The soup, simmering away nicely in the pot, I made a start on our main course. The marrow wasn’t looking diminished in any way and I was beginning to think the vegetable would get the best of me. With some special offer pork in the fridge, and various bits and pieces, stuffed marrow seemed the best option.
Ingredients
- 3 spring onions, sliced
- half garlic bulb, minced
- 3 big slices of marrow – about 4cm
- pork steaks, sliced into thin strips
- tin of chopped tomatoes
- blob of marge
- mint, sage, thyme, all spice
- bit of cheddar, sprinkle of Parmesan
- breadcrumbs
Rather than throw out bread that is past its best, grate it up and freeze it – comes in handy for all sort of dishes.
Dusted the pork with all spice and let it sit while preparing the other ingredients. Fried up the onion and garlic with blob of margarine and splash of vegetable oil, then added the pork to brown – took about 5 minutes. Once pork was sealed added in herbs and chopped tomatoes, left to simmer for about 10 minutes. Cut a circle in the marrow to take out the seeds, unfortunately my dish wasn’t big enough for circles so a wee bit of artistic licence to make them fit, with margarine spread underneath. Cheese grated, mixed with breadcrumbs and a sprinkle of Parmesan thrown in for the topping.
I did all the preparation in the afternoon, so transferred the stuffing into a dish to cool, ready for putting it together later. I have an electric fan oven which was set for 210. Poured the pork stuffing into the center of the marrow, then topped with cheesy breadcrumbs. Baked for 30 minutes, until topping was nice and crunchy. I was going to serve with Bute Produce lettuce, cucumber and chives but it was such a hearty portion, decided enough was enough.
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