We’re always on the look out at KCC for something to celebrate and this week we’re heading for Scotland. Coming up on 25 January is Burns Night, which marks the birthday of the country’s national bard, Robert Burns, with a night of poetry and songs accompanied by lots of drinking and feasting.
The celebration revolves around a hearty supper and commemorates the life and works of Scotland’s most famous poet with recitals of his work and comforting winter fare. It’s all washed down with a wee dram or two of whisky.
The first course of the supper is usually cock-a-leekie soup, this is followed by the main attraction, haggis, a savoury, offal-based dish that is similar to “a crumbly sausage, with a coarse oaty texture and a warming peppery flavour,” according to the BBC Good Food website. It’s usually served with neeps (mashed turnip) and tatties (mashed potato). Clootie dumpling, a steamed, dried fruit pudding, is served for dessert.
We’ve replaced the chicken usually found in the cock-a-leekie soup with green lentils to make our vegan version – Barleekie soup, named for its key ingredients of barley and leeks.
If you want to try your hand at haggis but are not keen on all those innards then check out this recipe from Emi’s Good Eating for a vegan take on Scotland’s national dish. As for the clootie dumpling, check out this recipe from the BBC.
Ingredients (for 3 – 4 servings)
100 g pearl barley
100 g green lentils
One leek (200 g)
One carrot (150 g)
50 ml olive oil
600 ml vegetable stock
One teaspoon cumin seeds
One teaspoon turmeric
One teaspoon ginger
One bay leaf
Soak the barley and green lentils separately for 4 hours. Zest the lemon and mix this into the soaking barley.
Heat the oil in a heavy-based pan and then wash the leek thoroughly and chop the white part into 1 cm rounds and roughly chop the green parts. Add the leek to the pan and then stir in the spices. Sweat the leek over a low heat until it is soft.
Stir in the chopped carrot, barley and green lentils and then add the vegetable stock and the juice of the lemon and the bay leaf. Simmer for 30 minutes or so over a low heat until the the lentils and carrots are cooked but the barley still has a bit of bite to it.
Serve hot with hunks of crusty bread or oatcakes if you have them.
On a recent flying visit to Glasgow, KCC dropped into Ox and Finchin the city’s West End for a bite to eat. This Sauchiehall Street eatery offers a range of tapas-style sharing plates – we opted for the giant couscous with grilled halloumi, a plate of braised leeks, beetroot hummus, grilled baby gem lettuce and, with this being Glasgow, chips of course.
This time round, we’ll be recreating the giant couscous dish, made with ptitim, toasted pearls of wheat and semolina, first cooked up in Israel in the 1950’s when rice was in short supply in the early days of the Israeli state. This couscous relative was dubbed Ben-Gurion rice after Israel’s first prime minister. After scouring our local supermarkets, ptitim proved to be in short supply so we’ve replaced them with mung beans!
Key to this salad is the dressing, a piquant sauce called zhug, which was brought to Israel by emigrées fleeing persecution in Yemen in the late 1940s. This spicy cousin of Italy’s milder pesto and Mexico’s equally fiery salsa verde, is served often alongside falafel and hummus. The name is said to be derived from mas-chag, the name of the grinding stone traditionally used to crush the spices and herbs into a paste.
Ingredients (serves 2-4)
100 g mung beans
125 g halloumi
Sprinkling of pomegranate seeds
Sprinkling of roasted pumpkin seeds
For the zhug sauce:
One bunch fresh coriander
One bunch fresh parsley
One garlic clove
Two teaspoons red chilli flakes
One teaspoon black peppercorns
One teaspoon cumin seeds
One teaspoon coriander seeds
One teaspoon cardamom seeds
Juice of half a lemon
25 ml olive oil
To make the zhug sauce, put all the ingredients except for the olive oil in a blender and give it quick blitz. Don’t overdo the blending as you want a slightly chunky texture. Now slowly add the olive oil, blitzing until it is mixed in with the other ingredients. Put in a glass jar – it should keep for a couple of weeks in the fridge.
Cook the mung beans until tender. While the mung beans are cooling, grill the halloumi until a golden-brown colour. Then mix the cooled mung beans with a tablespoon of zhug, arrange the grilled halloumi on top, sprinkle with pumpkin and pomegranate seeds and serve with a selection of your favourite meze dishes.