If I am to leave behind me a legacy, a lasting gift to the world, let it be this: the garlicky marrow ring, the garlic marrow-mari, the marrow kiev. Call it what you will, the fact remains that I have ENGINEERED A DISH FROM MARROW THAT TASTES GOOD. It was long in the development and making, but I have finally cracked it. Just in time for the final moments of those marrows which you have been staring at since summer. Eat them
This recipe involves both marrows and cornflakes! But why would anyone bother with these tasteless, watery overgrown courgette louts when there are far more chi chi vegetables available (like cavolo nero, for example, or rocket)? Well, I will say this to you. Sometimes marrows just happen. In those heady days of summer, it's easy to take your eye off the ball. Turn your back on a courgette plant for a second and you will have Hindenburg-sized curcubits tripping you up. Marrows can also happen when you have neglected to warn your partner not to take any vegetables from anyone during the 'danger season'. A marrow glut makes folks wily. Even good friends will be perfectly capable of slipping a Zeppelin into the arms of your gullible, naive boyfriend and make him think that it's a gift!
So, the situation as it stands is this. You've been neglectful. You have marrows. Enter our saviour, the garlicky marrow ring...
The garlicky marrow ring takes a problem – tasteless, watery vegetables – and turns it into a solution. You can use the marrow's predisposition to blandness as a vehicle for slow-cooked, garlicky glory. If there's a moral here, it's that the addition of garlic solves almost every problem – culinary or otherwise. Encase your marrow in a crust and you have a crunchy outside which gives way to a soft garlicky middle. Cornflakes (yes, I know) provide the perfect crust. Much better than breadcrumbs for this particular job.
Here it is. The recipe:
4 cloves of garlic, cut into shards
100g (or thereabouts) plain flour
200g (or thereabouts) cornflakes
Olive oil (for greasing the tray)
Preheat your oven to 170c/340f. Then peel your marrow. You can do this with a vegetable peeler. Then chop the marrow into rings, and remove the seeds and pith with a spoon. Then, using a small knife, make four or five (or more) slits in each ring. Twist the knife a bit to make a bigger hole so that you can insert your garlic more easily. Once you have your garlic-loaded marrow rings, dip them into the flour, and then into the eggs (which you will have beaten in a bowl), and then into the cornflakes (which you will have seasoned and crushed using your preferred method – I use the end of a rolling pin). Finally, arrange them on a baking tray and bake at 170c/340f for 35-40 minutes. The marrow should have softened up inside and the garlic melted into it. I imagine it's also possible to fry these, although I personally wouldn't want to make them that fatty.
Beth Tilston writes a blog - The Seed - a lifestyle blog with mud on its boots. Everyday local food with a soupçon of hedgerow exoticism. A developing garden crammed with a rambling mess of food and flowers. Photographic love letters to nature. Things made and things mended. Talks with people of skill and the interest. Occasional farmyard forays. Quite a bit of swearing. And chard. Definitely lots of chard.
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