Favourite Marrow Recipes?

[Hazel at the Hill]

HAve you made it Hazel? If so, does it keep better than normal lemon curd?

I only made it on Sunday, Alison, so unsure of keeping properties.

As it has plenty of sugar (and no eggs unlike normal lemon curd) I would think that it would keep well. I sterilised & sealed the jars, and the 'left over' bit is in the fridge.

I'd guess that it'll keep for a month in the fridge once opened, but stand to be corrected on that one.

Not sure if it will be around that long - it's scrummy!

[Alison]

Thanks Hazel, good point re the eggs, will have to buy some lemons so that I can make some at the weekend.

[winstonwobble]

Has any one made marrow rum if so can you post the instructions on how to do it

[Lovage]

IMHO marrow is not very interesting as a vegetable however it's cooked - winter squash is far superior.

However I did make a wonderful marrow and ginger conserve last year which I will be repeating shortly with the courgettes that got away. Tiny cubes of ginger infused marrow in a lemon and gingery syrup - marvellous on toast, surprising on ice cream and few would guess it's humble origins

[Alison]

Cooked up some shallots, garlic and chilli in a pan tonight. Added a load of marrow cubes, some chorizo, mushrooms and peppers and then added some previously made tomato sauce and a splash of red wine. Served with rice and it was very tasty (and cheap, especially as the mushrooms had been foraged!)

[muckdiva]

2lb Marrow, peeled deseeded, chopped, steamed till soft
1 3/4 lb sugar
4 oz butter
2 lemons

puree marrow & boil with sugar, butter, zest & juice of lemons for half an hour

Tastes delicious & EXACTLY like lemon curd.

I found the recipe on a blogger's site & something very similar in 'It's Raining Plums' by Xanthe Clay

Wow, I will definitely give that one a go....love lemon curd!

[vikkib]

I found this recipe for a cucumber based chutney on a blog somewhere (can't remember where now!) and I've made it with marrow too... I chopped the marrow smaller than the method suggests and added some chilli to spice it up a bit... very tasty!

Cucumber, Tomato And Onion Chutney Recipe

Ingredients:

• 6 large cucumbers or 4 long cucumbers
• 6 medium onions
• 6 – 8 medium tomatoes
• 1 – 2 inch piece of fresh root ginger. Peeled, bruised and diced fine
• 12 – 16 ozs Demerara or soft brown sugar
• 1 – 1 ½ pint malt or cider vinegar
• Salt (see method)
• Spices ground in a coffee grinder:
1 tsp mustard seed
1 tsp cayenne pepper (to taste)
1 tsp allspice
1 – 2 tsp ground cloves (to taste)
1 tsp ground cinnamon

Method:
1. Wash cucumbers and cut into four lengthways. De-seed and then cut each ¼ section in half lengthways and chop each of the eight lengths into ¼ inch slices.

2. Place the slices in a bowl in 1 inch deep layers and sprinkle a couple of teaspoons of salt on each layer.

3. Set aside the cucumbers while you dice the onions.

4. Take the tomatoes (skinned if you wish) and slice into ¼ inch pieces.

5. Put the salted cucumbers into a colander and rinse away the salt under cold running water twice.

6. Place all ingredients, except sugar, into a large saucepan or stock pot.

7. Add vinegar to cover the vegetables.

8. Bring to the boil for 10 minutes and then add the sugar. Stir well until the mixture reaches boiling point. Reduce the heat immediately and simmer, stirring often to prevent it burning on the bottom of the pan.

9. The chutney should be ready after one and a half hours (give or take a half an hour either way).

10. Whilst the chutney is turning into something wonderful deal with your jars. Wash and sterilise them. When the chutney is ready it will have thickened. The wooden spoon should leave a definite mark on the surface as you draw it slowly across your brew. Remember, the juice will continue to be absorbed as it cools.

[Alison]

Have cooked some marrow up tonight to make the lemon curd a like thing tomorrow, ran out of time but will be half way there when I get home after work.

[Hazel at the Hill]

Wow, I will definitely give that one a go....love lemon curd!

I promise that you won't be disappointed, MD.

[Alison]

Made a half mix of the marrow cream stuff last night. Mine looks a bit darker than Hazel's but that could be the type of marrow as it definiely wasn't burnt and also I always use unrefined sugar which isn't bright white like the more processed stuff. Tried it and to be honest I woulnd't say it could pass as lemon curd but it is nice. OH described it as tasting a bit like a lemony jam rather than a creamy curd but declared it a success. I didn't cook it for quite the half hour as it was already getting quite thick. Not investigated this morning but have my suspicions it may have set rather too much. Will try it over the weekend but may adapt slightly for a future batch.