Baked marrow recipe Baked stuffed marrow Cooking method
Baked stuffed marrow ingredients
• 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.
Your Baked marrow recipe Baked stuffed marrow is ready now
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