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.

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.

SAMSUNG CSC
Breakfast Sri Lankan style – string hoppers with coconut sambol and red lentil dhal in the background

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.

Julienne Funchoza’s Noodle Extravaganza

18 July 2019

This time round on Knidos Cookery Club we’re looking at some ways to beat the heatwave with a noodle-based salad that can be whipped up with the minimum of fuss.

20190711_203617

Funchoza is a popular salad across Central Asia that combines glass noodles, which can be produced from various forms of starch such as rice or mung bean, with julienned raw vegetables and a spicy dressing. The noodles just need to be cooked in boiling water for a few minutes so it’s a cinch to prepare on a hot summer’s day.

20190711_182826

These noodles are a staple of Uighur cuisine, but have been adopted by the Central Asia’s Korean community who have made funchoza famous to a wider audience across the former Soviet Union and beyond.

The Uighurs are Turkic-speaking  muslims living mainly in Xinjiang, an autonomous territory in northwest China, where they face increasing persecution by the Chinese authorities, under the pretext of a crackdown on terrorism.

To this end, thousands of Uighurs, Kazakhs, Kyrgyz and Chinese muslims have been interred in ‘re-education’ camps and, as the Guardian put it in a recent editorial, “Those who are nominally free in fact exist in a digital gulag of constant surveillance.”

Earlier this month, 22 states – including Britain, Canada, France, Germany, Australia and Japan – signed a letter to UN human rights officials in condemnation of China’s treatment of Uighur and other minorities there.

Ingredients (makes 3-4 servings)

  • 150 g dried glass noodles
  • 10 g dried seaweed
  • 2 small cucumbers
  • 2 radishes
  • 8 spring onions
  • 2 red peppers
  • 2 carrots
  • Coriander seeds

For the dressing:

  • 4 teaspoons tahini
  • 2 tablespoons apple vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons pomegranate sauce (Nar Eksisi)
  • 2 teaspoons chilli powder

Method

  • Bring a large pan of water to the boil and cook the noodles in the water according to the pack instructions. Remove and put in a pan of cold water until needed.
  • Soak the dried seaweed in cold water for 15 minutes, drain the water. While the seaweed is soaking,  cut the spring onions into 1 cm slices, remove the seeds for the cucumber and then julienne along with the other vegetables into long, thin slices (use a grater  or chop finely if you don’t have a julienne peeler). Chop the seaweed into 5 cm strips.
  • Remove the noodles from the cold water and cut into 10 cm strips and put in a large bowl. Add the julienned vegetables and mix all the ingredients together. Put all the dressing ingredients into a glass jar with a screw top and shake well, then pour over the salad and mix well. Grind some coriander seeds over the salad.
  • Serve cold – let the flavours mingle by keeping the salad in the fridge for a couple of hours.

 

Hummus to the Power of Turmeric

30th May 2019

Welcome back to Knidos Cookery Club, or KCC to those in the know. This time we’ll be whipping up some hummus spiked with the super-spice turmeric – it’s easier than you think and once you’ve tasted homemade hummus we’ll be surprised if you settle for a shop bought one again.

20190524_172344(0)
Turmeric-infused hummus all ready to go with carrot and cucumber slices

There are a lot of claims around the eastern end of the  Mediterranean Sea as to where hummus originated, but  ownership of this dip has now become truly international – we first came across this turmeric-infused version in Mexico earlier this year.

You’ll need some tahini (sesame seed paste) to make this recipe, but don’t worry if you can’t track any down – it’s simple to prepare your own batch of this nutty-tasting spread. Toast 50 g of sesame seeds in a frying pan (without oil) over a low heat and shake continuously until they turn from white to a golden colour. Then mix with 50 ml of olive oil in a blender and, hey presto, you have tahini. Add more oil for a runnier consistency.

Ingredients (makes around 300 g)

  • 250 g cooked chickpeas
  • 1 garlic clove
  • 2 teaspoons tahini
  • 1 tablespoon olive oil
  • Juice of a lemon
  • 25 ml chickpea water
  • 1 teaspoon turmeric
  • 0.5 teaspoon cumin or caraway seeds
  • 1 teaspoon paprika or chilli powder

Method 

  • Place all the ingredients into a bowl, except for the paprika and cumin (or caraway) seeds. Mix with the blender setting or with a hand blender. Keep mixing until you have a creamy, smooth paste. If needed, add  more of the reserved chickpea water or lemon juice to achieve a smoother consistency.
  • Allow to chill in the fridge for a few hours then mix in the cumin (or caraway) seeds. Sprinkle the paprika over the top and serve with slices of cucumber and carrot.