Going Bananas for Christmas

23 December 2021

Seasoned greetings to all our readers from KCC — with Christmas fast approaching, here’s our recipe for a festive pie filled with a nutty, lentily barley roast, spinach pkhali and a mystery guest – banana peel!

A nutty, lentily barley filled piece with spinach pkhali and banana peel

We’ve come under the spell of The Great British Bake Off  winner Nadiya Hussain who caused a splash in lockdown in 2020 when she advocated the use of banana peel as an ingredient. KCC is always on the lookout for ingenious solutions that cut down on waste and this use of banana peel certainly fits the bill perfectly.

KCC’s Festive Feast 2021

The banana peel has a texture that is a bit like mushroom and makes for an unusual addition to the standard nut roast. The peel can also be put in curries and stir fries — a great move for fans of zero waste.

Ingredients (serves 3-4)

For the pie

  • 75 g pearl barley
  • 50 g green lentils
  • 2 cm cinnamon stick
  • 2 cm ginger
  • 3 cloves
  • Zest of one lemon
  • 1 litre hot water
  • 1 banana skin
  • 150 g onion 
  • 50 g celery
  • 75 g walnuts
  • 75 ml olive oil
  • 100 ml white wine
  • 250 ml vegetable stock
  • 1 teaspoon cumin seeds
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 3 teaspoons chia seeds
  • 250 g puff pastry

For the spinach pkhali

  • 200 g fresh spinach
  • 75 g walnuts
  • One small onion (around 75 g)
  • One garlic clove
  • 5 g fresh parsley
  • 5 g fresh coriander
  • 1 teaspoon blue fenugreek powder
  • 1 teaspoon black pepper
  • 20 ml wine vinegar

Method 

  • Wash the pearl barley and green lentils until the water runs clear and then soak in the hot water for one hour with the cinnamon stick, chopped ginger, cloves and lemon zest. While this is soaking, cook 75 g of sliced onion in 25 ml of olive oil over a low heat until turning translucent. 
  • To prepare the banana skin, wash the peel thoroughly in cold water and then use a spoon or knife to remove the pulp from the inside of the peel (you can use this in a smoothie or a cake). Slice the peel into thin strips about 2 cm long and 2-3 mm thick. Now add to the fried onions and cook util the peel starts to go crispy. Set aside to cool.
  • Fry the sliced celery and the rest of the chopped onion in the remaining olive oil in a different pan, add the cumin seeds, oregano, thyme and rosemary and cook over a low heat for 10 minutes and then add the soaked barley and lentils along with the cinnamon stick, ginger, cloves and lemon zest (you can use the soaking water to make our LGBTQ drink).
  • Then add the white wine and vegetable stock and stir well. Leave to cook over a low heat, stirring occasionally, until all the liquid is absorbed, this should take up to 30 minutes.
  • While this is cooking, make the spinach pkhali. Cook the spinach in boiling water for 5 minutes until it begins to wilt. Remove and place in cold water and then drain. Finely chop the onion and put it in a mixing bowl with the garlic, herbs and spices. Toast the walnuts over a low heat for 5-10 minutes and then add to the bowl. Add the vinegar and use a blender to make a smooth paste. Add the spinach and keep blending until you have a gloopy mixture.
  • Toast the remaining chopped walnuts and then add to the cooled barley and lentil mix along with the cooked banana peel and chia seeds. Mix well. 
  • To assemble the pie, cut the pastry into two rectangles, one slightly smaller than the other. roll out the smaller piece and top with the nut roast mix, leaving 1 cm around the edges. Put a layer of spinach pkhali on top of the nut mix.
  • Roll out the other piece of pastry, brush the 1 cm edge of the pie with olive oil and then place the larger piece of pastry over the top of the nut and pkhali mix and then crimp down the edges with a fork. Brush the pie with olive oil and bake in an oven heated to 180 c for 30 minutes or until the pie is a golden brown colour.
  • Serve with seasonal roasted vegetables — we used potatoes, beetroot, onion and carrots, and a gravy of your choice (we made one with a pomegranate sauce base).

Spicy Peas ‘n’ Cheese

30 November 2021

This time round on KCC we’ve been inspired to take on a curry house favourite of ours, matar paneer, cubes of fresh white cheese cooked with peas in a spicy tomato-rich gravy.

