Baked Stuffed Marrow
Cooking Time: 85 Minutes
Serves: 2
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Method
1. Preheat the oven to 200°C (gas mk 6, 400°F). Heat the oil in a saucepan. Chop the onion finely, and cook gently for about 5 minutes until softened. Add the mince and fry for another five minutes. Add the stock, tomato puree, herbs, some freshly ground black pepper and the fish sauce, and cook until the liquid has reduced by half.

2. Meanwhile, wash and cut the marrow in half, and scoop out the seeds. Prick the inside flesh thoroughly with a fork.

3. Once the mince is browned all over, put half the mince and onion into each marrow, pouring in any juices left in the pan. Sprinkle breadcrumbs over the mince if desired.

4. Wrap each half marrow in foil and bake in a baking dish for about one hour.

5. Push back the foil to expose the tops of the marrows, and cook for a further ten minutes to brown the breadcrumbs. Serve with any juices from the dish poured back over the marrow.


You can use large courgettes in this recipe.
You can also use minced lamb or pork instead of the beef.
If you do not have fish sauce, then instead add salt to taste.
For a tastier topping, try mixing grated parmesan cheese and mixed herbs, salt and pepper into the breadcrumbs.

See Also: Recipes
  Shepherds Pie
See Also: Book Reviews
  Delia Smith's Complete Illustrated Cookery Course by Delia Smith
  New Step by Step Cookbook by Good Housekeeping

Recipe Ingredients
2 tablespoons Vegetable Oil
1 medium Onion
300g Minced Beef
800g Marrow
1/2 teaspoon Mixed Herbs
Breadcrumbs
100ml Beef Stock
1 tablespoon Tomato Puree
Black Pepper

Baked Stuffed Marrow
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