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Could someone give me some recipes for marrow please.

I'm not fussy - but there is only so much boil/steamed marrow one can eat.

Ta.

GF.

hey g.f.!......there are many more wonderful way to cook marrow than just boiled or steamed......do the same as you do with courgettes....dice & fry in butter or oil (or little of both) with garlic - delish....or add tomatoes to it as well - makes a lovely sort of ratatouille

google marrow recipes and you should find other alternatives too

however, marrow chutney is gorgeous and marrow & ginger jam too.

good luck.

H.P.

oh and I fogot to say....add diced or sliced onion to the marrow & garlic mix....better still!

Love marrow & ginger, but this is still my favourite.

Waitrose have a recipe card at the moment for Baked Marrow With Saffron And Spinach Risotto - here it is: 

Serves 4
Preparation time: 10 mins
Cooking time: 30-40 mins
379kcals/12.2g fat/5.2g saturated fat/1.1g salt/5.7g sugars per serving

Ingredients[/i]
1 marrow, weighing about 900g
250g Riso Gallo Saffron Risotto Pronto
100g Castelli Vegetarian Italian
Hard Cheese
½ x 235g bag fresh Waitrose Spinach for Cooking
1 tbsp Waitrose Extra Virgin Olive Oil

Instructions

Prepare the marrow by trimming the ends then cutting into about 8 slices, each 2cm-3cm thick. Remove the seeds by cutting a circular piece out of the centre of each slice. Place the slices in a steamer, cover and leave to one side.

Preheat the oven to 200°C, gas mark 6. Place the risotto mix in a medium-sized pan with 600ml cold water. Bring to the boil, place the steamer with the marrow slices on top and simmer for about 10 minutes, stirring occasionally, until the rice is just tender but there is a little liquid remaining, and the marrow slices have softened slightly. Alternatively, lightly cook the marrow slices in the microwave on medium power for 1-2 minutes.

Place the softened marrow slices on a baking sheet lined with foil then parchment paper. Using a peeler, make shavings from a quarter of the cheese, then grate the remainder.

Stir the grated cheese and freshly ground black pepper into the risotto. Mix in the spinach and cook gently until it has wilted. Spoon the risotto onto the marrow slices, filling the centres. Cover the baking sheet loosely with foil and seal around the edges.

Bake for 20-30 minutes, until the marrow is tender but the rice is not overcooked. Serve, drizzled with the olive oil, and sprinkled with cracked black pepper and the cheese shavings. Eat with roasted Romano red peppers and a fresh salad of crispy Little Gem lettuce hearts dressed in olive oil.
Cook's tip

Part-cooking the marrow over the rice means a shorter final cooking time in the oven. This will prevent the rice from drying out.

oops, forgot to include the link so you can see how it looks: 

http://www.waitrose.com/food_drink/recipes/recipesearch/recipe/0607r06.asp

I always found this site fun
http://mr.marrow.tripod.com/marrow/eatit.htm

but watch out for the banner name at the top! I suspect it sums up what any courgette/marrow grower thinks by the end of the season!!!

moonbells

hee hee!!  I didn't know what you meant at first about the title of the page.   ;D Had a good old chuckle when I spotted it!!  Yep, know that feelin!

We are looking for a Vegan Spicy Stuffed Marrow recipe.
Sorry Tim but no matter how I try I cannot read your Baked marrow recipe.

You might find something here ... excluding the preserves and bone marrow :o (limitations of a search, but a great site anyhoo, squillions of recipes under 'courgette' too)
http://fooddownunder.com/cgi-bin/search.cgi?q=marrow
:)

SS, if you 'right click' on Tim's image and then 'copy image' you can paste into another programme, say word, and then use the 'handles' to drop / drag to a bigger size.

It was me not Supersprout and no you cannot do that. I have tried!

oops, sorry Palustris - hazards of skimming (and I only had 3 hours sleep last night).  I've just tried it and it works fine - what error are you getting ?

If its still too small, paste it twice then crop down so you have instructions and ingredients separately.  Again you can use handles to resize.

Just been given some marrow by the site manager, so definitely going to try Tim's recipe tonight.

Quote from: mc55 on August 01, 2006, 20:13:21
oops, sorry Palustris - hazards of skimming (and I only had 3 hours sleep last night).  I've just tried it and it works fine - what error are you getting ?

If its still too small, paste it twice then crop down so you have instructions and ingredients separately.  Again you can use handles to resize.

Worked this time.
First ingredient Beef. Not a lot of use to a Vegan!

How about some TVP or soya chunks soaked in veggie stock to add flavour, and a white sauce made with soya milk and jazzed up a bit?

This is nice, goes well with cold meats, pates etc, or as antipasto.

Sweet & Sour Pickled Marrow

2 ½  lb marrow
4 onions, sliced
2 green peppers, chopped
2 tsps salt
10 fl oz cider vinegar
1 lb sugar
½ tsp celery seeds
½ tsp mustard seeds

Halve the marrow, remove pulp & pips and slice finely. Put it into a bowl with the onions and peppers, sprinkle with salt, then transfer to a sieve or colander, place a weight on top and let it drain for an hour or so.

Put the sugar and vinegar into a saucepan and stir over a low heat till the sugar has dissolved.  Add the spices and bring to the boil.  Add the veg and bring to the boil again.  Let it cook for 4 minutes until the marrow looks translucent.

Spoon into warmed jars.  Ready to eat next day, good for about 3 months.

Vegetarian stuffed marrow/courgette
Genoese stuzzichini

Scoop out flesh of marrow/courgette. Discard tough seeds.

Boil together a couple of peeled whole onions and peeled potatoes.
(Or, you can use left-over mashed potatoes and sauteed sweated onions)

Drain the potato-onion mixture well (I kind of squeeze the onion between 2 plates).

Mash this together with the marrow/courgette flesh plus an egg and LOTS of parmesan cheese. Add fresh or dried oregano. Season with salt, pepper.

Stuff marrow/courgette with 'mash' mixture. Add a layer of breadcrumbs on top.
Drizzle with olive oil or dot with butter. 

Bake in a medium hot oven. :P You can stuff sweet peppers, mushrooms, large onions the same way--the stuffing base is potato, onion, courgette/marrow, oregano, cheese

Guys.

You have all excelled yourselves. I'm looking forward to making loads and loads of marrow food.

Thanks ever so much.

GF.

Oh Stuffed a marrow last night with onion, mushroom, carrot, lamb mince, bouquet garnie, garlic... topped with mashed potato and sweetmashed potato and then topped with cheese - wacked back in the oven for the cheese to melt.

It was lovely - even if it did take him over 3 hours to cook!!!!!!!!!!!  I can never understand why it takes him more than 3 hours to cook any meal (including spag bol). I've stopped moaning about it now... i just make sure the kids have a snack when he starts cooking.