Spicy Stuffed Marrows
A yummy, slightly spicy recipe for all those courgettes turned marrows growing quicker than you can eat them at this time of year.
- 1 Marrow (size REALLY doesn't matter here)
- 1 400g tin of chopped tomatoes
- 250g French beans
- 2 medium red onions, sliced
- 8 cherry tomatoes
- 100g chorizo
- East Coast Chilli Company Garlic & Habanero Sauce (Chance), a good couple of glugs (tablespoons)
- Olive oil
- Freshly cracked black pepper
- Slice marrow in half lengthways and scoop out seeds with a spoon.
- Rub with olive oil and bake in a 190 degree oven for 30 minutes or until soft
- Meanwhile, do everything else:
- Cut the beans into 1cm pieces, slice the onions, quarter or half the cherry tomatoes, depending on size and slice the chorizo.
- Fry the chorizo until crispy (no oil required, it produces enough of its own). Drain onto kitchen paper and set aside but retain the oil that's been released.
- Soften half the onions in the chorizo oil, then add the tin of chopped tomatoes, green beans and cracked black pepper.
- Add the East Coast Chilli Company Garlic and Habanero sauce (Chance). Stir in and allow to gently simmer.
- By this time your marrow should be nearly done. When it is, remove from the oven and drain any juice that's collected in the hollowed out scoop. Turn off the oven but pop them back in to keep warm.
- Add half the fresh cherry tomatoes to the simmering pan (we're after added texture here, not a mush) along with the crispy slices of chorizo.
- After another 5 minutes take the marrows back out of the oven, transfer to serving plates and pour the contents of the pan into the hollowed out centres. It doesn't matter if it overflows onto the plate, in fact I think it looks better.
- Sprinkle over the remaining uncooked onions and tomatoes for a bit of crunch and serve. Don't try to eat the marrow skin; it will have turned to leather... By all means fashion a belt from it.