Marrows marrows marrows. Marrows have been my discovery of the season this year. I’ve gone from imagining they were boring and bland to absolutely loving stuffing them to make healthy and delicious meals. If only I’d discovered them a few years ago I could have been a marrow recipe expert by now!
What’s that? You don’t share my love of marrows? You might be scared of coming to my house in case I serve you up three courses of marrow? Hmmm, I think that might be a good idea. Maybe I could serve a marrow ratatouille on crispy bread with fresh herbs and olive oil for a starter, followed by one of my delicious stuffed marrows and then for dessert I could concoct a yummy moist chocolate cake with marrow in it. I’m sure you’ve had carrot cake so don’t turn your nose up.
To tell you the truth, I haven’t made a marrow cake yet and I think it might be a bit late now but the idea is brewing. I WILL get back to you about that one.
But, going back to this recipe. It’s basically just a vegetarian chilli inside a marrow. Nothing could be simpler. What you do need is good hot chilli peppers, if you like your food hot that is. Use whatever your favourites are or even just use some hot sauce instead but it is important that the chilli has lots of flavour. The flavour will then soak into the marrow and make it just as delicious. I loved the cheese on top too. Cheese goes so well with tomatoes and chillies and makes this a really comforting dish too. I didn’t have any coriander when I made this but if I’d had some, a little fresh coriander stirred into the chilli just before putting it in the marrow would have been lovely too.
Ingredients – Serves 6
1 marrow (overgrown zucchini)
1 red onion, finely diced
2 green chillies, sliced
2 cloves garlic, crushed
2 peppers, sliced
1/4 aubergine, diced
400g tin kidney beans, drained and rinsed
400g tin chopped tomatoes
A little grated cheese to serve (optional)
How to Make Vegetable Chilli Stuffed Marrow
1. Cut the marrow in half and scrape out all the seeds from the middle. Place on a baking tray, season and drizzle with olive oil. Bake in the oven at 180C for an hour.
2. Put a little oil in a saucepan. Cook the onion, chillies and garlic gently until soft then add all the other vegetables including the kidney beans and tinned tomatoes. If it is a little dry, add a little water too and then leave to simmer for 15 minutes.
3. Spoon the chilli into the marrow and return to the oven for 20 minutes.
4. Serve with a little grated cheese on top. Any leftover marrow can be frozen.
The marrow was picked at Garsons, which is my local Pick Your Own farm and so I am linking this to Shop Local at Elizabeth’s Kitchen Diary. I am also linking to Simple and in Season hosted by Ren Behan. Finally I am linking to Credit Crunch Munch, hosted by A New Addition, as picking your own vegetables is much cheaper than buying them in the shops. Credit Crunch Munch is run by Fuss Free Flavours and Fab Food for All.