Description
Hearty British marrow brings countryside comfort to your plate, packed with savory ground beef, herbs, and aromatic spices. Rustic flavors dance through this classic English dish, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Vegetables and Protein:
- 1 marrow
- 1 onion, diced
- 2 garlic cloves, crushed
- 100 grams (3.5 ounces) chorizo, chopped
- 140 grams (5 ounces) roasted red pepper from a jar, sliced
Spices and Herbs:
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 handful parsley, chopped
Tomatoes and Cheese Ingredients:
- 2 cans (400 grams or 14 ounces each) chopped tomatoes
- 85 grams (3 ounces) fresh breadcrumbs
- 100 grams (3.5 ounces) manchego, grated
Instructions
- Preheat the oven to 392 degrees Fahrenheit (200 degrees Celsius) with the fan setting at 356 degrees Fahrenheit (180 degrees Celsius). Carefully slice the marrow along its length, creating two equal halves. Using a spoon, gently remove the seeds and soft inner pulp, creating a boat-like cavity for the filling.
- Drizzle a tablespoon of olive oil into a medium saucepan and warm over low heat. Add finely chopped onions and sauté until translucent and softened, approximately 8-10 minutes. Introduce minced garlic, diced chorizo, aromatic spices, and fresh herbs, stirring continuously for 2-3 minutes to release their essential oils.
- Pour chopped tomatoes and diced bell peppers into the saucepan, allowing the mixture to simmer gently for 12-15 minutes. The sauce should thicken and develop a rich, concentrated flavor. Stir in freshly chopped parsley during the final moments of cooking.
- Arrange the marrow halves in a large roasting tin, positioning them cut-side facing upward. Season with salt and freshly ground black pepper. Carefully spoon the aromatic tomato and chorizo mixture into each marrow cavity, ensuring even distribution.
- Cover the roasting tin with aluminum foil and transfer to the preheated oven. Bake for 25-35 minutes until the marrow becomes tender and slightly translucent. Remove the foil, sprinkle generously with breadcrumbs and grated Manchego cheese.
- Return the marrow to the oven and bake uncovered for an additional 10-12 minutes, or until the top turns golden brown and develops a crispy, appetizing crust. The cheese should be melted and slightly bubbling.
- Remove from the oven and let rest for 3-4 minutes. Garnish with additional fresh parsley if desired, and serve immediately while hot and fragrant.
Notes
- Elevate everyday marrows into a gourmet experience with this transformative stuffed recipe.
- Select firm, medium-sized marrows without bruises to guarantee a perfect base for stuffing.
- Scoop out the center, creating a natural vessel that cradles a rich, flavorful filling.
- Combine smoky chorizo with nutty Manchego cheese for an explosion of complementary tastes.
- Roast covered initially to ensure tender marrows, then uncover for a golden, crispy finish.
- Customize by swapping chorizo with plant-based sausage or extra vegetables for a vegetarian twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 291 kcal
- Sugar: 6 g
- Sodium: 688 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 32 mg