Chorizo & Couscous Stuffed Marrow

Another fun and delicious stuffed marrow recipe, although I seem to have forgotten to take a photo of it...

Ingredients:

1 large marrow
100g couscous
175ml boiling water
1 tbsp lemon juice
2 tbsp olive oil
1 red onion, sliced
1 red pepper, chopped finely
100g feta, chopped into cm cubes
100g chorizo, chopped into small pieces
1 tbsp dried parsley
1 tbsp dried coriander

Method:

1. Preheat oven to 200C or Gas Mark 6.
2. Slice the marrow in half lengthways, scoop out the seeds and place onto a baking tray.
3. Place couscous in a bowl and pour over the boiling water and lemon juice.
4. Heat oil in a frying pan and gently fry the red onion for a few minutes, then add the chopped chorizo for a few minutes.
5. Add the fried onion & chorizo to the couscous with the red pepper, feta and herbs and stir in well.
6. Spoon the couscous mix into the centre of the two marrow halves, squashing it together with the back of a spoon.
7. Bake in the oven for 30 minutes or until the marrow is soft and tender.

Turkey Bolognese Stuffed Marrow

This is a great Autumnal meal to make for the family, it's warming, healthy and nutritious. Stuffed marrow reminds me of growing up at home when my mum would make delicious stuffed marrow with a fresh home grown marrow from the garden.

When I told my husband we were having stuffed marrow for tea, he stuck his nose up but when he tried this recipe he loved it and wants me to make it again.

Turkey Bolognese Stuffed Marrow

Ingredients:

1 large marrow

450g turkey mince

1 onion, finely chopped

1 garlic clove, crushed

1tsp mixed herbs

1tsp dried crushed chillies

1 carrot, chopped finely

75g frozen sweetcorn 

1 green pepper, chopped finely

1 tin of tomatoes 

1 vegetable stock cube dissolved in 100ml boiling water

100g grated cheese

Olive oil

Method:

1. Preheat oven to Gas Mark 6 or 180C.
2. Fry the turkey mince in a little olive oil until just browning.
3. Add the onion, garlic, chillies & herbs. 
4. When the onion is soft add the carrot, pepper and sweet corn and fry for a few minutes.
5. Add the tomatoes and vegetable stock and simmer until the vegetables are soft and the liquid in the pan has reduced.
6. Slice the marrow into inch thick slices and cut out the seeds in the middle.
7. Place onto a baking tray and stuck the Bolognese mix into the centres of the marrow rings. 
8. Top with grated cheese and place in the oven for 20-30 minutes until the marrow is tender and the top is golden brown. 

Serve with mashed or roasted potatoes and gravy if you wish.