Hi

I've been given a couple of large vegetable marrows and I haven't a clue
what to do with them

All the ideas I've found on Google haven't got my taste buds going so I
thought I'd turn to you for some inspiration PLEASE HELP :-)

BTW I'm not keen on sea food but apart from that will consider anything....

Thank you for any help

Tim
--
http://www.timdenning.pwp.blueyonder.co.uk/

On Sat, 21 Oct 2006 16:24:57 GMT, "Tim" <no > wrote:

>
>Hi
>
>I've been given a couple of large vegetable marrows and I haven't a clue
>what to do with them
>
>All the ideas I've found on Google haven't got my taste buds going so I
>thought I'd turn to you for some inspiration PLEASE HELP :-)
>
>BTW I'm not keen on sea food but apart from that will consider anything....
>
>Thank you for any help
>
>Tim

What might tickle your taste buds?

Marrow Rum?

Marrow Jam?

Marrow Curry?


Regards
JonH

> On Sat, 21 Oct 2006 16:24:57 GMT, "Tim" <no > wrote:
>
>>
>> Hi
>>
>> I've been given a couple of large vegetable marrows and I haven't a
>> clue what to do with them
>>
>> All the ideas I've found on Google haven't got my taste buds going
>> so I thought I'd turn to you for some inspiration PLEASE HELP :-)
>>
>> BTW I'm not keen on sea food but apart from that will consider
>> anything....
>>
>> Thank you for any help
>>
>> Tim
>
> What might tickle your taste buds?
>
> Marrow Rum?
>
> Marrow Jam?
>
> Marrow Curry?
>
>
> Regards
> JonH

Hmm good point!

Savoury "main coures" dishes I guess, although marrow curry washed down with
marrow rum would be an experience :-)

Tim

I've got one for you:

Stuffed marrows
Serves 2-3

Ingredients:
Minced beef (half of small pack, about 125-150g??)
One onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon tomato puree
3 mushrooms, chopped
1 heaped teaspoon mixed herbs
Olive oil or sunflower oil for frying, about 1 tablespoon
Worcestershire sauce
Grated Cheddar cheese
One marrow, cut into thick rings (about an inch or 1.5 inches at least),
with thick skin and seeds removed. Allow 3-4 rings per person

Fry the onion in the oil until golden. Add the minced beef and fry
gently until browned throughout. Then add the mushrooms, garlic, tomato
puree, worc sauce, herbs and salt & pepper to taste, plus a splash of
water to keep it moist, and simmer, covered, on a low heat for about
10-15 mins. Meanwhile put the marrow rings in a large Pyrex dish and
cover, and microwave on medium in bursts of 2-3 mins, turning after each
burst, until the rings are softened but still have some 'bite' (not too
much or they go sloppy).

Preheat grill. When mince is done, arrange the marrow rings on a
heatproof tray or dish, spoon some mince into the centre of each one
until the hole is filled, then cover the whole slice with grated cheese.
Melt cheese under grill until golden and bubbling!

These are really nice served on a bed of white rice.

HTH

Deb.


"Tim" <no > wrote:

> Hi
>
> I've been given a couple of large vegetable marrows and I haven't a clue
> what to do with them
>
> All the ideas I've found on Google haven't got my taste buds going so I
> thought I'd turn to you for some inspiration PLEASE HELP :-)
>
> BTW I'm not keen on sea food but apart from that will consider anything....
>
> Thank you for any help
>
> Tim


--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield

"Tim" <no > wrote:

> I've been given a couple of large vegetable marrows and I haven't a clue
> what to do with them

How about vegetable marrow "caviar", a variation of Poor Man's Caviar
(made with aubergines)?

Vegetable Marrow "Caviar"

4-5 medium-sized vegetable marrows
3 onions, finely monced
500 g (about a pound) tomatoes, chopped
1 cup vegetable oil
50 ml (3 1/2 tablespoons cider vinegar)
salt, paprika, freshly-ground black pepper, sugar to taste

Bake vegetable marrows in hot oven until soft. Take out and remove the
skin. Mince the flesh finely with a sharp knife or put through the
coarse disk of a grinder/mincer. In a heavy casserole, fry onion in
some oil until half-ready, add the tomatoes, sugar, paprika and pepper.
Salt to taste, pour in the rest of oil and the vinegar and mix
thoroughly. Simmer, covered, until the "caviar" thickens and takes on a
golden colour. Chill and serve with crusty bread.

Victor

Tim <no > wrote:

> [attribution lost] wrote,

>> On Sat, 21 Oct 2006 16:24:57 GMT, "Tim" <no > wrote:

>>> I've been given a couple of large vegetable marrows and I haven't a
>>> clue what to do with them

>> Marrow Curry?

>Hmm good point!

>Savoury "main coures" dishes I guess, although marrow curry washed down with
>marrow rum would be an experience :-)

A marrow is otherwise called a courgette or a summer squash.
You're in luck; here's a good courgette curry recipe:

Courgette Curry

2 Tbsp oil (e.g. canola oil)
1 Tbsp fenugreek (powdered)
1 Tbsp allspice (ground)
1/4 tbsp asotifaeda
5 cloves garlic, chopped
4 medium sized button mushrooms, chopped
2 fresh ripe juicy tomatoes, diced (peeled if you like)
small dash salt
1 Tbsp white vinegar
1/2 t honey
2 cinnamon sticks
4 or 5 courgettes (zuchinni), diced
1 small can tomato paste (only part will be needed)

Heat the oil in your saucepan, and when hot add the fenugreek,
allspice, asotifaeda and then the garlic. Heat gently for a few
minutes, stirring, adding the mushrooms, and then the tomatoes
and cinnamon sticks.

