cooking a marrow…………..how?
Into Lambs Kidneys ??
Well similar to above only shallow fry Kidneys, brown off some Bacon until crispy, brown off some white onion, add lots of Basil (fresh) lots of black pepper.
Half the Marrow, scoop out seeds etc. fill with Kidney mixture, wrap in foil, oven cook for 45/60 mins depending on size of Marrow (should be tender not firm once cooked)
Serve with a good Chianti.
Sit on sofa stuffed.Posted 4 years agodmortsSubscriber
It seems the “put in the bin” recipe has already been suggested. However you could also place it in a compost heap for around 365 days, might be ready by then
Is it a courgette that’s got out of control?
3 years ago my Dad made “marrow” and ginger jam (was actually from v. large courgettes, is there a difference?). One out of the 10 jars was sampled shortly after. 9 jars are still remaining if anyone is interested?Posted 4 years agoStonerSubscriber
My mum used to make “Dead man’s leg” with marrow – the mince stuffing recipes above.
I prefer to take courgettes young and small (max 6″) and grate them. Warm them through in a saute pan with garlic and olive oil. Dont “cook” them or they will just turn to a wet mush. Bit of grated parmesan on top. Lovely.
If you have the patience It’s also nice to slice them in to thin strips and griddle/barbecue them then toss in a viniagrette & pine nuts. But it takes a while to griddle both sides of enough strips.
Ive also tried marrow gin (sugar in a hollowed out marrow). But cant recommend it 🙁Posted 4 years ago
We had this conversation last night.
OH – do you have any plans for that marrow?
Me – no, do you?
OH – I might try to do something with it tomorrow night.
Me – I’ll be out so that sounds perfect.
OH – so what can you actually do with a marrow?
(He’s veggie so stuffing it with mince won’t help and I had no other ideas. Still, if he gets rid of it I’m not too concerned about how!)Posted 4 years agostumpy01Member
This is apparently very good:
bloke at work tried it a week or so ago.Posted 4 years agobikebouyMember
You could of course make a bucket of soup out of it. Has to be spicy so chillies, tomatoes, maybe pine nuts for some crunch, coriander (lots, fresh)Posted 4 years ago
Boil the fek out of it, add veg stock, soft fry chillies/butter/nuts then add coriander at the last moment (don’t over cook this) chuck the lot in a blender and pummel away, should last until Xmas that. 😉konagirlMember
Like Stoner, we use a spaghetti peeler and substitute for pasta, it only needs a few minutes boiling so it’s still got some texture. Then garlic / tomato sauces work well. Courgette fritters are also nice. Or use in chocolate cake to retain the moisture, just make sure you squeeze out the water well before adding to the mixture.Posted 4 years agonamastebuzzMember
Had 3 recently.
First one – removed skin and seeds, sliced into chunks and curried it. Not bad.
Second – left the skin on and made it into a ratatouille type sauce and used it to fill a veggie lasagne. Very good.
Third – made chutney. Cooked it up with shallots, apple, sultanas, ginger, sugar and vinegar. Tried some the other day – pretty good.Posted 4 years ago
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