Wednesday, 30 October 2013

Not for the Marrow-Minded (I'm sorry!)

Ignore the stupid title.....I'm tired and not so funny today after a crappy day in work! ;)

Ok...... so on my way home from work I was thinking about what I had in my fridge and freezer as what I had planned originally wasn't floating my boat anymore. I wanted some comfort food but still keeping within my Keto principles. I remembered I had marrow......and sausages. So decided on Spicy stuffed marrows. Yum.

After briefly tidying up my mess of a kitchen, (Why can't I be domesticated?!?! Or rich like Nigella to afford a day my day!) I set about prepping the dinner.

 Spicy Sausage Stuffed Marrows


1 Marrow per person (depending on size!) 
1 x pack of sausages (I used chipolatas as they have a higher meat content, therefore a lower carb content)
1 x tbsp Tomato Puree
2 x tbsp Tomato Sauce (Reduced Sugar and Salt variety for lower carb content)
2-3tsps of Worcestershire Sauce
1 crushed clove of garlic
1 tsp cumin
1-2 tsps chilli powder (adjust to taste)
1 tsp ground ginger
Few dashes of hot sauce (or if you're like me a good glug!)
1tsp coriander
2 tsp soy sauce
1 tsp of mustard powder (or mustard if you don't have any powder)
2 tsps of Sweetener (I use stevia as it derives from plants) If you're not worried about carbs then 2 tsps of sugar will be fine.
A few Tbsps of soft cheese like philadelphia
Grated cheddar (enough to cover the marrows...I used around 100g)


- Prehead oven to 180degrees
- Wash your marrows and slice them in half. Cut a thin slice off the bottom of each marrow to stabilise it when cooking.
- Scoop out the insides of the marrow so you're left with a funky looking boat.
- Place marrows on baking tray ready for baking. They should look like the picture below:

- snip the ends off the sausages and squeeze out the meat into a hot frying pan (my sick perverted sense of humour loves this part....)
- whilst the sausage meat is cooking break it up with a spatula so it resembles a rough mince.
- When its no longer pink, add the garlic
- Add the spices and cook for a few minutes
- Add the tomato puree and sauce and cook for another few minutes
- Add all other ingredients and stir to combine (excluding the philadelphia and cheddar)
- Turn off the heat and start to spoon the sausage mixture into your marrow 'boats'

- Place into the oven and cook for around 15 minutes until the marrow is soft, if the top starts to brown too quickly turn down the heat.
- After 15 minutes take out and spoon on the philadelphia on top of the sausage mixture. It doesnt have to cover it completely as it spreads out when cooking.
- Top with grated cheddar and pop back into the oven
-Cook for another 10 minutes or until the cheese mixture is all gooey and bubbly and golden brown on top.

And you're done!!! I served this with some tomatoes and leftover coleslaw from last nights dins (thrifty principles obvs) and it would go perfectly with some gorgeous crusty bread to mop up those lovely sweet and spicy juices (if you're not low carbing).....if you are low carbing...Sorry! ;)


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