A recipe from ” Tender” by Nigel Slater. You can also used larger courgettes (as i did here) as an alternative to marrow.
Ingredients
- for the marrow:
- 750 g young marrow or large courgettes
- 2 cloves garlic crushed
- 2 tbsp mint leaves
- olive oil
- the juice of ½ a lemon
- for the pork:
- 1 tbsp olive oil
- 400 g minced pork
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
- 2 cloves of garlic finely chopped
- 2 small hot red chillies
- juice and grated zest of a lime
- 1 tbsp olive oil
- 400 g minced pork
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
- 2 cloves of garlic finely chopped
- 2 small hot red chillies
- juice and grated zest of a lime
Servings:
Instructions
- Halve the marrow and remove the seeds and fibre. You need not peel the marrow unless the skin is very thick. Cut the marrow into thick chunks and toss with the crushed garlic, mint leaves, a couple of tablespoons of olive oil and the lemon juice. Set aside for an hour.
- Set the oven at 180C/gas mark 4. Tip the marrow and its juices into a baking tin and bake in the hot oven for 35-45 minutes or so until soft and tender.
- To cook the pork, get the olive oil smoking hot in a shallow-sided pan, then add the mince. Do not turn or stir until the underside has had a chance to colour.
- Turn when you can to brown the other sides of the meat, then add the chopped dill, parsley, garlic and chillies, removing the seeds from the chillies if you wish. Let the mixture cook over a high heat, until all is fragrant and golden and crusty.
- Season generously with salt and black pepper. Stir in the lime juice and zest. Serve with the baked marrow.
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