Marrow Custard Recipe with Marrow, Milk and Eggs
INGREDIENTS
3/4 pint (450ml) Sieved Marrow
1 1/2 (900ml) pints Milk
2 Eggs (Beaten)
Salt & Pepper to taste
METHOD
Heat the milk but don't let it boil. Stir into the sieved marrow in a bowl. Season to taste, then stir in the beaten eggs. Cook at once in a shallow buttered pie dish or in ramekins, placed in a baking tin containing a little hot water. Bake on a low heat in the oven until the custard has set. The mixture must not boil.
Enough for 3 or 4 people
Marrow Recipe with Marrow, Onion, Butter, Milk, Mace, Cayenne Pepper & Vegetable Stock.
INGREDIENTS
1 Young Marrow
1 Small Onion
2 oz (50g) Butter
1/2 tsp White Pepper
1 pint (450ml) Milk
1 Blade of Mace (or a pinch of Nutmeg)
A Pinch of Cayenne Pepper
1 pint (450ml) Vegetable Stock
1 tbsp Corn Flour
METHOD
Peel the Marrow, remove the seeds and cut into large squares. Peel the Onion and slice it thinly. Melt the Butter in a saucepan and add the Marrow, Onion, White Pepper and Salt. Place on the lid and allow the contents to gently cook until tender, but do not let them brown. When ready rub through a fine sieve.
Boil the Milk with the Mace and Cayenne Pepper. Turn off the heat and allow to infuse for 10 minutes. Put the Marrow puree into a clean saucepan, add the Stock, and bring to the boil. Take the Mace from the Milk and add it to the Marrow and Stock, stirring all the time.
Mix the Corn Flour in a little cold water or Stock and stir it into the boiling soup. If too thick, reduce with a little more Milk or Stock. The stock can be omitted altogether, and only Milk used, if preferred. Season to taste with a little more Salt if necessary. Serve with croutons of fried bread.
Marrow Jam Recipe with Marrow, Sugar, Apple and Ginger.
INGREDIENTS
2 lb (900g) Peeled Marrow
1 1/2 lb (675g) Sugar
1/2 pint (300ml) Apple Extract
1/2 teaspoon Citric Acid
1/2 oz (13g) Root Ginger
METHOD
Remove seeds from the marrow and dice it. Sprinkle with sugar, cover and leave overnight. Then put all the ingredients into a pan and boil gently for 1 1/2 hours or until the marrow is clear and the jam sets when tested. Remove the ginger; pot and cover at once.