Spanish stuffed marrow

Spanish stuffed marrow

Spanish stuffed marrow

Ingredients

  • marrow
  • 1 tbsp olive oil
  • onion, diced
  • 2 garlic cloves, crushed
  • 100g chorizo, chopped
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp each dried oregano and dried thyme
  • 2 x 400g cans chopped tomatoes
  • 140g roasted red pepper from a jar, sliced
  • handful parsley, chopped
  • 85g fresh breadcrumb
  • 100g manchego, grated

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut the marrow in half lengthways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin and season.
  2. Heat the oil in a saucepan, add the onion and sweat on a low heat for 10 mins until soft. Add the garlic, chorizo, spices and dried herbs. Cook for a few mins, then add the tomatoes and peppers. Turn down to a low simmer and cook for 10 mins, then stir through the parsley.
  3. Spoon the tomato mixture into the marrow halves, cover with foil and bake for 30 mins. Sprinkle over the breadcrumbs and Manchego, and return to the oven for 10 mins until the crumbs are golden and crisp, and the marrow is tender.

Stuffed marrow bake


Stuffed marrow bake

Ingredients

  • 1 tbsp olive oil
  • onion, chopped
  • 1 garlic clove, crushed
  • 1 tbsp dried mixed herbs
  • 500g pack turkey mince
  • 2 x 400g cans chopped tomatoes
  • marrow, cut into 4cm thick slices
  • 4 tbsp breadcrumbs
  • 3 tbsp grated parmesan

Method

  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and cook the onion, garlic and 2 tsp of the herbs for 3 mins until starting to soften. Add the turkey and brown all over, then tip in the tomatoes and cook for 5 mins more.
  2. Scoop out the middle of the marrow and discard (or fry, then freeze for another time – try it mashed with potato). Arrange the slices in a baking dish. Spoon the mince into the middle of each marrow slice, then spoon the rest over the top. Cover with foil and bake for 30 mins.
  3. Meanwhile, mix remaining herbs with the breadcrumbs and Parmesan. Remove the marrow from the oven, uncover, and sprinkle over the crumbs. Return to the oven for 10 mins more until crumbs are golden and crisp and marrow is tender.

Spanish stuffed peppers


Spanish stuffed peppers

Ingredients

  • 4 red peppers
  • 150g pack cherry or baby plum tomato (we use a mixture for their colour)
  • ½ ciabatta loaf, or similar, cut into 2½ cm chunks
  • 3 fat garlic cloves, thinly sliced
  • 140g chorizo, cut into chunky slices
  • 4 tbsp sherry vinegar
  • 4 tbsp good-quality olive oil
  • pinch of caster or granulated sugar
  • parsley (optional) and more crusty bread, to serve

Method

  1. Heat oven to 220C/200C fan/gas 7. Halve the peppers through the stalk, then cut out and throw away the seeds. Sit the peppers snugly, cut-side up, in a casserole dish, or two if needed. Halve any larger tomatoes, then divide them, the bread chunks, garlic and chorizo between the dishes.
  2. Drizzle over the vinegar, then the olive oil, and season with pinches of sugar, sea salt and ground black pepper. Bake for 30 mins, covered, until the peppers are tender and collapsing a little. Remove, uncover and cook for a further 30 mins. Leave the peppers to cool a little, then scatter with parsley, if you like, and spoon onto plates, scooping out any extra juices. Serve with crusty bread for mopping up the juices.

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