Stuffed Marrow
To start, what is marrow? It’s in the squash family and looks like a giant zucchini. Light green colour with a yellow undertone. Cut it lengthwise and you’ll see that it has seeds inside that are easily scooped out with a spoon. You can also scrape away some of the flesh and chop it up to add to the stuffing.
Make the stuffing is simple:
- 450g ground meat (I used turkey this time)
- half an onion, finely diced
- 1-2 handfuls of mushrooms, finely diced
- handful of crushed soda crackers or bread crumbs
- 1 egg, lightly beaten (optional)
- 1 Tbs each: chopped parsley and chives
- 1 tsp Worchestershire sauce
- 6 slices of cheese (I used Gruyere but Steve said it wasn’t his favourite, so I’ll use sharp cheddar next time)
Scramble fry the meat with a bit of oil. Once cooked, drain and set aside. In the pan, cook the onion and mushroom.
Toss everything together, except the cheese. Stuff into the marrow. Cover loosely with tin foil and bake at 400F for about 1 hour, then top with cheese and bake until golden brown. I used my stoneware because it’s big enough and bakes evenly. Keep an eye on this because I found the squash will cook depending on the size and thickness of the walls.
It’s a bit messy to eat because once you cut into it, all the stuffing falls out, and you have to scrape off the skins. All the same, it’s a fav of mine. Very British apparently.
