Hi,

I have a number of "Long Green Bush" variety marrows maturing in the
garden and would appreciate any recipes or tips re baking, boiling etc..
I have a number of cookery books, none of which contain marrow recipes
:-(

--
Cheers,
Compo

Hi, Paul,
I think your marrows are what we call "zucchini". For a picture, go to
Google and click on "Images" above the box. Then type in a word
(Marrows, for instance) in the box, and you will get pictures.
There are a number of references to zuchinni on RFC. For that, type
"Zucchini" in the Google search box.
Excuse me if I explain more than is necessary. Hope that helps.
Regards,
Nancree

nancree wrote:
> Hi, Paul,
> I think your marrows are what we call "zucchini". For a picture, go to
> Google and click on "Images" above the box. Then type in a word
> (Marrows, for instance) in the box, and you will get pictures.
> There are a number of references to zuchinni on RFC. For that, type
> "Zucchini" in the Google search box.
> Excuse me if I explain more than is necessary. Hope that helps.
> Regards,
> Nancree
>
I bleieve marrow and zucchinni are not quite the smae, but similar. I am
going by footage on tv which showed marrow: it was bigger and paler than
zucchini.

So I do believe marrow could be used in place of zuchhini.

"Paul Simonite" > wrote in message
...
| Hi,
|
| I have a number of "Long Green Bush" variety marrows maturing in the
| garden and would appreciate any recipes or tips re baking, boiling etc..
| I have a number of cookery books, none of which contain marrow recipes


From Farmhouse Cooking by Mary Blackie.

Marrow
(Summer or Yellow Squash)

Remove skin, discard seeds (seedscan be roasted like pumpkin seeds)

Cut into 1/2 -1cm cubes and do one of the following:

boil, steam, roast, moist-bake, bake in a sauce.

Cut lengthwise, scoop out seeds, stuff and bake.

Here are a couple of recipes:

Savory Potato and Marrow

Serves 3-4

150 g ( 5 1/2 oz) potatoes
150 g ( 5 1/2 oz ) marrow
black pepper
3 ml (1/2 tsp) summer savory
5 ml (1 tsp) sesame seed (toasted)
45 ml (3 T) plain yoghurt

Peel potato if desired. Cut into small pieces (approx 1 1/2 - 2 cm (1/2 - 1
in) cubes. Peel marrow if desired. Cut into similar sized pieces. Boil
potato in water. When almost cooked, add marrow. Boil until both are
tender (be sure not to overcook marrow which leaves it soggy and tasteless).
Drain vegetables. Place in serving bowl. Season with black pepper to
taste.
Mix together summer savory, sesame seed and yoghurt. Spoon or pour over
potatoes and marrow. Serve hot or cold.

Flavour boost. Prepare yoghurt sauce in advance to allow better absorption
of flavours.

Stuffed Marrow

Serves 4

1 medium marrow (abour 800 g - 1 kg or 1 3/4 - 2 1/4 lb)
salt and black pepper
1 large onion
25 ml ( 1 1/2 T) oil
3 cloves garlic
3 ml (1/2 tsp) each of rosemary, winter savory, sage, thyme, oregano,
paprika
50 g ( 1/4 cup, 1 1/2 oz) greens (eg. borage, lettuce, sorrel, comfrey,
spinach) chopped
400 g (14 oz) ground beef
150 ml (2/3 cup, 5 1/2 oz) tomato purée
125 ml (1/2 cup, 4 1/2 oz) water

Peel marrow and trim ends. Have, scoop out and discard seeds leaving a 1-2
cm (1/2 - 1 inch) thickness of marrow flesh. Season both halves with salt
and pepper. Thinly slice onion. Fry until browned and soft in 15 ml (1 T)
of oil. Add 2 finely chopped garlic cloves, herbs, paprika, greens and a
little salt and pepper. Stir in meat. Cook over medium heat for about 2
mins, stirring constantly. Add tomato purée, stir well and simmer for 10
mins stirring occasionally. Remove from heat and cool slightly. Stuff each
half of the marrow with meat mixture. Fit the two halves together again.
Tie in 3-4 places with cotton thread/string. Place in oven proof dish with
approx the same dimensions as the marrow. (authors note: "I often cut my
marrow into 2 to fit in my round casserole dish.") Pour in water and
remaining oil. Add the third garlic clove, finely chopped. Cover and cook
at 180C or 350F for 50-60 mins. Baste occasionally during cooking.

If you want to make your own tomato purée...

Tomato Purée

750 g (1 3/4 lbs) ripe red tomatoes

Halve tomatoes, place in a blender and blend for 1 min. Pour into a
saucepan, bring to a boil and simmer uncovered for 30 mins. Stir frequently
to prevent sticking. Remove from heat. Press through a sieve to remove
seeds and skin. Makes about 250 ml (1 cup) of purée.

