The marrow is such an underestimated veggie and not used or praised enough. It can be daunting because of its size and mysterious spongy flavour. So cooking it slow and low is the key here! This turned out to be one of everyone’s favourite dishes during the recipe testing stage and I’m sure you will all agree!
This recipe is part of an on-going series with Abel and Cole. I had the absolute pleasure of visiting the farm where these gorgeous tomatoes were grown, which you can read all about here.
Filled Oven Roasted Marrow
- 1 big marrow (halved and inside scooped out)
- ½ red onion, chopped small
- 30 ml olive oil
- 75 grams of almonds (blitzed)
- 1 tbs of BBQ spice
- ½ tsp of chilli flakes
- Salt and pepper to taste
- Dill for garnish
- Start off by setting your oven to 200 degrees. Prepare the marrow by slicing it in half and scooping out the inside with a spoon, and place aside. Once your marrow shell is all clean – chop the scooped insides into small pieces and add to a bowl. Chop the onion and add to the bowl, as well as the olive oil, blitzed almonds and spices.
- Give the mixture a good mix and start adding back into the scooped-out marrow shell. Once the marrow has been filled. Add the other scooped out shell half on top so that you seal and shut the marrow. Seal by using string and double knotting the marrow shut, or tightly wrapping in foil if BBQ’ing.
- Put on greaseproof paper in an oven pan and cook for 45 minutes to an hour. Alternatively, pop into a BBQ for a good 45 minutes. If you’re going for the BBQ option, make sure it’s sealed properly!
- Once the marrow is cooked. It will be nice and soft and can easily be sliced into lovely pieces and eaten with side dishes or as it is.