oil

Method

Grate the potato and courgette and mix together in a large bowl. Finely chop the garlic scapes and add to the bowl. Stir in the chickpea flour and add the herbs (use and fresh herbs you have e.g. parsley, coriander, mint) and spices and mix well so you have a smooth that’s neither too dry and crumbly nor too wet and sloppy.
Heat the oil in a frying pan. Form the mix into golf-ball sized patties and then put in the pan and flatten with a fish slice or spatula. Fry until golden-brown on both sides. Serve as part of a breakfast or brunch or in a bun as a burger with toppings of your choice.

Bring on the Bazhe – Georgia’s Versatile Walnut Sauce

6 August 2020

We’re turning our attention back to Georgia to take a look at how walnuts form the backbone of the nation’s cuisine. This versatile nut can be made into a sauce, bazhe, and slathered on slices of fried aubergine or poured over a cucumber and tomato salad. It’s also used liberally in the vegetable dip, pkhali, in the thicker satsivi paste and in the red bean dish, lobio.

SAMSUNG CSC — Aubergine slices stuffed with *bazhe*, Georgia’s versatile walnut sauce

We made some bazhe to roll up in slices of fried aubergine, a favourite from the days of visiting Georgian restaurants. These aubergine rolls, nigvziani badrijani in Georgian, are usually served at the start of the meal, especially at lengthy wine and chacha (a grape-based spirit akin to Italy’s grappa or Greece’s tsipouro) fuelled banquets, but we think they’re great to eat at anytime and they’re particularly handy for picnics or barbecues.

To remove the bitter taste of the aubergine, sprinkle with salt and leave for 30 minutes. Rinse in cold water and pat dry with kitchen roll. Make sure the oil is very hot when frying the slices – this will help them not to soak up too much fat while cooking.,

Ingredients (for 16-20 aubergine rolls)

3 or 4 large aubergines
100 ml cooking oil
100 g walnuts
2 garlic cloves
1 tablespoon vinegar (red or white wine or apple)
1 tablespoon pomegranate sauce
1 teaspoon blue fenugreek (use cumin seeds if you can’t find this)
1 teaspoon marigold flower (use turmeric if you can’t find this)
1 teaspoon coriander seeds
1 teaspoon paprika
50 ml cold water
Salt to sprinkle over the aubergine slices
Fresh basil and coriander leaves to garnish

Method

Make the walnut sauce first. Crush the nuts using the back of a wooden spoon on a wooden chopping board. This method gives the sauce a more crunchy texture. Mince the garlic and mix with the nuts in a bowl. Add the spices, vinegar and pomegranate sauce and combine all the ingredients into a smooth paste. Add water until the sauce has a more runny consistency but is still quite thick.
While the sauce is chilling in the fridge, fry the aubergine. Heat 50 ml of oil in a heavy based pan. Top and tail the aubergine and slice off a thin layer of skin on both sides. Cut the aubergine into 0.5 cm slices lengthways and then fry on both sides until golden brown. Drain on kitchen paper.
When the slices have cooled down, spread the walnut sauce onto the slice and then roll it up. Garnish with fresh herbs such as coriander and basil, and pomegranate seeds (if you have any – we’re not expecting any until autumn) and serve cold with other Georgian starters such as pkhali and crusty bread.

Lockdown Brunch: Bubble and Squeak

30 April 2020

Nearing the fifth week of lockdown here in Almaty, Kazakstan. We’ve found that one of the ways of coping with this situation it to try and stick to as normal a routine as possible. This means logging on in the working week to see if there’s any work around and then trying to switch off from everything as much as possible at the weekend.

With this in mind, we’ve come up with a classic weekend, switching-off brunch featuring that classic British comfort food – bubble and squeak, or fried potato and cabbage cakes to the uninitiated. You really can’t beat a good fry-up after a hectic evening spent zooming and netflixing and supporting the local viniculture industry.

Bubble and squeak takes its name from the sizzling, spitting sounds the mixture makes when being fried. Its a great way to use up any leftovers you have – you just need the base of mashed potato and boiled cabbage. We’ve spiced it up with some coriander, cumin and turmeric and also added in some fresh spinach. Serve with baked beans and a fried egg to get your weekend off to a flyer.

