February 5, 2011
My boyfriend is a barman. Which means most evenings I have to amuse myself in the kitchen. And, although we get to have breakfast together every day, there’s only so much you can do with an egg and a slice of toast – what with me not being much of a cornflake girl.
So, when Süleyman arrived back from his early-morning gym session the other day with a box of quails’ eggs, I was a little more excited than perhaps I ought to have been at the sight of a foodstuff. (One of his workout buddies gave them to him – a slightly odd gift, maybe, but one that was much appreciated, nonetheless.)
While looking online for ideas of how to incorporate them into our morning meal, I found a very pretty picture of poached quails’ eggs, so thought I’d give it a go too. And, as you can see from the photo below, I had some success… as well as some squidgy disasters.
I served them on toast with a good splash of olive oil, some pul biber, and a few of the usual Turkish breakfast accoutrements – olives, cheese, tomatoes and parsely. Simple enough, yes, but what really surprised me was just how tasty the wee things were – a flavour that was completely unproportional to their size.
Süleyman’s off the the gym again on Monday – and I’m just looking forward to what he’ll bring back next time!
February 1, 2011
One of my oldest and dearest friends was staying with me in Istanbul last week. We had lots of catching up to do, and as she is as much of a food-lover as I am, most of that catching up was done over meals of some kind or another – starting over the heaving breakfast table, continuing over lunches of köfte or kebaps with lots of bread, then topping it all off over afternoon teas of baklava, and dinners of a million kinds of meze plus grilled fish, chicken shish or lamb chops.
So, as I waddled home from saying goodbye to my friend at the airport on Sunday, I thought it might be a good idea to curb my eating habits for a few days. However, healthy eating, for me, still has to mean tasty eating – and the easiest way to inject some interest into a somewhat basic meal has to be with strong flavours, such as garlic, chilli, and, in this case, capers.
My weekly market shop was a few days away, so this was going to be a real ‘store-cupboard essentials’ meal. A quick fridge-check, and I saw I had potatoes, tomatoes and onions in abundance, plus some runner-like beans that were on their last legs (ahem, ‘scuse the dreadful pun). And tucked into the corner of the top shelf was a jar of long-forgotten capers. Good thing they keep forever, because, as soon as I saw them, I knew that was the flavour I was looking for.
I’ve often used capers in tomato sauces for pasta, and as I had a kind of potato/tomato-ey stew in mind for dinner, I saw no reason not to use them for this dish.
So, I roughly chopped an onion and a couple of garlic cloves, and fried them in some olive oil. When soft, I added a couple of potatoes cut into small cubes. After giving them a few minutes in the olive oil, I added a chopped tomato, some tomato purée, a couple of bay leaves, some of my ever-essential pul biber (a Turkish chilli, for those of you who haven’t yet come across my obsession with this spice), poured in enough water to just cover the potatoes, seasoned with a little salt and pepper, and left it all on a low heat to bubble away.
For some strange reason, I always find potatoes take longer to cook if they are in anything other than plain salted water, and this dish was no different. Despite being in small chunks, it took almost half an hour to get the potato really soft – which was fine, as it gave the flavours in the stew a chance to really deepen. About halfway through cooking, I added a couple of spoons of chopped capers, and checked the seasoning.
And that, dear readers, was simply that. Some steamed beans on the side, and here was a healthy meal, making good use of some store-cupboard leftovers, and, most importantly, it was delicious.
January 9, 2011
Christmas and new year’s eve are pretty much non-events for me and Süleyman – mainly because he has to work both evenings, but also because there just isn’t the same emphasis on those particular holidays in Turkey.
I have to say, it doesn’t bother me too much, but what I do miss is the chance to cook something special for the two of us.
Luckily, it’s Süleyman’s birthday a week after new year, and that day he doesn’t have to work. So I always use the opportunity to make a fairly big celebratory meal.
This year, Süleyman expressed a desire to have something along the lines of the slow-cooked lamb shanks I’d made last year when our friends Meryem and Özgür came for dinner. But, said Süleyman, could I do it with cloves? It turns out he’d eaten a lamb dish with cloves in a restaurant a few years ago, and had loved it. I told him I was pretty sure I could come up with something.
