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Stuffed Marrow

Prep Time5 hours 30 minutes
Cook Time2 hours
Course: Main Course
Cuisine: English
Keyword: cayenne pepper, cherry tomatoes, marrow, pork mince, red onion
Servings: 4 people
Calories: 361kcal
Author: Chief Cook and Bottle Washer

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