Debbie

jake wrote on 28 Aug 2005 in rec.food.cooking

> nancree wrote:
> > Hi, Paul,
> > I think your marrows are what we call "zucchini". For a picture,
> > go to Google and click on "Images" above the box. Then type in a
> > word (Marrows, for instance) in the box, and you will get
> > pictures.
> > There are a number of references to zuchinni on RFC. For that,
> > type
> > "Zucchini" in the Google search box.
> > Excuse me if I explain more than is necessary. Hope that helps.
> > Regards,
> > Nancree
> >
> I bleieve marrow and zucchinni are not quite the smae, but similar.
> I am going by footage on tv which showed marrow: it was bigger and
> paler than zucchini.
>
> So I do believe marrow could be used in place of zuchhini.
>

Stuffed Vegetable Marrow see link below

http://tinyurl.com/doutq

Google is your friend, do a search on Google.com using "vegetable marrow
recipes"...pages upon pages of recipes appear. I selected one of the
first recipes on the first page to post here.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Paul Simonite > wrote:

> I have a number of "Long Green Bush" variety marrows maturing in the
> garden and would appreciate any recipes or tips re baking, boiling etc..
> I have a number of cookery books, none of which contain marrow recipes
> :-(

How about vegetable marrow "caviar", a variation of Poor Man's Caviar?

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 apple 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

Victor Sack wrote on 28 Aug 2005 in rec.food.cooking

> Paul Simonite > wrote:
>
> > I have a number of "Long Green Bush" variety marrows maturing in
> > the garden and would appreciate any recipes or tips re baking,
> > boiling etc..
> > I have a number of cookery books, none of which contain marrow
> > recipes
> > :-(
>
> How about vegetable marrow "caviar", a variation of Poor Man's
> Caviar?
>
> 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 apple 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
>

Monced onions you say, well I never! How do you monce a onion, anyway?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sun 28 Aug 2005 07:42:24p, Mr Libido Incognito wrote in rec.food.cooking:

> Monced onions you say, well I never! How do you monce a onion, anyway?
>

Ack, you must have missed the article about the new chopping technique
developed by Louella May Monce. Her new book should be out any day now.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

The message >
from Mr Libido Incognito > contains these words:

> Monced onions you say, well I never! How do you monce a onion, anyway?

Curious coincidence that someone else should use the word MONCE, even if
in typo error :-) Monce is a word that Julie and I use for a number of
occasions. To Monce in our parlance is to do - for example to monce a
hill is to climb it; to monce an onion would be to chop or slice it.

However, many thanks to all who replied with tips and recipes, I now
have plenty of ideas along with plenty of marrows to use. I shall be
using one recipe from each of your suggestions over the next week or so
and thence go to Google for additional ideas.

Thanks again.

--
Cheers,
Paul S., AKA Compo - "Desert Storm was a stirring victory for the forces
of aggression and lawlessness." (Dan Quayle, vice president)

Mr Libido Incognito > wrote:

> Victor Sack wrote on 28 Aug 2005 in rec.food.cooking
>
> > Vegetable Marrow "Caviar"
> >
> > 4-5 medium-sized vegetable marrows
> > 3 onions, finely monced
>
> Monced onions you say, well I never! How do you monce a onion, anyway?

You improve 'em. See <http://www.personal.rdg.ac.uk/~vis96rcf/>.

Victor

"Victor Sack" > wrote in message
...
> Mr Libido Incognito > wrote:
>
> > Victor Sack wrote on 28 Aug 2005 in rec.food.cooking
> >
> > > Vegetable Marrow "Caviar"
> > >
> > > 4-5 medium-sized vegetable marrows
> > > 3 onions, finely monced
> >
> > Monced onions you say, well I never! How do you monce a onion, anyway?
>
> You improve 'em. See <http://www.personal.rdg.ac.uk/~vis96rcf/>.
>
> Victor

Good! Very good! Hee, hee!

Charlie

"jake" > wrote in message
. nl...
> nancree wrote:
> > Hi, Paul,
> > I think your marrows are what we call "zucchini". For a picture, go to
> > Google and click on "Images" above the box. Then type in a word
> > (Marrows, for instance) in the box, and you will get pictures.
> > There are a number of references to zuchinni on RFC. For that, type
> > "Zucchini" in the Google search box.
> > Excuse me if I explain more than is necessary. Hope that helps.
> > Regards,
> > Nancree
> >
> I bleieve marrow and zucchinni are not quite the smae, but similar. I am
> going by footage on tv which showed marrow: it was bigger and paler than
> zucchini.
>
> So I do believe marrow could be used in place of zuchhini.

There are of course differing marrow/zucchini types, but marrow/zucchini are
really the same thing - if picked young and small, they're
zucchini/courgette, but if left to grow, can get VERY large (our biggest
last year was about 10+ lb!), then they are marrow. They do actually tend to
become paler with age BTW.


Shaun aRe