Képgaléria: Stuffed Marrow / Toltott Cukkini
INGREDIENTS:
1 marrow
500g minced meat (pork/beef/turkey)
2/3 cup cooked rice (optional)
2 medium eggs
1 stock cube
ground black pepper
ground cumin
7.5g salt
15g paprika
1onion
2 tubs of soured cream
2 tablespoon of oil
500g minced meat (pork/beef/turkey)
2/3 cup cooked rice (optional)
2 medium eggs
1 stock cube
ground black pepper
ground cumin
7.5g salt
15g paprika
1onion
2 tubs of soured cream
2 tablespoon of oil
METHOD:
Wash and cut the marrow either into 4-5 cm tall rings or lengthways in half and half again or in three if it's a big one. Take seeds and inside out and put on to cook in water. You can add salt and some mixed herbs. Simmer until it is cooked.
Take it out of the hot water and place in an ovenproof dish.
Meanwhile finely chop the onion and in a bowl mix with the minced meat, rice (if using), eggs, stock cube, ground black pepper, ground cumin, salt, paprika. As these days we use lean meat I usually mix in 2 tablespoons of soured cream (it makes it a bit lighter).
Once marrows are ready fill them with the minced meat mixture and sprinkle the oil over. Cover and place in the oven for 40-50 minutes at 190 degrees.
Take cover off and spread some soured cream over the top.
Take it out of the hot water and place in an ovenproof dish.
Meanwhile finely chop the onion and in a bowl mix with the minced meat, rice (if using), eggs, stock cube, ground black pepper, ground cumin, salt, paprika. As these days we use lean meat I usually mix in 2 tablespoons of soured cream (it makes it a bit lighter).
Once marrows are ready fill them with the minced meat mixture and sprinkle the oil over. Cover and place in the oven for 40-50 minutes at 190 degrees.
Take cover off and spread some soured cream over the top.
Put back in oven until soured cream gets nicely coloured (about 15-20 minutes at 210 degrees).