Well, it had been a good few years since I last cooked with the humble marrow. However, on a country walk out with the kids we came across a produce stall that was selling flowers (I bought some!) & veg. A medium sized marrow was sitting on the bench begging for me to pick it up!! My youngest proudly sported the marrow home on the walk as if it were a trophy!!!
Size really does matter with the marrow. Too big and you won't get that delicious summery flavour coming through and it will take too long to cook, with a rough texture. Don't think "big is better"!!! I stuffed ours with a delicious spicy minced beef mixture. It went down a treat and I shan't wait as long next time to make it again!! Quick guide to stuffed marrow below:
Serves 4
1 Marrow - not too big, not too small ;-)
500g Minced Beef or Lamb
3 Cloves Garlic (I used five, 'cos we're garlic freaks!!)
2 Onions - sliced
1 Box Passatta or Can of Chopped Tomatoes 14oz - whichever you prefer
Squidge of Tomato Puree or chef's secret, tomato ketchup (the sugar lifts the tomatoes)
350ml of Stock - just make up a good pint tho and use what you need
Create your own spice mixture: I used chilli flakes, cumin, coriander, Spanish hot paprika and fresh ginger. Use whatever you like in whatever amounts you prefer. A squeeze of lime or lemon will also lift the flavours. I used a good couple of teaspoons each of the milder spices and a shake or so of chilli flakes...I just guess on the spices!
Olive Oil
Grated Cheese of your choice
- Start first by making your spiced meat mixture. I always let a ragu or minced meat mixture cook out for at least 1.5hrs - 4 is perfect, but we don't always have that much time on our hands!!!
- Shallow fry the onions in a little olive oil until softened and slightly coloured. Turn the heat low and throw in the garlic (chopped or crushed) and fry for a minute or two - don't burn as it will become bitter. Chuck in the rest of your spices and stir-fry out for two minutes. Add minced beef and turn up heat until browned.
- Once browned, add your wet ingredients. Stir in tomato puree/ketchup, tomatoes and stir well. Some salt, pepper and then lastly the stock. Add about half the stock and just top up as and when you need it. You need to aim for a thick mixture, but with some moisture. Leave to simmer gently for as long as you can. At lease 1.5hrs to get the flavours through.
- Just before you are an hour away from being ready to serve dinner, take your gorgeously plump marrow and slice it lengthways in half. Remove seeds and stringy pulp so that you have lovely hollows for your meat and place it into a pan of boiling water (if you don't have a pan large enough, cut into four pieces instead of two). Turn off heat and let it sit there for 10 minutes or so until you are ready to stuff - this just helps soften.
- Next line a roasting dish with enough foil so that you can parcel your marrow for oven baking. Sit the marrow halves or quarters in the dish and spoon the meat mixture into the hollows. Spoon any extra into the bottom of the dish around marrow...I like the succulence this gives the marrow, rather than a dry mixture. Sprinkle some grated cheese onto the top of the marrow portions and parcel up. Place into the oven for around 45 minutes, or until marrow soft. Undo the foil and allow the cheese to brown in the oven for a few minutes.
Tip: Don't worry if the mixture oozes out all over the place, really doesn't matter - this dish is about flavour, not elegance!!!
Serve with some fresh summery salad leaves or maybe boulangere potatoes (I had leftovers from the night before, so this is what I did!!!)
Delicious - a perfect way to champion the marrow which is so undervalued.....
