SPANISH RICE STUFFED MARROW
Have you ever wondered how to cook a marrow? Well this recipe for stuffed marrow with Spanish rice is simple, delicious and a great way to use up any overgrown zucchinis or courgettes!
Provided by Corina Blum
Categories Main Course
Time 1h20m
Number Of Ingredients 16
Steps:
- Cut the marrow in half lengthways, remove the soft middle by scraping it out with a spoon and then put the marrow on a baking tray. Season it and drizzle with olive oil then place in the oven at 180C for an hour.22
- Cook the chorizo in a saucepan until it releases it's oil and begins to go a little crispy. Add the onions and chilli pepper. When the onions are soft, add the garlic. Cook for a minute and then add the rest of the vegetables, the herbs and spices, and the rice. Stir in.
- Add about 3/4 of the stock. Cover and leave to simmer gently. After 15 minutes check it and stir in the rest of the stock if necessary.
- Spoon the filling into the marrow. You might not be able to fit all the stuffing in. Return the stuffed marrows to the oven and cook for another 20 minutes. The extra stuffing can be served alongside the marrows or for anyone who doesn't like marrow and just wants the stuffing.
Nutrition Facts : Calories 441 kcal, Carbohydrate 41 g, Protein 16 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 44 mg, Sodium 1127 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
MARROW RICE
Make and share this Marrow Rice recipe from Food.com.
Provided by Kitzy
Categories Onions
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Wash the marrow and cut it into cubes.
- Heat the oil in a large, heavy based pan and fry the onions for 5 mins, then add the marrow, green peper, rice, garlic, bay leaf, tomatoes and water. Add salt and pepper to taste.
- Bring to the boil, then turn the heat down and cover. Cook very gently until the rice is cooked and all the liquid is absorbed. Check the seasoning. Sprinkle with the parsley and serve.
EMILY NATHAN'S MARROW BALLS
Provided by Joan Nathan
Categories appetizer, side dish
Time 30m
Yield About 20 marrow balls
Number Of Ingredients 6
Steps:
- To remove the marrow from the bones, place them on a paper towel or plate in a microwave for 40 seconds. Scrape the bone with a spoon or a table knife and reserve 4 tablespoons of the marrow.
- In a bowl, cream the marrow with a fork until perfectly smooth. Mix in the eggs, salt, nutmeg and chopped parsley. Mix in enough matzoh meal to make a soft dough. Cover the bowl with plastic wrap and set aside for several hours in the refrigerator.
- Using your hands, roll the dough into balls the size of a quarter. Meanwhile, bring the chicken soup to a simmer. Fill a separate saucepan with water and bring it to a boil. Drop in one marrow ball; if it doesn't hold together, add more matzoh meal to the dough.
- Test again. When the test ball holds together, drop the remaining balls into the simmering soup and cook 10 to 15 minutes or until light and cooked through.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 28 milligrams, Sugar 0 grams, TransFat 0 grams
SPANISH STUFFED MARROW
Like its smaller cousin courgette, chunky marrows are great roasted with a strong-flavoured filling like paprika and chorizo
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the marrow in half lengthways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin and season.
- Heat the oil in a saucepan, add the onion and sweat on a low heat for 10 mins until soft. Add the garlic, chorizo, spices and dried herbs. Cook for a few mins, then add the tomatoes and peppers. Turn down to a low simmer and cook for 10 mins, then stir through the parsley.
- Spoon the tomato mixture into the marrow halves, cover with foil and bake for 30 mins. Sprinkle over the breadcrumbs and Manchego, and return to the oven for 10 mins until the crumbs are golden and crisp, and the marrow is tender.
Nutrition Facts : Calories 253 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
SLOW-COOKED MARROW WITH FENNEL & TOMATO
Try this vegetarian stew with crusty sourdough, or as an accompaniment to grilled meats. Marrow is the star here, but you're getting four of your five-a-day
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Side dish, Vegetable
Time 1h30m
Number Of Ingredients 16
Steps:
- Halve, deseed and chop the marrow into chunks. Toss in some salt and leave the chunks to drain in a colander for 30 mins to remove excess water.
- Heat the olive oil in a large pan over a medium heat. Add the rosemary and fennel seeds and cook for a few mins until the rosemary is sizzling. Add the red onion, dried chilli, fennel and a large pinch of salt, and cook for 10 mins until the onions are starting to colour and sweeten.
- Add the garlic and cook, stirring, for another min. Turn up the heat slightly, add the marrow and a good grind of pepper, and cook for 10 mins, stirring so it doesn't catch.
- Deglaze the pan with the white wine. Cook until it's evaporated, then add the tomatoes and red wine vinegar. Stir to combine everything, then turn down the heat and cook, stirring occasionally, on the lowest heat for at least 35 mins, until the tomatoes have concentrated and the marrow has taken on all the flavours in the pan. Stir in the capers and butter beans to warm them through.
- Toast the sourdough and cut each slice in half. Divide the mixture between four plates, then spread the toast with the goat's cheese, drizzle with some olive oil, scatter over the oregano and rosemary, and serve.
Nutrition Facts : Calories 459 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
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STUFFED MARROWS RECIPE | DELICIOUS. MAGAZINE
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5/5 (3)Servings 4Cuisine British RecipesTotal Time 2 hrs 20 mins
- Preheat the oven to 180°C/fan160°C/gas 4. Put the rice into a saucepan and add twice the volume of water (700ml). Bring to the boil, then turn down the temperature, cover with a lid and simmer for 10 minutes until the rice has absorbed the water and is tender. Turn off the heat and leave covered.
- Meanwhile, cut the marrows in half lengthways. Using a spoon, scoop out the seeds and most of the flesh from the centre of the marrows and discard. Chop the onion, pepper, mushrooms, tomatoes and celery into small pieces.
- Heat the oil in a pan, add the onion, pepper and celery and cook gently until really soft, about 10 minutes. Add the tomatoes and mushrooms and cook for another 5-10 minutes until all of the vegetables are softened. Carefully add the vegetables to the cooked rice and mix together.
- Grate the apple, discarding the core in the middle, and add to the vegetable and rice mixture. Add a pinch of paprika, season and combine everything together.
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