Friday, 22 September 2017

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.

Wednesday, 20 September 2017

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.

Monday, 18 September 2017

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! 

Friday, 15 September 2017

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.