marrow ideas

Discussion in 'Slimming World Recipes' started by jayde1148, 15 September 2011 Social URL.

  1. jayde1148

    jayde1148 Gold Member

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    Hi all, anyone got any ideas if what to do with a rather large marrow?! Also do you peel it? X
     
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  3. louisedan

    louisedan Gold Member

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    medium-sized marrow
    1 small onion
    200 g (7 oz) minced beef extra lean
    100 g syn free pork sausage meat or 100 g extra lean minced beef
    1 tbsp chopped parsley
    1 tbsp chopped chives
    1 tsp Worcestershire sauce
    salt and pepper
    1 egg
    250 ml cheese sauce(optional But adds lots of syns)

    method

    1. Halve the marrow lengthways and scoop out the seeds.No need to peel.

    2. Lay each half side by side, in a frylight greased, large, shallow casserole.

    3. Skin and chop the onion finely or grate it. Put into a basin with the beef, sausage-meat, parsley, chives, Worcestershire sauce, and seasoning. Mix well.

    4. Beat the egg until liquid and use it to bind the mixture.

    5. Divide the stuffing between each marrow half. Cover the dish and bake in a moderate oven, 180°C, Gas 4, for 1 hour if adding cheese sauce. If not then cook covered for 1 hour and 20 mins.

    6. Strain off most of the liquid in the casserole.

    7. Pour the cheese sauce over the marrow and bake for a further 20 minutes, uncovered, or until the sauce is golden-brown

    8.If not using cheese sauce you could make gravy with granules to pour over.
     
  4. louisedan

    louisedan Gold Member

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    550 g (1 1/4 lb) marrow, peeled and halved lengthways
    175 g (6 oz) aubergine/potato, cubed
    2 parsnips, peeled and diced
    2 carrots, diced
    100 g (4 oz) swede, peeled and diced
    100 g (4 oz) turnip, peeled and diced
    15 ml (1 tbsp) chopped fresh parsley
    small tin tomatoes whizzed or15 ml (1 tbsp) tomato passatta
    150 ml (1/4 pint) vegetable stock
    salt and pepper
    natural yogurt, to serve

    method

    1. Scoop the seeds out of the marrow.

    2. fry light a large frying pan and lightly fry the vegetables for 10 minutes.

    3. Add the parsley, tomato and stock. Season to taste.Simmer gently for 15 minutes.

    4. Fill one half of the marrow with the mixture. Top with the other half of marrow and wrap in foil. Bake at 190°C (375°F) mark 5 for about 45 minutes, until tender. Serve at once, in slices, with natural yogurt.
     
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