Lindy Loo Posted August 2, 2009 Share Posted August 2, 2009 Having just got back from holiday my courgettes have turned into marrows. I am determined not to waste them (much to my family's disgust) but don't have any marrow recipes. Any suggestions...??? Quote Link to comment Share on other sites More sharing options...
Olly Posted August 2, 2009 Share Posted August 2, 2009 I've got a similar problem! There's a few suggestions here. My mum used to stuff it with savoury mince, or cook it and serve it as a side dish with an onion sauce. It's inclined to be very watery, that's the trouble. Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted August 2, 2009 Share Posted August 2, 2009 Snap . My friend said she picked the little ones but there was one she obviously missed (and I must have too, it can't have grown that big in two weeks ). Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted August 2, 2009 Share Posted August 2, 2009 Someone suggested grating the courgette (marrow) and serving it steamed instead of pasta with bolognaise sauce. Not tried it but low in calories!! Quote Link to comment Share on other sites More sharing options...
ClaireG Posted August 2, 2009 Share Posted August 2, 2009 We have a family recipe where we stuff the marrow with bolognese and then top with cheese sauce and bake in the oven. Years ago when i had mumps it was one of the only things i could eat and is still one of my favourite comfort foods. Quote Link to comment Share on other sites More sharing options...
Lindy Loo Posted August 2, 2009 Author Share Posted August 2, 2009 Thanks for the ideas! I am going to try the marrow stuffed with bolognaise and I am also going to make some marrow and ginger jam. Will also try grating and freezing portions to go with something....! Quote Link to comment Share on other sites More sharing options...
Christian Posted August 2, 2009 Share Posted August 2, 2009 What about **Marrow Chutney**? At least it would keep. Quote Link to comment Share on other sites More sharing options...
Couperwife Posted August 2, 2009 Share Posted August 2, 2009 we have 6 (or more) marrows, about 18 inches long so we are really interested in what is put here actually I think we could try all recipes mentioned up to now, and still have tons left cathy x Quote Link to comment Share on other sites More sharing options...
Olly Posted August 2, 2009 Share Posted August 2, 2009 ooh - now, marrow and ginger jam, there's an idea! Just found a recipe that uses cooking apples as well, which would solve the problem of the Bramley windfalls. Darn it - I'm going on holiday on Friday, the chances of me managing to make this before then are slim and the marrow won't wait till I get back! Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted August 2, 2009 Share Posted August 2, 2009 It's already been mentioned in another thread a few weeks ago, but how about marrow rum. Effectively, it's a matter of slicing the marrow lengthways, scooping out the seeds, filling the cavity with demerera sugar, putting the two halves back together and suspending in a stocking over a container to collect the liquid that'll start to drip out. Surprisingly strong, tastes good but really needs at least 6 months before touching. Quote Link to comment Share on other sites More sharing options...
Lindy Loo Posted August 3, 2009 Author Share Posted August 3, 2009 Well now, that is a bit different! May try that one out too. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted August 3, 2009 Share Posted August 3, 2009 Have you tried Chicken with marrow? Its dead easy. Take a marrow & chuck it into the chicken pen. Its done in about an hour Quote Link to comment Share on other sites More sharing options...
Lindy Loo Posted August 3, 2009 Author Share Posted August 3, 2009 You know Cinnamon, after looking at said marrows without a great deal of enthusiasm for the last 2 days I think your suggestion may well be the one I choose! Quote Link to comment Share on other sites More sharing options...
Falkor Posted August 3, 2009 Share Posted August 3, 2009 Just make sure you get the balance of marrow to chicken right! I tried this recipie at the weekend and the chicken overpowered the marrow slighty! Will try 2 marrows to 8 chooks next time! Quote Link to comment Share on other sites More sharing options...
chickencam Posted August 3, 2009 Share Posted August 3, 2009 They are nice stuffed with lightly fried mixed veg and curry paste then baked in the oven and served with bread or rice. Quote Link to comment Share on other sites More sharing options...
LesleyH Posted August 3, 2009 Share Posted August 3, 2009 Thanks for the ideas! I am going to try the marrow stuffed with bolognaise and I am also going to make some marrow and ginger jam. Will also try grating and freezing portions to go with something....! PLEASE can you tell me an 'idiot' proof recipe for marrow and ginger jam?>???? Quote Link to comment Share on other sites More sharing options...
Staffordmum Posted August 3, 2009 Share Posted August 3, 2009 I made marrow and plum jam today - tho' having a lil' trouble with it not setting currently. Off to Tesco tomorrow for some Pectin or Certo (apparently!) - whichever is to hand. It tastes divine ... Rgds, Pat & Steve Quote Link to comment Share on other sites More sharing options...
Lindy Loo Posted August 3, 2009 Author Share Posted August 3, 2009 Hi Lesley, I haven't tried the Marrow & Ginger Jam yet but here is a recipe from the Good Housekeeping Cookery Book. This is the recipe I will use, hopefully tomorrow. I make lots of different jams - many from the GH recipes and I find they are all fairly straight forward! 1.8 kg (4lb) marrow prepared weight 1.8 kg sugar 25g (1oz) root ginger peeled Thinly pared rind and juice of 3 lemons Peel the marrow, remove the seeds & cut into pieces about 1cm square. Place in a basin, sprinkle with about 450 g (1 lb) of the sugar and allow to stand overnight. Press the ginger with a weight to release the flavour from the fibres, tie it up in a piece of muslin with the lemon rind and place in a preserving pan with the marrow and lemon juice. Simmer for 30 mins, add the rest of the sugar and boil gently for 15 - 20 mins. When setting point is reached and the marrow looks transparent take off the heat & remove the scum. Remove the muslin bag. Pot and cover. makes about 3 kg (6-7 ordinary sized jam jars) Happy cooking - let me know how you get on! Quote Link to comment Share on other sites More sharing options...
Happy chickens! Posted August 4, 2009 Share Posted August 4, 2009 I 'sneak' them into all sorts of other things, eg grate into shepherds pie/spag bol, roast, mash and then add to any pasta sauce. nice with other roasted veg. My back up is to give them to my mum - she loves marrow boiled til it's dead with lots of butter and black pepper. Yuk! Quote Link to comment Share on other sites More sharing options...
