Well here we are and the marrow plants have born fruit and the squashes glowing orange, waiting to be picked. I use marrows a lot when they are around – cooked with lentils, or in a tomato sauce or baked of course. Baked marrow is the simplest and provided you bake it covered with the skin for 20 minutes, maybe 5 more minutes after checking with a skewer, and you should have a firm textured marrow with the stuffing in tact.
For this recipe I have stuffed the marrows with soya mince and chana dal cooked with tomatoes and it was as scrumptious as it looks in the picture. If you don’t have the time to cook chana dal, simply substitute it with a tin of black eyed beans – voila!
1 medium marrow, cut into rounds about an inch and half tall – scoop out the inside pulp and seeds
½ cup chana dal, cook separately before you do anything else!
2 tablespoons olive oil
1 medium onion, chopped
4-5 cloves garlic, sliced
½ teaspoon turmeric
3 large tomatoes, chopped
1½ cups frozen soya mince
1 cup frozen peas
Salt to taste
- Fry onions and garlic in olive oil until translucent and lightly brown
- Add chopped tomatoes, turmeric and salt and cook covered for 20 minutes until tomatoes are cooked and soft
- Add soya mince and peas, cover and cook on low heat for a further 10 minutes
- Now add the chana dal which you’ve cooked earlier and give a good stir to mix thoroughly
- Place the hollowed marrow slices on an oiled baking tray and stuff them – stuff the filling as much as you can and let some of it sit on the surface of the marrow – any leftover stuffing simply put spoonfuls on the tray
- Cover with foil and bake in preheated oven at 200C, 400F or gas mark 6 for 20 minutes
- Uncover and bake for another 5-10 minutes