What I did come up with was a recipe for duck with prunes, plus various other herbs and spices, one of which was cloves – courtesy of an old post by David Lebovitz. Looking at the list of ingredients – red wine, cloves, bay leaves, thyme, orange zest, pancetta (which I replaced with a spicy beef sausage called suçuk, as porky products are nigh on impossible to get here) and garlic – I saw no reason not to substitute the duck with lamb.
So, on the morning of Süleyman’s birthday, I set to work. I heated some olive oil in a nice deep frying pan, and when smoking hot, added the shanks and browned them all over.
While they were sizzling away, I started peeling some baby onions that I’d decided to add to the dish. And what a flippin’ pain that turned out to be. Not only were they fiddly beyond belief, but the fumes were so powerful I ended up with streaming red eyes. I only managed to deal with about half the bag, and I have a strong suspicion that the rest of those little buggers are going to be sitting in my vegetable rack for rather a long time.
Once I’d cried a river over the onions, I removed the lamb shanks from the pan, added pretty much a whole bottle of red wine, let it bubble away for a few minutes, then threw in all the other ingredients. David’s original recipe calls for the meat to be put in the oven at this point, but as regular readers will know, that’s not an option for me, being oven-less. So, instead, I simply put a tight-fitting lid on the saucepan, turned the heat way down low, and let nature take its course.
Cooking lamb shanks this way, I have found, is just as good as using an oven, but it does take a little longer to make the meat really soft and succulent. But, as the birthday boy and I had plans, after an hour or so of cooking, I turned off the gas, with the intention of finishing it later.
Süleyman and I then toddled off to Istanbul’s Pera Museum to see a stunning exhibition of the work of Frida Kahlo and Diego Rivera. And, I have to say, the intense colour and passion in Kahlo’s paintings put me in the perfect mood for the intense flavours of the dinner waiting for us at home.
Another couple of hours of cooking was needed once we got back. So, while the lamb was gently simmering, and Süleyman and I were getting gently sloshed on some more delicious red wine, I somehow also managed to conjure up some mashed potatoes and steamed broccoli. About half an hour before the lamb was done, I added about 200g of stoned prunes to the mix, which provided a gorgeous sweetness to the whole affair.
Dinner was served – and, if I do say so myself, it was truly scrumptious. Lamb in Turkey has quite a strong flavour (I get the impression the animals are slaughtered at an older age than in the UK), so it held up to the clove-y aroma wonderfully. And what’s more warming on a winter’s night than a spicy lamb stew? Not much, I can tell you.
January 3, 2011
I don’t think Süleyman would mind me saying his taste in food is perhaps a little traditional. Traditionally Turkish, that is.
The Turks, I am discovering, are very protective of their customs – and cooking in particular. So, although this means you can go to pretty much any restaurant here in Istanbul – and most people’s homes, too – and get an amazing Turkish meal, it’s harder to find decent non-Turkish food.
And, as much as Süleyman loves his grub, he can sometime be a weeny bit suspicious of some of the dishes I cook – simply because it’s something he’s not familiar with.
So, when I pointed out some slices of vivid orange pumpkin at the market the other day, and asked if he liked it, I wasn’t surprised when he told me he’d only ever eaten it as a sweet – as that is the traditional Turkish way with pumpkin.
I resolved to change his view of this vegetable and bought some with the intention of making something savoury with it, but not really knowing what. When it came to using the pumpkin, I noticed I also had some jerusalem artichokes left, and it occurred to me that the two might go very well together.
I was, however, fully aware that it could result in a rather odd concoction – and if my tastebuds thought it odd, then god knows what Süleyman would make of it. Oh well, nothing ventured, I thought.
So, here’s what I did. I roughly chopped a red onion and sautéed it in olive oil along with a chopped clove of garlic. I wanted the flavours to be resolutely Mediterranean, so I added a couple of bay leaves, and a sprinkling of dried thyme and rosemary. Once the onion was soft, I added the jerusalem artichoke and pumpkin, both of which had been cut into smallish cubes. I added enough water to cover the bottom of the pan, seasoned well with salt and pepper, then left it all to simmer until cooked. (This actually took much longer than I thought it would – the pumpkin, in particular, I was surprised to find, took a good half an hour to become really soft and sweet.)
