Well I have been enjoying the weather so much this week I’ve hardly been in the kitchen let alone near my laptop! I ended up making baked marrow yesterday as we were in need of something filling after getting the garden nice and tidy again 🙂
This is a very satisfying dish and there are a few short cuts which is great as it can be a little time consuming if you make everything from scratch.
Firstly you will need to slice your marrow in half length-ways and scoop out the seeds in the middle. This will give you a nice hollow to fill with the meat and cheese sauces later on (I find one decent sized marrow does about four people). You can then pop the marrow on a baking sheet and wrap in tin foil so that it keeps the steam in while it is cooking. Put it into a moderate oven and cook for about 30 minutes while you prepare the two sauces. As an alternative you can parboil for 5-10 minutes or pop it in the microwave until it starts to soften if you don’t have much time but I find the oven gives a much better taste.
If you are like me and consistently make too much of every meal, you may well have some bolognese sauce in the freezer which will be perfect for this. If not, you can easily fry up some onions, garlic and minced beef. Once the meat is cooked through pop in a tin of chopped tomatoes and splash of red wine or beef stock and leave to simmer for a while.
For the cheese sauce you will need to make a simple roux. This is easily done by mixing equal quantities of flour and butter in a saucepan over a low heat until a smooth paste is formed. Keeping the pan on the heat, you should then add milk to this bit by bit, whisking all the time, until you have a fairly thin sauce. Simmer the sauce for at least 5 minutes while the sauce gradually thickens to the desired consistency. You can then add grated cheese and black pepper to taste.
Take the marrow out of the oven and fill with the meat sauce then top with plenty of cheese sauce and some grated cheese to finish the dish off. As the two sauces are cooked already this will only need a further 5-10 minutes in the oven just to infuse all of the flavours and melt the cheese on top.