Marrow Curry with Black Chickpeas

Everybody seems to be going crazy for black chickpeas which surprises me.  Black chickpeas are a staple in many South Asian homes.  Black chickpeas are known as kala channa or kala cholay.   

I've never featured black chickpeas on my blog for two reasons.  My family, either my mother or sister in laws make it for me when I go over and its not that often, so its hearty humble vegetarian food for my belly and secondly,  I find its time consuming to soak the black chickpeas overnight and then cook it slowly - when its mostly me eating them, as D is not that keen on them.  It is worth cooking from scratch  though as the flavour is completely different to the traditional chickpea.  Black chickpeas are more nutty.  So it was interesting to try some black chickpeas that come ready cooked in a tin. I've a few original black chickpea recipe ideas up my head, but this time I wanted to keep it simple and true to my heritage and decided to make a South Asian style vegetable curry.  

You can use any vegetable you like, but as I have marrows coming from the garden like nobodys business and its in season, I have decided to use it for this reason.  

I have made both vegetarian and vegan Marrow Curry with Chickpeas, but this one is studded with black chickpeas. Please don't worry too much if you can't find black chickpeas where you are, just substitute it with the traditional variety.

Many Marrows

Marrows are plentiful in my home this month, so much so that I have given some away, mostly to family who have been more accepting of them than neighbours who have said 'Thank you, but no thank you'.

We also have some windfall cooking apples (not pictured).  Its the first year, our apple tree is giving us any at all, but the plum tree this year is not plentiful.  

I don't want to grumble, we still have plums - but I don't think I will be giving many of them away this year.  Also a number of them, when I have cut them open to use in cake have been black.  So come this weekend, I will be making more Cinnamon Plum Jam.

I had planned  to show off some of my homegrown tomatoes, but I am afraid we ate them pretty quick over the weekend in three different dishes. I hope to share some next week, or the week after, but in the meantime here is a view from my conservatory window.  Isn't it splendid?!.  

We picked up this battered galvanised animal feed trough from a second hand furniture shop when we went to  Hereford last month.  My husband was eager to use it, and potted up some chili plants that we picked up from a garden centre at a reasonable price.  If your interested follow this link to have a gander at whats in my conservatory space, an extension of my kitchen.

I  am sharing this post with  Harvest Monday (yes, I know its Tuesday today) which is hosted by Dave over Our Happy Acres.  

Etsis Turlu - Rich Summer Vegetable Stew

I've been cooking quite a lot of Middle Eastern recipes recently.  It started with the  Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow  early this year when we had freakish snow and with the unusual hot weather continuing, now I have Etsis Turlu.   

According to the cookbook author this Etsis Turlu comes from Turkey.

With the rain over the weekend, it was the perfect excuse to make a stew more suited for autumnal days and colder evenings, but i have lots of summer vegetables including courgettes, marrows and green beans coming from the garden that I wanted  to make the most of it, even if it is the height of summer.

This stew will last us good three days of the working week and we intend to eat it with couscous, bulgar wheat, rice or crusty bread.  

I am sharing this  Etsis Turlu Stew with Souper Sundays hosted by Kahakai Kitchen. 

Buttery Marrow and Fenugreek Curry

The first of many homegrown marrows and because the accepted stereotype of South Asian girls is that 'we' all make a mean curry, I thought I would not disappoint. But the truth is, everyone these days claims to make an awesome 'curry'.  I am honestly not one of those people. 

I have made a vegan Marrow Curry with Chickpeas in this past, but this one is rich and buttery, that even my mother would approve. 

I love fenugreek and when I saw it being sold at the market, I could not resist its distinct fragrant.  I am pleased I picked it up as it enhanced the plainness of the marrow curry. 

I am sharing this with The Veg Hog  who is hosting #EatYourGreens Vegetarian and Vegan Blog challenge this month, please do join in there is plenty of time.   For those of you who have not participated before, please Follow this link on how to join in.   

Roasted Marrow Salad with Black Olives and Lemon Oil

I thought I had shared all my marrow recipes last month, but must have missed this somehow, saying that though I do still have one marrow remaining in the vegetable basket.

