My Gran’s… Marrow, Stuffed & Roasted

By Simon  ,   

October 22, 2014

As a child I remember watching my Gran preparing and cooking in her kitchen. Great and really fun memories. I don't know if I was a help or a hindrance, I do remember how big everything looked, the stuff she prepared, the size of the kitchen table, I could barely rest my chin on it. Today in her honour we are creating a good old recipe from an old book she kept with her scribbled notes... stuffed marrow baked in the oven. How our ingredients have changed, what joy, what memories and big love to my Gran for inspiring me to cook.

  • Prep: 15 mins
  • Cook: 1 hr 30 mins
  • Yields: 4 Generous

Ingredients

1 Massive marrow

1 Onion

3 Carrots

2 Celery sticks

Rapeseed oil

600 Grams Quality lean minced beef

2 Plump garlic

2 Bay leaves

1 Small handful Fresh picked thyme

Sea salt & freshly milled black pepper

2 tsp Tomato puree

Worcestershire sauce

Beef stock

1-2 tsp Chilli flakes

2 Handful Vine cherry tomatoes

Directions

Get your beautiful marrow and give it a wash over in cold water.  With a large sharp knife carefully cut the marrow in two lengthways, scrap out the seeds and pithy flesh, revealing a little canyon to filled with your delicious stuffing.

In a large casserole pan add a dash or two of rapeseed oil over a moderate heat, add diced onions, carrot, celery and crushed garlic, really most vegetables work, have a hunt around or see what's left in your fridge and cook until translucent.   To the pan add your beautiful beef and continue to cook, breaking up the meat as you go, throw in a couple of ripped bay leaves and a scattering of fresh thyme leaves, continue to cook until all the meat is nicely browned.  Time to add flavour and season to your taste buds, add tomato puree, a good glut of worcestershire sauce, a little stock to just cover the meat, a handful of chilli flakes, season well and finally a couple of handfuls of cherry tomatoes, slightly crushed with your finger tips. Continue to cook until the sauce has thickened and everything is beautifully cooked and combined.

Pre heat the oven to 180c. Time to get stuffing, fill the marrow to the gunnels with the filling, packing it all in tightly.  Place the two halves of marrow together, drizzle with oil and a scattering of rock salt, wrap in foil and bake for 60 minutes until the marrow is tender. open the foil during the last 20 minutes of roasting to giving it a stunning baked colour.

Serve immediatly on a warmed serving platter straight to your hungry table, slice and dig in, how simple is that !!!!!   Thanks again Gran, total comfort food for sharing.

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