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.

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.

 

 

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.

Green Bean Amandine

22 September 2022

This time round on KCC, we’ve brought a recipe back from our heartland of the Datça peninsula that uses fresh almonds, lemons and olive oil to make an amandine dressing for green beans based on France’s classic almond sauce.

We had some great meze dishes on our travels around the peninsula including one made with fresh black-eyed beans – börülce in Turkish – and almonds at Ada Pansiyon on Ovabükü beach. Having failed to track down fresh black-eyed beans back in Almaty, we opted for green beans as they were available.

This dish can be served along other meze dishes – check out some of our other meze ideas here, or with bulgur, rice or pasta as more of a main course. The amandine dressing also works well with other vegetables such as broccoli and cauliflower.

Ingredients 

  • 500 g green beans
  • 100 g red onion
  • 100 g almonds
  • 50 ml olive oil
  • One lemon
  • One teaspoon chilli flakes

Method

  • Peel the almonds – put them in hot water for 30 seconds and then into cold water, the skins should now be easy to remove. Break the almonds into small chunks and toast in a frying pan over a low heat until they go a golden brown colour. Remove from the pan and set aside.
  • Top and tail the green beans and slice into 5 cm lengths. Heat the oil in the frying pan and then fry the chopped onion for five minutes and then add the beans and stir fry over a medium heat for five minutes or so – they should retain a little bit of crunch. While the beans are cooking, zest the lemon and then squeeze the juice.
  • Combine all the ingredients in a large bowl, including the lemon juice and chilli flakes and serve straight away or allow to cool if you prefer.

Ride the Raspberry Rocket

30 June 2022

With Wimbledon in full swing and the British hopes fading fast, it’s time to seek some consolation in some seasonal soft fruits. Strawberries and cream, of course, is a dish associated with the tennis extravaganza in SW19.

This summer, KCC has noticed a glut of strawberry recipes in the mainstream UK press and on Instagram, using these berries in salads or in gazpacho, a cold, blended vegetable soup.

KCC’S Raspberry, rocket and walnut delight

We popped along to see Gulzhaina, our local greengrocer in Almaty, but alas she only had raspberries in stock. Not to worry, though, as these tart berries are also great when used in a salad.

We served our raspberries on a bed of rocket, radish and spring onion and topped with toasted walnuts, pomegranate sauce and olive oil – a great combination on a hot summer’s day.

Green Bean Funchoza Supreme

17 June 2022

Continuing with our summery vibe, the year’s first green bean crops are appearing. Green beans are great for adding a bit of crunch to a stir fry or a salad, we’ve gone for the best of both worlds by mixing our green beans in with celery, carrots, spring onions and walnuts on a bed of funchoza (vermicelli) noodles, liberally dressed with soy sauce, apple vinegar and sesame seeds.

This recipe lends itself to the pictorial treatment – see below for the steps needed to assemble this summery salad. Also check out our reel on Instagram as well with an orangey red, green and gold inspired Black Uhuru backing track.

Asparagus in the Ascendency

3 June 2022

It’s that asparagus time of year, a herald of early summer, although you wouldn’t know it in Sweden, where the weather remains distinctly chilly.

Spears of destiny – stir fried with broccoli and red onions

We wrote about asparagus in our very first post, a bulgur risotto, back in 2016. Already this summer we’ve come across locally grown varieties in Kazakhstan and Sweden.

These tasty spears are great in a vegan stir fry served with rice or noodles, or if you eat eggs, then you can turn it into an omelette or a quiche.

Continue reading “Asparagus in the Ascendency”

KCC’s Revolutionary Rhubarb Recipes

25 April 2022

While walking through the market in Samarkand recently we came across tables laden with something we hadn’t seen for quite a while – rhubarb, those colourful stalks that instantly evoke childhood memories of rhubarb crumbles served with custard. In Samarkand, the favoured way to eat the stalks is raw.

Rhubarb is a classic harbinger of spring, with its short growing season over by summer. Often thought of as a fruit because of its use in puddings, complete with lashings of sugar to counteract its tartness, these stalks are in fact a vegetable.

Rhubarb has a long history in Chinese traditional medicine. It started to be imported into the west, where it was prized for its medicinal properties, along the Silk Roads in the 14th century. Transport costs, along with its popularity and relative scarcity, saw it command a higher price than cinnamon, saffron, and opium at one point.

Its high price spurred efforts to localise its cultivation and by the 18th century it was being successfully grown in Europe. The edible stalk’s greater availability, combined with the arrival of affordable sugar, led to it becoming a culinary staple in the world of desserts.

Rhubarb also has its uses in savoury dishes with its sharp flavour adding an interesting note to a lentil dhal. We served our dhal with a fruity plov and some flat bread. Any leftovers can be mixed with chickpea flour to make a fritter as part of an unusual brunch.

