Thursday, 21 October 2010

How to cook Marrow

  • A member of the squash family, the marrow is a distinctive looking vegetable. 
  • Its edible shiny skin can be any shade of green and its flesh is tender with a subtle flavour. 
  • When buying marrow choose the smallest one that you can. 
  • Over-sized marrows tend to have watery, bitter-tasting flesh. 
  • It should be firm and heavy for its size.

 How To Use Marrow

  • Marrow is always served cooked. 
  • It can be baked in halves with the centre scooped out and stuffed with a filling such as sausage-meat and tomato or Bolognese sauce. 
  • It can be sliced into rounds and topped with cheese and baked. 
  • Or it can be cooked with onions, peppers and tomatoes to make a version of ratatouille. 
  • Serve steamed or fried marrow as a side dish to accompany chicken or fish dishes. 
  • Marrow can also be combined with ginger to make jam or included in the mixed summer vegetable preserve, piccalilli
  • Herbs and spices that go particularly well with marrow include sage, thyme, chilli and cumin.

 How To Prepare Marrow

  • Top and tail the marrow and slice or cut into chunks as desired and remove the seeds.

 How To Cook Marrow

  • Marrow can be baked, steamed or sautéed. 

Baking the marrow

  • To bake, preheat the oven to 190°C, gas mark 5, place the halved, stuffed marrow or marrow rings with topping in a roasting tin and cook for 35 - 55 minutes or until tender. 

Steaming the marrow

  • To steam, place prepared marrow chunks in a steamer and cook for 10 - 15 minutes or until tender. 

Sautéing the marrow

  • To sauté, heat 1 tbsp olive oil in a frying pan and cook the prepared marrow chunks for 5 -10 minutes, stirring occasionally, until tender.

 How To Store Marrow

  • Keep refrigerated after purchase.

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