[mikey]

been given loads of marrows anyone got any good recipes for them?

[Hannah4181]

Stuff them!

With a mince/rice and spicy veg mix, make it quite saucy and sprinkle with cheese, bake until marrow is cooked.

[awen]

mikey, on Aug 18 2009, 09:28 PM, said:

been given loads of marrows anyone got any good recipes for them?

marrow chutney mate, my mother and grandmother make it and its a staple all year with cheese. i dont know what it is in it so i cant tell sorry but maybe google it?

[sue]

Marrow rum


Ingredients:

• I large ripe marrow with hard skin
  
• 3-5 lbs of demerara sugar
  
• Activated wine yeast (Lindsey suggests bread yeast would do at a pinch)
  
• Juice of an orange

Method:

• Slice off stalk end of the marrow with a bread knife. Savng enough to use as a lid. Remove all pith and seeds.
  
• Pack the cavity with demerara sugar.
  
• Pour over previously activated yeast and the juice of an orange.
  
• Replace top of marrow, seal with sellotape.
  
• Hang marrow in a muslin bag, cut end uppermost in a warm place.
  
• After 3 wks marrow may show signs of leaking out. Either make a hole in bottom of marrow and run liquid into fermenting jar. fit airlock, let ferment out. You can if you wish add a few raisins to fermenting jar. syphon off and bottle.

or

pack with yet more sugar, reseal and leave longer.


or

Pour the sugar mixture into the demi john. Scrape out the marrow flesh, sieve and adds this to the demi john through a funnel. Add more yeast and the juice of half an orange. Top up the demijohn to three quaters full with cooled boiled water to the demijohn. Fit an airlock and leave for a year in the airing cupboard. This will produce 5 pints of rum.




or you could make a nice veggie curry out of them

[awen]

:drink: :alcoholic:

[tiny 7]

sue, on Aug 18 2009, 09:36 PM, said:

Marrow rum


Ingredients:

• I large ripe marrow with hard skin
  
• 3-5 lbs of demerara sugar
  
• Activated wine yeast (Lindsey suggests bread yeast would do at a pinch)
  
• Juice of an orange

Method:

• Slice off stalk end of the marrow with a bread knife. Savng enough to use as a lid. Remove all pith and seeds.
  
• Pack the cavity with demerara sugar.
  
• Pour over previously activated yeast and the juice of an orange.
  
• Replace top of marrow, seal with sellotape.
  
• Hang marrow in a muslin bag, cut end uppermost in a warm place.
  
• After 3 wks marrow may show signs of leaking out. Either make a hole in bottom of marrow and run liquid into fermenting jar. fit airlock, let ferment out. You can if you wish add a few raisins to fermenting jar. syphon off and bottle.

or

pack with yet more sugar, reseal and leave longer.


or

Pour the sugar mixture into the demi john. Scrape out the marrow flesh, sieve and adds this to the demi john through a funnel. Add more yeast and the juice of half an orange. Top up the demijohn to three quaters full with cooled boiled water to the demijohn. Fit an airlock and leave for a year in the airing cupboard. This will produce 5 pints of rum.




or you could make a nice veggie curry out of them

That sound great :drink:

[sue]

recommened both

[Keeps]

Stuff them with a mixture of sausage meat, herbs and onions, wrap in foil and bake in the oven - lovely :yes:

[dogrun]

:D

This post has been edited by dogrun: 19 August 2009 - 06:39 PM

[JoeD]

Cut into small bits, and fry them with mushrooms and black pudding. Very simple but tasty.

JoeD