Marrow overkill

What to do with them!

make zucchinni fritters or bacon & zucchinni slice or put them into a chocloate cake, just google or trade mesearch all these recipes and they will come up and all 3 are divine, You can just grate it and freeze in flat bags for future use, but once defrosted you really so need to drain it as they are very watery

great in stocks, so as above, freeze.

fresh or tinned tomatoes, onions and marrow chopped into a pot. Add water and tomato paste, salt and pepper. Boil and serve with pasta with grated cheese.
You can add other veggies that you want.

we make vegeterian nachos.put some corn chips onplate,cover with chopped onion and grated marrow,chuck on a tin of chilli beans and some graed cheese,nuke for 5 mins, add some sour cream. dinner done.

We have made fritters, muffins and cakes all delicious but I grate and squeeze out most of the water first.I also stuff them or take out some of the middle and slice on the BBQ.

I feed mine to the kunes - then eat the kunes later :)

made a nice pickle with my got recipesof this thread

made a nice pickle with mine got recipesof this thread

I love marrow split length ways, scoop out seed, make a mince & veg mixture in a fry pan until golden brown, can also throw in cooked rice.Make a cheese sauce pour over with grated cheese on top & bake until cooked.Delicious!

Can't see any pickles recipes in this thread!

Spicy marrow chutney

1.5kg of courgettes, peeled and de-seeded
2 medium onions
25g root ginger, peeled
4 cloves of garlic
300ml of white wine vinegar
300g of sugar
1tbsp of salt

Spices:
2tsp of dried chilli flakes
2tbsp of black mustard seeds
1tbsp of cumin seeds
1tbsp of coriander powder
1tbsp of turmeric

oil for frying

Cut the marrow into chunks approx. 1cm square. Sprinkle them with salt and put them in a colander for a couple of hours to remove excess (and potentially bitter) moisture. When they’re ready and you’re about to start cooking, rinse off the salt and leave them in the colander to drain.

Peel and dice the onion, garlic & ginger – the pieces should be as big as you’d want to find in a chutney, so no more than 5mm square. If you’ve got a blender, you can puree them together instead of dicing them.

Add the oil to a large heavy bottomed pan (with a lid) and fry the mustard & cumin seeds for a couple of minutes, until the first seeds start to pop. Add the coriander powder and turmeric, and fry for another minute – keep everything moving so it doesn’t burn.

Add the diced/blended onion, ginger & garlic to the frying spice mix, and add the chilli flakes too. Fry that for a good 5 minutes – add a tiny bit of water if it starts to burn but try to keep it pretty dry so it fries, rather than boils.

Add the diced marrow to the pan and stir well.

Add the sugar & the vinegar and stir well again.

Put the lid on the pan then bring to simmering point and reduce the heat to maintain the simmer but not burn. Leave it to simmer until the marrow is squishy (30-45 minutes), stirring occasionally so it doesn’t stick.

Using a potato masher, mash the marrow into smaller chunks/a thick mash. Stir together so the mash absorbs any remaining moisture.

Spoon the hot chutney into warm sterilised jars. Because it’s pretty thick rather than a liquid, it’ll sit in clumps so needs a bit of manual intervention to make sure it’s packed down without air pockets.

Seal with waxed discs/vinegar-proof lids.

Courgette/marrow cake is very nice. mrsjduck1