This time round on Knidos Cookery Club, we’re turning our attention to a winter classic from the UK – the Lancashire Hotpot. Our spiced up, veggie-friendly version replaces the meat traditionally used with red beans and red lentils and is topped off with sliced potatoes, helping to retain the hearty, comforting hit of the original.
This casserole originated in the north-west of England as a dish that could be left cooking slowly in the oven over a low heat while families worked from home spinning thread.
The term hotpot is thought to derive from the mixture of ingredients used, although it’s also claimed to be named after the clay pot originally used to cook the dish. It’s not to be confused with the Chinese Hotpotthat uses a steaming pot of stock placed in the centre of the table to cook ingredients.
Ingredients (serves 2)
125 g red lentils
250 g cooked red beans
3 medium potatoes
2 medium carrots
1 medium onion
1 stick of celery
1 garlic clove
50 ml olive oil
600 ml vegetable stock
1 teaspoon each of mustard seeds, coriander seeds, fenugreek seeds, cumin seeds, chilli flakes, turmeric
1 cinnamon stick
1 bay leaf
Heat the olive oil in a casserole dish or an ovenproof pan. Fry the onions, garlic, ginger and spices all together for five minutes or so over a medium heat. Add the diced carrot and celery and cook for five more minutes. Add the lentils and 300 ml of stock and cook over a low heat until the water is absorbed and the lentils are cooked but not mushy.
While this is cooking, boil the potatoes (cut into 1/2 cm thick slices) for 10 minutes, pour off the water and cover with cold water. Add the cooked beans and the rest of the stock to the lentils and stir well. Place the potato slices in layers over the top of the stew and pour some olive oil over them.
Put the casserole dish or pan into an oven heated to 200 c and cook for 30 minutes at this temperature until the potato slices are starting to go a golden brown colour. Serve immediately in individual bowls with a hunk of bread.
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.
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.
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
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.
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.
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
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.
You can serve this simple to prepare red Lentil Pâté alongside these other dishes for a great spread of mezeler for a light feast that’s perfect for sharing with friends on a balmy summer’s night.
Ingredients (makes around 200g)
125 g red lentils
300 ml cold water
Two tablespoons fine bulgur wheat
4 or 5 spring onions
10 g fresh parsley
25 ml olive oil
One teaspoon mustard seeds
One teaspoon cumin seeds
Two teaspoons paprika
One teaspoon ground coriander seeds
One teaspoon black pepper
Half a teaspoon turmeric
Clean the lentils in cold water and then put them in a pan with the bayleaf. Pour 300 ml of water over the lentils and bring to a boil. Reduce the heat and simmer until the lentils are beginning to go mushy and most of the water has been absorbed.
Remove the bayleaf and add the fine bulgur wheat to the lentils and mix well. Leave covered for 30 minutes. heat the oil in a heavy-based pan and add the mustard and cumin seeds. Fry for a few minutes and then add the paprika, coriander, black pepper and turmeric, cook for a minute stirring constantly and then add the finely chopped spring onion and parsley and cook for five more minutes over a medium heat.
Stir this into the lentil and bulgur mix and leave to stand for a few hours in the fridge. Garnish with a sprig of fresh mint and serve with crusty bread.
With football’s World Cup kicking off in Russia today, this time round on Knidos Cookery Club we’ve decided to take on that classic French soup – Vichyssoise, as we have a sneaking suspicion that after 20 years this could be France’s year to lift the FIFA World Cup Trophy.
The usual flavouring of this soup can be a bit bland to our Asian influenced taste buds, so we’ve spiked it with some chilli powder and mustard seeds to give it a bit of oomph. We’ve called this punked-up creamy combo of leek and potato, that can be eaten hot or cold, Sid Vichyssoise, excuse the pun, after the late, great Sex Pistols bassist.
As we said, this soup can be served hot or cold, making it perfect for the long, balmy nights of mid-June when chilled or as hearty winter fare when served hot in colder times. Just make sure you clean those leeks properly. as you don’t want any grit in the end product.
Ingredients (for 4 servings)
50 ml olive oil
200 g leeks
200 g baby carrots
200 g new potatoes
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon black pepper
2 teaspoons red chilli flakes
300 ml vegetable stock
Dash of soy sauce
Heat the olive oil and mustard seeds in a heavy-based pan until the seeds begin to pop. Next, add the leeks, sliced into 1 cm rounds, the cumin seeds, black pepper and red chilli flakes and cook for five minutes. Then add the finely diced carrots and potatoes and cook for five more minutes, stirring occasionally.
Now add the stock and the soy sauce, stir well and let it simmer over a low heat until the potatoes are beginning to fall apart. Remove from the heat and blend with an electric hand whisk to create a smooth, creamy soup and then leave to chill in the fridge before serving with another sprinkling of red chilli flakes.
This time round on Knidos Cookery Club, we’ll be cooking with jusai, one of the few leafy greens to make it past the strict controls of Kazakhstan’s carnivore police.
The fare in Kazakhstan is a salad-dodger’s delight – it’s very meat heavy with potatoes or carrots only occasionally making an appearance – Kazakhs like to joke that they are second only to wolves in their meat consumption, so jusai is a welcome addition to this diet.
Jusai’s official name is allium tuberosum, and it’s a member of the onion family – you might know it as Chinese chives or garlic chives in English. Jusai originated in China but it’s now grown all over Kazakhstan. It imparts a mild garlic flavour to dishes and is used as a filling for pasties and dumplings in Kazakh kitchens.
We decided to cook it up in some cider with some brown rice, onion, lemon and walnuts to make a pilau, or a loose take on risotto. It pairs well with some oven-baked seasonal vegetables or a seasonal salad.
Ingredients (serves 3-4)
300 g brown rice
50 ml olive oil
one medium-sized onion
100 g toasted walnuts
200 g garlic chives
250 ml dry cider
750 ml vegetable stock
one teaspoon mustard seeds
one teaspoon cumin seeds
Heat the oil in a heavy-based pan and add the mustard seeds – when the seeds start to pop, put the finely diced onion in and fry for five minutes over a medium heat. Add the cumin seeds and stir well and then add the rice, stirring for a minute to coat the grains with oil.
Reduce the heat and pour in the cider, stirring occasionally as the mix simmers so the rice doesn’t stick to the pan. When the liquid is absorbed, add 250 ml stock and continue to simmer and stir every now and then. Add more stock when this is absorbed and keep going until the rice is almost cooked. Add more stock if needed – the rice should be al-dente.
Remove for the heat and mix in the finely chopped garlic chives (leave some to garnish the pilau), the lemon zest, toasted, chopped walnuts and the lemon juice and mix well. Cover the pan and leave to stand for five minutes.
Serve with oven-roasted vegetables or a leafy green salad and garnish with the remaining garlic chives.