Spicy peas ‘n’ cheese aka matar paneer

We’ve been in Bishkek, Kyrgyzstan for the last two weeks to polish off the final chapter in a gruelling two-year run of Central Asian elections. While browsing around the supermarket, we came across a pack of locally made Ricotta cheese. Its dry, crumbly texture immediately reminded us of fresh paneer cheese from the Indian sub-continent, bringing to mind matar paneer.

Spicy peas and cheese with pumpkin dhal and rice

This white cheese does not taste of much on its own so it needs to soak up some flavour. We prepared a tomato gravy and then marinated the cubes of cheese and the peas in the sauce overnight before heating it through just before serving. For any vegans reading, substitute chunks of plain tofu for the paneer cheese – tofu is another ingredient that benefits from being marinated for a while. Serve with our pumpkin dhal and rice or flat bread.

Ingredients (makes 4 servings)

  • 3 medium tomatoes (approx 250 g)
  • 1 medium onion
  • 1 clove of garlic
  • 200 g paneer cheese or tofu
  • 250 g peas (tinned, frozen or fresh if you can get them) 
  • 25 ml olive oil or other vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon chilli powder
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 cm knob of chopped ginger
  • 1 small bunch fresh coriander

Method

  1. Finely chop the onion and cook for five minutes in the oil over a medium heat in a heavy-based pan. Turn down to a low heat and add the spices and the minced garlic and stir well. Cook for another two minutes and then add the chopped, peeled tomatoes. Cook for 20-30 minutes over a low heat until the tomatoes have formed a smooth gravy with the onions.
  2. Allow the sauce to cool and then add the white cheese (paneer) or tofu, cut into 1 cm cubes, and the peas and mix well. Leave to marinate for an hour or two at least – overnight in the fridge is better, and then heat through. Sprinkle with fresh coriander before serving with our pumpkin dhal and rice. Also goes well with a flat bread of your choice.

Lentily Lecho Laghman

21 October 2021

Greetings from Tashkent, Uzbekistan where KCC has been based for the last three weeks on a foodie fact finding mission. Uzbekistan is the land of plov, but is also home to a wide range of pasta dishes such as manti (dumplings), laghman noodles and many cousins of ravioli.

The autumn pickling and preserving season is in full swing with vegetables such as peppers, tomatoes and aubergines cheap and abundant. Our friend gave us a jar of her homemade lecho, a pepper, tomato and onion stew, with herbs and spices added according to your taste. Lecho originated in eastern Europe, so you should be able to track down a jar in your local Polish shop.

We decided to cook up this lecho with some courgettes and protein-rich red lentils to make a tasty laghman noodle sauce. One of the advantages of being in Central Asia is the ready availability of fresh, hand-pulled noodles in the shops, but if you don’t have access to laghman noodles where you are, then try making your own. Check out this laghman recipe here – it’s a bit time consuming but rewarding!

Ingredients (makes 3-4 servings)

  • 125 g fresh noodles per person
  • 2 small courgettes
  • 1 large red onion
  • 100 g red lentils
  • 250 g lecho
  • 50 ml olive oil
  • One teaspoon cumin seeds
  • One teaspoon red chilli flakes

Method

  • Wash the lentils until the water goes clear and then soak for around 30 minutes. While the lentils are soaking, fry the thinly sliced onion in the olive oil and add the cumin seeds. Cook over a medium heat for ten minutes and then add the courgette that has been grated or cut into 1 mm thick,  5 mm long slices. Cook for ten more minutes over a low heat.
  • Take the red peppers from the lecho and cut into thin slices and add to the pan with the onion and courgette mix. Cook for another ten minutes over a low heat and then drain the lentils and add to the pan along with the red chilli flakes and the liquid from the lecho. Cook until the liquid has been absorbed and the lentils are chewy not mushy.
  • Bring a pan of salted water to the boil and then turn off the heat and put the noodles in for a few minutes, Drain and then add the noodles to the sauce and stir well. Serve straight away with a flat bread of your choice.

Bringing the Apples Home to Almaty

9 September 2021

We’re back in action after another glamping trip to Bubble Gum View near Almaty. This peaceful spot, located a 45-minute drive from the city centre, is situated in an orchard and consists of four pods. This time round we were treated to an upgrade to the en-suite pod that has a kitchen and an upstairs bedroom too.

Kazakhstan, Almaty region in particiular, is widely acknowledged as the place where the ancestors of today’s apples evolved. The name Almaty translates from the Kazakh as ‘the place of apples.’ With autumn approaching, the apples are beginning to ripen and we picked a few to bring back to Almaty.

