I brought a marrow any idea's of wot i can make with it thankyou?!
Answers: if you hollow out the marrow and fill it with bown sugar (demerarer) make a small hole one end and then hang it what drips out should be marrow rum.
A hallowe'en lantern
here are some ideas
http://www.retrofoodrecipes.com/marrow_r...
stuffed with cous cous and mushrooms, or you create your own stuffing...
you can alternatively shop it into pieces and cook in risotto
Peel, dice and roast with similarly prepared potatoes, carrots, turnips and leeks in a roaster with a seasoned rump roast. Cooked together, they are wonderful.
Yeah alphabetti spaghetti and grammarrow.
scrape out the seeds stuff with seasoned raw mince meat and bake in oven
or cut into small pieces and quickly boil for a couple of minutes
drain well
cover with white breadcrumbs and grated cheese
bake in oven till golden
you can make an omelette by grating or shredded them, then squeesed the juice pour a dash of corn flour add beaten egg season to taste then fry onto teflon pan till they become golden brown drain the oil, serve hot with brown toast or garlic bread.
Peel, remove seeds and cut into inch cubes. Steam with some chopped onion. When cooked cover with a little double cream and plenty of black pepper. Its lovely with roast chicken.
MARROW BALL SOUP
3 slices bread
2 egg yolks
1 thin strip yellow rind of lemon
2 tbsp. marrow
6 sprigs parsley
1/4 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. pepper
2 (10 1/2 oz.) cans beef consomme'
Crumb bread in blender, 1 slice at a time. Empty crumbs into small bowl. Into blender container put yolks, rind, marrow, parsley and spices. Cover and blend on high speed for 10 seconds. Turn into bowl with crumbs and mix well. Shape into tiny balls. In a saucepan, bring to a boil the beef consomme' and 1 1/2 cups water. Turn heat very low. Place marrow balls gently into consomme' and let them poach in hot soup for 2 to 3 minutes. Serves 6.
Baked Stuffed Marrow
Cooking Time: 85 Minutes
Serves: 2
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.
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