Add a very small dash of salt, cover and simmer this for awhile
(20 minutes is okay), remove the cinnamon, and add the vinegar
and honey and stir. Then, stir in just enough tomato paste so
that the sauce reaches the desired thickness. Add the
courgettes. Cover and simmer at least until tender; flavors will
improve with lonver simmering (one hour total is good).

Serve over basmati rice.

Steve

In article >,
wrote:

> On Sat, 21 Oct 2006 16:24:57 GMT, "Tim" <no > wrote:
>
> >
> >Hi
> >
> >I've been given a couple of large vegetable marrows and I haven't a clue
> >what to do with them
> >
> >All the ideas I've found on Google haven't got my taste buds going so I
> >thought I'd turn to you for some inspiration PLEASE HELP :-)
> >
> >BTW I'm not keen on sea food but apart from that will consider anything....
> >
> >Thank you for any help
> >
> >Tim
>
> What might tickle your taste buds?
>
> Marrow Rum?
>
> Marrow Jam?
>
> Marrow Curry?


Here's a recipe for marrow wine:

http://www.selfsufficientish.com/marrowine.htm

Here in the US, we just buy a gun, go around to the neighbors and tell
them they take the squash (we call them zucchini here) or they die.
They usually choose the squash. Eventually somebody gets them but won't
buy a gun, and just goes in their back yard, digs a hole and buries them.

Sometimes we make cars out of them:

http://www.windsorfarmersmarket.com/...iFest2006.html

You didn't say how big yours were, but they are best at about six
inches. Once they get to a foot, we put ours in the compost.

--
Dan Abel

Petaluma, California, USA

On Sun, 22 Oct 2006 00:42:11 +0000 (UTC),
(Steve Pope) wrote:

>A marrow is otherwise called a courgette or a summer squash.

So it's just a zucchini? Some google images of vegetable marrow look
like zucchini, others have ridges and look nothing like zucchini....
especially the *big* dark ones.
--
See return address to reply by email

Tim wrote:
> Hi
>
> I've been given a couple of large vegetable marrows and I haven't a
> clue what to do with them
>
Okay, I'm in the U.S. What is "vegetable marrow"?

Jill

jmcquown > wrote:

> Okay, I'm in the U.S. What is "vegetable marrow"?

<http://www.thegardenhelper.com/ubb/ultimatebb.php/topic/16/1286.html>

and

<http://worthgardens.homestead.com/fi.../WGS_2002_S5-5
4_Heaviest_marrow.jpg>

Zucchini on steroids ;-)

Deb

--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield

Debbie Wilson wrote:
> jmcquown > wrote:
>
>> Okay, I'm in the U.S. What is "vegetable marrow"?
>
> <http://www.thegardenhelper.com/ubb/ultimatebb.php/topic/16/1286.html>
>
> and
>
> <http://worthgardens.homestead.com/fi.../WGS_2002_S5-5
> 4_Heaviest_marrow.jpg>
>
> Zucchini on steroids ;-)
>
> Deb

LOL, so it's a courgette? Why didn't he just say so?! They are a great
addition to soup (assuming you've steamed most of the moisture out first)

Jill

jmcquown > wrote:

> LOL, so it's a courgette? Why didn't he just say so?! They are a great
> addition to soup (assuming you've steamed most of the moisture out first)

Heh, I don't know the exact point at which a courgette becomes a marrow,
but they are certainly different! I would never add marrow to soup, as
you could only use it in chunks with the hard skin cut off and it would
be very fibrous and/or squooshy (technical term there), but I often add
thin slices of courgette to a 'Provencal' type soup, with herbs, tomato,
garlic and onion, thin vermicelli, and melted gruyere on top, delicious!

A marrow is more like a big green stripy squash in terms of cooking, I
guess.

Deb.
--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield

Debbie Wilson wrote:
> jmcquown > wrote:
>
>> LOL, so it's a courgette? Why didn't he just say so?! They are a
>> great addition to soup (assuming you've steamed most of the moisture
>> out first)
>
> Heh, I don't know the exact point at which a courgette becomes a
> marrow, but they are certainly different! I would never add marrow to
> soup, as
> you could only use it in chunks with the hard skin cut off and it
> would
> be very fibrous and/or squooshy (technical term there), but I often
> add thin slices of courgette to a 'Provencal' type soup, with herbs,
> tomato, garlic and onion, thin vermicelli, and melted gruyere on top,
> delicious!
>
> A marrow is more like a big green stripy squash in terms of cooking, I
> guess.
>
> Deb.

Courgettes work perfectly well if added in the last minutes of cooking to a
soup such as Minestrone Cut them into cubes and toss them in the broth
at the end of cooking and voila! I am not convinced what this guy calls
"marrow" is zucchini/courgettes. I've never seen them be really fibrous or
tough. Mostly just watery when you cook them.

Jill