CHRISTMAS AT DODDINGTON
It can be used as a substitute for sweet potatoes in many recipes. As you may presume from its rich orange flesh, red kuri is a good source of vitamins A and C, potassium and iron.
| 1 | 1 medium red kuri squash |
| 2 | large bunches kale |
| coconut oil | |
| sea salt | |
| 1/3 | cup hazelnuts |
| 1/3 | cup dried cranberries |
| 1/3 | cup tahini |
| 1/3 | cup mild white miso |
| 2 | garlic cloves, crushed |
| 3 | tablespoons minced shallot (one small shallot) |
| 1 | large, juicy lemon |
| fresh cracked pepper | |
| finishing salt | |
On a large serving plate pile cooked kale, roasted squash, cranberries, and hazelnuts. Dress to your preference, top with fresh cracked pepper and finishing salt. Enjoy!
Serves: 4
| 1 | large red kuri squash (around 2 ½-3 pounds) |
| 1 | teaspoon avocado oil |
| 1 | white onion, quartered |
| 1 ½ | cups vegetable broth or bone broth |
| 1 | cup coconut milk |
| 2 | teaspoons apple cider vinegar |
| ¼ | teaspoon sea salt (+ more to taste) |
| Freshly ground black pepper, to taste | |
| 1 | teaspoon cumin |
| ½ | teaspoon curry powder |
| ½ | teaspoon fresh grated ginger |
| Pinch of red pepper flakes, to garnish | |
| ½ | cup pumpkin seeds, to garnish |
Ladle into bowls, garnish with a dollop of coconut milk and a sprinkle of black pepper, red pepper flakes, pumpkin seeds, and a drizzle of extra virgin olive oil. Enjoy!
“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.”
