Stuffed Marrow
Everyone has their own version of what a stuffed marrow should be like. This is our version. We grow the marrows in the garden and pick them as we want them. We serve with fresh runner beans, also from the garden, and new potatoes but any green vegetable would be good. The secret to this dish is the slow cooking of the marrow which enables it to caramelise. For the stuffing we buy pork shoulder and grind it make our own minced pork but shop bought would work just as well.
Stuffed Marrow
Servings: 4 people
Calories: 361kcal
Ingredients
- 1 whole Marrow
- 500 g Pork Mince
- 1 large Red Onion
- 1 Egg
- 2 Tomatoes
- 1 tsp Cayenne Pepper
- ½ tsp Black Pepper freshly ground
Instructions
- Preheat your oven to gas mark 2, 150°C
- Peel the marrow and slice into 8 rings. Remove the pips and pith from the inside of each ring. Set aside
- Put the pork mince in a bowl. Finely chop the onion and add to the bowl along with the cayenne pepper and the freshly ground black pepper. Mix well
- Add the egg to the bowl and mix well. The egg acts as a binder to keep the mixture together. Spoon the mixture into the centre of each ring of marrow making sure that the ring is full to the sides
- Slice the tomatoes and place on top of the mince mixture in each marrow. The tomato keeps it moist during cooking but will caramlise too by the end of the cooking time
- Place the rings in the oven with a knob of butter on top of each ring and cook for at least two hours. The marrow will loose some of its water and caramelise in this time. Serve with fresh vegetables and enjoy!
Nutrition
Calories: 361kcal | Carbohydrates: 7g | Protein: 22g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 91mg | Sodium: 76mg | Potassium: 628mg | Fiber: 2g | Sugar: 4g | Vitamin A: 979IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 1mg