It’s been a long time since I blogged a recipe, and a slow cooked one at that. It’s not that we haven’t been eating slow cooked meals, in fact it’s been a good thing to have on during the day in the warmer weather so I don’t have to slave over a hot stove (so to speak) in the evening, but I’ve just been sticking to our favourites rather than thinking of new things. I’ve also had plenty of nappy stuff and editing work to be getting on with, so something has to give.
A work colleague of Tom’s offered him some marrows this week, and, after consulting me, he accepted them. I remember having marrows stuffed with minced meat and vegetables in France when I lived there for a few months, so I thought that this would be a good thing to try in the slow cooker. I wanted to make it veggie (rather than using minced turkey – I wouldn’t use minced beef anyway), so opted for a butter bean filling with other veg and herbs to add flavour.
It turned out very well. Tom and Joel wolfed it down, Andrew was less keen, but we know he’s not a big fan of courgettes so was not impressed by the size of courgette that I put on his plate! He ate the filling at least. We have another marrow, and I think I’ll make some soup with that. Here’s the recipe for stuffing, if you fancy having a go…
Ingredients – serves 2 adults and 2 toddlers
- 1 marrow
- 1 tin butter beans, drained
- 2 cloves garlic
- 1 onion
- 4 mushrooms
- 1 beef tomato
- fresh herbs
- 100g grated mature cheddar
Method
- Cut the marrow into lengths that will fit into your slow cooker (ours has a divider in the middle so I cut it into shorter bits than I would need to for a non-divided slow cooker).
- Half the pieces down the centre lengthways, and cut out the seeded bit in the middle.
- Chop the onion, mushroom and tomato into small cubes, and chop the garlic cloves finely.
- Roughly mash the butter beans in a large bowl, then add the chopped up other veg and stir until well combined.
- Fill the centre of the marrows with this filling and place in the slow cooker pot.
- Cook on low for 8 hours, then serve with the cheddar sprinkled on top and some fresh crusty bread on the side: delicious!
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