About ten minutes before the end of the cooking time, I added a chopped red pepper and a couple of skinned and chopped tomatoes. Finally, to make the dish a little more substantial, I made use of some minced beef I had left over. Here, the mince is very fine, in readiness for it being made into köfte. This means it’s very easy to squish together into tightly bound wee balls, with no need to add egg or breadcrumbs.
I rolled my mince into walnut-sized pieces and simply dropped them into the cooking juices of the pumpkin, artichokes, tomatoes etc. They took barely five minutes to cook through.
And what did this bizarre assortment of ingredients taste like? Well, the delicious earthiness of the jerusalem artichoke really permeated the whole dish, and, added to the sweetness of the pumpkin and a hefty hint of beefiness from the meatballs, it was a surpringly tasty combination.
And, luckily, even Süleyman thought so.
December 29, 2010
At the risk of sounding like a broken record (okay, I’m showing my age – a scratched CD), as fantastic as the food markets are in Istanbul, the selection can get a little repetitive at times. So it’s always a bit of a surprise when I see something new – especially when it’s an item I just don’t associate with Turkish cuisine.
This week that item was jerusalem artichokes. They are currently in vast, knobbly abundance at every market stall and local greengrocer around here, so I’m assuming this is the season for them.
Now, I’m very fond of jerusalem artichokes, and, luckily, so is Süleyman, but what I really didn’t want to do with them was make a soup. That seems to be a surefire way of suffering those well-known side effects of this particular vegetable. (Parp.)
After some mulling, I came up with idea of combining them with potatoes and making a kind of rosti with them. So, I chopped up the artichokes and potatoes into large chunks and placed them in cold water along with plenty of salt, a couple of bay leaves, a few whole peppercorns and one roughly chopped onion.
The idea was to par-boil them before letting them cool, then grate them for the rosti. Unfortunately, I took my eye of the stove and let them cook a little longer than they should have been. So, when I got round to the grating bit, the veggies just crumbled into a slightly mushy mound.
Still, I wasn’t going to let that deter me. They’d just be patties instead. And, because of that, I decided to make a few individual patties, instead of the one big rosti that you usually see in recipes. Plus, I was making beefburgers to go with them, and thought they’d look nice on top of the patties. (Forget how they taste, as long as they look good, eh?)
So, that’s what we had for dinner. Jerusalem artichoke and potato patties, with homemade beefburgers, and a tomato and cornichon salad with a mustard and parsley dressing. The delicious nuttiness of the artichokes went very well with the comforting sweet flavour of the potatoes, while the burgers and tomato salad added just the right tangy taste and crunchy texture to make it the perfect winter supper.
And, I can confirm, with no unpleasant after-effects.
December 15, 2010
I fear I have been neglecting you recently.
Having spent a wonderful ten days relaxing in France with my lovely mother and her equally lovely kitchen – where I was able to do some serious cooking and blogging – I was then plunged into the chaos of bed-hopping and job-hopping in London for three weeks. I had so much fun catching up with friends and family (plus earning some much-needed money by freelancing at a couple of glamorous fashion magazines), but it barely left me time to breathe, never mind cook and blog.
So, here I am, back at a place I am very happy to now call home – in Istanbul, with my terrific Turk, Suleyman. And very eager to get back in the kitchen.
I arrived back yesterday, and despite waking up this morning to a couple of still-full suitcases and a mound of washing the size of Everest, what was the first thing I did? Throw on some clothes and drag poor Suleyman to the local market, of course.
It’s blummin’ cold here at the moment, and wet with it. So I knew I wanted to start off by cooking something cosy and comforting. As I was perusing the selection of vegetables on offer at Sultanahmet market, I suddenly remembered a recipe I used to cook a lot, but hadn’t made for a very long time. I can’t remember where I got it from, but it’s described as a Greek fish stew.
The important elements of the dish, as far as I could remember, were fish – obviously – courgettes, carrots, onions, garlic, plus a touch of chilli and a few peelings of orange zest. This, I thought, was just what I needed – Mediterranean comfort food.
A quick dash through icy rain to the fish market resulted in a bag of red mullet, a wee sea bass, some prawns, and a couple of dinky silver fish that I’ve eaten here before but couldn’t, for the life of me, tell you what they’re called.
