marrow vegemix

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Jimschick

marrow vegemix

I am considering stuffing a marrow by cutting off end, removing seeds with long spoon and then stuffing. I will then wrap with end affixed and bake.
My stuffing mixture I propose will be finely minced leeks, some garlic, skinless green soft pepper, cut finely, finely cut celery, paprika and a small amount of piri piri rice.
My problem is how long to cook?
45 minutes on 180 degrees ? I want the marrow skin to be soft.
what do you all think, please?

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SonyaK

marrow vegemix

I think the timing would very much depend on the size of the marrow and it's toughness - so it's hard to give specific advice.
When I stuff zucchini (courgettes) I usually cut them in half lengthwise and remove the seeds, then cook the stuffed halves separately. Easier than trying to fill the hollow!!
Also I usually microwave the empty zuccchini halves before stuffing - just to soften them a bit, not too much, though! Helps to soften the skin.

Doesn't help you much with timings, I'm afraid, but I'd try 30mins and then check and do more if necessary.
Hope that's of some use to you. Let us know how you go.

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Jimschick

Marrow vegemix

Thanks SonyaK. Is there any reason I could not prick the whole marrow and put it in the microwave for say 5 minutes before stuffing ? Would it explode !!!

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Dottie May

Marrow

I have a very old recipe book which belonged to my late Mother and in it there is a recipe for a stuffed marrow but using minced Pork. It mentions using a medium sized Marrow and to peel it. Cook for approx. 30 mins at 425F. Not sure if this helps you at all.

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SonyaK

marrow vegemix

Is there any reason I could not prick the whole marrow and put it in the microwave for say 5 minutes before stuffing ? Would it explode !!!

I can't see that would be a problem - slice the ends and prick the skin and it shouldn't explode. No experience of doing it, though. Good luck!!

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Chazza

marrow vegemix

I'm only guessing, but 30 mins at 425F = 220C sounds good for pork mince but a bit high for vegetables. Another guess is that a marrow in a microwave will end in tears.

Your original recipe sounds pretty good. I'd poke some fork holes into the top in case steam pushes the filling back out. Try it and let us know what happens.

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SonyaK

marrow vegemix

"I'm only guessing, but 30 mins at 425F = 220C sounds good for pork mince but a bit high for vegetables. Another guess is that a marrow in a microwave will end in tears.

Your original recipe sounds pretty good. I'd poke some fork holes into the top in case steam pushes the filling back out. Try it and let us know what happens."

I'd think that temp. was too high as well. 180C as you originally suggested sounds fine, and 30 mins might be enough.

Chazza - MW for a few minutes just to soften the marrow shouldn't end in tears!! If you can do it with a pumpkin.........

"TIPS: Some pumpkin varieties have tough skins that are difficult to cut. Often it is easier to cook the pumpkin with the skin on and then remove the flesh. This is easy in the microwave. If the pumpkin is whole, pierce the skin thoroughly before cooking to avoid the pumpkin exploding."



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SonyaK

marrow vegemix

Don't know why my previous post came out as if it's all quoted - in purple!!

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Chazza

marrow vegemix

"Don't know why my previous post came out as if it's all quoted - in purple!!"

It looks for the last doublequote and purpleizes everything in between.

Re the microwave, you're probably right, mine's haunted by the inventor of dynamite. I had a peeled beetroot explode two days ago.

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SonyaK

marrow vegemix

Chazza - you must just be lucky!!! Most of us couldn't do that!!

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Queen of Puds

Baked stuffed marrow

I have a recipe for a marrow stuffed with a (cooked) savoury mince & rice mix. I peel the marrow, cut in half at the mid point & remove seeds from the centre, then fill each half with the stuffing even if it is still hot - I like the rice to be a bit undercooked at this point. I put the extra stuffing around the marrow. Then wrap in tinfoil, or cover, & bake for about 40 mins for a medium marrow (8" long, 4" diameter) to an hour for a large one (12" long, 5 to 6" diameter) at 200 deg/gas 5/6.
In my experience, marrows are quite forgiving because they hold so much water - you can always turn them down to low & keep warm if they cook too quick! Once cooked, leftovers can be microwaved without exploding!

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Jimschick

Marrow medley

Thank you Queen of Puds. Having delayed putting whole marrow in microwave. I will now have a go at your recipe. No chance of explosion or implosion!
But I will use the ingredients I have chosen for a special friend who is a vegetarian. She doesnt like marrow, since a child, I am hoping to convince her otherwise.
I'll let you all know how it goes.

 
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