31 October 2019
This time round on Knidos Cookery Club we’re using buckwheat, a cereal (or rather a pseudocereal) that has thus far been neglected on our site. Buckwheat’s name is misleading as it’s not really wheat, but rather a plant that is more closely related to sorrel, knotweed and rhubarb, which makes it suitable for those of you on a gluten-free diet.
Buckwheat, or grechka, is wildly popular across the countries of the former Soviet Union and eastern Europe – you can find whole aisles in supermarkets dedicated to it. The groats are used to make porridge and the flour to make pancakes. In Japan, the flour is used to make soba noodles.
We’ve taken that classic British comfort food, Cottage Pie, and replaced the meat with a mix of the nutty-tasting buckwheat and vegetables all topped with a thick slab of mashed potato – perfect fodder for the colder autumn and winter evenings and ready to eat in around an hour.
Ingredients (makes 4 servings)
- 150 g buckwheat groats
- One carrot
- One medium-sized onion
- One green pepper
- Three medium-sized tomatoes
- Three medium-sized potatoes
- Six small dried mushrooms
- 25 ml olive oil
- 500 ml vegetable stock
- One teaspoon sumac
- One teaspoon chilli flakes
- Two teaspoons dried thyme
- One bay leaf
Method
- Heat the olive oil in a heavy-based pan and add the minced onion. Cook for five minutes over a medium heat and then add the diced carrot and green pepper and cook for another five minutes, stirring occasionally. Add the sumac, chilli flakes and thyme and the chopped tomatoes and diced mushrooms.
- Reduce the heat and cook for another 10 minutes then add the buckwheat and stir well. Pour the stock over the mixture, add the bay leaf and simmer for 20 minutes or so or until the moisture has been absorbed. While this is bubbling away, cook the potatoes, drain and then mash them.
- Put the buckwheat mixture in the bottom half of a baking dish and then cover the mix with a layer of mashed potato. Run a fork across the top of the potato to get a ridged finish and than bake at 180 c for 30 minutes. Serve hot with roasted or steamed, seasonal vegetables such as cauliflower and pumpkin.
Knidos Cookery Club 