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Archive for October 2nd, 2009

Having bought several marrows as they were very reasonably priced on the market, I searched through my books and on the web for some tasty ideas.  This one caught my attention, especially as it used both couscous, which is lovely as a vegetable stuffing and spicy chorizo sausage.  You could add some bacon to the couscous stuffing and top with some melted cheese, either grated or a thin slice.  The mixture could be used to stuff peppers (although you might like to leave out or use a different colour pepper in the filling mixture).  A small portion of this stuffed in a marrow ring or half a courgette would make a good starter.

This was based on an original recipe created by chef Antony Worrall Thompson on the BBC Food website.  It was originally paired with a recipe for Rosemary Roasted Marrow. I am not sure I would want to eat marrow cooked in two different ways at the same meal, but I’d be happy to eat them separately.  Certainly this first recipe is tasty so I plan to try the other recipe soon.  It sounds as if it could be a good accompaniment for lamb.

100_8195_00 Chorizo Pepper & Couscous Stuffed Marrow

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Chorizo, Pepper & Couscous Stuffed Marrow
(Serves 4)

1 short thick marrow (about 900g) preferably evenly shaped
100g/4oz couscous
1 lemon, juice only
2 tbsp olive oil
1 red onion, finely sliced
100g/4oz chorizo, cut into small chunks
1 red pepper, chopped into small dice
4 tomatoes, chopped
1 tbsp parsley, roughly chopped
1 tbsp mint, roughly chopped
1 tbsp coriander, roughly chopped
salt and freshly ground black pepper

1.  Preheat an oven to 200oC/390oF/Gas 6.

2.  Slice the marrow in half lengthways, scoop out all the seeds and place on a roasting tray.

3.  Place the couscous in a bowl with the lemon juice and enough boiling water to cover. Allow to soak for five minutes.

4.  Heat the olive oil to a frying pan. Gently fry the red onion and chorizo for 5 minutes until the onion is just softened and the chorizo is just crisped and the juices released. Add to the couscous and then stir in the pepper, tomatoes and herbs.

5.  Mix well and season to taste with salt and black pepper. Spoon into the centre of the marrow pieces.

6.  Pour a little water into the tray around the marrow pieces, but keep well below the level of the filling, place in the oven for 20 minutes.  Cook until piping hot and the marrow is just tender. 

7.  Season with a little salt and black pepper.  Serve with a small side salad. This is a good meal for anyone who does not eat much meat, but for additional meat it could also be served with rashers of bacon.

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