- A marrow
- 1 tbsp olive or sunflower oil
- 500g beef mince
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 celery stick, de-strung and diced finely
- 1 medium carrot, peeled and diced finely
- 3 chestnut mushrooms, chopped finely
- 1 beef oxo cube, made up with 200ml hot water
- 1 tsp bovril
- 1 tbsp tomato ketchup
- 1 tsp horseradish sauce
- half a tsp of dried sage
- 1 tsp English mustard powder (or half a tsp ready-made mustard)
- a good shake or two of Worcestershire sauce.
- 25g butter
- 2 tbsp plain flour
- 1 pint milk
- strong cheddar, grated, to taste
- half a tsp English mustard powder.
INSTRUCTIONS:
- Pre-heat your oven to 180deg F/350deg C/Gas 4. Be aware of how long your oven takes to heat up and don't turn it on before you need to - saves energy!
- Take the marrow and cut it equally down its long length into two halves.
- Shave off a slice from the underside, so that the marrow will sit without rocking.
- Remove the pips by scraping them out with a spoon, and discard.
- Heat a frying pan and dry-fry the mince until brown, just beginning to caramelise, and the fat has rendered out. Tip the pan on one side and spoon out the fat to give to the dog, or the birds, or just plain old discard.
- Remove and reserve the mince, to keep warm.
- Add the oil, if necessary, and the onion. Cook on a medium heat for around 5-10 minutes or until soft and golden. Add the garlic and cook for another minute.
- Add the celery and carrot and cook until heated through, then add the mushroom and stir through.
- Replace the mince back into the pan and stir through.
- Add all the remaining ingredients then stir through and leave to cook for some 10 minutes or so, or until the "gravy" has reduced down to almost nothing.
- Taste to check the seasoning and correct if necessary with a pinch of sea salt and freshly ground black pepper.
- Leave to one side, whilst you make the cheese sauce.
- In a small pan, melt the butter, then add the flour and stir through. Cook over a gentle heat for a minute or two.
- Add a small amount of the milk and stir furiously, repeating as necessary until you have as thick a sauce as you can bear. Remember, it's going to have to sit on top of the stuffed marrow and not run everywhere! Add the cheese and stir gently until it has melted.
- Next, assemble the dish.
- Place the marrow pieces into a large roasting dish that will allow plenty of room around them - and leave a gap in between the two halves.
- Fill the marrow pieces with the mince mixture - if your diners aren't too keen on marrow, you can always scrape a little bit more away, thus leaving more room for the mince mixture.
- Spoon the cheese sauce over the top of each marrow half and place into the oven for 35-40 minutes, or until the top is golden and bubbling. Check the marrow is cooked by inserting a vegetable knife into the thickest part. If it needs a bit longer in the oven, you can always form a "hat" out of silver foil to go over the top and stop the cheese sauce from burning. Don't be tempted to serve until the marrow is completely cooked, as uncooked marrow is yuk!
- Serve with mashed potato or your favourite couscous dish.
Source: Jenny Eatwells Rhubarb & Ginger
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