I have a HUGE marrow!! What do I do with it????

Stuffed Marrows!

1 short thick marrow, about 900g
40g butter
1 onion, chopped
2 celery sticks, chopped
1 garlic clove, crushed
2 x 400g cans chopped tomatoes
3 tbsp shredded fresh basil
50g fresh white breadcrumbs
25g mature Cheddar, finely grated
salt and freshly ground black pepper
fresh basil to garnish (optional)


1.Preheat the oven to 190°C (gas 5). Cut the marrow into eight rings, each about 4cm thick. Remove the peel, unless the marrow is very young and tender, and scoop out the seeds. Place the rings in a large, lightly greased ovenproof dish, arranging them in a single layer.

2.Melt the butter in a large saucepan and cook the onion and celery for 5 minutes until softened. Add the garlic and cook for a futher minute. Stir in the chopped tomatoes with their juice and season with a little salt and pepper. Bring to the boil, then simmer uncovered for about 10 minutes or until the mixture is thick and pulpy. Stir in the shredded basil.

3.Lightly season the marrow rings with salt and pepper before spooning the tomato mixture into the hollowed-out centres. Spread any leftover tomato mixture between the marrow rings. Tightly cover the dish with foil so that the marrow will cook in the steam, then bake for 30 minutes.

4.Meanwhile, mix the breadcrumbs and cheese together. Remove the foil and sprinkle the crumb mixture over the tops of the marrow rings. Return to the oven and bake for a further 15 minutes or until the topping is golden and crisp and the marrow is tender and juicy. Serve hot, scattered with fresh basil leaves, if liked.

Marrow, Courgette And Carrot Soup!


Ingredients

■2 tablespoons olive oil
■1 onion peeled and chopped
■1 garlic clove crushed
■1/2 medium marrow, de seeded and chopped
■1 medium courgette, chopped
■2 carrots sliced
■750ml stock
■2 teaspoons paprika
■1 teaspoon dried oregano
■1 tablespoon tomato puree
■Freshly ground black pepper
■4 tablespoons single cream (optional)
Cooking Directions

1.Heat the olive oil in a large heavy bottomed saucepan

2.Fry the onion gently until it begins to soften

3.Add the garlic clove

4.Add all the vegetables and cook for a minute

5.Add the stock, herbs and tomato puree

6.Bring to the boil and simmer for 30-45 minutes until al the vegetables are soft

7.Process in a liquidiser until smooth

8.Return to the pan and heat through

9.Season to taste with freshly ground black pepper

I almost gagged thinking you were talking about bone marrow.

Thanks, Google!

Carry on...

I learned something today...marrow is a type of squash in England. I was going to suggest having your butcher cut it in half and roasting it in the oven, slathering it on nice crusty bread with some nice sea salt. And serving with a nice big napkin for wiping up the drool you produce....mmmmmmm bone marrow.

*Hurk*

I was excited, thinking you had a marrow bone...

I almost gagged thinking you were talking about bone marrow.

Thanks, Google!

Carry on...

haha glad I'm not the only one!

I almost gagged thinking you were talking about bone marrow.

Thanks, Google!

Carry on...

Same.

Yup.

I'm with those who thought you meant bone marrow. I have eaten it, but had never cooked with it so had no advice. Now that I know it's a type of squash . . . I still haven't cooked with it, so have no advice. Must say, though, that I'm now craving the bone marrow. It's yummy!!

what's marrow? i was thinking bone marrow too. blech.

" I have a HUGE marrow!! What do I do with it"????

...That's what SHE said

Here is a site with a lot of marrow recipes.
http://allrecipes.co.uk/recipes/tag-898/marrow-recipes.aspx

if it were bone marrow, I was going EWWWWW!