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.

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.

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.

Lashings of Laghman as KCC Turns 5

31 March 2021

Today we’re celebrating KCC’s 5th anniversary with a hearty plate of laghman, hand-pulled wheat noodles, one of Central Asia’s favourite dishes. These thick, chewy noodles are often served with a rich, spicy sauce but we decided to make a drier version with spring greens and chickpeas.

We can’t believe that it’s been five years since we started our culinary journey in Datça, Turkey. KCC’s first recipe was this asparagus risotto, inspired by the fresh produce on sale in the town’s weekly market.

Over the last five years, we’ve branched out from Turkey and sought out dishes from around the globe with gastronomic excursions to Greece, Georgia, Russia, Albania, Italy, India, Sri Lanka, Central Asia and Mexico among others.

Since the start of the pandemic KCC has been confined to Almaty, Kazakhstan, so we’ve been trying out new recipes based on locally sourced ingredients which brought us to laghman.

When it came to making this dish we cheated a bit – Gulzada, our local greengrocer, now offers home made noodles along with whatever fruit and vegetables are in season.

If your local grocer doesn’t stock noodles and you have the time to pull your own noodles, then check out this recipe to make the key ingredient for your laghman.

Ingredients (for 3-4 servings)

  • 150 g noodles per person
  • 200 g mixed greens – we used cauliflower and radish leaves but you can use anything you have handy
  • 200 g leek
  • 50 g garlic chives (jusai)
  • 50 g celery
  • 350 g cooked chickpeas
  • 100 ml chickpea cooking water (aquafaba)
  • One teaspoon cumin seeds
  • One teaspoon red chilli flakes
  • 50 ml olive oil

Method

  • Heat the olive oil in a heavy-based pan and add the cumin seeds. Wash the leek thoroughly and then chop in half lengthways and then cut into 1 cm slices. Use as much of the leek as you can including the leafy green bits. When the cumin seeds begin to pop, reduce the heat to a low setting and add the leek to the pan and stir fry for five minutes.
  • Add the red chilli flakes, celery, garlic chives and chopped radish and cauliflower leaves to the leek and cook until the the leaves start to wilt. Stir in the chickpeas and the aquafaba and cook until most of the liquid is absorbed and you have a fairly thick sauce.
  • Bring a large pan of water to the boil. Put the noodles in the pan and leave for 2-3 minutes to warm them through. Arrange on a plate and pour the sauce on top and serve.

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.

KCC’s October Squashfest

1 October 2020

With the temperatures tumbling in the second half of September, thoughts turned to the opening of the pumpkin season, which traditionally starts on 1 October in the world of Knidos Cookery Club.

There’s a definite chill in the air and we’ve even got the heating coming on two weeks ahead of schedule here in Almaty, Kazakhstan. So, it’s certainly time for some autumn comfort food.

We’ve combined the first butternut squash of the season with the summer’s last stand of courgettes and tomatoes and some minty halloumi cheese to come up with a roast that conjures up the pale green, orange and red hues of the falling leaves synonymous with this time of year.

Ingredients (serves 3-4 people)

  • 300 g Butternut squash 
  • 300 g Courgettes (Zuchinni)
  • Three plum (Roma) tomatoes
  • 200 g halloumi
  • One teaspoon cumin seeds
  • 50 ml olive oil

Method

  • Cut the butternut squash into 2 cm cubes – you can peel the butternut or leave the skin on if you wish. Cut the courgette into 1 cm slices and cut in half to make semi-circles.
  • Put them in an ovenproof dish, sprinkle the cumin seeds and pour the olive oil over the vegetables and mix well. Cover the dish with tin foil and cook in the oven at 150 c for one hour. Give the veggies a stir after 30 minutes
  • Remove the foil and stir well. Add the tomatoes, sliced into six wedges and the halloumi, cut into 2 cm cubes. Place these on top of the squash and courgettes and bake at 150 c for another 30 minutes or until the cheese starts to look charred.
  • Serve with a flat bread such as pita or chapati. You can bake some jacket potatoes in the oven with the roast veggies to make the meal more substantial or serve with pasta, rice, bulgur wheat or pearl barley.

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.

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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.

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Bazhe – Georgia’s versatile walnut sauce

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.,

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Spread the sauce on the fried aubergine slice and then roll it up

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.

Double Radish Courgette Quiche

23 July 2020

With reports coming in from allotment owners in the UK of a bumper post-lockdown vegetable crop, we’re revisiting an old favourite — a quiche made with courgettes, peppery radish leaves and a healthy dash of horseradish.

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Courgette, radish leaf and halloumi quiche

In a topical touch, we’ve added a dash of horseradish (хрен in Russian), the latest plant to be touted as a defence against coronavirus in Central Asia, following hard on the heels of garlic.

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Horseradish sauce with beetroot

 

Demand for horseradish, a root vegetable which is traditionally mixed with honey to fight colds and coughs, has soared in in Kazakhstan and Uzbekistan in recent weeks, along with the price. We bought a jar of horseradish sauce, flavoured with beetroot, as the fresh roots are in short supply.

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Going a bit crackers in lockdown

Crackers have also been hard to find in Almaty in recent weeks, so we used up the leftover pastry from making the quiche to prepare our own. Simply roll the pastry out to a thickness of 1 mm and then use a glass or mug to cut out a round shape. Bake in a hot oven (200 c) on a baking tray for 8-10 minutes until they start to brown.

Ingredients (3-4 portions)

For the pastry:

  • 250 g  flour (we used a 50/50 mix of rye and wheat flour)
  • 60 ml olive oil
  • 120 ml cold water
  • One teaspoon cumin seeds
  • One teaspoon sesame seeds
  • Healthy sprinkling of black pepper

For the filling:

  • One medium courgette
  • Bunch of radish leaves
  • One teaspoon horseradish sauce (or freshly grated if you can find it)
  • One small onion
  • One egg
  • 100 g halloumi
  • 50 ml olive oil

Method

  • Put the flour in a large bowl with the cumin and sesame seeds and a sprinkling of black pepper. Mix the flour and oil together with a fork and then slowly add the water and keep mixing until it starts to come together. Knead with your hands for 5-10 minutes until you have a stretchy ball of pastry. Leave in the fridge covered in clingfilm for an hour or so.
  • Heat the oven to 200 c. Roll the pastry on a lightly floured surface until it is about 2 mm thick. Grease a baking dish and then put the pastry in the dish to form a pie crust. Prick all over with a fork and bake in the oven for 10-15 minutes. You can use any leftover pastry to make crackers – put them on the top shelf of the oven at the same time as you’re baking the pie base.
  • Heat 25 ml of oil in a heavy based pan and chop the courgette into 5 mm slices. Cook the courgettes on both sides until browning. Put the courgettes to one side and add the rest of the oil to the pan.  While the pie base is baking, cook the sliced onion and chopped radish leaves in the hot oil.
  • Add the horseradish sauce and the egg to the mixture when the radish leaves are wilting. Stir well and then pour this into the pie crust. Place the fried courgette slices on top and put strips of halloumi around the courgettes. Bake for another 20-30 minutes at 180 c until the pastry is starting to go brown and the cheese has started to melt.