Stuffed Marrow Recipes, How To Cook Marrow

Stuffed Marrow Recipes, Kousa Mahshi

Please read the instructions carefully and look at the user feedback at the bottom of the page for further hints. Top five marrow recipe links at the bottom of the page. If you are looking for a recipe for Kousa Mahshi also check the links at the bottom of the page. Kousa Mashi is recipe for stuffed courgette (also known as zucchini or possibly squash) it's very popular in the Middle East and around the Mediterranean.

If you want to see a simple step by step guide follow this link for our Stuffed Marrow Video Recipe. Good luck and please send us your feedback.

All the successful recipes are stored in the Recipe Directory.

Preparation Time: 15 Minutes
Cooking Time: 50 Minutes

Marrow should be eaten as fresh as possible, I usually peel the skin, core the seeds and pith, then slice or cube the soft whitish flesh, sprinkle with salt for about half an hour to remove the bitterness, wash the salt away and place in boiling water for five or six minutes then serve.

The stuffed marrow is a departure from the traditional boiled dish but it's a very tasty alternative and it places the marrow at the centre of a meal rather than as a side vegetable. You can stuff a marrow with a number of different ingredients, I use two basic recipes; one with mince and a second with mixed vegetables. The vegetarian recipe that I have produce here can form a meal it's own right or as part of a course, with a roast leg of lamb for example. This recipe will serve four as a main meal or more if used as an accompaniment. It takes 30 minutes to prepare and just under an hour to cook.

You should still salt the two halves and rise after half an hour before you fill!

You can mix and match the ingredients according to your taste; garlic and fennel are not everyone's favorite so use what best suits your tastes. If cooking the marrow as two upturned halves (see below) you can top with cheese a few minutes before the dish is ready if you like!

Think about quorn mince as part of the filling if you want a simple vegetarian alternative!

Ingredients:

1 medium sized marrow - peeled de-seeded and halved lengthways.
1 potato
1 aubergine - 175g (6 oz), cubed
1 parsnip
1 carrot
1 turnip
1 bulb of fennel
1 can of chopped tomato
1 clove of garlic
Vegetable stock - 150 ml (� pint)
Knob of butter
Salt and pepper to taste

Cooking Instructions:

Once you have prepared the marrow gentle rub salt into the flesh and leave to stand while you prepare the stuffing.
Wash peel and chop the vegetables, your looking to have everything in bite sized pieces, cubes of about an inch square or small slices.
Use a large heavy based frying pan if you have one, melt the butter under a gentle heat then add the crushed clove of garlic then the chopped vegetables, you are looking to soften not brown the ingredients, so not too hot.
After about ten minutes of continuous stirring add the stock, the can of chopped tomatoes, the garlic and then season.
Once you are happy with the flavour leave to simmer on a medium heat for about a quarter of an hour stirring every couple of minutes.
Wash the salt from the marrow then place into a baking tray, you can either a) heap the ingredients into one half then cover with the other half of the marrow and wrap in greased foil (this can be tricky) or b) spoon the mixture into both halves and cook them upturned. If you are cooking the marrow as two upturned halves cover line the baking tray with greased foil then cover with foil.
Cook in a preheated oven (180c) for about 50 minutes.
Serve when hot.

Good luck!

Lynn from Linton emailed to say:

"Stuffed Marrow - I really appreciate your tip on removing the bitter taste from marrow, my husband has always grown marrows but I'd never cared for them because of the aftertaste they have. Using the salt prior to cooking has converted me."

Patricia from Eythorne emailed to say:

"The salt does make a big difference, as does the fennel, never cooked with it before, it really works...yum, yum!"

Paul from Salford emailed to say:

"If you put both halves together and serve at the table it looks great but it's hard to do. My tip is to cover the top half with foil when it's standing upright, turn upside down then slide the foil out and use it (the foil) to enclose the whole marrow, string may also be necessary. Avoid filling just the bottom half and putting an empty half marrow on top, it's most unrewarding when you carve it at the table."

Our Top Five Stuffed Marrow recipes:

Norfolk Stuffed Marrow - Great cheese and onion dish
Chorizo And Couscous Stuffed Marrow - A bit of work needed but a great dish
Tuna Stuffed Marrow - Works well with melted cheese on top
Sausage Stuffed Marrow - Looks awful but tastes great
Stuffed Marrow With Root Vegetables - Solid British recipe

Kousa Mahshi recipes:

How to make Kousa Mahshi - Simple and delicious