Ingredients (makes four servings)

  • 200 g rhubarb
  • One large onion
  • 150 g red lentils
  • 75 g spinach
  • 25 ml olive oil
  • 500 ml vegetable stock 
  • One teaspoon cumin seeds
  • One teaspoon cinnamon
  • One teaspoon red chilli flakes
  • 50 g chickpea  flour

Method

  • Heat the oil and cumin seeds in a heavy-based pan. When the seeds start to sizzle, add the chopped onion. Cook for five minutes over a low heat, stirring occasionally. Add the cinnamon and red chilli flakes and the rhubarb stalk, cut into 1 cm slices – do not use the leaves as these can be bad for your health.
  • Cook for three minutes over a low heat, stirring occasionally, and then add the washed lentils and the vegetable stock. cook over a low heat for 20 minutes or until all the liquid has been absorbed. Stir in the washed spinach and serve hot with rice or flat bread (or both!)
  • To make rhubarb fritters, mix leftover 200 g dhal with 50 g chickpea flour. Form into eight walnut-sized balls and fry in oil on both sides until starting to brown, flattening with a fish slice as they cook.

Nauryz Noodles

21 March 2022

Happy Nauryz – the day of the Spring Equinox that marks the start of the new year in some parts of Asia. it’s a big celebration in Central Asia with a focus on things coming back to life after the long winter months. This year we’ve made some green noodles inspired by shivit oshi – dill noodles from Khiva, Uzbekistan, to mark the coming of spring.

As you may recall, here on KCC we’re not huge fans of dill, aka the devil’s weed, so we replaced it with spinach to give our noodles their distinctive green colour. We served our noodles with an orange and green stir fry made from pumpkin, carrots, spring onions, beansprouts and broccoli.

We washed our Nauryz noodles down with some Turan Tiger beer as a nod to the year of the tiger.

Ingredients (makes four servings)

For the noodles

  • 300 g plain flour
  • 100 ml water
  • 40 ml olive oil
  • 120 g spinach

For the stir fry

  • 100 g spring onion
  • 300 g pumpkin
  • 200 g carrot
  • 300 g broccoli
  • 200 g beansprouts
  • 50 ml olive oil
  • 20 ml soy sauce
  • Two teaspoons cumin seeds

Method

For the noodles

  • Pour boiling hot water over the washed spinach leaves and leave for one minute. Drain and then cover with cold water. Drain again and put in a blender with the water and blend to a smooth paste.
  • Stir the oil into the flour and then add the blended spinach. Mix well and knead the dough. Make sure it is neither too sticky (add more flour if so) or too crumbly (add more liquid if so). Cover with cling film and leave in the fridge until you are ready to use it.
  • Roll the dough to 1 mm thickness on a lightly floured surface. Fold the dough over three or four times and then cut off 2 mm slices and pull out the noodles by hand.
  • Cook in a pot of boiling water for five minutes – taste to check that the noodles have the texture that you prefer (e.g. al dente or softer). Drain and serve immediately.

For the stir fry

  • Heat the oil in a heavy-based pan and add the cumin seeds. When the seed begin to pop, add the chopped spring onions and stir fry over a medium heat. Add the pumpkin, cut into 1 cm cubes and stir fry for five minutes. 
  • Next add the broccoli and stir fry for another five minutes over a medium heat. Add the grated carrot and beansprouts along with the soy sauce and cook for a few more minutes. Serve on a bed of noodles.

Deruny – Cook for Ukraine

11 March 2022

As Putin’s horrific war rages on in Ukraine, now into its third week and with no signs of the death and destruction abating, we’ve been looking at some ways of making a contribution to help people on the ground.

One initiative that caught our eye was the #CookForUkraine project that was set up by London-based chefs Olia Hercules, who originally hails from Ukraine, and Alissa Timoshkina, originally from Russia. The initiative, which is inspired by 2016’s CookFor Syria project, uses food to raise awareness about the conflict whilst raising funds to support humanitarian causes (the money raised goes to Unicef UK).

KCC’s take on deruny, Ukraine’s potato pancake

Across the world, restaurants, chefs and amateur cooks are putting Ukrainian dishes on their menus and organising fund-raisers by hosting Ukrainian food-themed supper clubs or selling Ukrainian specialities such as syrnyky (cottage cheese pancakes), varenyky (Ukraine’s take on ravioli) and golubtsi (stuffed cabbage leaves) along with baked goods.

We hope we’re doing out little bit by featuring this recipe for deruny, the Ukrainian take on the potato pancake that finds many forms across Europe. Our version used grated potato mixed with onion, caraway seeds and chickpea flour. They had a coarser texture than some versions that use egg and sour cream in the mix but tasted great all the same.

To support the CookFor Ukraine project, you can host your own supper club or sell some Ukrainian food or just make a donation direct to their JustGiving page – click here to donate.

Ingredients (makes 8 pancakes)

  • 300 g potato
  • 150 g red onion
  • 50 g chickpea flour (or plain flour)
  • One teaspoon caraway seeds
  • 50 ml cooking oil

Method

  • Peel the potatoes and then roughly grate them. Wrap the grated potato in a tea towel and squeeze out the moisture. Add the chopped onion, caraway seeds and chickpea flour and mix well.
  • Form the mix into eight golf ball sized pieces and fry in the oil over a medium heat. Flatten the balls with a fish slice and  then flip them over and cook until golden brown on both sides. Serve with a dollop of sour cream.