Ingredients (makes four hearty cakes)

One large potato
100 g cabbage
50 g spinach
Two spring onions
One teaspoon cumin seeds
One teaspoon turmeric
One teaspoon coriander
Oil for shallow frying

Method

Cube the potato, cover with cold water and bring to the boil in a heavy-based pan. Simmer for five minutes and then add the finely chopped cabbage along with the coriander, turmeric and cumin seeds. Simmer for another five minute and than add the chopped spring onion and spinach.
Drain off any excess liquid then mash all the ingredients together with a fork or a potato masher. Season with salt and black pepper according to taste. Heat the oil in a frying pan. Form the mixture into golf ball-sized pieces and then place in the frying pan. Flatten the balls with a spatula or fish slice and fry on a medium heat. After five minutes, turn the bubble and squeak over and cook for another five minutes until a golden-brown colour on both sides.

Can the 3 Cs, Carrot, Coconut and Coriander, help combat Coronavirus?

12 March 2020

With the novel coronavirus (COVID-19) pandemic showing no sign of abating, we’ve come up with a soup that is full of nutritious ingredients that can boost your immune system. A healthy diet combined with regular exercise is recommended to help strength your body’s ability to fight off infection.

While our 3 Cs soup may not offer you guaranteed protection from coronavirus, it can certainly enhance your health. Its combination of anti-oxidant-packed carrots, garlic and onions, fibre-rich coconut and coriander and the anti-inflammatory properties of turmeric and ginger, should leave you feeling bolstered up and ready to face the crisis with renewed vigour.

Zero Waste Tip: Coconut milk is easy to make at home – you don’t need to buy it in tins. Take 50 g of dried (desiccated) coconut and cover with 200 ml of hot water. Leave to stand for an hour or so. Liquidise with a hand blender or in a liquidiser on a low setting.

Pour the resulting mix through a fine sieve, pressing the coconut to produce more liquid – you should end up with about 200 ml of milk. Use the leftover coconut mass in soups, burgers, dhals, cakes, or smoothies. The coconut milk will keep for three to four days in the fridge – shake well before use as the cream will settle on the top.

Ingredients (for 4 servings)

500 g carrots
250 ml coconut milk
50 g dried coconut
2 medium onions
2 garlic cloves
1 cm knob of ginger
2 teaspoons coriander seeds
1 teaspoon ground turmeric
50 ml olive oil
500 ml vegetable stock
Fresh coriander to garnish

Method

Heat the oil in a heavy-based pan and then add chopped onion, garlic ginger, turmeric and ground coriander seeds. Stir and cook for five minutes over a medium heat and then add the finely grated carrots. Reduce the heat and cook for 5 more minute, stirring frequently.
Stir in the coconut milk and bring to a simmer, stirring occasionally. Now add the dried coconut and the rest of the stock. Allow the soup to simmer over a low heat for 20 minutes and then blend to a smooth consistency in a liquidiser or with a hand blender. Garnish with fresh coriander leaves before serving.
Don’t forget to wash your hands thoroughly before preparing and eating food.

The Golden Soup of Samarkand

23 January 2020

This week’s offering – a soup made from chickpeas and carrots, was inspired by a recent visit to a funky Central Asian restaurant called Saksaul in Nur-Sultan, Kazakhstan. This soup appeared on the menu, but unfortunately there wasn’t any left that day. Spotting yellow carrots on sale in the market after returning home, we decided to cook up our own version.

KCC’s Golden Soup of Samarkand featuring yellow carrots and chickpeas

Our soup contains two ingredients that are common in the cookery of Samarkand in Uzbekistan – chickpeas and yellow carrots. Not all carrots are orange in Central Asia, you can even find black ones on occasion, but we find these yellow ones particularly sweet and tasty.

Yellow (and a bit green!) carrots on sale in Kazakhstan

This famed Silk Road city of Samarkand provided further inspiration for our golden potage with spices such as cumin, coriander and turmeric that are still bought and sold along this ancient trade route.

Ingredients (makes 4 portions)

500 g yellow carrots
500 g chickpeas
Two yellow onions
Two garlic cloves
Two teaspoons mustard seeds
Two teaspoons chilli powder
Two teaspoons cumin seeds
Two teaspoons coriander seeds
Two teaspoons turmeric
50 ml vegetable oil
One litre vegetable stock

Method

Heat the oil in a heavy-based pan and add the mustard seeds. When the seeds begin to pop, add the chopped onion and garlic and cook over a medium heat for five minutes. Add the other spices and mix well.
Next add the diced carrot and stir to coat the carrot with the mix. Cook for five more minutes, stirring occasionally. Add the chickpeas and stir well, then add the stock and reduce to a low heat and simmer the soup for 30 minutes or so.
Using a stick blender, liquidise the soup. Pour into bowls and garnish with chickpeas and a sprinkling of cumin seeds. Serve with bread – we used a flatbread but any crusty bread will work just as well.

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.

20191203_221509 — 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.

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.