When I got back to France last week lying in a box on the kitchen table were four relatively large marrows. My first reaction was, “oh God, not marrow”, as the childhood memories of stuffed marrow came flooding back. I have always thought of marrow as being a fairly tasteless vegetable which always seemed to turn into a soggy mess when cooked. However, this time I was determined to find something good to do with them. So my first step was to Google marrow recipes. Sure enough stuffed marrow appeared time and time again. I stumbled on one forum that had me chuckling away as I read some peoples’ views on marrows. Here are a couple of the comments for your amusement:
“Slice marrow in half lengthways. Leave on kitchen worktop. Wait for Other Half or child to come in and moan “oh not bl**dy marrow AGAIN” *theatrical sighing*. Take marrow outside and give to the hens”
“1. Peel outer skin
2. Chop off ends
3. Cut length ways in half
4. Remove all seeds and discard
5. Dice marrow into 1 inch cube
6. Salt to taste
7. Place in bowl and refrigerate for 18/24 hours
8. Remove from fridge
9. Kettle on and brew tea
10. Add milk & sugar to personal requirement
11. Make a cheese toastie
12. Throw marrow in bin
13. Enjoy said toastie with your cup of tea”
After A LOT of searching on the internet some of the more interesting recipes I started to come across involved frying the marrow with fresh herbs – however I was concerned that the marrow might become a little greasy. However, it made me start thinking about what it was about marrow that I didn’t enjoy and it boiled down to the texture. Subsequently it got me thinking what if I tried to make the outside crispy. In the end I settled on marrow and potato chips with fresh herbs – and even if I do say so myself, they tasted pretty good.
Marrow and Potato Chips
- 1 medium marrow
- 4/6 medium potatoes
- Handful of plain flour
- Salt and pepper
- Combination of fresh or dried herbs (e.g. parsley, coriander, chive and thyme)
- Olive oil (for cooking with)
- Peel and de-seed the marrow. Then cut into small bite sized cubes. Place the marrow in a colander sprinkle with some salt and then place over the sink and leave for 30-40 minutes to draw out the water before drying the marrow with paper towel.
- Place the flour and herbs in a bowl and season well. Toss the marrow in the bowl until they are completely covered with flour, then set to one side.
- Meanwhile, peel and cube the potatoes. Dry them slightly with paper towel, before placing on a large baking tray. Season with salt and pepper, drizzle some olive oil over and then toss the potatoes with your hands to make sure they are evenly coated with oil.
- Place the tray in an oven preheated to 190C fan for 10 mins to start the potatoes cooking.
- After 10 minutes remove from the oven and add the marrow to the baking tray. Stir the potatoes and marrow together, drizzle over a little more oil before placing back in the oven for a further 20-25 minutes or until they are golden brown.
Note: Yesterday I made the potato and marrow chips again, this time however I added cubed carrots for a splash of colour. I made the mistake putting them in the oven at the same time as the potatoes, as a result they cooked too quickly. So a word of advice add the carrots at the same time as the marrow otherwise they are likely to be a little on the carbonised side of things…