Can anyone tell me how to cook marrow hopefully a delicious recipe?

Marrow and Tomato Bake


Cut marrow into thick slices (1 inch, 3 cm), de-seed and peel, boil for a couple of minutes then drain.


Lay marrow slices in an ovenproof dish or large casserole, cut tomatoes in half, place cut side up in the centre of each marrow slice. Sprinkle generously with grated cheese of your choice. Bake in a hot oven until golden brown, and marrow is tender.


You could also cover marrow and tomato with a cheese sauce, with or without bits of bacon, or place a slice of cheese over each marrow and tomato ring.





This is a favourite with my family, we like the marrow still firm, not overdone and mushy.Can anyone tell me how to cook marrow hopefully a delicious recipe?
Marrow is essentially water and therefore basically tasteless.


Can't see the point of it myself unless you especially like the texture of soft mush.





Presume in days gone by when people grew their own or had less choice and perhaps needed to watch the pennies, it could be turned into something passable for a large number of hungry mouths.





Nowadays the only people who seem to want to cook it are those who have had a bash at growing one as the're quite easy to cultivate or been given one by probably the first person.





Probably the best thing to do is stuff it! Scoop out middle and put in a bolognese type filling and bake. Or try a curry meat or veg stuffing. Anything that had a bit of flavour to counteract the blandness of the marrow.Can anyone tell me how to cook marrow hopefully a delicious recipe?
Marrow is found inside certain large bones. For practical cookery


purposes, the thing to get is a beef or veal shank bone. You can get one


from either a butcher shop or the supermarket butcher. This may involve


purchasing the actual shank (with the meat on it, in other words), or


the butcher may have stripped bones on hand. If he doesn't, see if he


has either veal shanks cut for osso bucco, or more commonly, the cut of


beef generally called ';soup meat';, which is just sliced beef shank, bone


and all. Beef shank meat is relatively inexpensive, and makes wonderful


stews.





If you explain to the butcher (assuming he is reasonable, decent, and


has the time, all of which are partially contingent on how and when you


approach him) you may be able to get stripped beef or veal shank bones,


either for free, or some very nominal fee, and the butcher might even be


willing to segment or split the bones on a bandsaw for you, to


facilitate removal of the marrow. (My experience has been that my


butcher loves to get involved in any ';crazy, harebrained scheme'; I care


to propose, because he gets tired of weighing out hamburger all day, and


thrives on challenge.)





If the bones are cut into short segments, you can go in with a


thin-bladed knife to remove the marrow, or you can blanch the bones in


boiling water for a minute or two, which will loosen the marrow to the


point where it will slip out nicely. If the bone is split, you can


pretty much go in with a spoon and scoop it out.





As for a substitute, I suppose the closest would be beef or veal suet,


parboiled before using. The texture would be a bit different, and the


flavor not as rich, but the effect would be somewhat similar. Suet would


probably make a better substitute for the crumbled marrow than for large


chunks. I recommend grating it.





Stuffed Marrow Rings with Pine Nuts, Cheese and Breadcrumbs





A great way to cook marrow, simple, tasty and healthy - a great midweek supper





This simple vegetarian version of the traditional stuffed marrow is utterly delicious and yet inexpensive to make. Use a mature-flavoured cheddar cheese or try it combined with goats cheese as an alternative. If you can鈥檛 get hold of marrow, you can use courgettes halved lengthways with the middles scooped out.


Ingredients


1 medium sized marrow, top and tailed (approx 600-700g)


100g fresh breadcrumbs


3 tbsp milk (60g)


225g Cheddar cheese, grated


50g pine nuts, roughly chopped


1 tsp dried basil


Salt and freshly ground black pepper





Method


Preheat the oven to 190掳C, gas mark 5. Slice the marrow into 3cm thick rounds. Cut away and discard the seeds from the centre to form rings. Place in a greased ovenproof dish in a single layer.





Soak the breadcrumbs in the milk for 2 minutes. Mix with 175g of the grated cheese, pine nuts and basil. Season to taste.





Fill the marrow with the stuffing and sprinkle with the remaining cheese. Bake in the oven for 35-40 minutes until the marrow is tender and the cheese is browned.
Skin the marrow, cut into thick rings, with a tablespoon take out the pips and centres of the rings.





Chop the rings into chunks about 8 per ring.





Place the chunks into a steamer with fresh mint, or thyme, or basil or any other aromatic herbs, steam for 4-5 minutes so as to retain some crunch to the chunks.





If you over steam the chunks will become soft and sloppy but the herb of your choice will give it a good flavour.





Enjoy.
Get Marrow, clean it. cut and opening in the top, scoop out the insides, then stuff it with a good hot chilly con-carny, rot in the over for an hour,,, size dependent.





enjoy.
Gary


Cut in half length ways scoop out the flesh fill it with cooked mince and onion garlic put the other half on top tie with string and bake it in the oven lovely
You might consult the person who wishes to use ';Human Body Parts as Paperweights';.
http://www.yourcounty.co.uk/recipes/stuf鈥?/a> try this delicious stuffed marrow with savoury mince.My gran used to make it :). The marrow just melts in your mouth. On this page it shows a vegeterian equivalent as well.
Fan Taeng (Stuffed Marrow)





a few sprigs of coriander


1 med size marrow salt and pepper to taste


1tsp coking oil 1pint ( 500ml )veg stock


3 cloves garlic sliced 2 garlic cloves crushed and


8oz (200g) minced pork loin chopped


6oz(150g) prawns


1/2 tsp nam pla(fish sauce )


4oz(100g)cooked white crab meat
You know not many people will understand.


they may know how to find it.


Now boiling bones makes lots of soup.


my 1970 cookbook has nothing on marrow/???


Soup that is the only thing I can remember it ever being used for


of course any broth can be used in many dishes or gravy's or meat loaf or basting base
Chop it up put in a casserole add garlic, tomatoes, tomato paste, onion and a splash of martini or white wine cover with water, put the lid on and stew it in the oven till tender. You could add other veg's to it peppers, mushrooms or whatever
STUFFED MARROW





1 lg. zucchini squash


2 lbs. hamburger


Onion


Spices to make meatloaf





Cut squash in half, lengthwise; take out seed and pithy part. Stuff with meatloaf mixture. Wrap will foil and put on a tray. Bake in 250-300 degree oven for 1 1/2 to 2 hours. Delicious!