Allotments 4 All
Produce => Recipes => Topic started by: Mrs Ava on July 26, 2004, 13:01:56
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I am being given a marrow a week by my lovely lottie chum, Jack. As you have probably guesses, I am the only one in the family that likes marrow, so a whole marrow is rather a lot for me to work my way through. Any good ideas? I have stuffed it, which Ava will just about eat, and boiled it and mashed it with butter :P. I have also tried freezing one all cut into chunks - do you think that will work? What is marrow jam like? Anyone had an experience of it?
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EJ, make marrow and ginger jam last year, according to my Ma, who is the only ginger lover in the family, it was delish! I am sure last year we had a debate on the merits or not of marrow rum!
Not a morrow lover me, but when I am given the odd one I stuff it with mince! DP
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I think I've had marrow, or marrow and ginger jam and it was pretty good.
Given that you're a teetotaller, I won't mention marrow rum :)
http://www.kwacs.freeserve.co.uk/Countryside Recipes.htm (http://www.kwacs.freeserve.co.uk/Countryside Recipes.htm)
I seem to remember doing this without the rum -just suger and you get a pretty strong marrow wine.
Jeremy
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Hi,
The best thing I have found to do with them is to make up a sort of "middle-eastern" mixture of fried minced lamb, chopped onions, garlic, pine-nuts, sultanas, spices etc and mix that with some cooked rice. Slice the marrow into 2" slices and take out the core. If the skin is really thick, I take "stripes" of that away. Lay all the pieces side by side in a large dish, put the filling into the centres of all the pieces sprinkle some water around them, cover with foil and bake until the marrow is soft.
Well, I like it...
Sarah.
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Me, teetotal! Jeremy you obviously haven't been this side of chelmsford when we are entertaining! :P
I remember the marrow rum debate, didn't sound that healthy to me. Might dig out a recipe for marrow and ginger jam as I noticed Jack has about another dozen marrows fattening up, so I don't think I have seen the last of them, and I am not complaining, oh no siree! Thanks for the ideas. ;D
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Dan hasn't got a tongue-in-cheek smiley ;D
You could be right abouty the marrow rum -I seem to remember the thing rotted before I got much liquid.
Jeremy
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Marrow jams made with orange/lemon/kumquat are gorgeous too - I'll find my recipe and post them.
Stuffed with kedgeree - mmmmmmmmmmmmmmmm! Smoked fish and marrow are made for each other.
All best - Gavin
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Well, inspired by the jam idea, mum dug me out an anicent recipe for marrow and ginger jam, so this is what I have just made.
6Ib marrow flesh
6Ib sugar
8oz crystalised ginger (chopped as finely as you like)
juice and zest of 4 lemons
Peel and deseed the marrow and weigh out 6Ib. Boil until tender (mine was on the firm side of tender as I prefer a little texture). Drain very well and mash. Add ginger, lemon juice and finely chopped lemon zest. Bring to the boil and stir in sugar. I removed from the heat and stirred until the sugar was dissolved, which took seconds! Cook rapidly for 20 minutes until thick and gloopy. I did test with a sugar thermometer but, it had made a good set before it got up to jam temperature - I tested it on a cold saucer and it set beautifully. Tastes gorgeous, bet it would be great warmed slightly and dribbled over good vanilla ice cream! YUM
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And to use up the rest of the marrow.....marrow and roasted garlic soup. Delish!
All measurements approx to suit taste.
1 large bulb of garlic, seperated into cloves, root end cut off but not skinned. Roasted in oven in a couple of tablespoons of oil for about 20 minutes.
1 large onion, chopped and sweated in a large saucepan in a tablespoon of oil (and optional butter)
2 Ib peeled and deseeded marrow, chopped roughly.
1 1/2 pints stock (I used veggie)
Add the marrow to the cooking onions and squeeze the roasted pulp out of the garlic. I got fed up doing this and ended up just removing the peel and bunging the cloves in whole. Cook for a couple of minutes, then add the liquid. Bring to the boil and cook for about 20-30 minutes, depending how big your lumps of marrow. Remove from heat, liquidize and/or pass thru a seive (optional). Serve with a sprinkle of parsley and a swirl of cream! YUMMMMMMY
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Another old recipe - this one works too.
Marrow and ? ? ? Jam
1 lb marrow (after peeling), cut into cubes
1 lb sugar
plus
juice and grated rind of two lemons;
or pulp and grated rind of two oranges, and the juice of 1 lemon
or replace half an orange (or even a whole one?) with the equivalent in finely sliced kumquats
Put the marrow, citrus rind, and sugar in a bowl, and leave to stand overnight.
Next day, add juice (and pulp/kumquat slices as appropriate), and simmer gently until sugar has dissolved.
Bring to boil until jam reaches setting point.
Enjoy!
Gavin
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Hi again everyone! ;D 8) ;D
EJ, I have 3 kiddies who make it their lives ambition not to eat veg, but they love this recipe, it's also good for a vegetarian....
