Description
Mediterranean-inspired Stuffed Marrow brings classic Italian flavors to your dinner table with ground lamb, herbs, and creamy feta cheese nestled inside tender marrow. Simple ingredients combine for a delightful meal you can savor with crusty bread and a crisp salad.
Ingredients
Scale
Main Protein:
- 250 grams (8.8 ounces) beef mince
Vegetables:
- 1 carrot
- 1 onion
- 2 cloves garlic
- 1 tin (400 grams/14.1 ounces) chopped tomatoes
Seasonings and Aromatics:
- 2 bay leaves
- 12 teaspoons salt
- 18 teaspoons ground black pepper
- 1 teaspoon Dijon mustard
Cooking Fats and Liquids:
- 2 tablespoons vegetable oil
- 1 tablespoon tomato puree
- 1 cup beef stock
- 25 grams (0.88 ounces) butter
- 1 tablespoon flour
- 1 cup milk
Cheese:
- 1 cup grated cheddar
- 2 tablespoons Parmesan
Instructions
- Slice marrow lengthwise and carefully hollow out the interior, removing seeds and soft flesh with a spoon.
- Preheat oven to 200C and roast marrow boats for 25-30 minutes until slightly tender and edges begin to soften.
- Heat oil in a skillet and sauté finely chopped onions until translucent and fragrant.
- Add ground beef to the skillet, breaking it into small pieces and cooking until deeply browned and caramelized.
- Incorporate minced garlic, diced carrots, crumbled bay leaf, chopped tomatoes, tomato puree, and beef stock into the meat mixture.
- Simmer the filling for 15-20 minutes, allowing flavors to meld and sauce to reduce and thicken.
- For the cheese sauce, melt butter in a saucepan and whisk in flour to create a smooth roux.
- Gradually pour in milk, continuously whisking to prevent lumps and create a creamy consistency.
- Stir in grated cheese and mustard, creating a rich and tangy sauce.
- Fill roasted marrow boats with the beef mixture, ensuring even distribution.
- Pour cheese sauce over the stuffed marrows, covering the surface completely.
- Return to oven at 180C and bake for 10-12 minutes until golden and bubbling.
- Optional: Garnish with fresh herbs or additional cheese before serving.
Notes
- Select firm, fresh marrows with smooth, unblemished skin for the best texture and flavor.
- Carefully scoop out seeds to create a clean boat shape without piercing the marrow’s bottom.
- Enhance the dish’s nutrition by swapping beef for plant-based alternatives like lentils or tofu for vegetarian guests.
- Season the meat mixture generously with herbs like thyme or rosemary to add depth and complexity to the overall taste profile.
- Prep Time: 10 mins
- Cook Time: 65 mins
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 405 kcal
- Sugar: 5 g
- Sodium: 7200 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg