Description
Stuffed marrow from jamie oliver combines classic British garden vegetables with hearty Mediterranean flavors. Mediterranean-inspired herbs and spices elevate this simple vegetable dish into a memorable meal for home cooks.
Ingredients
Scale
- 1 marrow
- 1 onion, diced
- 2 garlic cloves, crushed
- 100 g (3.5 oz) chorizo, chopped
- 140 g (5 oz) roasted red pepper from a jar, sliced
- 2 cans (400 g or 14 oz each) chopped tomatoes
- 1 tbsp olive oil
- 85 g (3 oz) fresh breadcrumbs
- 100 g (3.5 oz) manchego, grated
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 1 handful parsley, chopped
Instructions
- Preparation: Preheat oven to 392°F (200°C), with fan setting at 356°F (180°C). Split marrow lengthwise, removing seeds and creating a hollow center for filling.
- Flavor Base: Heat olive oil in a saucepan over low heat. Sauté onions until translucent, then incorporate garlic, chorizo, spices, and herbs. Develop a rich, aromatic foundation by stirring and releasing intense flavors.
- Sauce Development: Add tomatoes and bell peppers, allowing the mixture to simmer and reduce. Create a thick, concentrated sauce with deep flavor profile. Fold in fresh parsley during final cooking moments.
- Assembly: Position marrow halves in roasting tin cut-side up. Season with salt and pepper. Generously fill each cavity with the prepared chorizo-tomato mixture, ensuring even distribution.
- Initial Baking: Cover tin with aluminum foil and roast in preheated oven for 25-35 minutes until marrow becomes tender and slightly translucent. Uncover and sprinkle breadcrumbs and Manchego cheese over the surface.
- Final Crisping: Return to oven uncovered for 10-12 minutes, allowing the top to transform into a golden, crispy crust with melted, bubbling cheese.
- Serving: Allow to rest briefly, garnish with additional parsley if desired. Serve immediately while piping hot and aromatic.
Notes
- Marrow Selection: Choose firm, medium-sized marrows without soft spots or blemishes for the best texture and flavor.
- Seed Removal Technique: Scoop seeds gently with a spoon to create a clean cavity without damaging the marrow’s delicate flesh.
- Flavor Layering: Sauté ingredients progressively to build deep, complex taste profiles by releasing individual ingredients’ essential oils.
- Cheese Melting Tip: Use room temperature Manchego for more even melting and golden-brown crispy topping.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 40 mg