Almaty apple, caper, courgette and rocket salad

With summer making a last stand – the mercury is still hitting the 30s here in Almaty, we used the apples in a salad based on one we had in Greece one time. The Greek version used pears and lettuce, but we’ve swapped in rocket and our homecoming apples. We served it in a wrap with some fresh, homemade hummus and crispy falafels, but it works equally well wherever you’d normally eat salad.

Ingredients (serves 3-4)

  • 125 g courgette
  • 100 g apple
  • 75 g rocket
  • 20 g capers
  • 1 teaspoon chia seeds
  • Juice of half a lemon
  • 15 ml olive oil

Method

Roughly chop the rocket leaves and put at them at the bottom of your salad bowl. Grate the courgette over the rocket leaves. Now grate the apple over the courgette layer, add the capers and sprinkle the chia seeds over the top. Dress with lemon juice and olive oil and mix well.

 

Move Over Risotto, Here Comes Broccoli Orzotto!

23 September 2021

This time round on KCC we’re cooking up orzotto – the barley-based cousin of risotto. The name is taken from orzo, the Italian for barley with the ‘otto’ coming from the rice-fuelled risotto. There’s also a rice-shaped pasta called orzo, but for this recipe you’ll need pearl barley, not the pasta.

Broccoli Orzotto

Barley, a hardy crop that can be grown in challenging environments, was one of the first cereal crops to be cultivated around 10,000 years ago in the grasslands where Asia and Europe meet – modern day Central Asia, from where it spread into neighbouring areas and became a staple part of the diet.

Pearl barley is a grain that has been processed to remove the hull and some of the bran – this makes it easier to cook. It cooks in roughly the same time as rice, especially if you soak it for a few hours beforehand – you can kill two birds with one stone with our recipe for lemon barley water which can be drunk on its own or in cocktails.

We made our orzotto with broccoli and celery but you can substitute any vegetables you have to hand – mushrooms work well in this recipe, as do courgettes.

Ingredients (makes 4 servings)

  • 200 g pearl barley
  • 300 g broccoli
  • One medium-sized onion
  • One stick of celery
  • 50 ml olive oil
  • Two teaspoons cumin seeds
  • 500 ml vegetable stock
  • 125 ml dry white wine

Method

  • Soak the barley for a few hours in cold water – this will make it cook more quickly. Heat the oil in a heavy-based pan on a low heat.  Add the cumin seeds and when they begin to pop add the diced onion and celery and cook for five minutes. Break the broccoli into small florets and finely chop the stem and then add to the pan. Cook for another five minutes, stirring occasionally.
  • Add the soaked barley and stir well to coat the individual grains. Pour on the white wine and stir occasionally. When the wine has been absorbed, add 125 ml of vegetable stock and when that is absorbed keep adding liquid until the barley is tender – you might not need to use all the stock. It will take about 30 minutes to cook the orzotto. Serve immediately with a green salad.

Making a Substantial Meal out of a Falafel Egg

17 December 2020

There has been heated debate in the UK recently over whether or not a Scotch egg (a boiled egg covered with sausage meat and breadcrumbs) could be considered to be a “substantial meal”, a status that would allow pubs in parts of the country affected by COVID-19 restrictions to serve alcohol alongside this hearty snack.

This has inspired Knidos Cookery Club to try out its own test to see if the Scotch egg’s vegetarian cousin, the falalfel egg, makes for a substantial meal or a light snack. We first came across this combination in Harissa, a Middle Eastern restaurant in Almaty, Kazakhstan. Unfortunately, the falafel covered egg arrived after many other courses had been served and it did prove to be too substantial for dessert.

To test the theory again, we knocked up a batch of millet falafel mix, boiled some eggs and then combined the two and baked them in the oven. The result was indeed quite a substantial feast, so feel free to accompany your falafel egg with a glass or two of your favourite tipple!

