Stuffed Marrow Rings Recipe
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Ingredients
| Lard | 25 Gram | |
| Onion | 1 Small, peeled, finely chopped | |
| Sausage meat | 500 Gram | |
| Hard-boiled egg - 1, chopped | ||
| Mixed herbs - a large pinch | ||
| Salt | 1 To taste | |
| black pepper | 1 | |
| Marrow | 1 | |
| Hot brown stock- 450 ml OR water and 1/2 stock cube | ||
| Cornflour - 2x15 ml spoons | ||
| Cold water | 0.5 Cup (16 tbs) | |
Directions
GETTING READY
1) Arrange the ingredients.
MAKING
2) Heat the lard in the cooker and gently fry the onion and sausagemeat until both are just beginning to colour.
3) Lift out and drain well.
4) Drain off excess lard from the cooker.
5) Add the egg, herbs, salt and pepper to the sausagemeat and onion and mix well.
6)Cut the marrow into 5 cm/2 inch thick rings.
7)Use a vegetable peeler or grapefruit knife to remove the seeds carefully without breaking the flesh.
8) Fill each cavity with the meat filling, packing it well down.
9) Put the stock or water and stock cube into the cooker with the trivet.
10) Stand the filled marrow rings on the trivet.
11) Close the cooker, bring to H pressure and cook for 5 minutes.
Reduce the pressure quickly.
12) Lift out the marrow to a warmed dish and keep hot.
13) Remove the trivet and return the open cooker to the heat.
14) Add the cornflour blended with a little cold water.
15) Bring to the boil, stirring constantly.
16) Taste and adjust the seasoning as necessary.
SERVING
17) Serve the marrows with sauce poured over them.
1) Arrange the ingredients.
MAKING
2) Heat the lard in the cooker and gently fry the onion and sausagemeat until both are just beginning to colour.
3) Lift out and drain well.
4) Drain off excess lard from the cooker.
5) Add the egg, herbs, salt and pepper to the sausagemeat and onion and mix well.
6)Cut the marrow into 5 cm/2 inch thick rings.
7)Use a vegetable peeler or grapefruit knife to remove the seeds carefully without breaking the flesh.
8) Fill each cavity with the meat filling, packing it well down.
9) Put the stock or water and stock cube into the cooker with the trivet.
10) Stand the filled marrow rings on the trivet.
11) Close the cooker, bring to H pressure and cook for 5 minutes.
Reduce the pressure quickly.
12) Lift out the marrow to a warmed dish and keep hot.
13) Remove the trivet and return the open cooker to the heat.
14) Add the cornflour blended with a little cold water.
15) Bring to the boil, stirring constantly.
16) Taste and adjust the seasoning as necessary.
SERVING
17) Serve the marrows with sauce poured over them.
Chef
