No attempt to clear a courgette/marrow glut would be complete without Stuffed Marrow. But in an attempt to make it palatable to the kids, I have wooed them with a chorizo flavoured stuffing from - an ever so slightly toned down version of River Cottage's Tupperware Chorizo to be exact.
Serves 6
1 oversized courgette/small marrow
1 tbsp olive oil
1 small onion, finely diced
1 tin chopped tomatoes
Chorizo
500g minced pork
1 tbsp sweet smoked paprika
1 tsp hot smoked paprika
1 large garlic cloves, finely chopped
1 tsp fine sea salt
1 tsp fennel seeds
¼ tsp cayenne pepper
50ml red wine
Freshly ground black pepper
Mix and squish the chorizo ingredients together thoroughly. Seal in a tupperware container and leave for 24 hours or more (it will keep for up to 2 weeks in the fridge) for the flavours to develop.
On the day you are cooking your stuffed marrow, wash and halve the marrow lengthways and scrape out the seeds. Find a high sided baking tray they can fit snuggly in side by side cut side up. Season the cavity and drizzle with olive oil.
Heat the oil in a frying pan and fry the onion until it just starts to brown. Add the chorizo mix and fry this until brown too. Pour in the chopped tomatoes and half a can of water to make a sloppyish mixture.
Once the sauce is bubbling, turn off the heat and spoon into the marrow cavity. Cover tightly with aluminum foil (it is the trapped steam that cooks the marrow) and bake for 30 minutes. The recipe I followed said it should be ready after this time, but my overgrown yellow courgette was still solid at this stage. I ended up baking it for an hour so factor this into your estimated dinner time!
I served it with bulghur wheat and it was announced the best way ever of having courgette!
Facebook: Sun Hill Makes & Bakes
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