I made this Roasted Marrow Potato Salad with Black Olives a couple of weeks back around the same time I made the Marrow Lemon Conserve.

This Roasted Marrow Potato Salad with Black Olives  wasn't anything special, but it made for a change from the typical pasta salads that I make for work.  It was also a good way to use up some left over potatoes and my marrow aka summer squash harvest from the garden.  The dressing was simple, an oil vinaigrette made with Azada Lemon oil.

I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen; and with Eat Your Greens.  

Courgette Marrow Aubergine and Spicy Ground Chorizo Pizza

I made this Courgette Marrow Aubergine Spicy Ground Chorizo Pizza a few weeks back.  It is a little reminisce of Lahmacan. dubbed in the English speaking world as the Turkish Pizza, but of course this one is vegetarian as it is made with soya mince in place of minced meat.

I really, really loved it.  

The base is not traditional tomato, but spicy ground chorizo made with soy mince and all the flavours associated.  It was a little old fashion way of making vegan chorizo, but it was delicious and I will make it again . The courgettes in this recipe were bordering on becoming marrows, hence the reason that I have named the recipe so.  

The spicy ground soy mince chorizo base recipe comes from Mo Wyse and Shannon Martinez of Smith and Daughters in Australia. I was recommended the cookbook Smith and Daughters That Happens to Be Vegan by the Green Gourmet Giraffe.

Marrow, Manchego Cheese, White Beans and Sage Pithivier

I made this Marrow, Manchego Cheese, White Beans and Sage Pithivier with some of the marrow that was left over from the Marrow Conserve recipe (featured in the photograph) next to the jars.

I have to admit, I was not overly impressed with the filling whilst I was making it.  It looked a bit simple and boring.  I was also unsure what cheese to use and still had some remnants of Manchego cheese left over from Griddled Summer Vegetable Tart with Manchego Cheese Tart and added that to the mixture when it had cooled down. The puff pastry was filled, folded into pasties and then baked to taken into work the following day for lunch. 

Well surprising  these Marrow, Manchego Cheese, White Beans and Sage Pasties were delicious.  I have to concur with my husband that I too also enjoyed it. 

The following day, I  used the last of the filling to make some into pithivier style, but you can also just top puff pastry sliced like a flat tart or pizza.

Lemon Marrow Conserve Jam Jelly

I  was going to make Lemon Velvet Marrow Cream with my homegrown marrows, but when I looked in my storage cupboards, I still had two jars from last year. I changed my mind and decided on Marrow Jam instead. 

Here it is all potted it up.  I have to admit I was not really sure what to call it, so am calling it everything under the Western sun from conserve to jelly to jam.  I would even call it marmalade as that is how it looks to the eyes.

As I have only made this Lemon Marrow Conserve recently, I have not had opportunity to crack open a jar  and taste it fully, but from the leftovers in the pot it reminded me in texture of preserved ginger pieces, a little bite.  

I am going to make some Lemonade Scones and in place of red berry jam, I will use this Lemon Marrow Conserve and will give you more insight into what these corn yellow jars mimics the most.  For now, here is a link to some other Unusual Homemade Preserves, Jams and Chutneys.

I am sharing a jar of this Lemon Marrow Conserve with Eat Your Greens challenge hosted this month by The VegHog - You still have time to share your #EatYourGreens recipe! 

Vegan Marrow Jerky - Biltong or Summer Squash 'Bacon' Crisps

I know aubergine aka eggplant 'facon bacon' is so popular at the moment, and I have been making it at home for a while, like this in the oven or in the dehydrator.

However this time round, I decided to give the under-rated vegetable - the marrow - the same smoky treatment.  Marrow is also known as Summer Squash in some parts of the world and this was the result. 

Smoky, golden metallic coloured crisps.  

Lemon Velvet 'Marrow Cream' Curd

Wondering what to do with those monster marrows other than stuffing them with brown rice, quinoa and other grains.  Here's something that will last in your kitchen larder (if your fortunate to have one); or if your heart desires share with family, friends and Besties.   It will compliment toasts,  crumpets and even croissants.  

