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My personal (but public) notes about my homebrewing, knitting and other random stuff

Wednesday, February 15, 2006

Stuffed marrow

Just to prove that I can still blog about things other than knitting, and to further expand the scope of this blog...

Several months ago a friend of mine gave me some beans and a marrow from her dad's garden. I used the beans fairly quickly but put the marrow in the back of my cupboard and forgot about it. I came across it again today. While it had gone somewhat yellow, it seemed to be in reasonable condition still so I decided I'd better do something with it while I thought of it. Looking through my recipe books I came across a promising recipe (in my favourite cookbook - Philip Harben's Grammar of Cookery) for stuffed marrow, which proclaimed that it was good for the "not so young vegetable marrow" (or words to that effect - I'm too lazy to go into the kitchen and check up the exact wording). I've previously done stuffed peppers based on the same book and they worked really well, so I decided to give the marrow a try too. The recipe is fairly vague, only suggesting the sorts of things you could stuff it with (such as minced meat, onions, garlic and herbs) and giving a cooking time and temperature (Farenheit only - the drawback of an older book).

I'd already been shopping today and got some vegetables and turkey (diced thigh - about the cheapest meat I could find) with the intention of doing a stir fry, so I decided to use some of those ingredients for the stuffing. I took a couple of small onions and about half the turkey (which I sliced a bit finer than it already was) and fried them up in my wok, then added a chopped carrot (it's only been three hours and I've already forgotten how I chopped it), a red pepper, two cloves of garlic, a generous dash of soy sauce (actually, some light soy followed by some dark) and a hefty pinch of mixed herbs. Once they were nicely cooked up - vegetables still slightly al dente but turkey more or less done - I cut one end off the marrow and scooped out the innards with a sharp knife. I then stuffed as much of the stuffing as I could into the marrow, covered the end with foil and put it on a baking tray in the oven at about 170°C (I've no idea how close that is to the recommended 375°F) for an hour. While it was cooking I diced the flesh of the remaining marrow end, tossed it into the wok with the remains of the stuffing, fried it for a few minutes and then ate it.

When the actual stuffed marrow was done, I ate it washed down with a 25cl bottle of Italian merlot. I was pretty pleased with the result, although the seasoning was perhaps a little heavy on the garlic (very tasty, and I'm sure I'll be safe from vampires for a few days, but perhaps this is why I'm still single?).
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