Hmm tasty, we do have a book titled "a glut of courgettes & marrows"
which has some nice recipe, but that sounds nice!


J
pammyT wrote:

Mike wrote:
A neighbour has given us a Marrow :-))

Suggestions for serving please.


Savoury marrow ring

1 medium sized marrow
25 g walnuts
75g grated cheese
pinch nutmeg
3 tbsp bread crumbs
1 tbsp milk
2 hard boiled eggs
salt & pepper



Instructions

1. Peel the marrow, cut into rings about one and a half inches thick
and remove the seeds. Arrange in a greased ovenproof dish.

2. Soak the breadcrumbs in the milk for a few minutes. Add to this the
chopped boiled egg, chopped nuts and most of the cheese. Mix together
and fill the rings.

3. Sprinkle with the remaining cheese, a light sprinkle of nutmeg,
season and bake at 190C (375F, gas 5) for about 20 minutes

and for afters

Marrow Pie.
Grate as much bread as will fill a large breakfast-cup
quite full. Put it into a jug and pour nearly a quart of
boiling sweet milk or thin cream over it, and let it swell
and soak while you shred half a pound of marrow or suet,
and beat up four large or six small eggs. Have two ounces
of raisins stoned, and two ounces of currants plumped.
Sweeten the pudding to taste, and season it with a very
little grated nutmeg and a teaspoonful of cinnamon in
powder. Cover a stoneware flat dish on the edge with
stripes of puff-paste, and mark neatly as leaves. Bake the
pie in this dish, or plainly in a deep dish.

or
Shrotcrust pastry.
1 Vegetable Marrow, moderate-sized, sliced
225g (8oz) Sugar
225g (8oz) Currants
1 Egg, beaten
2 tsp Wine Vinegar
∏ tsp Nutmeg
∏ tsp Dried Ginger

Pre-heat oven to 180°C: 350°F: Gas 4.
Line a large pie dish with short-crust pastry.
Place a layer of marrow slices in the base of the dish.
Sprinkle with some of the sugar, currants and spices.
Repeat the layers until the dish is filled.
Pour over the vinegar.
Cover with pastry, decorate if desired, brush with beaten egg.
Bake for 45-60 minutes.


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