seasonal food

Carrot & spinach KuKu – A seasonal Frittata

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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)

  1. Add enough fresh mandarin or orange juice to cover the goji berries in a small bowl or mug. Infuse whilst prepping.
  2. 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).
  3. Pound the saffron in a bowl with a rolling pin, beat in the eggs and allow time for the saffron to infuse in them.
  4. Remove the onions from the pan, add another tablespoon of oil, add the carrots and cumin. Sauté until soft (5 min).
  5. Return the onions to the frying pan, add the goji berries, cashews, sundried tomatoes and antipasti. Mix well.
  6. 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.
  7. 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.
  8. 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.
  9. Make sure that the ingredients are spread evenly on the pan and sprinkle the feta cheese on top.
  10. 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.
  11. If using a 20cm pan it should be at least 5cm dip to make a cake like frittata that will rise.
  12. 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.
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Organic Greek Leek pie

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Most of the people I know in Britain talk about how much they love Greek spanakopita (spinach pie) but my all-time favourite is actually Greek leek pie (prasópita). What best way to bring together my two homes other than in this wholesome, winter recipe?

wide-shot-leek-pie

Leeks are currently in season and Blaencamel Farm’s boxes and market stalls showcase this wonderful Welsh ingredient. You can make this pie using a couple of organic bunches of leek and one onion. And you will thank me for it as the flavour of Blaencamel’s leeks is special. Every bite will make you feel nourished and shun away the winter blues. Happy pie eating!

You can order Blaencamel Farm’s boxes by contacting emailing Tom Frost mailto:(tom@blaencamelbox.com). For more info click here.

Join Lia’s Kitchen cooking classes on 3 and 10 February to find out more and savour Greek cuisine. Book here: https://www.eventbrite.co.uk/o/lias-kitchen-7901836356

Ingredients (4-6 portions or 12 pieces)

  • 2 bunches Blaencamel Farm leeks (around 700g)
  • 1 onion
  • 200g Feta cheese
  • 2 organic eggs
  • 15g fresh dill (optional)
  • 1 tsp. salt
  • 1 tsp. sugar
  • ½ tsp. ground black pepper
  • 250g filo pastry (packs available at most supermarkets)
  • Olive oil for cooking and pastry basting

For the glazing

  • 1 espresso cup milk
  • 1 tsp. butter
  • 1 tbsp. sesame seeds

Preparation (up to an hour)

  1. Peel, halve and slice the onion finely.
  2. Rub the salt and sugar in the onion slices with your finger until they are well separated.
  3. Let the onions sweat for ten minutes.
  4. Meanwhile trim the leeks and halve lengthwise. Place in a basin filled with water and rinse well to remove all dirt from between the layers. Repeat at least twice.
  5. Coat the base of a wide pan or pot with enough olive oil and preheat. The pot or pan should have a lid.
  6. Add the onions and slowly fry, covered until they caramelise.
  7. While the onions caramelise slice the leeks finely or roughly.
  8. When the onion is ready add the leeks and stir fry for ten minutes on medium heat until softened.
  9. Remove from heat (and pan if possible) and cool down.
  10. In a big bowl beat the eggs lightly and crumble the feta cheese.
  11. Add the leeks and onion mix to the eggs and feta. Add the pepper and mix well.
  12. Pick a baking tray (around 36cmx40 but can be a bit bigger) and using a brush or your hands oil its base and sides well.
  13. Layer half the filo pastry sheets one by one (6-8 depending on the pack), lightly oiling each sheet with olive oil using a brush or your clean fingers.
  14. Don’t oil the last sheet and pour the leek pie filling spreading it evenly across the tray with the back of a spoon.
  15. Repeat the layering process over the filling.
  16. Heat up the milk and butter in a small pot until the butter melts.
  17. Pour on top of the pie, starting from its edges but making sure that the full surface of the top sheet is also moistened. Tuck the corners in to seal the pie.
  18. Using a sharp knife slice the pie into twelve portions.
  19. Sprinkle the sesame seeds and bake in a medium oven (180 Celsius) for 30-45 minutes until golden.