01 March 2024

Stuffed Marrow

RECIPE & PHOTOGRAPHER: Jaz Mathisen

Resident Station Cook.

This recipe takes me straight back to my childhood, where Mum purposely grew zucchinis into their older sister – the marrow – to stuff with venison mince. Whether you allow them to naturally grow to this size, or you accidentally find a marrow lurking under the zucchini leaves, this is the perfect recipe for you.


stuffed marrow landscape (1) (1)

INGREDIENTS

1 large marrow

500g beef or venison mince

1 onion, diced

2 cloves garlic, crushed

1 tbsp dried mixed herbs

400g tin of cherry tomatoes or fresh tomatoes from the garden

1 beef oxo cube, crushed

1 tbsp Worcestershire sauce

1 tbsp brown sugar

Salt and pepper to taste

2 cups grated tasty cheese

Fresh parsley to serve

METHOD

  1. Preheat the oven to 180°C.
    In a large frying pan, brown the beef mince.  When browned all over, add the onion, garlic and dried herbs and stir until the onion is soft and starting to caramelise.
  2. Add the cherry tomatoes, beef oxo cube, Worcestershire sauce and brown sugar.  Stir to combine and bring to the boil.
  3. Meanwhile, cut your marrow in half lengthways.  Scoop out the inner flesh, leaving a 1cm border.  Roughly chop the flesh and add to the mince mixture.  Simmer gently for 15 minutes or until most of the liquid has evaporated.  Taste and season with salt and pepper.
  4. Spoon the mince into the marrow halves and sprinkle with grated cheese.  Bake in the preheated oven for 1 hour, or until the marrow is tender and the cheese is golden and bubbling.  Before serving, sprinkle over fresh parsley.

Serves 4 adults as a main.

 

This recipe featured in our February Social Club newsletter.

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