Butternut Squash Masala & Kale Chips!

BUTTERNUT KALE

Why hello, you decadent creatures. I’m back with an absolute banger of a post with my utterly glorious butternut squash masala and sa$$y soy-infused kale chips. For this fabulous supper treat, I was fortunate enough to be blessed with some outrageously organic kale from an allotment in Cork & one very battered butternut squash from a market stall in Dublin. For this dish you will also need chickpeas, spinach, onions, garlic, chopped or tinned tomatoes, and aubergine (aka eggplant). For da kale marinade and masala sauce, y’all will need some cayenne pepper, paprika, soy sauce, rapeseed oil, Himalayan rock salt, mixed peppercorns & sunflower seeds.

BUTTERNUT KALE

BUTTERNUT KALE

BUTTERNUT KALE

For the Kale Chips:

Break off yo’ kale pieces from the stems and place on a baking tray. For the marinade, I prepared a soy-infused rapeseed oil mix, whilst going to town on some wonderful sunflower seeds in my decadent pestle & mortar. Lovingly spread your mixture over the kale and give it a good shuffle around, before adding a pinch of salt and pepper. Bake for 10ish minutes at around 200 degrees until your chips are fantastically crispy.

For the Butternut Squash Masala:

Roast your glorious squash in the oven for about half an hour until it becomes unashamedly soft, and slice into pieces for l8r. Meanwhile, gently fry one red onion (other onionz are available, y’all) until soft, throw in some garlic & chickpeas, before covering in chopped tomatoes and adding some fresh baby spinach. Season to your taste – I love throwing in lots of cayenne pepper, paprika and the odd pinch of turmeric. Serve up your dish of sa$$ and enjoy!

BUTTERNUT KALE

BUTTERNUT KALE

BUTTERNUT KALE

BUTTERNUT KALE

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p.s. Special thanks to Penny for her glorious kale & marvellous outlook on all things raw. What a splendid treat.

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Diwali Decadence!

“This Diwali, may you be blessed with good fortune as long as Ganeshji’s trunk, wealth and prosperity as big as his stomach, happiness as sweet as his ladoos and may your troubles be as small as his mouse.” – Manish Gupta.

DIWALI DECADENCE

Diwali, aka the ‘festival of lights’, is the most glorious of autumnal festivals. According to Wikipedia (only the best sources for my readers, ya feel me?), the ancient Hindu festival “spiritually signifies the victory of light over darkness, knowledge over ignorance, good over evil, and hope over despair”. You’d have to be a lil’ maddo to have qualms with that. In true GoodFoodMarsh fashion, this feast was born out a good ol’ rustle around my cupboards for something that could do such a sublime occasion justice. It’s a good thing I have industrial quantities of chickpeas and fabulous Irish spinach at my beckon call. OH, and oodles of kale. Never forget about the kale. And of course, an impromptu supper party wouldn’t be complete without some absolutely terrific company, so I was fortunate enough to be joined by the crème de la crème of Dublin society. In the interests of their privacy (too famous 4 u, Glen Coco), we’ll call them Salome Spice and Octavian.

Kale chips ya knoooooow!
Kale chips ya knoooooow!

For nibblez whilst we were gossipin’, I rustled up some kale chips. These cheatin’ chips are outrageous easy to make and obscenely cheap. My marinade was a simple combination of some indulgent soy sauce, rapeseed oil, and some crushed up sunflower seeds. I bake these fairly high (around 200 degrees-ish) for ten minutes or so, until they’re delightfully crispy. As for the main dishes, I made two separate creations. One chickpea, spinach and mushroom curry & a sassy butter bean and pepper masala. For these dishes you will need the aforementioned ingredients, some garlic, several lovely red (or pink!) onions, coconut milk (the creamier the better), and an array of your favourite spices. I love using cayenne pepper, turmeric, paprika and cumin. With my back turned for a just a second, Salome Spice (living up to her name in more ways than one) also  added some cinnamon and nutmeg and my GOODNE$$ it was great. Serve with brown rice or a grain of your choice, and enjoy with a cheeky bottle of something sassy, if you’re as decadent as us.

Feastin'!
Feastin’!
Post-Diwali food slump...
Post-Diwali food slump…

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Vegan & wheat free curry!

Why hello my glorious fellow foodies!

Now listen here, I know that you’re all dying to know how a self-proclaimed amateur gastronomer goes about cooking a fabulous vegan curry from SCRATCH. Well, contain those feeling of euphoria, I’m about to share mine with you.  I cam promise you that this rather sassy spice dish is cruelty free, gluten free and absolutely exploding with flavour and kick. Whoever said that cooking vegan had to be dull, was about as ill advised as Posh Spice’s solo career. 

Y’all are going to need to start by prepping your vegetables of choice. So, pour yourself a glass of wine, whack on Yeezus, and grab a rather sharp knife. For this particular curry, I opted for carrots, broccoli, cauliflower, petit pois & onion. I also like to use lovely green beans and sweet potato. I prepared this with my housemate in honour of our farewell supper together, as she flies back to England tomorrow. Violins at the ready, please and thank you.

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1. We used 2 onions to form the foundations of our spice mix. Gently fry your finely chopped onions in a shallow pan until they begin to sweat and soften. Then simply season to your taste. We don’t use exact measurements (I told you I was an amateur)!  I recommend mild madras curry powder, ground corriander & turmeric powder. Using a ground spice mix will also give your curry an added kick if you like it fierce! Experimenting with cinnamon, ginger, fennel, cloves & bay leaves are also great ways of adding spice and depth to your ordinary korma recipe.

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While the onions & spices are sizzling away, put your vegetables on to boil. I really enjoyed making this larger portion as it gave me an excuse to use my gorgeous Le Creuset pan – oh the simple joys!

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When your vegetables are close to being ready, add your coconut milk to the spiced onion mix. I did all of this in my giant wok, as you’ll need plenty of room for some good ol’ stirring. I prefer using really thick  & creamy coconut milk to add a wonderful texture to my vegetable korma. I recommend using Blue Dragon coconut cream, or any good canned coconut milk from a health food store or Asian supermarket. After we added our vegetables to the coconut milk base, we threw in a handful of chickpeas & generous sprinkling of red lentils. Et voilà!

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The kitchen filled up with the most scrumptious smell whilst this was all cooking away. Finally, whack on some rice 20 minutes before you want to serve and you’re done. It really is that easy.

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Hope you enjoyed this recipe! Please share with family & friends. I’d love to know what y’all think.

Goodfoodmarsh xoxo

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