October Recipe – An autumn stew delight
Last week our box from Blaencamel Farm looked like a picture of autumn itself. Whilst new crops like squashes are being harvested some of the summer crops like the last of the tomatoes and chillies are still going. The greens, such as Cavolo Nero, are a darker shade. My seasonal compass is navigated towards deeper flavours, with spice combinations that help us transition seasons comforting us during the first frosts.
This dish I cooked and loved a lot last year. It grew from my fascination with how spices and ingredients fuse and connect culinary cultures. And it uses some of my most loved ingredients. Dill as herb much loved in Northern Greece where I am from but also prolific in Iranian and Ukrainian cuisines. Cumin for us Greeks of the eastern side (just a pinch mind). Caraway, a key spice for the soothing borscht and much Ukrainian cooking. Sour grape powder typical in Iranian cooking. Goji berries instead of the Iranian barberry. Turmeric, ginger, beetroot, pomegranates, tomatoes, parsley… You can see where this is going. It’s a tasty cure on a plate. You can replace some of the fresh turmeric and ginger with powder although I think it is much nicer when fresh is used. I serve this dish with brown rice.
Order your seasonal Blaencamel veg box online www.blanecamelbox.com or by email to Tom Frost (Tom@blaencamelbox.com). Find out more about Lia’s Kitchen and subscribe on Lia’s newsletters here www.liaskitchen.com
Ingredients (Feeds 6 people)
- 1 Hokkaido or other squash, 700g
- 250g beetroot (raw grated or small cubes)
- 300g cherry tomatoes halved or whole or 1 tin whole organic tomatoes
- 1 onion, sliced
- 4 cloves garlic roughly chopped
- 200g of autumn greens, roughly chopped (kale, Cavolo nero or Japanese greens will do as) (optional)
- 1/2 Hungarian wax chilli (optional)
- 5cm turmeric chunk grated OR 1tsp. turmeric powder
- 3cm ginger chunk grated OR ½ tsp ginger powder
- 1 tsp sweet paprika powder
- 1/2 tsp. cumin seeds
- 1 tsp. caraway seeds
- 1 Tbsp. fresh dill finely chopped OR 1 tsp dried dill (both heaped)
- 30g fresh parsley chopped
- 1 tsp sour grape powder (optional – available at middle eastern shops)
- Pinch of oregano
- 1 small handful of dried goji berries
- Juice of one lemon or half an orange
- 1 can pre-cooked beans (recommend borlotti or cannellini but use what you have)
- Up to 2 cups hot water or vegetable stock(500ml)
- Pomegranate seeds (optional)
- 2tsp sea salt
Preparation (approximately one hour)
- Place the goji berries in citrus juice for the duration of the preparation.
- Peel and grate or cube the beetroot. If using cooked beetroot cook an hour before prep starts.
- Halve the squash and remove seeds with a tablespoon. Peel, slice and cube in 5 cm chunks (not too small).
- Stir fry the onion, 1 tsp salt and spices (cumin, caraway, paprika, turmeric, ginger and sour cherry &chilly if using) for five minutes on low heat to soften and release aromas.
- Add the garlic and oregano stir fry for a couple more minutes.
- Add the squash, beetroot and beans and stir well.
- Add the softened goji berries with the citrus juice, the chopped dill and parsley. Stir well.
- Add the hot water or stock with another tsp of salt.
- Stir well, cover and simmer for thirty minutes. Then add the greens and simmer for another fifteen minutes.
- Enjoy with a dollop of Greek yoghurt, walnuts and honey and pomegranate seed or apple if you fancy a fruity taste.
Carrot & spinach KuKu – A seasonal Frittata
A recipe inspired by the way Iranians make their open omelette or frittata, known as Kuku. It uses March’s seasonal vegetable like carrots and spinach still abundant at Blaencamel farm and in their weekly organic vegetable boxes. This type of frittata uses a generous quantity of ingredients so don’t be surprised when you see how much vegetable goes in it – it is what sets it apart from other open omelettes.
You can find Blaencamel farm vegetables at both Farmers’ markets in Cardiff, Roath and Riverside, on Saturday and Sunday respectively, but also in Aberystwyth and their own farm shop. Order their boxes here.
Ingredients (4 portions)
- 250g (3 medium) carrots, coarsely grated
- 150g spinach, finely chopped
- 15g (half a small bunch) parsley, finely chopped
- 1 medium onion, thinly sliced
- 50g sundried tomatoes or mixed antipasti e.g. peppers and artichokes, finely chopped
- 30g cashews, chopped
- 3 Tbsp. Goji berries (optional)
- Fresh mandarin or orange juice
- 100g (half a pack) feta cheese, crumbled
- ½ tsp. ground cumin
- A generous pinch of smoked or regular sweet paprika
- ½ tsp oregano
- 1 generous pinch of saffron strands
- 2 Tbsp. flour
- 1 tsp. baking powder
- 6 eggs
- 2 generous pinches of salt
- ½ tsp. sugar
- Olive oil
Preparation (30 minutes)
- Add enough fresh mandarin or orange juice to cover the goji berries in a small bowl or mug. Infuse whilst prepping.
- Add a tablespoon (or two) of olive oil to a 20 to 25cm non-stick pan, and sauté the onion on low heat with a pinch of salt and the sugar until it caramelises (5-10 min).
- Pound the saffron in a bowl with a rolling pin, beat in the eggs and allow time for the saffron to infuse in them.
- Remove the onions from the pan, add another tablespoon of oil, add the carrots and cumin. Sauté until soft (5 min).
- Return the onions to the frying pan, add the goji berries, cashews, sundried tomatoes and antipasti. Mix well.
- Add the spinach and parsley little by little so that it slightly wilts. You don’t need to cook your spinach much or at all but you might choose to wilt it a bit of you are using a smaller pan.
- Add the flour, pinch of salt, baking powder, paprika and oregano to the eggs and beat until the flour is mixed well and to give the eggs some volume and softness.
- Mix into the pan gradually and carefully making sure the beaten egg goes to the bottom of the pan and mixes in well between the abundant ingredients to hold them together. The pan should remain on low heat all this time.
- Make sure that the ingredients are spread evenly on the pan and sprinkle the feta cheese on top.
- After firming up the frittata on the hob for a couple of minutes, you can cook the frittata in two ways: a) If your pan is heat resistant place it in a preheated oven for about 10-15 minutes at 180-200 degrees –cover with a lid or aluminium foil for half the time, or b) Cover the pan with a lid or plate. Continue cooking on the hob on low heat for 8 to 10 minutes. Then place under a preheated grill for a couple of minutes or until golden and risen.
- If using a 20cm pan it should be at least 5cm dip to make a cake like frittata that will rise.
- You can choose to omit or include ingredients on this list. It is also very easy to replace them. For example goji berries can be replaced with cranberries or even barberries if you prefer an authentic Iranian taste.