any ideas what i can do with my marow?

Question

thank you

ok so i spelt it wrong
i did mean marrow

Answer 1

I would slice the top off long ways and scoop out the middle bits make a savoury mince beef mixture or a veggie filling if preferred and stuff the marrow with it, put the top back on and wrap the whole thing in foil and bake it in the oven till soft, stuffed marrow very nice

Answer 2

BAKED STUFFED MARROW

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

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.

Black Pepper

Answer 3

Stuff it! use a nice dry stuffing as they have loads of water in them. I love to stuff mine with a nice mixture of rice (cooked but just cooked, still a little bite in it) mixed with chicken (pan fry the chicken with finely diced onion, finely diced garlic, paprica, chilli (to taste), diced chorizo sausage (or toulouse sausage - whatever spicy one you fancy), salt & pepper and a little sherry or wine (a dash at the end).
mix this lot up then chop the end off your marrow, scoop out the middle (leave the "walls" of the marrow about an inch and a half thick!!! very important) then stuff the marrow.
Cover the marrow with silver foil (pop the top back on then roll in silver foil - like a xmas cracker, twist the ends several times - do wipe the marrow with a little oil to prevent the foil from sticking)

Bake off in a hot oven for 40 mins (or till marrow soft to touch)

serve with a salad and a bowl of crusty bread

Answer 4

Lucky you having a marrow, you could make marrow chutney or scoop the inside out and stuff it with minced lamb and seasonings of your choice or eat it as a vegetable, to do this peel it, cut it into 1 inch cubes place in a dry frying pan and cover with greased greaseproof paper and cook gently until soft.

Answer 5

If you are interested in an ethnic dish from pakistan try making NIHARI. It is GREAT!!! It is cubed beef in a marrow sauce and it is sooooo good! It is so easy to make. here is the recipe....(Or if you are near any pakistani or indian store in your area then go and ask for a box of nihari masala and they will be selling it for around .89 cents and it is enough to make the recipe twice)!
1/2 kilo beef
(Ask for Nihari meat at the pakistani or indian butcher shop.)
salt to taste
1 tsp pepper
1/2 tsp tumeric powder
1 tsp dhuniya powder
4 tbs oil
3 tbs flour (maida)
1 tsp ginger paste
Grind together the following:
2 tsp saunf
1/2 tsp black pepper,
1/2 tsp zeera,
seeds of 2 small illaichi
10 cloves
2 bari illaichi
1 stick of cinnamon
1 bay leaf
1/4 tsp jaifal
2 tsp dhuniya seeds
--Directions--
Put oil in a pot.
Add meat and fry it a little.
Add salt,chili powder,haldi powder,dhuniya powder and ginger paste.
Mix well.Add a little water.
Dissolve the flour in half a cup of water and add this to the meat and bring to boil. (SINCE you have MARROW, then add that instead of this flour, as it SUPPOSED to be marrow added)
Put all the grinded spices in a fine cotton cloth bundle
and add to meat.
Add 3-4 glasses af water,cover and leave to tenderize on very low flame.
When meat has softened remove the bundle of spices and make the curry into desired consistency.
Garnish--Fry some onion slices in a litle oil til golden brown and add to Nihari.
Also garnish with fresh dhuniya, ginger and green chilies.

Answer 6

Stuff it with sage & onion stuffing then roast it

Answer 7

www.retrofoodrecipes.com/ marrow_soup.html

www.retrofoodrecipes.com/ marrow_custard_1976.html

www.marrowthon.org.uk/ marrowthon.nsf/Pages/ rc?opendocument

www.fiddes.net/recipes/chutneys/ marrowchut.html

www.fiddes.net/recipes/jams/ marrow.html

Here are a few recipes for you!

Answer 8

Yes, but I'd probably be reported if I gave them

Answer 9

Roast and have it with sunday dinner

Answer 10

eat it they are delicious roasted with real butter on top!