Stuffed Marrow, Squash or Oversized Courgette
When the beginning of seasonal change is still a novelty & we can relish the joy of boots and socks, simply because we haven’t worn them for some weeks, we can drift along relatively happily observing the drawing in of the days. But there comes a time – for some it’s an immediate response to the dropping of the sun and temperature – when we need to look for consolation, when the novelty of different footwear fails to delight the heart. When this ennui hits food can bring such comfort and warmth.
This recipe is for one of my favourite early Autumn dishes. Oversized courgettes and marrows are abundant, if you are lucky enough to have an allotment or have friends with one, you should be able to get your hands on more than you can eat! If you don’t have any Seven Sisters’ Spices Shawarma blend you can use any curry powder or other spice blend that you like the flavour of. Shawarma does go particularly well with lamb and aubergine as it has delicious citrus notes from sumac and deep sweetness from cardamom, star anise and cinnamon.
Stuffed marrow has been a family favourite in our house for some time. Whether it be filled with a bean based casserole and topped with a cheesy béchamel, or filled with chorizo and sweet pepper laden risotto, we love it round at ours!
Stuffed Marrow 2 medium courgette/squash or 1 large marrow/squash 400g minced lamb OR 1 large aubergine, diced into 5mm cubes 300g cooked rice 1 tbsp olive oil 1 medium onion, finely chopped 2 bay leaves 2 cloves of garlic, crushed 1 tbsp Seven Sisters' Spices Shawarma Spice 400g tinned tomatoes 1 tbsp tomato puree 200ml water 1 5cm cinnamon stick 2 dried Kashmiri chillies Salt & pepper to taste 1 tbsp pine nuts, lightly toasted in a dry frying pan Small bunch of flat leaf parsley, chopped 250g packet of feta cheese
- Preheat your oven to 200c.
- Halve your courgettes or marrow without removing the tough stalk (this will help them retain the filling) and remove the seeds with a spoon. Place the courgettes/marrow into a baking tray that will fit them sunggly, sprinkle with a little olive oil, salt and pepper and roast in the oven for 20 minutes until softened a little and a lot of the moisture has been released.
- Remove the baking tray from the oven and carefully drain off the water. Leave the courgette/marrow to one side.
With Lamb
- Heat a frying pan and add the minced lamb, fry until browned and broken up. Remove from the heat and put the minced lamb into a sieve over a bowl and leave to one side. This allows the fat to drain off.
- In the same frying pan, add the olive oil and when hot add the onion, garlic & bay leaves; fry gently for 10 minutes until the onions begin to turn golden brown.
- Add the tablespoon of Shawarma Spice and continue to cook for a further minute or 2, letting the spices release their flavours into the oil and onion mixture.
- Put the drained lamb back into the pan and mix well before adding the cinnamon and Kashmiri chillies, the tinned tomatoes, tomato puree and water.
- Once mixed together and brought to a simmer, cook on a low gentle heat for 20-25 minutes until the sauce has reduced a little. Season with the salt and pepper to taste.
- When the sauce has reduced slightly remove from the heat. Add the cooked rice, toasted pine nuts and parsley and mix together well.
- Fill the courgettes or marrow with the mixture, putting any excess around and between the vegetables. Sprinkle with crumbled feta, drizzle with a little olive oil and cook near the top of your hot oven for 15-20 minutes.
- Delicious served with rice and a salad.
With Aubergine
- Add the olive oil and when hot add the onion & garlic; fry gently for 10 minutes until beginning to turn golden brown.
- Add the diced aubergine and continue to cook until the aubergine begins to colour and soften.
- Add the Shawarma Spice and continue to cook for a further minute or 2, letting the spices release their flavours into the mixture.
- Add the cinnamon stick and dried chillies, the tinned tomatoes, tomato puree and water.
- Once mixed together and brought to a simmer, cook on a low gentle heat for 20-25 minutes until the sauce has reduced a little. Season with the salt and pepper to taste.
- Cook the courgettes or marrow as directed above.
- When the sauce has reduced slightly remove from the heat. Add the cooked rice, toasted pine nuts and parsley and mix together well.
- Fill the courgettes or marrow with the mixture, putting any excess around and between the vegetables. Sprinkle with crumbled feta, drizzle with a little olive oil and cook near the top of your hot oven for 15-20 minutes.
