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Posted by aminam (U2277964) on Tuesday, 25th October 2005
The garden courgettes got all uppity and became marrows while we were on hols. To get our own back, we're going to have baked marrow for dinner tonight stuffed with bolognese sauce and covered in melted cheese.
I plan to cook the sauce beforehand but cut the marrow into cylinders (4cm high?), put them in the dish raw, and just bung the sauce inside. Question - how long should we bake it all for? Don't want the sauce to dry out, but don't want the marrow to be raw.
Am
, in reply to message 1.
Posted by occasional snork (U2255812) on Tuesday, 25th October 2005
Best part of an hour in my experience but keep an eye on them!
yummy yummy, had that last night and it was delish!
enjoy
(no need to be sniffy about Argentinian Malbec either, it goes quite nicely with the oul' stuffed marrow!)
Thanks guys.
[Reply to Dean, #3]
I think we're still an alcohol-free zone. Holidays were pretty no-holds barred and we need to recover a bit!
Am
it doesn't do to let the liver get too complacent though
thinking of giving it up for November, (intentions of the Holy Souls and all that) once I've got my birthday out of the way. and the feast of All the Saints of Ireland.
, in reply to message 2.
Posted by the quick brown fox (U2221867) on Tuesday, 25th October 2005
Best part of an hour in my experience but keep an eye on them! Â
Yes, I agree with this timing.
Another way of doing it -- if the object in question can fit in a baking dish -- is to cut a slice down the length of the marrow and hollow it out (using a melon baller if you have one) like a dug-out canoe, then replace the bit you cut off as a lid.
And I always put the hollowed out stuff mixed with garlic and tomatoes, round the thing. I bake it for about an hour at 200F
I always found that courgettes that aspire to be marrows take more cooking, FWIIW, I'd pop the rings in some boiling water for a few mins, drain, place in dish, fill with stuffing and cover with cheese.Yum.
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