If you have not heard of it, let me introduce you to a different type of curd made without eggs Marrow Cream.  This is is no ordinary Marrow Cream, this recipe was bestowed to me (and other fellow bloggers but I won't say that too loudly) by one of my long term friend Nic from Nip It In The Bud who I met through blogging.  We started blogging around the same time and I have watched her and her husband grow from a loving couple into a blossoming family, first there was little Euan and now there is Luca.  

A few years ago, when I was a lot more proactive in the allotment garden, I would make a lot of homemade jam, preserves and chutneys.  One day myself and Nic decided to do a jam jar swap. You can read about it here.  I loved it, but sadly I never got round to making my own Marrow Cream then, until now when I bagged myself some marrows. 

Unlike Nic's Marrow Cream, my jar of Lemon Marrow Cream Curd is a little darker in colour which makes me think perhaps I should have called it Golden Marrow Cream Curd.  The reason it is much darker is that I used golden caster sugar, but if you want to achieve that buttery yellow colour then I would strongly advise you use white sugar.  I think this recipe can easily be made vegan by subbing the butter with a vegan alternative, but I followed the recipe this time round.  

So what does it taste like.  Like lemon curd, but not as sharp and not as super smooth,  even though I used my Froothie blender, but that does not matter, really - its adds  a bit of texture, a bit like Lemon Velvet, hence my use of it in the blog header.  Nic describes the texture in her blog post like that of pureed stewed apples and I would have to agree. 

I am sharing this Lemon Velvet Marrow Cream Curd with Inheritance Recipes co hosted by Solange at Pebble Soup and Coffee and Vanilla as this recipe comes from someone who I am proud to call a friend, not just a blogger friend and her recipe will now indeed be in my home recipe book If you have not visited her blog, please do its called Nip It In The Bud, its down to earth, honest and family oriented.  It can only warm your heart. 

As well as Nic's Marrow Cream , here are some other Curd recipes
Clementine Curd
Lemon Curd vegan from Wallflower Girl
Pink Grapefruit and White Chocolate curd by Clouds of Dream 
Strawberry Curd

Vegan Smoked 'Bone' Marrow Stew

I've had a home-grown marrow sitting in the vegetable basket for weeks now, and have been wondering what to do with it.  I did not want to make another curry style dish with it, or simply stuff it with rice or vegetables, I wanted to do something different with it and so I did.  

I was inspired to make a vegan variation of Smoked 'Bone Marrow' Stew. I have lots of cook books, mostly vegetarian, but failed to find anything that got me excited, then I started surfing the Internet and stumbled upon this recipe for Smoked Bone Marrow Pasta and was inspired.  I did not copy the recipe at all, but was merely inspired by it.  The recipe for my vegan Smoked 'Bone' Marrow Stew is based on my own recipe for Smoked Paprika Bean Stew with a few smoky additions, like smoked sea salt and liquid smoke that I often use for my facon 'bacon' recipe.  

I even mashed up some chickpeas and filled the hollowed out part of the marrow, but that was just me being a bit fussy.  I was really pleased with the final dish, not just how it looked and mimicked 'bone marrow' visually, but also how it tasted too. There were lots of different levels of smokiness and hint of sweetness from the tomato sauce.  It really was good to eat.  

As this dish also contained chickpeas, lots of them - I am sharing this recipe with Nupur at the Veggie Indian as she is hosting Octobers edition of My Legume Love Affair #76.  MLLA as it is known to its fans, is a popular, legume-centred event was created by Susan of The Well-Seasoned Cook.  It is now run by Lisa of Lisa's Kitchen.   I am also sharing this recipe with the lovely Emily at A Mummy Too for #Recipe of the Week 11 - 17 October 2014 . 

Vegan Marrow Curry served with Tricolour Couscous

Some of you may remember the monster marrows that I harvested from my garden a couple of weeks back, well here is one recipe that I made with it - vegan Marrow Curry with Chickpeas.  For me this dish shouts Autumn on a plate!

I actually could not remember the last time that I cooked or ate marrow, I think it was in my student days when I stuffed it with brown rice and baked it (this was the mid 1990s, not 1960s by the way).  I know, very old fashioned, but some times those are the recipes that are the best, but this time round South Asian curry spices were calling my name. 

