The Marrow. Tired old veggie?

[carpii]

Hi all,

Ive been looking recently for some nice and inspired recipes which make use of marrow (for good reason, I usually have a lot of them from my garden).

What Im finding is the same old recipes, stuffed baked marrow. Nothing exciting or inspired.

Surely this cant be right

Can anyone suggest some nice recipes which use marrow please?

Thanks
Carpii

[Suzanne]

You must be a Brit, or in a former British colony, to call it a marrow. In the U.S. we call it zucchini. If you Google on that word, you will find lots of recipes! Some of the most popular here are zucchini bread (a quick bread containing grated squash) and fried zucchini sticks (cut in sticks, coat with flour, dip in beaten egg, then coat with flavored crumbs and fry). I also like to cut it into chunks and lightly stew it with onions, garlic, tomatoes, and herbs (kind of like ratatouille but without the eggplant/aubergine).

[diane]

I think depends what you serve it with, marrow and white sauce wouldn't exactly inspire me. But served with soy, lemons, chillies, capers, olives, citrus in general, wine etc, you can give it a real kick in the pants. Its what you put with it that counts, just make something up.

[Free Rider]

I made some chocolate-zucchini bread the other day. It was a hit with everyone who tried it, so much so that I had to make another loaf.

[mudbug]

Look here.

There are approximately 200 recipes you can try, most of them tried by others and reviewed with comments, confirmations, and suggestions for improvements.

[Blueicus]

And I thought good gelatiny bones grew out of the dirt now... damnit...

[cliveb]

Originally Posted by Suzanne

You must be a Brit, or in a former British colony, to call it a marrow. In the U.S. we call it zucchini. If you Google on that word, you will find lots of recipes! Some of the most popular here are zucchini bread (a quick bread containing grated squash) and fried zucchini sticks (cut in sticks, coat with flour, dip in beaten egg, then coat with flavored crumbs and fry). I also like to cut it into chunks and lightly stew it with onions, garlic, tomatoes, and herbs (kind of like ratatouille but without the eggplant/aubergine).

Lovely ideas, Suzanne! The British Vegetable Marrow , whilst related to the zucchini ( which we call a courgette, just to make things more complicated) is much bigger - and blander in flavour, poor thing! I used to get it served baked in butter with a little salt and pepper, and honestly, it was VERY hard work to distinguish any strong flavour there!
You could try using it stirfried with cumin seeds, or grate it, mix with a little onion, curry powder and chickpea (besan) flour and deep fry it - ort of Onion Bhajee type thing.