Marrow Filling:
4/5Large Marrows cut in half
Inside pulp of Marrows
1 Small Onion, finely chopped
400g/14.11oz Ground Beef
Small Tin Corned Beef
1 Gravy Stock Pot
1 Tbls Tomato Paste
1Teaspoon Mild Curry Powder
Few dashes of Worcestershire Sauce
Parmesan Cheese
1 Egg

Marrow filling-
Fry the onions, when they start to soften add the ground beef and cook through.
Add the marrow filling and continue cooking till it’s softened and completely mixed through with the onions and beef.
Add the gravy pot, curry powder, tomato paste and a few dashes of worcestershire sauce. Cook for about 1 minute then add the corned beef and continue to cook until well combined.
Remove the pan from the heat, stir in some parmesan cheese, the egg and season with freshly ground pepper.
Fill the marrows and top with extra parmesan cheese and pepper.

Baking Marrows with Potatoes-
Butter grease the base of a large baking dish and place the marrows. Add sliced onions and garlic in between, top with sliced potatoes and again onions and garlic. Sprinkle some fennel seeds all over the potatoes.
Pour water all over the potatoes until it reaches 1/4 height in the dish. Top with a bit more fennel seeds on the potatoes, salt and pepper and small cubes of butter.
Cover the dish with foil and bake in oven 190C/375F for 1 1/2 hours. Remove foil, turn up the oven temperature a notch and cook for a further 30 minutes or until everything is golden on top.

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