This delicious Hairy Bikers Stuffed Marrow is a hearty, comforting meal that’s surprisingly simple to make. Packed with tender beef mince, juicy tomatoes, and melted cheese, it’s perfect for a quick family dinner. You can easily adapt it with common ingredients, making it a versatile recipe that’s sure to impress with every slice!
Ingredients Needed
- 1 medium marrow, cut in half widthways
- 5 garlic cloves, crushed
- 3 tbsp fresh thyme, chopped
- 3 tbsp olive oil, plus extra for brushing
- 2 large onions, roughly chopped
- 500g beef mince
- 2 tbsp tomato purée
- 2 tbsp sun-dried tomato paste (or 2 tbsp chopped sun-dried tomatoes)
- 450g fresh tomatoes (or 1 x 400g tin of chopped tomatoes)
- 3 tbsp fresh parsley, finely chopped, plus extra for serving
- 3 free-range eggs, beaten
- 75g parmesan cheese, grated, plus extra for serving
- 75g pecorino cheese, grated
- Salt and freshly ground black pepper, to taste
How To Make Stuffed Marrow Recipe
- Preheat the oven and prepare the tin: Preheat your oven to 180°C/350°F/Gas 4. Line a large roasting tin with foil, leaving enough foil to wrap the marrow later.
- Hollow the marrow: Scoop out the seeds and stringy pulp with a spoon and discard. Remove about 120g (4½oz) of the flesh to create a large hollow, and set it aside.
- Blanch the marrow halves: Boil a large pan of salted water. Carefully lower the hollowed marrow halves into the water, turn off the heat, and leave them sitting in the hot water until needed.
- Cook the onions, garlic, and thyme: Crush garlic with thyme, salt, and pepper. Heat olive oil in a frying pan, add the onions, and cook until softened. Add the garlic and thyme, stirring for another minute.
- Brown the mince and prepare the sauce: Add the beef mince to the pan and cook for 10 minutes, stirring until browned. If using fresh tomatoes, blanch them in boiling water for 30 seconds, cool under cold water, peel, and chop. Stir in the tomato purée, sun-dried tomato paste, chopped tomatoes, and reserved marrow flesh. Cook for 10 minutes, stirring occasionally.
- Mix the filling: Remove the pan from the heat and let it cool slightly. Stir in the beaten eggs, half the parmesan, and half the pecorino.
- Stuff the marrow and bake: Drain the marrow halves and place them in the roasting tin. Fill them with the prepared mixture, pressing it gently. Brush the marrow skin with olive oil and sprinkle the remaining parmesan and pecorino on top. Wrap the foil around the marrow, leaving the top open, and bake for 45 minutes.
- Crisp the cheese topping: Increase the oven temperature to 200°C/400°F/Gas 6. Open the foil and bake for another 5 minutes until the cheese topping is golden and crispy.
- Rest and serve: Let the stuffed marrow rest for 10 minutes before slicing into rings. Sprinkle with extra parmesan and parsley before serving, if desired.
Recipe Tips
- Scoop the marrow carefully: Use a spoon to remove seeds and pulp gently to avoid breaking the marrow. Keep the walls thick enough to hold the filling.
- Don’t scramble the eggs: Let the meat mixture cool slightly before adding eggs, so they mix smoothly without cooking.
- Blanch the marrow properly: Turn off the heat once the marrow is in the water to prevent it from getting too soft. This keeps the shape intact.
- Season generously: Add enough salt and pepper to the filling for a rich and balanced taste. Taste the mixture before filling the marrow.
- Crisp the cheese topping: Increase the oven temperature at the end of baking to get a golden, crispy cheese layer that adds texture.
How To Store & Reheat Leftovers
- Refrigerate: Put leftovers hairy bikers stuffed marrow in a sealed container and keep it in the fridge for up to 3 days.
- Freeze: Wrap leftovers hairy bikers stuffed marrow well, or use a freezer-safe box. Freeze it for up to 3 months. Thaw it overnight in the fridge before reheating
- Reheating: Heat leftovers hairy bikers stuffed marrow in the oven at 180°C (350°F) for about 15-20 minutes until fully warmed through, or microwave in short bursts to avoid uneven heating.
Nutrition Fact
Serving Size: 1 of 4 servings
- Calories: 695
- Total Fat: 51.3 g
- Saturated Fat: 19 g
- Cholesterol: 269 mg
- Sodium: 706 mg
- Potassium: 1187 mg
- Total Carbohydrate: 16.9 g
- Dietary Fiber: 3.6 g
- Sugars: 9.5 g
- Protein: 53.5 g
More Recipes:
Hairy Bikers Stuffed Marrow Recipe
Description
This delicious Hairy Bikers Stuffed Marrow is a hearty, comforting meal that’s surprisingly simple to make. Packed with tender beef mince, juicy tomatoes, and melted cheese, it’s perfect for a quick family dinner. You can easily adapt it with common ingredients, making it a versatile recipe that’s sure to impress with every slice!
Ingredients
Instructions
- Preheat the oven and prepare the tin: Preheat your oven to 180°C/350°F/Gas 4. Line a large roasting tin with foil, leaving enough foil to wrap the marrow later.
- Hollow the marrow: Scoop out the seeds and stringy pulp with a spoon and discard. Remove about 120g (4½oz) of the flesh to create a large hollow, and set it aside.
- Blanch the marrow halves: Boil a large pan of salted water. Carefully lower the hollowed marrow halves into the water, turn off the heat, and leave them sitting in the hot water until needed.
- Cook the onions, garlic, and thyme: Crush garlic with thyme, salt, and pepper. Heat olive oil in a frying pan, add the onions, and cook until softened. Add the garlic and thyme, stirring for another minute.
- Brown the mince and prepare the sauce: Add the beef mince to the pan and cook for 10 minutes, stirring until browned. If using fresh tomatoes, blanch them in boiling water for 30 seconds, cool under cold water, peel, and chop. Stir in the tomato purée, sun-dried tomato paste, chopped tomatoes, and reserved marrow flesh. Cook for 10 minutes, stirring occasionally.
- Mix the filling: Remove the pan from the heat and let it cool slightly. Stir in the beaten eggs, half the parmesan, and half the pecorino.
- Stuff the marrow and bake: Drain the marrow halves and place them in the roasting tin. Fill them with the prepared mixture, pressing it gently. Brush the marrow skin with olive oil and sprinkle the remaining parmesan and pecorino on top. Wrap the foil around the marrow, leaving the top open, and bake for 45 minutes.
- Crisp the cheese topping: Increase the oven temperature to 200°C/400°F/Gas 6. Open the foil and bake for another 5 minutes until the cheese topping is golden and crispy.
- Rest and serve: Let the stuffed marrow rest for 10 minutes before slicing into rings. Sprinkle with extra parmesan and parsley before serving, if desired.
Notes
- Scoop the marrow carefully: Use a spoon to remove seeds and pulp gently to avoid breaking the marrow. Keep the walls thick enough to hold the filling.
- Don’t scramble the eggs: Let the meat mixture cool slightly before adding eggs, so they mix smoothly without cooking.
- Blanch the marrow properly: Turn off the heat once the marrow is in the water to prevent it from getting too soft. This keeps the shape intact.
- Season generously: Add enough salt and pepper to the filling for a rich and balanced taste. Taste the mixture before filling the marrow.
- Crisp the cheese topping: Increase the oven temperature at the end of baking to get a golden, crispy cheese layer that adds texture.
Hairy Bikers Stuffed Marrow Recipe