After a warming glass of red wine (the heating’s not great in our flat, or, at least, that’s my excuse), I got to cooking. I chopped a couple of onions, a couple of cloves of garlic, a chilli and a carrot, and popped them in a wide, deep saucepan, along with two or three thick slices of orange zest and a couple of bay leaves. I poured in enough water to just cover the ingredients, added some salt, pepper and a good glug of olive oil, brought it all to a low simmer, then left it until the vegetables were just about soft (about six minutes). Then I added a diced courgette and one of those giant radish-y type things I’ve mentioned before. (I’m pretty sure that wasn’t in the original recipe, but I had one, and thought it would go quite well with the other ingredients.)
In the meantime, I cut the fish into equal-sized chunks (discarding heads and tails), cored and chopped a large tomato, juiced the remains of the orange and chopped up a big handful of fresh parsley.
Once the vegetables were cooked to an al-dente texture, I added the fish and chopped tomato. The fish took only four or five minutes to cook, and, with about a minute to go, I added the orange juice and parsley. Once I’d checked the seasoning and given it one last stir, I popped the lid on, turned off the heat, and let it sit for a couple of minutes.
So, there we had it. A steaming pan of slightly spicy, slightly zesty, totally yummy Greek fish stew, served with Turkish bread, Turkish wine and a great big helping of hungry gusto. Mmmm…
November 4, 2010
A couple of weeks ago, while wandering around Kumkapi market, I spotted a man sitting at the side of the road with a shoe box on his lap. The shoe box was full of wild mushrooms of all sizes, shapes, colours, and probably levels of edibility. Clearly mushroom season had started.
Being a huge fungi fan, I was sorely tempted to buy some, but something told me it perhaps wasn’t the most sensible thing to do. And I may well have been right – Suleyman later told me there are occasionally cases of people coming to sticky ends at this time of year, after consuming wild mushrooms that had been picked by someone who doesn’t know their Cantharellus cibarius from their Cortinarius rubellus.
So, I was delighted to see a stall at Fatih Pazar yesterday overflowing with what were clearly carefully selected mushrooms.
A halting conversation with the vendor resulted in the information that this was a selection of field and forest fungi from the region around the city of Bolu, about half-way between Istanbul and Ankara. It’s an area known for natural springs, high mountains and pine forests, so I was hoping its vegetation would reflect that unspoilt environment.
With prices starting at about £3 a kilo, I barely knew where to start. It would have been very easy to walk away with several kilos of mushrooms, but even the greediest of gourmands can consume only so much. So, after examining the fungi fare on offer, I went for what I think are saffron milk caps. (Unfortunately, my Turkish is nowhere near good enough to have come to that conclusion from my chat with the mushroom man, and I had to do some internet research instead – but if anyone knows different, please do tell me.)
My shopping companion, Mireille, and I decided to walk home from the market – which is a good hour away from home – so I had plenty of time to think about what I was going to do with my bag of goodies. By the time I got back, I was starving, and knew exactly what was going to become of my mushrooms – sautéed saffron milk caps with garlic, thyme and lemon juice, atop some toast.
The large meaty mushrooms were perfect for this. They held together well in the frying pan and were strong enough in flavour to take on the garlicky, herby aromas. A squeeze of lemon juice stopped the whole dish from becoming too heavy, but, nonetheless, the results were a hugely satisfying autumnal late lunch.
October 23, 2010
Since arriving in Istanbul, I’ve realised what a huge difference the provenance of ingredients makes to the flavour of a dish. I’ve always been aware of this, obviously – especially when I was lucky enough to be living five minutes’ walk from Borough Market. But it really hit home this week when I made a Tunisian fish tagine, which I first tried back in London earlier this year.
The recipe (by good old Claudia Roden again) has quince as one of the vegetables, but as I hadn’t been able to get hold of any, I had left them out. I had also used mackerel the first time, which, after eating the same dish this week with lip-smackingly fresh sea bass, I realised was completely wrong.
This time, I used the right fish and the right vegetables – bar one. As I couldn’t find the required turnip here in Istanbul, I picked up something that looked remarkably similar…
No, your eyes do not deceive you – that is a radish. And yes, it’s the size of a baby’s head. I don’t know what it is with Turkey and improbably large vegetables, but sometimes I feel like I’m in that Woody Allen film Sleeper, when he discovers the giant vegetable patch.
Anyway, back to the business of cooking…
I simmered all the vegetables – onions, carrots, green peppers and radish/turnip, plus a tin of cooked chickpeas and the heads and tails of the fish in water. Although the recipe didn’t ask for it, I also bunged in a couple of bay leaves and a sprinkling of pul biber.
