A Kookoo is a large omelette dish from Iran. It has a little flour and raising agent added, and it is baked in the oven, a bit like a Spanish frittata. It tastes wonderful, spiced and flavoured with herbs. It often has vegetables in it as well. This version is full of herbs from the garden, with spices and barberries, which I sourced from Seasoned Pioneers.
- 50g butter
- 5 eggs
- 1 tsp baking powder
- 2 tsp advieh (Persian spice mix)
- freshly ground black pepper
- A pinch of salt
- 2 cloves of garlic, crushed
- 1 cup of chopped herbs, to include chives, parsley, fennel
- 1 tbsp plain flour
- 2 tbsp dried barberries
- Preheat the oven to 170C
- Melt the butter in an 8 inch frying pan or skillet that will go into the oven
- Break the eggs into a bowl, and lightly beat in all the other ingredients
- Pour the egg mixture into the pan and bake, uncovered, for 20 minutes
Serve with salad and bread, possibly a little Greek yoghurt. A herb Kookoo is a traditional New Year dish, a taste of the start of spring.
I love the Moro cookbook. The recipes are simple and the flavours are bright and fresh. We had mushrooms and we had eggs so I followed their recipe. Just like you’d think, but better.
- 500g mushrooms, a mixture of wild and fresh if available, including porcini, chanterelles, etc. We used horse mushrooms
- 3 tbsp organic olive oil
- 1 clove of garlic
- 25g butter
- 6 organic free-range eggs, preferably local
- 3 tbsp milk
- 40g slice serrano ham, optional
- 1 tbsp fresh parsley
- salt and black pepper
- Clean and roughly chop the mushrooms.
- Put a large frying pan over a medium heat and add the olive oil, and when the oil is hot, add the crushed garlic. Fry it until it begins to colour.
- Immediately, add the chopped mushrooms and stir well. Fry for around 4 minutes
- Add the sliced ham at this point, if you are using it.
- Season with salt and pepper, and put the fried mushrooms aside in a bowl.
- In the same pan, melt the butter
- Meanwhile, break the eggs with the milk, and stir until the yolks are broken; the mixture should not be well mixed.
- Add the eggs to the melted butter and stir until the eggs begin to set
- Add the mushroom mixture and the chopped parsley, and continue to stir until the eggs are as cooked as you wish them to be. The white of the egg should be set.
Serve with toast.
This is an Elizabeth David recipe, and it is a classic. I made it because one lot of neighbours had grown some splendid green peppers in their polytunnel, and another lot have the most fantastic free-range eggs. This serves 2, but it is easy to scale up the recipe according to the availability of ingredients, or number of people to feed.
- olive oil
- One small onion, finely sliced
- 3 green peppers, cut into strips
- 1 can organic chopped tomatoes (or, even better, use 500g fresh locally grown tomatoes, skinned and chopped)
- 1 clove chopped garlic
- Salt, pepper
- 2 eggs, beaten
- Heat a generous amount of oil or dripping in a large frying pan, and then cook the sliced onion until it begins to turn yellow.
- Add the strips of green pepper, and cook on medium for up to 15 minutes.
- Add the tin of chopped tomatoes, garlic, and salt and pepper. Some people add a little basil at this stage as well.
- Cook until the tomatoes are in a pulp, and the mixture is good and thick.
- Add the beaten eggs and stir until the mixture begins to thicken, like scrambled eggs.
Serve on a heated dish. This is good with toast and bacon or ham.
Malcolm got this recipe from somewhere, no idea where. We had it tonight, cooked with beetroot from Maria’s vegetable box scheme.
- 400g raw beetroot
- 2 tbsp organic sunflower oil
- 1/4 tsp black mustard seeds
- 1 onion, chopped
- 2 cloves of garlic
- 2 hot green chillies
- 2 bay leaves
- 1/2 tsp ground turmeric
- 1 tsp cumin seeds
- 1 cinnamon stick
- 1/2 can organic chopped tomatoes
- A pinch of salt
- 100ml coconut milk
- juice of 1 lime
- Peel the beetroot, and cut into matchsticks (a mandolin is useful for this. Or just cut it up as small as you can)
- Heat the oil in a large saucepan, and add the mustard seeds. As soon as they start jumping, add the onion, garlic and chillies. Fry on medium heat until the onion is tender.
- Add the spices and the beetroot, fry for a further two minutes and then add the tomatoes, 250ml water and a pinch of salt.
- Simmer for 20 minutes, stirring occasionally, until the beetroot is tender.
- Add the coconut milk and let it simmer for another couple of minutes, until the sauce has thickened.
- Stir in the lime juice, adjust the seasoning, and serve with rice.
For this Indian recipe, you should really use fresh coconut, but if I’ve ever bought a coconut here, it has not been that good. I’ve substituted coconut milk.
- 6 tbs mustard oil or other vegetable oil
- 2 bay leaves
- 1 tsp whole black mustard seeds
- A large green cabbage, around 1.5kg, cored and finely shredded
- 1 tsp salt
- 1/2 tsp sugar
- 1 fresh hot green chilli, in fine long strips
- 50g grated coconut or 100ml coconut milk
- Heat the oil in a large pan over a medium to high heat
- Add the mustard seeds and bayleaf, and as soon as the bayleaf starts to darken and the mustard seeds start to pop, add the cabbage
- Turn the heat to medium, then stir and cook for around five minutes.
- Add the sugar, salt and chilli, and continue to stir and cook for a further three to five minutes
- Turn off the heat, add the coconut, mix and serve.
This is a fantastic quick recipe, and I just made the best yet. I got the recipe called ‘The Quick After-Work Vegetarian Cookbook’ – last recipe in the book. I have adapted it to make it easier.
- 225g polenta (fine, quick-cook)
- 1.2 L water
- 150g soft blue cheese (the original recipe says 50g Gorgonzola and 75g Taleggio, or Fontina, or brie)
- 50g butter
- Salt and pepper
- Bring the water to a boil, and then pour in the polenta in a thin stream, to avoid it clumping when it hits the water. Keep stirring the water around so the polenta mixes in with the water evenly. Keep stirring and cooking, and in a few minutes the mixture turns into a thick porridge.
- Add the diced cheese, and as soon as it has melted, add the butter, salt and pepper. Stir it all together.
This is good with a savoury lentil stew, or with a fennel salad. If you let it get cold, it can be sliced, and then grilled the next day.