Stuffed Marrow
An early autumn delicacy in my book is a home grown stuffed marrow. The following recipe is just a guide to how you can stuff a marrow, there are so many ways this can be done 😉
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Ingredients
approx 4 portions
1 marrow
5 mushroms (champignoner), chopped
1 tbsp olive oil
1 onion, chopped
2-4 garlic cloves, crushed
50g chorizo, chopped
500g mince meat
½ tsp smoked paprika
½ tsp cayenne pepper
½ tsp four spices
½ tsp cumin (spiskummin)
½ tsp each dried oregano and dried thyme or 1 tsp french herbs
2-5 tbsp meat stock (kalvfond)
1 x 400g cans chopped tomatoes
handful parsley, chopped (if wanted)
85g fresh breadcrumbs (if wanted)
75g tasty cheese, grated
25g parmesan cheese, grated
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Method
Heat oven to 175C. Cut the marrow in half length ways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin and season.
Heat the oil in a pan, add the onion and sweat on a low heat for 10 mins until soft, add the mince meat at fry. Add the spices, stock and fry for a while, add garlic and chorizo. Cook for a few minutes, then add the tomatoes. Turn down to a low simmer and cook for 5-10 mins, then stir through the parsley.
Spoon the tomato mixture into the marrow halvesan bake for approx. 30 mins until the marrow has become a bit soft. Sprinkle over the tasty cheese and parmesan cheese, and return to the oven for 10 mins until the cheese is golden and begins crisp, and the marrow is tender.
To go with the marrow
Rösti passar bra till marrow. Skiva en lök tunnt och stek tills genomskinlig. Riv 6 potatisar, krama ur vattnet i ett dukslag och blanda i några matskedar olivolja, lite salt och peppar. Steg i ca 5 minuter på var sida.
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