Stuffed Marrow Part 2: The Subtly Spiced One

Published October 17, 2015 by Storm

The second marrow I had to stuff this autumn was enormous; about 18″ long and with much of it’s diameter 6.5″, I knew I was going to need a lot of stuffing.

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I made double quantity of my cheesy, nutty stuffing but it wasn’t enough; about a third of my marrow was still unstuffed. In desperation I trawled my cupboards to see what else I could make a stuffing with, the result was more successful than I had dared to hope. The recipe should give enough stuffing mix for most store bought marrows.

Ingredients

  • 4oz/115g wholemeal breadcrumbs
  • 6oz/170g ground almonds
  • 2 chunky carrots, grated
  • 2 medium eggs, beaten
  • 1 tablespoon fresh or frozen parsley
  • 1 tablespoon fresh or frozen coriander leaf
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground coriander seed

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Technique

Pre-heat oven to 180°C.

Mix all the stuffing ingredients together and set aside.

Slice marrow into 1.5″ to 2″ rounds, scoop out seeds and pith.

Place marrow rounds on a lipped baking tray or in a roasting dish, stuff, bake for about 1 hour.

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