Stuffed marrow
Marrow can be a rather disappointing and
watery vegetable if it is overcooked, but microwave like this it
retains a nutty, crunchy quality that complements the savory filling.
INGREDIENTS
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1 medium marrow
-
100g (4 oz) brown or green lentils
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900ml (11/2 pints) boiling water
-
15ml (1 tbsp) sunflower oil
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1 medium onion, finely chopped
-
2 sticks celery, diced
-
100g (4 oz) button mushrooms, diced
-
15ml (1 tbsp) tomato puree
-
15-30ml (1 tbsp) chopped fresh parsley
-
5ml (1 tsp) chopped fresh thyme
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Salt and black pepper
Method
-
Slice the marrow in half lengthways, then
scoop out and discard the seeds. Remove a little of the flesh to leave
a shell. Chop the flesh and reserve.
-
Put the lentils in a deep dish, pour over
the boiling water, cover and cook for 12-15 minutes. Stirring sever
times. Leave to stand for 5 minutes then drain.
-
Put the oil in a medium dish and cook for
1 minute, 600W (30 seconds, 700W; 1 minute, 500W). Stir in the onion
and cook for 1 minute, 600W (30 seconds, 700W; 1 minute, 500W).
-
Add the celery, mushrooms, marrow flesh
and lentils. Cook for 2 minutes, 600W (11/2 minutes, 700W; 21/2
minutes, 500W). Stir well, then cover and cook for 6 minutes, 600W (5
minutes, 700W; 71/2 minutes, 500W), stirring once.
-
Stir in the tomato puree, shoyu and
herbs. Season to taste with salt and pepper.
-
Pile the filling into the marrow shells,
mounding it up well. Arrange in a large dish, cover and cook for 8
minutes, 600W (61/2 minutes, 700W; 10 minutes, 500W), rearranging
halfway through. Serve hot with a mushroom or tomato sauce.
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