Cheesy marrow:
1 marrow
about 3oz butter
finely chopped onion
squished clove garlic (or two, depending on taste)
1 chopped green pepper
8 oz skinned and chopped tomatoes
6 oz mature cheddar, grated, with a bit of mozzarella if you've got it
Peel marrow, slice, de-seed and cut into cubes
Fry in butter until golden
Move it to a plate, leaving as much juices in the pan as poss
Add onion, garlic and pepper to pan, fry until pale goldy colour,
Add marrow and tomatoes, mix well
Put half in an ovenproof dish, cover with cheese
Put other half of marrow mix on top, add rest of cheese
Bake in oven approx 200 C until brown on top, takes about 30 mins
Absolutely delicious!!!!
We have it with a roast, haven't found a person yet who doesn't like it!!
Lisa
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Ooo Lisa, that sounds grand. I bet the old man would eat that also. As for the kids, no chance! I have given up on them eating anything healthy at the moment.....well, apart from number one daughter eating my peas!
And nice recipe Gavin. Wonder why you leave it over night? Sods law Jack will have given all of his marrows away and I will go without! Oh well, must plant my own next year!
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My recepie for marrow jam is already on another thread but marrow also makes great picalli. I'll dig out my recepie and put it on the board later this week
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Just thought I'd tell you that today I made the recipe posted by Sarah (No.3 on 26th July).....the middle-eastern sounding recipe.....there is only me and I loved it :P.....wasn't exactly sure what spices I should use :-\ so when I went to Waitrose, had quick 'scan' of the ingredients in one of their Morrocan lamb ready meals....thought I'd got everything but when I got started....found I'd not got coriander!!.....however, I used cayenne, cumin, turmeric and 'slurped' some rose wine I'd got left over it all with some of the suggested water and everything else that Sarah had mentioned....baked it for about 45 minutes - marrow was cooked just right but remained firm and not 'sloppy'......next one I shall try later this week is the cheesey marrow as posted by Lisa - my daughter-in-law did and they loved it....thanks to all for this brilliant 'thread'....great ideas...Maggie ;)
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I thought I would revive this thread for those who may have a glut of marrows and like me dunno what to do wiv em ;D Thanks to Lisa (Mrs Frog) I tried your cheesy marrow recipe and it looked and tasted delicious, wish I'd taken a piccy :( Can't wait to try some more ;) ;D
Oh and thanks to tulipa ;) for digging this link out for me ;D ;D ;D
Edited to say..."What would be a good substitute for butter in this recipe?
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Don't you like butter Roy?
Have you made the bread yet Roy? My last piece got eaten last night :)
I'm going to do that cheesey marrow too. Roy I use my courgettes in spag bol (no, I know it's not exactly text book but all courgettes have to be eaten - it's the law you know :)) Also put em in chilli con carne. Very good in sausage casserole with some mixed beans etc and lots of tomatoes - fresh or tinned and some balsamic vinegar oh and paprika, you could put your spuds in it too
Happy cooking folks :)
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:( Got to keep the old arteries from bunging up, I did do the cheesy marrow with butter but that was a one off, so what's the substitute to be? and what on earth is 'spag bol' ???
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Spag bol = spaggetti bolognaise :)
If you want to de-fur your arteries then garlic is the thing :) It's a vaso dilator :) Porage oats are good as well :) Good old porage reduces cholesterol too :)
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Roy, I have to be careful too so would use sunflower oil instead as it has a light flavour, or olive oil if you prefer. Olive oil is supposed to be good for the arteries too I think. That does sound a lot of butter in that recipe. Could you use reduced fat cheese too?
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Use marrows?? Just store the glut? You'll be glad of them later.
And arteries, Roy? Just take statins & enjoy. Chloresterol dropped from 8(!!) to 5.5 in a month!!
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Roy - this was lunch - Ronde courgettes - before the oven - no butter! But maybe you can't eat cheese?
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They look scrumptious Tim :)
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What exactly is the filling please Tim....whatever it is they look good :P
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Spag bol = spaggetti bolognaise :)
If you want to de-fur your arteries then garlic is the thing :) It's a vaso dilator :) Porage oats are good as well :) Good old porage reduces cholesterol too :)
;) Thanks Wardy, I did increase the garlic in that recipe from one to five and it was a hit with my mate with butter and also today for my daughter and grandkids with marg and a little oil (Duckhams I think it was ;D) Oh! and I do like my oats 3 times a week when poss ;D :P Spag bol ??? no wonder Cambridge Dictionary couldn't find it ::)
Tim I'm on 'Statins' and my Cholesterol went from 7 to now 2.5 that made me and my GP happy, I just googled Statins and now not so sure I want em ... :o http://www.mercola.com/article/statins.htm#
There are lots of things I do that I shouldn't they're illegal immoral or make me fat ;D but I'm passing this way only once so. :D ;D
The Courgettes look delicious ;D