Best Stuffed Marrow Bones Recipes

HARVEST FESTIVAL - ENGLISH BAKED STUFFED AUTUMN MARROW/ZUCCHINI

Harvest Festival - English Baked Stuffed Autumn Marrow/Zucchini image

Harvest Home! A heart warming and traditional English recipe, which is a wonderful way to deal with those large marrows (zucchini) from the autumn garden! The marrow is stuffed with a savoury beef and onion mixture and is then baked in foil. This is an old family recipe, which always pleases and is regularly requested when these giant marrows are in season - it is hearty and full of flavour and is wonderful when served with a hot tomato sauce, steamed fresh seasonal vegetables and piles of fluffy mashed potatoes. The preparation is a little time-consuming, but the stuffed marrow is then baked slowly in the oven, leaving you free to follow other pursuits. I have posted a full set of step-by-step photos with this recipe, it shows how easy it is to prepare and cook, as well as showing how delicious it looks when served piping hot at your dinner table! The title of this recipe was taken from memories of all the Harvest Festivals we had every year, that were held at school or the local parish church - marrows (LARGE zucchini) were always a BIG feature of the harvest display!

Provided by French Tart

Categories Vegetable

Time 2h30m

Yield 1 Stuffed Marrow, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 large marrow, about 1 . 5 kg (Zucchini)
500 g minced beef
2 medium onions, peeled and finely chopped
2 garlic cloves, peeled and minced
1/2 large red pepper, deseeded and finely chopped
1 tomatoes, skinned and chopped
2 tablespoons chopped fresh parsley
2 tablespoons tomato puree
2 tablespoons breadcrumbs
1 egg
salt
black pepper
fresh parsley, to garnish
oil, to grease
aluminum foil

Steps:

Preheat the oven to 200C/400F/Gas 6.
Wash and cut the marrow in half, then peel strips of skin with a swivel head vegetable peeler, to create a striped pattern; scoop out all the seeds and discard them. Prick the inside flesh thoroughly with a fork.
Put all the stuffing ingredients together in a large mixing bowl and mix together - I find that it is better to use your hands to bring it all together. (Wet your hands before you start to prevent the mixture sticking to your hands!).
Spoon half the stuffing mixture into each half of marrow, pressing down quite firmly to make the mixture fill the hollows.
Carefully place one stuffed marrow half on top of the other half - see photos - and press together, before wrapping in a large sheet of well greased foil. (I use a low fat olive oil spray to grease my foil.).
Place the foil wrapped stuffed marrow into a large baking tray or ovenproof dish and cook in the pre-heated oven for 1 1/2 to 2 hours, checking after 1 1/2 hours. The marrow should be soft but still hold its shape. (If you use a smaller or larger marrow, please adjust the cooking time).
Take the marrow out of the oven when cooked and allow to sit for 5 minutes. Carefully remove the foil and serve hot, cut into slices, with the juices from the dish poured back over the marrow, or mixed into your tomato sauce if making. Serve with steamed fresh vegetables and mashed potatoes. Garnish with fresh parsley.
This is also wonderful when served with a hot tomato sauce. Gently fry one finely chopped onion with a clove of garlic in a pan until soft and golden; add a tin of chopped tomatoes, gently heat for a further 5 minutes, check for seasoning and add juices from the marrow, salt, pepper to taste. Allow to cool slightly and then blend the sauce in a blender or with a hand held immersion mixer until smooth. Gently re-heat and serve with the stuffed marrow.

Nutrition Facts : Calories 236.7, Fat 13.7, SaturatedFat 5.2, Cholesterol 91.9, Sodium 106, Carbohydrate 9.7, Fiber 1.4, Sugar 3.3, Protein 18

STUFFED MARROW BONES

Stuffed Marrow Bones image

Beef marrow bones are filled with homemade croutons and a trio of sauteed mushrooms -- chanterelle, hen of the woods, and porcini -- for the bottom layer of our Cote de Boeuf Rossini.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 9

Ingredients

3 beef marrow bones (3 inches each), split lengthwise, plus 2 tablespoons diced beef marrow
4 tablespoons Clarified Butter for Cote de Boeuf Rossini
2 ounces chanterelle mushrooms, cleaned and diced
2 ounces hen of the wood mushrooms, cleaned and diced
2 medium porcini mushrooms, cleaned and diced
Kosher salt and freshly ground pepper
2 slices white bread, crusts removed, bread cut into 1/3-inch dice
1 tablespoon minced fines herbes (chervil, parsley, tarragon)
1 tablespoon minced fines herbes (chervil, parsley, tarragon)

Steps:

Bring a medium pot of water to a boil. Add marrow bones and boil 10 minutes. Remove from pot and set aside to cool. Remove and discard any excess meat and fibers. Let stand until completely dry.
In a medium skillet, heat 2 tablespoons clarified butter over medium. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until tender.
In another medium skillet, heat remaining 2 tablespoons clarified butter over medium. Add bread and cook, stirring frequently, until brown on all sides, about 5 minutes. Transfer to a paper towel-lined plate to drain.
In a medium skillet, combine marrow, sauteed mushrooms, and croutons over medium heat. Toss to combine; cook 2 minutes. Stir in fines herbes. Mound mixture into each marrow bone.