Thursday, 3 September 2009

Marrow Magic

What to do with a 9lbs 3ozs marrow? Two recipes come to mind: a lovely Warming Marrow soup that I first experimented with a few years ago when I went on holiday leaving a few courgettes and came home to a rather large couple of marrows - though nothing on the scale of this beauty.

And then, how about a Marrow and Apple chutney - using up some more HG apples and most of this large marrow. Firs
t thing to do with the marrow is peel, deseed and chop it into chunks - no mean feat, the skin was very thick and the flesh dense, so it took all of my muscle to cut through the marrow and then skin it. When I'd finally finished I had 5½lbs of marrow flesh - the skin was consigned to the compost heap and some of the seeds saved to be dried out for planting next Spring.

I put 4lbs of the marrow into large bowl layered with 3ozs rock salt, cove
red with clingfilm and left overnight to remove excess water - this marrow will be used in a Marrow and Apple chutney recipe - look out for a future post.

The remainder of the marrow - 1½lbs - was used for the Warming Marrow soup. A delicious soup that freezes well, so make more than you need and you'll have a taste of late Summer well into the Autumn - here's the recipe:

Warming Marrow Soup
Mkes 8-10 servings


1½lbs HG marrow, cut into chunks

1 large onion, chopped (or 2 small HG onions, chopped)
2 large HG carrots, diced
1 leek, sliced
a handful of HG runner beans, sliced
3 small HG garlic cloves, crushed
good glug of sunflower oil
1 tbsp cumin powder
salt and freshly ground black pepper

2½pts vegetable stock or water
hot chilli sauce,
to taste


Place marrow, onion, leek, carrots, runner beans and crushed garlic in a large soup pot. Add a goodglug of sunflower oil and stir. Place over a medium heat with the lid on the pan. Cook gently for about 5-10 minutes, stirring occasionally. Add the cumin powder, salt and pepper and stir to mix through the vegetables. Add the vegetable stock or water and bring to the boil. Turn the heat down to achieve a slow simmer and let the soup cook for about 1 hour - a longer cooking time is better than a shorter time. When all the vegetables are soft blitz with a hand held blender - I prefer a little texture left in the soup, though it is equally nice if made very smooth - then add some hot chilli sauce, tasting as you go until it is hot enough for your palate. Serve with crusty bread.

I've just added some caulifower florets and a couple of HG potatoes cut into chunks to the soup to provide a more substantial supper for the Hndyman and me this evening. We'll be eating late - soup and pudding evening - Warming Marrow Soup followed by Apple and Blueberry Crumble with Custard - yummee!

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