Savory Marrow With Tomato Sauce Recipe
Ingredients
| 1 dumpy marrow not longer than 20 cm (8 in) for a 4.5 litre (8 pint) pressure cooker | ||
| 1 medium-size onion, skinned and chopped | ||
| Oil | 15 Milliliter | |
| Beef | 175 Gram, minced | |
| Mushrooms | 50 Gram, finely chopped | |
| Breadcrumbs | 60 Milliliter | |
| Mixed herbs | 2.5 Milliliter | |
| Fresh tomato sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Peel the marrow and trim off each end.
Cut in half lengthways and remove the seeds.
Put 300 ml (1/2 pint) water in the pressure cooker, put in the marrow and sprinkle lightly with salt.
Put on the lid and bring to high (15 lb) pressure.
Cook for 1 minute, then reduce the pressure quickly.
Carefully remove the marrow halves and put one half on a piece of buttered foil.
Fry the onion in oil in a pan until it is just cooked, then stir in the minced beef and continue cooking until it has just changed colour.
Add the mushrooms and cook for a few more minutes.
Remove the cooker from heat and stir in the breadcrumbs, and herbs.
Season well.
Pile the mixture into the marrow half on the foil and then put the other half on top.
Fold the foil to enclose the marrow and secure the ends.
Make up the water in the cooker to 300 ml (1/2 pint) water, if necessary.
Put in the trivet and stand the marrow on it.
Bring to high (15 lb) pressure.
Cook for 12 minutes.
Reduce pressure quickly.
Remove the marrow, carefully unfold the foil and roll the marrow on to a hot dish and keep it hot.
Make the sauce in the cooker and serve it with the stuffed marrow.
Cut in half lengthways and remove the seeds.
Put 300 ml (1/2 pint) water in the pressure cooker, put in the marrow and sprinkle lightly with salt.
Put on the lid and bring to high (15 lb) pressure.
Cook for 1 minute, then reduce the pressure quickly.
Carefully remove the marrow halves and put one half on a piece of buttered foil.
Fry the onion in oil in a pan until it is just cooked, then stir in the minced beef and continue cooking until it has just changed colour.
Add the mushrooms and cook for a few more minutes.
Remove the cooker from heat and stir in the breadcrumbs, and herbs.
Season well.
Pile the mixture into the marrow half on the foil and then put the other half on top.
Fold the foil to enclose the marrow and secure the ends.
Make up the water in the cooker to 300 ml (1/2 pint) water, if necessary.
Put in the trivet and stand the marrow on it.
Bring to high (15 lb) pressure.
Cook for 12 minutes.
Reduce pressure quickly.
Remove the marrow, carefully unfold the foil and roll the marrow on to a hot dish and keep it hot.
Make the sauce in the cooker and serve it with the stuffed marrow.
Chef
