Marrow Stuffed with Chorizo and Couscous

IMGP7283This is the second part of my short series of seasonal posts about marrow. (The first can be found here). I’ve mentioned previously that marrow isn’t my favourite vegetable, and as well as having to overcome the difficulties associated with its large size – it certainly wasn’t going to fit in the fridge or the oven in one piece – it’s probably also worth pointing out that it’s a somewhat watery and really rather pointless flavourless vegetable. Sounds great, doesn’t it?

But actually, cooked in the right way it can be very good, and it seems that the critical thing is to add lots of flavour – which marrow will apparently soak up in almost any quantity. Herbs and spices obviously work well here (ginger, chilli, paprika, coriander, thyme, basil), but so does lemon, as well as cheese (pecorino, parmesan, feta), and pork (belly, bacon, chorizo).

Inspired by the idea of such wonderful flavours – and having already decided that I wanted to make some form of stuffed marrow – I decided on the following recipe. And I’m happy to say that it really did deliver, with an intense and pleasing flavour as well as an interesting texture.

Now, I do still have a third of this giant vegetable in my freezer, and am tempted to try one of the wonderful sounding recipes that I’ve recently come across for preserves – marrow and ginger jam, spicy marrow chutney, or marrow dill pickle. What do you think? But it would be great to hear other favourite marrow recipes as well…

Marrow stuffed with chorizo and couscous

Recipe: Marrow Stuffed with Chorizo and Couscous

Ingredients

1 medium marrow or large courgette
            I used ⅓ of a large marrow
50g / 2 ounces couscous
Juice of ½ lemon
1 tbsp olive oil
1 red onion, finely sliced
50g / 2 ounces chorizo, cut into medium slices
½ red pepper, sliced
A handful of cherry tomatoes, cut in half
A handful of mixed herbs, roughly chopped
            I used a mix of parsley, mint and coriander
Salt and freshly ground black pepper
A handful of coarsely grated pecorino

Serves 2

Method

Preheat an oven to 200°C / 390°F / Gas Mark 6.

Take your marrow (or large courgette) and slice it lengthways. Scoop out the seeds and place on a roasting tray.

Put the couscous in a pan or bowl, add the juice of ½ lemon, and add enough boiling water to cover. Place a tightly fitting lid (or cling film) onto the pan / bowl and leave to stand for 5 minutes.

Heat the olive oil in a frying pan over a medium-high heat.

Add the red onion and red pepper and fry for 5 minutes, or until just softened.

Add the chorizo and continue to fry for a couple of minutes until the juices are released and it begins to change colour.

Add the tomatoes to the pan and leave for about 1 minute.

Stir the mixture into the couscous along with the herbs, and season to taste with salt (if meeded) and black pepper.

Spoon into the centre of the two marrow halves.

Place in the oven for 20-25 minutes, but keep an eye on it, and if the mixture starts to colour too much, cover with foil.

Remove from the oven when the marrow is tender but not mushy (you should feel some resistance when the tip of a knife is inserted into the side).

Sprinkle some grated pecorino over the top. You can eat it on its own, or alongside a simple salad.

Adapted from: http://www.bbc.co.uk/food
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About Georgina

Originally from the South of England, I've also had homes in Australia (Canberra) and the US (Los Angeles). I've been based in the UK city of Sheffield for a couple of years now. My blog is about adventures with food - markets, ingredients, books, recipes, places I've eaten and other related experiences. It focuses on stories from Sheffield, South Yorkshire and nearby Derbyshire, as well as places farther afield.
This entry was posted in Food, Recipes, Seasonal, Vegetables and tagged , , , . Bookmark the permalink.

15 Responses to Marrow Stuffed with Chorizo and Couscous

  1. I liked your marrow, chili and ginger soup recipe and also this recipe one of marrow stuffed with chorizo and couscous. Marrows are just overgrown zucchinis right? Do they taste different?

    • Georgina says:

      Hi Fae. Thanks. Yes, marrows are large zucchinis – usually the accidental result of not being able to pick the zucchinis fast enough in late August and early September. They seem to grow very quickly and become massive marrows in just a day or two! They do taste different – marrows are definitely more watery and bland than zucchinis which are sweeter.

  2. Liz says:

    looks fantastic! Great ideas on the filling. Tasty 🙂

    If marrow is overgrown zucchini, then you could also shred or coarsely chop and cook up into a pureed soup. Also olive oil and onion–it’s really really good.

    • Georgina says:

      Thanks Liz. Definitely. My earlier marrow recipe (see the link in the post above) was for a tasty soup, and it does work really well (in part because of the high water content, I guess), especially with the addition of some stronger flavours.

  3. Sophie James says:

    I think you’re right – marrow is a tricky one – watery and rather bland. I love what you’ve done with it here though, and I also like the idea of marrow jam/preserve as it could be totally smothered in spices and herbs. Perhaps the texture is the key? To be continued! Sophie

    • Georgina says:

      That’s exactly it. It is a lovely vegetable, but you really need to work with it in order to develop its full potential. And I think I’ll have a look at the jams for just that reason. I will definitely let you know what I decide.

  4. Sophie33 says:

    I love this tasty filled marrow recipe a lot, dear Georgina! Tasty, tasty food! yummmm! X

  5. Susan says:

    What a great way to spice up such an uninspiring vegetable! 😉
    I vote for marrow pickle. Can’t wait to see what you do.

    • Georgina says:

      Thank you. The pickle sounds interesting, doesn’t it? I might be leaning towards the marrow and ginger jam, but I’ll let you know!

      • Susan says:

        Thanks to this post, I made a stuffed marrow with chorizo tonight (not exactly your recipe, but inspired by your recipe), finally using the marrow that had been glowering at me from the counter for 2 weeks. Thanks for the great idea! 🙂

      • Georgina says:

        Marrows do have a tendency to glower, don’t they! I’m glad that you found inspiration from this recipe, and hope that you enjoyed your dinner.

  6. rhbblog says:

    What a good idea! I’ll try that with the next monster that comes along! In the meantime here’s what I opted for http://rhbblog.wordpress.com/2013/09/26/marrow-ginger-jam-rediscovered/

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