Stuffed Marrow With Mince
Marrow is a plentiful vegetable in the summer – beloved of village fairs and allotments and probably underated as a great base for many recipes
I think stuffed marrow is most successful when it is cut into slices and each ring is stuffed. It cooks much more evenly, and more quickly than stuffing a whole marrow.
This stuffed marrow with mince recipe, is an easy and delicious option. It is, though, important to point out you can use your favourite mince recipe such as bolognese or chilli (or vegetarian) sauce to stuff a marrow, so do experiment. Cheese is always good grated on the top, too.
You can stretch the mince further by adding some oats or lentils to the mix too. where possible, buy your vegetables – and meat from local shops – or try Riverford who deliver to most areas.
You will need a large roasting dish or baking tray
Stuffed Marrow With Beef Mince Recipe
- 175g / 6oz medium sized marrow, cut into eight slices
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves peeled and chopped
- 500g / 1lb lean minced beef
- 400g /14oz can tomatoes
- 2 teaspoons mixed herbs
- 1 tablespoon tomato puree
- 2 tablespoons grated cheddar or parmesan type cheese
- Heat the oven to 180 degrees C
- In a large heavy bottomed saucepan, heat the olive oil
- Fry the onion until soft
- Add the garlic
- Add the beef mince an cook for a few minutes until brown
- Add the tomatoes, herbs and tomato puree
- Cook for 20 minutes
- Meanwhile, scoop out the middles of the marrow rings
- Place them in a large baking dish
- Spoon a portion of the mince sauce into each
- Distribute the remainder over the top of the marrow rings
- Cover with foil and bake in the oven for about 30 minutes
- Remove the foil, sprinkle with cheese and return to the oven uncovered for 10 minutes
More Than One Way To Stuff A Marrow!
Marrows need a tasty stuffing to make a really good meal as they have a very mild flavour, themselves, especially the larger ones. When selecting your marrow, remember the smaller ones will be sweeter and more flavourful, despite the desire among gardeners to win competitions by growing the biggest possible marrow!!
Some stuffed marrow recipes advise that the marrow be cut down the middle length ways, and then stuffed. However, I think that cutting the marrow into thick rings and then stuffing the ‘hole’ is more likely to lead to a successful and tasty recipe since the flesh of the marrow will cook through more quickly. I have had experience of cutting the marrow length ways and it took such a long time to cook, I ended up giving up and just eating the stuffing! It is also easier to serve one or two ‘rings’ per person.
On the younger more tender marrows, the skin is edible but if you find it tough – as it will be with older larger marrows, the flesh easily falls away from the skin, and it can be discarded.
This recipe for a beef mince and tomato filling for the stuffed marrow can be adapted to your favourite way of cooking beef mince. You could also add other vegetables such as mushrooms, peas, chick peas, runner beans – whatever you have and what ever you like. Do try to buy your mince from a local butcher if possible.
Stuffed Marrow For Vegetarians
This dish goes well with potatoes or some boiled basmati rice. You could bake some potatoes in the oven along with the marrows. Either put the potatoes in a bit earlier, or give them a quick blast in the microwave oven.
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