Ingredients (makes 4 falafel eggs)

  • four eggs
  • 150 g millet
  • 300 ml water or vegetable stock
  • 25 ml olive oil
  • one small onion
  • one garlic clove
  • one bunch of parsley
  • one teaspoon cumin
  • one teaspoon coriander
  • one teaspoon chilli powder

Method

  • Rinse and then soak the millet in a pan for four hours. Drain the millet and put to one side.
  • Boil the eggs for five minutes and then allow to cool completely.
  • Fry the finely chopped onion, minced garlic and spices in the olive oil for 10 minutes over a medium heat. Reduce the heat to low and stir in the millet. cover with water or stock and bring to a boil. Simmer until the liquid is absorbed. Stir regularly as the millet will stick to the bottom of the pan if not watched carefully.
  • Finely chop the parsley, both leaves and stalks and mix into the cooked millet.  When the millet has cooled, peel the eggs and then form the falafel mix evenly around the egg. Place on a baking tray and oven bake for 20 minutes at 200 c or until the falafel case turns a golden-brown colour.
  • Serve with salad and sauces of your choice. These falafel eggs will keep in the fridge for a few days. 

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.

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.

A Pumpkin’s for Eating, not just for Carving!

29 October 2020

It’s that time of year again when millions of pumpkins will be turned into jack o’ lanterns for Halloween — in the UK alone the environmental charity Hubbub estimates that some 24 million pumpkins will be carved this year but more than half, around 12.8 million, will go uneaten.

A scary 58% of the people surveyed by Hubbub were unaware that you can eat pumpkins. This October, we’ve been highlighting squash recipes on Knidos Cookery Club in the hope that more pumpkin ends up on our plates rather than on the rubbish tip.

We featured roasted butternut squash with courgettes and halloumi and a pumpkin chilli. This time we’re looking at pumpkin samsas, a classic Uzbek snack which are great as a Halloween treat!

Ingredients (makes 6)

For the filling:

  • 500 g pumpkin
  • One medium onion
  • One teaspoon cumin seeds
  • 100 ml vegetable stock
  • 50 ml olive oil
  • Sprinkling of sesame seeds and poppy seeds

For the samsa dough:

  • 200 g flour
  • 50 ml olive oil
  • 75 ml cold water

Method

  • Mix the flour and oil together and then slowly add the cold water and knead until you have a smooth, elastic dough. Wrap in clingfilm and leave in the fridge while preparing the filling.
  • Heat the oil in a frying pan and add the cumin seeds. When they start to sizzle add the finely chopped onion. Peel the pumpkin, remove the seeds (save these to put on the samsa) and cut into 1 cm cubes.
  • Fry the onion for five minutes and then add the pumpkin cubes. Stir fry for five more minutes and then add the stock and simmer for 20 minutes until the pumpkin is cooked. Allow to cool and then mash to a smooth paste with a fork or a potato masher.
  • Roll the dough to a 2 mm thickness and then fold it over to produce a cylinder of dough. Break this dough into six pieces. Flatten the dough ball into a disc with the palm of your hand until you have a 1 mm thick circle.
  • Put a triangle of filling in the middle of the circle and then fold over the edges to make a triangle shape. Brush with olive oil and arrange the pumpkin, sesame and poppy seeds on top of the samsa. Bake in the oven at 200 c for 25 -30 minute until the samsa turns a darker brown colour.

Ready Steady Pumpkin Chilli

15 October 2020

The Knidos Cookery Club kitchen was forced to decamp to Bishkek, Kyrgyzstan this week as an unfolding political crisis rocked this Central Asian state that neighbours Kazakhstan.

Making a meal out of it…

In the spirit of the recently revived 90s TV cookery show, Ready Steady Cook, we grabbed a selection of items after a quick dash around the nearest supermarket and came up with a red bean and pumpkin chilli, continuing our October Squashfest theme.

We had to opt for a bit of convenience this time as it’s hard cooking in a strange kitchen, so we bought a jar of a spicy tomato sauce called Cobra, and used ready cooked red beans. If you have more time on your hands, then substitute the Cobra with KCC’s very own spicy tomato sauce and soak some dried beans overnight.

Ingredients (Makes 3-4 servings)

  • 500 g pumpkin
  • 250 g spicy tomato sauce
  • 250 g cooked red beans
  • 50 ml olive oil

Method

  • Heat the olive oil in a frying pan and then add the pumpkin, chopped into 2 cm x 1 cm cubes, and stir fry for five minutes over  a medium heat.
  • Add the spicy tomato sauce, stir well and simmer for 20 minutes or so until the pumpkin is cooked but firm.
  • Add the red beans and stir well and heat through. Serve with boiled rice and some crusty bread.

Hash Greens: More Mücver Variations

17 September 2020

This time round on KCC we’re returning to mücver, 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.

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.