I kept some of the marrow outer skin on, for colour and texture, but it was a not such a good idea as the outer skin was really tough, but fortunately enough it slid of the marrow easily.  I have one more home-grown marrow to go, so expect another recipe in the next couple of weeks.   

Oh for a change, I served it with Artisan Grains Tricolour Couscous. made up of golden couscous, tomato and spinach infused couscous.  It was delicately flavoured.  I have to say, it made a pleasant change from plain Basmati rice.  Another option is to stir the two together, I did with the left overs and it made for easy lunching! 

Cradling Monster Marrows and Zucchini

From my garden is this rather large courgette aka zucchini, its much bigger than the last one.  I did not cook with it, it was too big for us to consume, so I bestowed it upon my sister-in-law who would probably make some kind of curry with it or perhaps even Pakoras. 

And a lovely marrow, that will some time this week be cooked into something delicious I hope.  So as always if you have any lovely vegetarian recipes making the most of marrow, please do let me know. And Mark and Chandra if either of you are reading this, the green nail vanish is really a coincidence.  I had a weekend off from cooking, and like a girly squirly decided to paint my nails. 

Finally here are the only two golden courgettes that were harvested some time last week, but I didn't get round to sharing with Harvest Monday, so thought I would do so today.

I am sharing this small harvest with Daphne Dandelions for Harvest Monday.

Edible gifts

Fellow bloggers have been raving about Cedric’s marrow cream, a luscious sweet creamy recipe that I also wanted to make, but was unable to as I had no marrows of my own. Then surprise, surprise a new friend sent me a jar in the post. I was so overjoyed and just wanted to turn the lid and dip my finger in to taste the sticky cream, but D stopped me in my tracks. ‘We have three jars of preserves already open’. He was right. We ought to finish those first. However, I am looking forward to trying these soon, as soon as the jar of spiced tomato and apple chutney, mixed berry jam and the pear jam are finished. I don’t like having too many jars open, plus we don’t have that much room in the fridge.
I was also fortunate to get a jar of hedgerow jelly. Both the marrow cream and hedgerow jam are new to me, and both I am looking forward to trying, so please do come back in about a fortnights time, when I sure will have tried these two edible delights. I was also sent some marrow seeds. Yes next year, I will grow my own and make some of my own marrow cream. Thank you so very much Nic.

D made dinner yesterday which comprised of mashed potatoes, steamed carrots and broccoli. He always makes far too much. So we had some left over, well the thrifty me instructed him not to throw these away, but it would be our food tomorrow. Here it is ‘recycled grub’ in the form of vegetable cakes served with a slices of roasted baby pumpkin and some broad beans that I picked from plot 11 yesterday. The broad beans may look glossy, but they tasted a little bit old, past their season I think.

Some of you will know that I try to make some muffins or flapjacks for the working week ahead, well yesterday I made these Orangey Date flapjacks. A Muslim friend of mine who had bought too many dates for the Ramadan fasting period last month, gave me a box to enjoy. I had eaten through most of the box, taking a date every time I went to the fridge for something, but with what was remaining, I decided to make these Orangey Date flapjacks. Although the orangey and date flavours came through. I found these flapjacks a tad on the dry side, then I noted the porridge oats I had used for them, had expired a few months ago. I think next weekend I should check out my store cupboard ingredients, there are bound to be foodstuffs in there that are more than a year out.

Orangey Date slices
285g dated, stoned
8 tbsp orange juice
Grated zest of 1 orange
225g plain flour
110g porridge oats
½ ground mixed spice
140g butter, melted
1 tbsp sesame seeds (optional)
Method
Preheat oven to gas mark 6. Put the dates and the orange juice into a saucepan together with the orange zest and cook over a very low heat until the dates form a paste. Meanwhile combine the flour, porridge oats and spice together in a bowl with the melted butter. Mix thoroughly. Put half the oat mixture in the bottom of the prepared tin and press down firmly with the back of a spoon. Spoon over the date paste and evenly spread out. Cover with the remaining oat mixture and level gently. Sprinkle over sesame seeds if using. Bake in the centre of the preheated oven for 20 – 25 minute.