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.

Grassy Green Samosas

19 September 2019

This time round we’ve filled some filo pastry triangles with some fresh leafy greens. Inspired by Central Asia’s kok samsa, a small, deep-fried pie filled stuffed with chopped up greens, our take on this popular street snack mixes some peppery radish leaves with some tart sorrel-like leaves, leek and carrot.

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A grassy, leafy green samosa

A few weeks ago, we left Datça’s weekly market laden down with a selection of leafy greens – called ot (grass) in Turkish, including a bunch of radishes complete with leaves and an unidentified bunch of greens with a tart, lemony taste.

Further inspired by Turkey’s otlu pide and otlu börek, we chopped up a leek and fried it in olive oil and then mixed in some grated carrot before adding the leafy greens and spices. To make these pies you can use any leafy greens – Swiss chard and spinach also work well here.

Then we wrapped the filling in filo pastry, which can be bought from your local supermarket or Middle Eastern grocery shop – or you can try and make your own – here’s some tips on how to do it.

Ingredients (makes 6-8 samosas)

  • 12 sheets of filo pastry (approx 15 cm x 15 cm)
  • One leek
  • One carrot
  • One bunch each of sorrel and  radish leaves (use spinach and/or Swiss chard if you can’t find these)
  • 50 ml olive oil
  • One teaspoon dried thyme
  • One teaspoon sumac
  • One teaspoon cumin
  • Sprinkling of nigella seeds

Method 

  1. To make the filling, heat 25 ml olive oil in a heavy-based pan and cook the chopped leek over a medium heat until translucent. Add the grated carrot and cook for five minutes, stirring regularly. Add the herbs and spices and the roughly chopped greens and cook until the leaves are wilting.
  2. Place a layer of filo pastry on a flat surface dusted with flour. Brush with olive oil and add another sheet, brush with oil and then add one more layer. Cut the layers of filo into two triangles along the diagonal.
  3. Place a generous dollop of the filling in the middle of each triangle. Fold the edges of pastry over, brushing with more oil, to create a triangle-shaped pie like a samosa. Repeat the process until all the filling is used up.
  4. Place the pies on a greased baking tray and brush with more oil and sprinkle nigella seeds over them. Place the tray into a pre-heated oven and bake at 200 °C  (gas mark 6) for 30 minutes or until the pies are golden brown in colour. Serve straight away with a salad of your choice.

Relish the Radish

3 August 2017

In keeping with the ‘Waste not, want not‘ mantra, this week we’ll be using some radish greens in a mini quiche.

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Often discarded, these peppery leaves taste great when fried up with some spring onion, garlic and a dash of soy sauce.

Ingredients ( makes four mini-quiches)

150 g radish leaves

1 radish (for decoration)

2 spring onions

1 garlic clove

Dash of soy sauce

60 g crumbly white cheese

2 eggs

25 ml olive oil

150 g filo pastry or shortcrust pastry

Method

Saute the chopped onions and garlic in a little olive oil in a heavy-based pan for 2-3 minutes, add a dash of soy sauce and then add the radish leaves and cook for another 2-3 minutes until the leaves start to wilt.

Allow the mix to cool for ten minutes then mix in the eggs and cheese. Prepare cases in small baking dishes with the filo pastry, brushing each filo leaf with olive oil.

Pour the mix into each pastry case to half way and then bake for 20 minutes in an oven pre-heated to 180 c.

Garnish with radish slices and serve with a green salad laced with more sliced radish!