Stuffed Marrow

Before we went on holiday, we carefully checked the courgette plants and removed developing fruit. But obviously we didn't check hard enough because we returned to be greeted with a full-sized marrow anyway.

Nothing for it but to make Stuffed Marrow for dinner.

• 1 Marrow.
• 1 750g packet of Minced Beef.
• 1 large or 2 small Onions, chopped finely.
• 2-3 cloves Garlic, crushed.
• a little Olive Oil.
• 1 stock cube, crumbled.
• 1 small tin of Tomato Puree.
• 1 cup couscous.
• dried herbs, salt and pepper to taste.
• Lots of grated cheese.

Wash the marrow and slice in half lengthwise.
Scoop out the seeds to leave you with two long marrow boats.
Prick the insides with a skewer all over - but don't pierce the skin!
Arrange the marrow halves, cut side up, in a large rosting tin.
Pre-heat the oven to 180C.
Saute the onion and garlic in the olive oil in a frying pan.
Add the mince and cook until browned.
Transfer the cooked mince mixture to a mixing bowl and stir in the herbs, seasoning, crumbled stock cube, tomato puree and couscous until thoroughly mixed together.
Press the mince mixture into the marrow halves, mounding the filling up on top of them.
Pour a little water into the roasting tin to make steam, and bake in the oven for an hour or so - depending on the size of your marrow!
Once the marrow is mostly cooked, spread the grated cheese over the filling and return to the oven until the cheese has melted and started to go crispy.

Slice the marrow into portions and serve immediately.
If your marrow is very large, you won't even need any extra vegetables with it!


Categories: Stuffed Vegetables