Name: Jamie Oliver Stuffed Marrow Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: Preheat the oven: Set your oven to 180°C (350°F) to get it ready for baking.; Prepare the marrow: Cut the marrow in half lengthwise and scoop out the seeds, leaving a cavity for the stuffing. Lightly season the inside with salt and pepper.; Cook the filling: Heat olive oil in a frying pan over medium heat. Add the minced meat and cook until browned, breaking it up as it cooks. Remove from the pan and set aside.; Sauté the vegetables: In the same pan, add the chopped onion, garlic, bell pepper, and carrot. Cook for 5-7 minutes until the vegetables are softened.; Add tomatoes and seasoning: Stir in the canned tomatoes and oregano, and season with salt and pepper. Let the mixture simmer for 10 minutes, allowing the flavors to meld.; Combine the filling: Return the browned meat to the pan and mix everything together. Simmer for another 5 minutes until the mixture thickens slightly.; Stuff the marrow: Place the marrow halves on a baking tray and spoon the filling into each cavity, pressing it down to pack it tightly.; Bake the stuffed marrow: Cover the marrow with aluminum foil and bake for 35-40 minutes until the marrow is tender and the filling is fully cooked.; Garnish and serve: Remove the foil, garnish with fresh parsley, and serve hot.

Description

Jamie Oliver’s Stuffed Marrow is a savory dish where the marrow is hollowed out and filled with a seasoned mixture of minced meat, vegetables, and herbs. The marrow is then baked until tender, with the stuffing becoming perfectly cooked and full of flavor. It’s a delicious way to use marrow, with the filling providing a great contrast to the soft, slightly sweet flesh of the vegetable.

Ingredients

Preheat the oven: Set your oven to 180°C (350°F) to get it ready for baking.
Prepare the marrow: Cut the marrow in half lengthwise and scoop out the seeds, leaving a cavity for the stuffing. Lightly season the inside with salt and pepper.
Cook the filling: Heat olive oil in a frying pan over medium heat. Add the minced meat and cook until browned, breaking it up as it cooks. Remove from the pan and set aside.
Sauté the vegetables: In the same pan, add the chopped onion, garlic, bell pepper, and carrot. Cook for 5-7 minutes until the vegetables are softened.
Add tomatoes and seasoning: Stir in the canned tomatoes and oregano, and season with salt and pepper. Let the mixture simmer for 10 minutes, allowing the flavors to meld.
Combine the filling: Return the browned meat to the pan and mix everything together. Simmer for another 5 minutes until the mixture thickens slightly.
Stuff the marrow: Place the marrow halves on a baking tray and spoon the filling into each cavity, pressing it down to pack it tightly.
Bake the stuffed marrow: Cover the marrow with aluminum foil and bake for 35-40 minutes until the marrow is tender and the filling is fully cooked.
Garnish and serve: Remove the foil, garnish with fresh parsley, and serve hot.

Instructions

1 large marrow – halved lengthwise and seeds scooped out.
300g (10.5 oz) minced beef or lamb – for a rich and savory filling.
1 onion – finely chopped for sweetness.
2 garlic cloves – minced for flavor.
1 red bell pepper – diced for a pop of color and flavor.
1 carrot – grated, adding sweetness and texture.
400g (14 oz) canned chopped tomatoes – for a juicy, flavorful base.
2 tablespoons olive oil – for sautéing.
1 teaspoon dried oregano – for an earthy flavor.
Fresh parsley – chopped, for garnish.