Harvest Festival Stuffed Marrow Delight
Celebrate the essence of autumn with this heartwarming and traditional English recipe that transforms marrows (zucchini) into a savory masterpiece. This stuffed marrow dish is not only an excellent way to utilize those hefty vegetables from your garden but also delivers a rich tapestry of flavors and textures. The marrow is hollowed and lovingly filled with a mouthwatering mixture of seasoned minced beef, fresh vegetables, and aromatic spices. Baked slowly in the oven, this comforting dish releases its delightful aromas, making it the star of your dinner table. Accompanied by a luscious hot tomato sauce and a side of fluffy mashed potatoes and vibrant steamed seasonal veggies, this dish will surely evoke nostalgic memories of joyful Harvest Festivals. Though the preparation requires a bit of time and effort, the satisfaction of serving this delightful meal to your family and friends is unparalleled. Don't forget to check our detailed step-by-step photos accompanying this recipe, showcasing its simple yet gratifying preparation process!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
large marrow (zucchini)
1 (about 1.5 kg, washed and halved)
minced beef
500 g (fresh)
medium onions
2 (peeled and finely chopped)
garlic cloves
2 (peeled and minced)
large red pepper
1/2 (deseeded and finely chopped)
tomato
1 (skinned and chopped)
fresh parsley
2 tablespoons (chopped)
tomato puree
2 tablespoons (for stuffing)
breadcrumbs
2 tablespoons (for stuffing)
egg
1 (for binding)
salt
to taste
black pepper
to taste
fresh parsley
for garnish
oil
for greasing
aluminum foil
sufficient for wrapping
Instructions
1
Preheat the oven to 200°C (400°F), Gas mark 6.
2
Carefully wash the marrow; cut it in half lengthwise and peel stripes of the skin using a swivel head vegetable peeler. This creates a beautiful striped pattern. With a spoon, scoop out the seeds and discard them. Use a fork to prick the inside flesh thoroughly, ensuring even cooking.
3
In a large mixing bowl, combine all the stuffing ingredients: minced beef, chopped onions, minced garlic, chopped red pepper, skinned and chopped tomato, chopped parsley, tomato puree, breadcrumbs, and the egg. Mix well using your hands; wetting them beforehand will help prevent sticking.
4
Generously spoon the stuffing mixture into each half of the marrow, pressing down firmly to fill the hollows completely.
5
Carefully position one half of the stuffed marrow on top of the other, ensuring they stick together, then wrap the entire stuffed marrow securely in a well-greased aluminum foil parcel (using low-fat olive oil spray works well).
6
Place the foil-wrapped stuffed marrow into a large baking tray or ovenproof dish. Bake in the preheated oven for 1 1/2 to 2 hours. Check for doneness after 1 1/2 hours; the marrow should be soft yet retain its shape. Adjust cooking time if using a smaller or larger marrow.
7
Once cooked, remove the dish from the oven and allow the stuffed marrow to rest for about 5 minutes. Carefully unwrap the foil and serve hot, sliced into portions, with the pan juices drizzled over the top or incorporated into a fresh tomato sauce.
8
For the optional tomato sauce, sauté one finely chopped onion and a clove of garlic in a pan until soft and golden. Pour in a tin of chopped tomatoes and heat gently for 5 minutes. Season with salt and pepper, and add any reserved juices from the cooked marrow for extra flavor. Allow to cool slightly, then blend until smooth. Reheat gently and serve alongside the stuffed marrow.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Harvest Festival Stuffed Marrow Delight?
It is a traditional English autumn recipe that features a large marrow stuffed with a savory mixture of minced beef, vegetables, and aromatic spices, then baked until tender.
What temperature should I set my oven to?
Preheat your oven to 200°C (400°F), or Gas mark 6.
How do I create a decorative pattern on the marrow?
You can use a swivel head vegetable peeler to peel stripes of skin lengthwise along the marrow before cutting it in half.
Do I need to remove the marrow seeds?
Yes, use a spoon to scoop out the seeds from the center and discard them to create a hollow for the stuffing.
Why should I prick the inside of the marrow?
Using a fork to prick the inside flesh thoroughly ensures that the marrow cooks evenly throughout.
What ingredients are in the stuffing mixture?
The stuffing consists of minced beef, chopped onions, minced garlic, red pepper, skinned tomato, parsley, tomato puree, breadcrumbs, and an egg.
How can I prevent the stuffing from sticking to my hands?
Wetting your hands with water before mixing the stuffing ingredients will help prevent the mixture from sticking to you.
How do I assemble the stuffed marrow halves?
Fill each half with the stuffing mixture, then carefully position one half on top of the other and wrap them securely in greased aluminum foil.
How long does the dish need to bake?
The stuffed marrow should be baked for 1.5 to 2 hours, depending on the size of the marrow.
How do I know when the stuffed marrow is finished cooking?
Check it after 1.5 hours; the marrow should be soft to the touch but still able to retain its shape.
Should the marrow rest after being removed from the oven?
Yes, allow the marrow to rest in its foil for about 5 minutes before unwrapping and serving.
How do I prepare the optional tomato sauce?
Sauté onion and garlic, add tinned tomatoes, season, and incorporate the marrow juices before blending until smooth.
What is the best way to serve this dish?
Slice the marrow into portions and serve hot, ideally with mashed potatoes and steamed seasonal vegetables.
Can I use low-fat oil for this recipe?
Yes, using a low-fat olive oil spray to grease the aluminum foil works very well for this preparation.
What is the weight of the marrow used in this recipe?
The recipe calls for one large marrow weighing approximately 1.5 kg.
Why is an egg included in the stuffing?
The egg serves as a binding agent to help hold the minced beef and vegetable mixture together.
Is this recipe considered a seasonal dish?
Yes, it is specifically designed as a celebration of autumn and the Harvest Festival season.
What type of pepper is best for the stuffing?
The recipe recommends using half of a large red pepper, deseeded and finely chopped.
How many garlic cloves are needed?
You will need 2 garlic cloves, peeled and minced for the stuffing.
Can I use the marrow juices for anything?
Yes, the juices can be drizzled over the sliced marrow or added to the tomato sauce for extra flavor.
What herbs are used in the dish?
Fresh chopped parsley is used both in the stuffing mixture and as a final garnish.
Do I need to peel the tomato for the stuffing?
Yes, the recipe specifies using one skinned and chopped tomato in the meat mixture.
How much minced beef is required?
The recipe requires 500 grams of fresh minced beef.
What kind of breadcrumbs should I use?
The recipe simply calls for 2 tablespoons of breadcrumbs to help bind the stuffing.
Is this a traditional English dish?
Yes, it is described as a traditional English recipe often associated with nostalgic memories of Harvest Festivals.
How many onions are needed for the recipe?
You will need 2 medium onions, peeled and finely chopped.
Can I use zucchini instead of marrow?
Yes, marrow is essentially a large, mature zucchini, so a very large zucchini can be used as a substitute.
Does the recipe include salt and pepper?
Yes, both salt and black pepper should be added to the stuffing mixture to taste.
How much tomato puree is used?
The stuffing recipe calls for 2 tablespoons of tomato puree.
Why is the marrow wrapped in foil?
Wrapping the marrow in foil creates a parcel that traps moisture, ensuring the vegetable and meat cook properly without drying out.