Description
Mary Berry’s Stuffed Marrow is a dish where marrow, a type of large zucchini, is hollowed out and filled with a savory stuffing made of minced meat, onions, and herbs. It’s then topped with cheese and baked until golden. The tender marrow provides a mild backdrop that absorbs the flavors of the stuffing, making it a satisfying and balanced meal.
Ingredients
Scale
- 1 large marrow (or two medium-sized)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 500 g (1 lb) minced beef or lamb
- 1 can (400g) chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano or mixed herbs
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 100 g (1 cup) grated cheddar cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Prepare the Marrow: Wash the marrow, then cut it in half lengthwise. Scoop out the seeds and some of the flesh to create a hollow cavity for the filling. If the marrow is large, you may want to cut it into smaller portions. Set the prepared marrow halves in a baking dish.
- Make the Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- Cook the Meat: Add the minced beef or lamb to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks. Once browned, stir in the chopped tomatoes, tomato paste, oregano, Worcestershire sauce, salt, and pepper. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- Stuff the Marrow: Spoon the meat filling evenly into the hollowed-out marrow halves. Press the filling down to ensure the marrow is well-stuffed.
- Top with Cheese: Sprinkle the grated cheddar cheese generously over the stuffed marrow.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes. Remove the foil for the last 10 minutes to allow the cheese to melt and become golden and bubbly.
- Serve: Once the stuffed marrow is cooked through and the cheese is golden, remove it from the oven. Garnish with freshly chopped parsley if desired, and serve hot.