Recipe Page: Marrow

Stuffed Marrow with Beef and Tomato

Duration: 1 hour

Tender, rich and packed with flavour.

Utensils

  • Baking dish
  • Frying pan
  • Spoon

Ingredients

  • 1 large marrow
  • 500g lean beef mince
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 400g chopped tomatoes
  • 2 tablespoons tomato purée
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 100g grated cheddar cheese
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the marrow in half lengthways and scoop out the seeds with a spoon.
  3. Brush the marrow halves with olive oil and place them cut-side up in a baking dish.
  4. Heat the remaining olive oil in a frying pan over medium heat.
  5. Cook the onion for 4-5 minutes until softened, then add the garlic.
  6. Add the beef mince and cook until browned.
  7. Stir in the chopped tomatoes, tomato purée, oregano, smoked paprika, salt and pepper. .
  8. Simmer for 10 minutes.
  9. Spoon the beef mixture into the marrow halves.
  10. Sprinkle with grated cheddar.
  11. Bake for 35-40 minutes, or until the marrow is tender and the cheese is golden.
  12. Garnish with fresh parsley before serving.

Marrow, Spinach and Feta Bake

Duration: 40 minutes

A delicious bake filled with tasty veggies.

Utensils

  • Frying pan
  • Mixing bowl
  • Baking dish
  • Whisk

Ingredients

  • 1 large marrow, sliced into half moons
  • 200g spinach
  • 200g feta cheese, crumbled
  • 250ml double cream
  • 2 eggs
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 50g grated mozzarella (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a frying pan and cook the marrow slices for 5-6 minutes until lightly softened.
  3. Add the garlic and spinach, cooking until the spinach has wilted.
  4. In a bowl, whisk together the eggs, cream, thyme, salt and pepper.
  5. Transfer the vegetables to a greased baking dish and scatter over the crumbled feta.
  6. Pour over the egg mixture and top with mozzarella if using.
  7. Bake for 30-35 minutes until golden and set. Leave to stand for 5 minutes before serving.

Acorn Squash Soup

Duration: 40 minutes

Packed with flavour and tasty spices.

Utensils

  • Large saucepan
  • Wooden spoon

Ingredients

  • 1 large marrow, peeled, deseeded and diced
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 400ml coconut milk
  • 400g chopped tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh coriander, chopped
  • Cooked rice, for serving

Instructions

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger.
  3. Add the curry powder, cumin and turmeric, cooking for 1 minute until fragrant.
  4. Stir in the diced marrow and cook for 5 minutes.
  5. Add the chopped tomatoes, coconut milk and chickpeas.
  6. Bring to a gentle simmer and cook for 20-25 minutes until the marrow is tender and the sauce has thickened.
  7. Season with salt and black pepper.
  8. Garnish with fresh coriander and serve with steamed rice.
0
    0
    Your Cart
    Your cart is emptyReturn to Shop
    Continue Shopping