The stock was left to cook for an hour or so, until all the vegetables were really soft, and the fishy flavours beautifully melded. Then I removed the heads and tails, added the whole sea bass and the sliced quince, and simmered for another half an hour.
Another item this dish is supposed to have, but doesn’t seem to be easy to find here, is couscous. So, instead we had some amazing Turkish flatbread called gözleme, which was stuffed with chopped walnuts.
The bread was a spur of the moment buy, but went so well with the sweetly delicate flavours of the tagine, Suleyman and I agreed, it was a culinary match made in heaven.
October 19, 2010
In my last post, I was a bit harsh about the humble aubergine. It’s easily done in a country where this shiny purple beast is as ubiquitous as the chip in the UK.
But it took an English food writer to remind me that there are many delicious things to be done with it. Last week’s Observer had Hugh Fearnley-Wittingstall singing the praises of the aubergine, and one of the recipes he vocalised about was baba ganoush.
Not strictly a Turkish dish, it nonetheless has many of this country’s favourite ingredients – aubergine (natch), tahini, lemon, garlic, olive oil, parsley, chilli flakes (or, in my case, pul biber) and cumin seeds.
In fact, when I looked in my cupboards, I had all I needed to make baba ganoush, except the tahini (and the yoghurt, which was optional anyway so I just didn’t bother with it).
The tahini situation was easy enough to rectify with a trip to my local supermarket, which stocked tons of the stuff at about £1 a bottle.
The recipe called for roasting the aubergine until the skin blisters, but I still have no oven, so I simply put them in a dry non-stick frying pan over a good, high heat.
It didn’t take long for the skin to crisp up and the flesh to soften, after which I chopped up the latter (and nibbled on the former), then combined it with the rest of the ingredients. The amount of aubergine I was left with was actually far less than Hugh’s required amount, so the rest of the ingredients were all guesswork.
I think my baba ganoush ended up being a bit heavy on the tahini, but apart from that it was was pretty darn tasty, and was great as a snacky lunch with some crusty spread sprinkled with carraway seeds.
October 5, 2010
The thing about all this seasonal food here in Istanbul is that sometimes it just gets a bit tedious. I know, I know, I really shouldn’t complain. But when you’ve eaten aubergine every bloody which way it is possible to eat aubergine, sometimes you just want something, well, that’s not aubergine.
And then, suddenly, it all changes. Of course. Because that’s what happens when the seasons change.
After a month of extreme heat (well, extreme to my delicate British sensibilities), the weather has quite suddenly turned. Although still nice and sunny, the temperature has dropped significantly, and long sleeves are the order of the day.
With that chill in the air has come a change in the food on offer in the markets, the most exciting of which is, for me, the arrival of anchovy season. Apparently it’s the cooler sea water that has them swimming in their thousands down the Bosphorus from the Black Sea.
And, all I have to say to that is, “Come to mummy!”
I love these little fishies – in tins, in olive oil, in salads, but best of all, fresh, dusted in seasoned flour and fried. And these ones I bought in Kumkapi market were small enough to eat whole – I, for one, cannot be bothered trying to gut tiny tiddlers like this.
In spite of their size, fresh anchovies pack quite a flavour punch, so I decided to have something quite simple and fresh-tasting with them. I’d bought some baby leeks, and at the back of my mind I remembered a recipe I’d seen in Claudia Roden’s A New Book Of Middle Eastern Food (do I use any other cookbook?) for leeks with yoghurt sauce. Perfect, I thought.
So, while I steamed the baby leeks, I mixed together a tablespoon of olive oil, a couple of heaped tablespoons of yoghurt, a squeeze of lemon juice, a grinding of pepper and salt, and a handful of chopped parsley. Claudia suggests first cooking the yoghurt with an egg white and some cornflour to stop it curdling, but I couldn’t really be bothered. And, luckily, the sauce pretty much held together fine as it was.
Once the leeks and yoghurt were ready, I simply rolled the anchovies in flour seasoned with salt and my store-cupboard essential, pul biber, then quickly fried them in a small amount of very hot olive oil. They crisped up well and were absolutely delicious with the fresh sweet leeks and tangy yoghurt sauce.