Butternut Squash Curry!

Hello darlings.

BUTTERNUT CURRY

Alright y’all, I know it’s been a while and for that I’m very sorry, but of course I needed to come back with a bang – and here it is. I proudly present my wonderfully sassy ‘butternut squash curry’. This recipe was born out of yet another good ol’ fridge clear-out & the fact that I now live minutes away from a very authentic Asian supermarket (be still, my beating heart). I never go by exact measurements, just by grabbing a handful of this & a sprinkle of that. For this dish I used a couple of gorgeous red onions, one clove of da freshest garlic, some wilting chestnut mushrooms (sorry, pals), a couple of glorious sweet red peppers, one lonely courgette, a handful of vine-ripened tomatoes, some coconut milk & the all important butternut squash. As for spices, I used a whole heap of cayenne pepper, cumin, turmeric, and my bae, PAPRIKA!

BUTTERNUT CURRY
Beautiful curry preparation!

I managed to pick up this beastly butternut squash for 59 cent and I’ve never been prouder to have bagged such a bargain. I halved this fantastic thing, drizzled it in oodles of rapeseed oil & sprinkled with pepper & some pink Himalayan rock salt. Whilst this autumnal beauty is roasting in the oven (about 30 minutes to get it cooked to perfection), you’ll want to simmer your onions & garlic before adding all your juicy veggies. Once everything is suitably sizzling away, whack in your squash & pour a good ol’ dose of coconut milk all over. As for spices, I absolutely adore cayenne pepper, cumin, paprika & turmeric. If you’re playing it safe, any standard ‘mixed curry powder’ will do, or for those feeling a little more adventurous, get freaky with some fresh chillies. I sprinkled a lil’ pink Himalayan salt over my brown rice & threw some pumpkin seeds on top to serve. Happy cooking!

BUTTERNUT CURRY

BUTTERNUT CURRY

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BUTTERNUT CURRY

BUTTERNUT CURRY

BUTTERNUT CURRY
DELISH!

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instagram – @marshingtons

twitter – @goodfoodmarsh

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Feijoada Revisited! [Vegan MoFo #5]

Are ye alreet?

  FEIJOADA

If any of y’all saw my first attempt at Feijoada, you’ll know about my struggle in finding some juicy black beans for a dish named after the bloody thing itself (this is the problem with being a country mouse). So, after a little health store binge, I felt a little bit like Jack (of beanstalk fame) upon discovering some organic black turtle beans hidden on a shelf. I’ll admit, this dish takes quite a lot of time investment – but it’s always worth it in the end! You’ll need to soak your beans for at least 6 hours before cooking & then you’ll need to boil/simmer them for a following two hours! Whilst my beanz were softenin’ up nicely, I fried onion, garlic and some sweet red peppers – before throwing everything in together. I added salt, pepper, cayenne pepper & vegetable stock & tinned tomatoes, before throwing a rather cheeky chilli on top and cooking for a further hour. At the last minute, I added black olives and a few sassy sun-dried tomatoes! You can enjoy this dish solo, or as a filling with tortilla wraps. Lemme know if you give it a go!

FEIJOADA

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FEIJOADA

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instagram – @marshingtons

twitter – @goodfoodmarsh

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Sassy Pepper and Lentil Soup! [Vegan MoFo #2]

Oh, BOY! Have I got something special for y’all today.

PEPPER SOUP

Kicking off Vegan MoFo day two in true style is this rather sassy red pepper & lentil soup.

As I’m still on liquids (gnarly teeth, don’t ask) I fancied rustling something up that was both absolutely scrumptious & suitable for my delicate requirements (#petal). And thus, this glorious soup was born. I had about 82 gorgeous red peppers in my fridge, so the main competent of the dish was decided & I was away. I didn’t go by any recipe, except for following the way my tastebuds guided me. I love a good ol’ bit of guessing and improvisation. For this dish, I used 3 red peppers, roughly 100 grams(ish) of red lentils, half a red onion, 1 large clove of garlic, vegetable stock & some rather sassy seasoning (I’ll explain later).

PEPPER SOUP

PEPPER SOUP

Whilst your lentils are simmering away (according to packet instructions), you’ll want to gently fry your onion (I recommend red – whack in as much as you like!), garlic & yo’ peppers until soft. I also threw in some spring onion at the last minute just because I felt like it. Once everything is nicely sizzling away, cover with some scrumptious vegetable stock. Unfortunately, I didn’t have enough time to make the stock from scratch – and my packet version worked just fine! Finally, blend and season before serving up this wonderful dish! For seasoning, I used a generous helping of cayenne pepper, a dash of tabasco & a good splash of soy sauce for a salty kick! Throw on a wee bit of coriander and you’re done. Enjoy!

PEPPER SOUP

PEPPER SOUP

PEPPER SOUP

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instagram – @marshingtons

twitter – @goodfoodmarsh

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Spicy Aubergine Fries!

Hello you delightful things.

AUBERGIENE

After enticing y’all with my Tian Provençal last week, I’m back again with another glorious Rachel Khoo recipe, from her book, ‘My Little French Kitchen’. For this charming dish, you will need some gorgeous aubergines (obvo), garlic, tomato paste/purée, oodles of olive oil, pepper & salt. I also prepared a complimentary cous-cous dish, but that’s so easy peasy that you’ll only need some a spritz of lemon & oil – when you’re done doing your thang.

AUBERGIENE

Take your juicy eggplants and slice into 2cm slices (see below). Rachel Khoo recommends using 2 aubergines for this dish, but that’s absolutely nuttin (I’m convinced that her dinner guests are mice). I used 3 but could have quite easily used 4 or 5. You’ll want to leave most of the spongey core, but fear not, I’ve saved dem bits for yet another round of ratatouille from my kitchen. (YES, I do like a good ratatouille).

AUBERGIENE

After this, you’ll want to prepare your marinade. This is the part where the y’all get an excuse to dig out your pestle & mortar. Pound two cloves of garlic and a pinch of salt into a paste, and then add 2 tbsps of tomato purée with a lil’ pepper and 2 tbsps of oil. I also added a dash of tabasco sauce to my marinade for that extra kick. You’ll want to layer a couple of baking trays with baking parchment or greaseproof paper & lightly brush your eggplant fries with the freshly made marinade. It’s as easy as that!

AUBERGIENE

Bake in the oven @ 180 degrees for 30 minutes and you’re done. In the penultimate 5 minutes of baking, I also made a very sneaky cous-cous dish. Simply pour your cous-cous into a bowl with boiling water, leave for 5 minutes & lightly fluff with a fork and a little oil once all the water has absorbed. I also added some gorgeous sweet peppers to my mix. Et voilà!

AUBERGIENE

AUBERGIENE

How do you like them aubergines?!

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instagram – @marshingtons

twitter – @goodfoodmarsh

tumblr – @goodfoodmarsh