MALTESE BAKED STUFFED MARROWS 🇲🇹
This heartwarming dish is one of Malta's traditional most loved comfort foods. They are generally filled with a mix of marrow, ground beef, and topped with parmesan cheese for that extra tastiness 🤤
RECIPE - Serves 4
Ingredients 🛒
Marrow Filling:
4 Large Round Marrows, cut in half
1 Small Onion, finely diced
400g/14oz Ground Beef
200g/7oz Small Can Corned Beef
1 Gravy Stock Pot or Cube
1 Tbsp Tomato Paste
1 Tsp Mild Curry Powder
Few dashes of Worcestershire Sauce
Parmesan Cheese
1 Egg
Salt & Pepper
Extra:
Potatoes, peeled and sliced
1 Large Onion, sliced
5 Garlic Cloves, sliced
Fennel Seeds
Butter, cubed
Method:
Marrow filling-
Remove the marrow filling and set aside.
Saute the onions in a little olive oil. When they start to soften add the ground beef and cook until no longer pink.
Add the marrow filling and continue to cook until it's softened and incorporated with the ground beef.
Add the gravy pot, curry powder, tomato paste and a few dashes of worcestershire sauce. Cook for 1 minute then add the corned beef and continue to cook, stirring until its mixed well with the filling.
Remove from heat, stir in 2 tbsp parmesan cheese, an egg and season with salt and pepper.
Fill the marrows, top with extra parmesan cheese and fresly ground pepper.
Baking Marrows with Potatoes -
Preheat oven to 190C/375F.
Butter grease the base of a large baking dish and place the marrows.
Add sliced onions and garlic in between. Top with sliced potatoes and again onions and garlic and scatter a few fennel seeds over the potatoes.
Pour water over the potatoes until it reaches just a 1/4 height in the dish. Scatter a few more fennel seeds over the potatoes, season them with salt and pepper and top with small cubes of butter.
Cover the dish with foil and bake for 1 1/2 hours. Remove foil, turn up the oven temperature a notch and cook for a further 30 minutes until golden and crispy. If your marrows are browning too fast and the potatoes aren't yet golden, tent them with a small piece of foil.
Enjoy! 😊