What to do with marrow

moanymoany

I made marrow and ginger jam, it is very similar to ginger marmelade - lovely and so easy.

I also made marrow chutney, put some apples in - 2 - all chopped up - because I had them and they are traditional in chutneys, and the recipe has dates in in - smashing.

Beware with marrow chutney - people eat masses of it!

Also, marrows store really well, so you don't have to use them all at once. I feel mine every week and if they are feeling soft I use them - so far only one been used. Keep them in your garage or cool place.

Little_Miss_Naughty

Hi Moany Moany

Can I please have your recipe for the Jam and Chutney.

I hate the thought of not doing anything with them so the jam and chutney sounds great.

Thanks

moanymoany

Little_Miss_Naughty wrote: »

Hi Moany Moany

Can I please have your recipe for the Jam and Chutney.

I hate the thought of not doing anything with them so the jam and chutney sounds great.

Thanks

Marrow and Ginger Jam
4 lbs marrow - that is peeled and seeded and chopped into half inch cubes.
4 lbs sugar
1 oz root ginger (I used this much with 2 lbs marrow and it was very nice - a matter of taste I think)
thinly peeled rind and juice of 3 lemons.

Put the marrow in a basin and sprinkle with 1 lb of the sugar. Leave overnight.

Bash the ginger - I used a rolling pin - tie it in a piece of muslin - I used a piece of old tea towel - and put it in a pan with the marrow and lemon juice. Simmer for half an hour.

Add the rest of the sugar and boil gently until the marrow looks transparent and the setting point is reached.

Remove the bag of ginger and pot up.

My pan is small so I made half the amount.

I can't find my marrow chutney recipe - I'll have to search it out!

Here it is:

1.5kg marrow
500g onions, chopped
600ml malt vinegar
120g dates, stoned chopped
2 tsp ground allspice cinnamon, cloves, nutmeg and black pepper.

I used ordinary mixed spice and it was fine.

2 tsp ground ginger
2 tbsp salt
2 tsp freshly-ground black pepper
675g Demarara sugar


Peel and de-seed the marrow then cut into small chunks. Add to a pan along with the onions, dates and half the vinegar. Bring to a boil reduce to a simmer and cook for about 45 minutes, or until the vegetables become pulpy and the marrow can be easily crushed.


I did this in my slow cooker.

Add the spices and seasonings and continue simmering for 15 minutes before adding the sugar and the remaining vinegar. Stir until the sugar dissolves, return to a simmer until thickened (about 20 minutes). The chutney is thick enough when you can draw a spoon through the mixture and no liquid oozes into the spoon's path.

Ladle the mixture into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. You will need to leave this particular chutney for at least 1 month to mature so that the flavour develops fully.

HypnoNu

We used some Marrow last week buy slicing it thickly about (1.5inches) cutting out the middle bits so i was left with a ring doughnut shape, i then stuffed the middle with chestnut sausagemeat stuffing i had in the freezer, and cooked in the oven until cooked. While they were cooking I blended and then heated a tin of tomatoes with herbs, seasoned with salt and pepper and a bit of sugar and poured this over the cooked stuffed marrow. Served it up with a jacket spud. It was lovely and we'd definitely have it again!
I think i got the idea from a post on here a while back..
good luck with your marrows!

FrankieM

I've been using mine as a side vegetable. Peeled, scooped out middle , sliced and fryed in butter with salt and pepper. Its really nice, especially with minced beef.

LittleBill

We threw half of one into she makings of Piccalilli the other day and were a bit stumped to know what to do with the other half ...

We were having curry that night so tossed it in and it was great ... took the flavour really well and held together ...

LB

froogirl

Years ago I made some marrow curd - like lemon curd (and it still had a bit of lemon in), but a lot milder in taste. I'll try and find the recipe...

Primrose

You can also chop it up into chunks and roast it with other vegetables such as peppers, aubergines, mushrooms, onions.
As somebody else has said, marrows will keep for two or three months if stored in a cool dry garage.

Skint_Catt

Primrose wrote: »

You can also chop it up into chunks and roast it with other vegetables such as peppers, aubergines, mushrooms, onions.
As somebody else has said, marrows will keep for two or three months if stored in a cool dry garage.

Beat me to it! We roast chopped courgette, potato's, peppers & shallots along with whole cloves of garlic (goes well with roasts but also with lots of other things) and my Mum offered me some marrow when I was over there last for this purpose.

sunflower76

How about a kind of lasagne where the marrow is sliced thinly and takes the place of the lasagne sheets?