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the Ingredients
Instructions
Make the most of your fresh seasonal produce with our tasty recipe for Stuffed Marrow
Method:
- Set up the barbecue for 50/50 cooking and allow to pre-heat.
- In a large barbecue safe pan, e.g. the GBS wok, sweat down the onions, celery and carrots until soft. Add the garlic and beef mince and brown, then add the red wine and cook until the liquid has evaporated, stirring regularly. Add the tomatoes, tomato purée, sugar, shredded cabbage or greens, mixed fresh herbs and water. Stir to combine and let it bubble away whilst you prepare the marrow.
- Slice the marrow/s in half lengthways, scoop out the seeds and discard. Rub the marrow/s all over with olive oil and season inside and out with salt & black pepper. Place on a baking tray.
- When your filling has reduced to a thick, rich consitency use it to fill the cavities of the marrow, then tear your mozzerella in to small pieces and push it down into the filling inside the marrow at regular intervals. Place the baking tray on the in-direct area of heat and put the lid on. Barbecue for 30 mins.
- Meanwhile to prepare the topping simply toss together the parmesan and breadcrumbs and season.
- Take the marrow/s off the barbecue and sprinkle the breadcrumb and parmesan topping over, then return to the barbecue for 10-15mins until crispy and golden on top.
- Scatter with more fresh herbs and serve with crusty bread to mop up all the delicious juices.
Tip: Don’t be afraid to swap things around a bit; use whatever vegetables and herbs you have lots of to add to the filling mixture, make this recipe your own. If you don’t have marrows you cuold stuff aubergines, peppers or even large tomatoes.
- Set up the barbecue for 50/50 cooking and allow to pre-heat.
- In a large barbecue safe pan, e.g. the GBS wok, sweat down the onions, celery and carrots until soft. Add the garlic and beef mince and brown, then add the red wine and cook until the liquid has evaporated, stirring regularly. Add the tomatoes, tomato purée, sugar, shredded cabbage or greens, mixed fresh herbs and water. Stir to combine and let it bubble away whilst you prepare the marrow.
- Slice the marrow/s in half lengthways, scoop out the seeds and discard. Rub the marrow/s all over with olive oil and season inside and out with salt & black pepper. Place on a baking tray.
- When your filling has reduced to a thick, rich consitency use it to fill the cavities of the marrow, then tear your mozzerella in to small pieces and push it down into the filling inside the marrow at regular intervals. Place the baking tray on the in-direct area of heat and put the lid on. Barbecue for 30 mins.
- Meanwhile to prepare the topping simply toss together the parmesan and breadcrumbs and season.
- Take the marrow/s off the barbecue and sprinkle the breadcrumb and parmesan topping over, then return to the barbecue for 10-15mins until crispy and golden on top.
- Scatter with more fresh herbs and serve with crusty bread to mop up all the delicious juices.
- Tip: Don’t be afraid to swap things around a bit; use whatever vegetables and herbs you have lots of to add to the filling mixture, make this recipe your own. If you don’t have marrows you cuold stuff aubergines, peppers or even large tomatoes.
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
