Marrow Stuffed with Lemon and Mustard Barley Risotto

Just had this for dinner…….

Marrow, the ‘Billy No Mates’ of vegetables. Petra reintroduced me to the idea of making friends with a marrow. (She cooks hers with lamb, cinnamon and cous cous.) Really gorgeous and really juicey……

I’m with the marrow….marrows rock…….Simply roast ’em…..Chop parsley and stir into the risotto with crème fraiche. Spoon into roasted marrow and crush some of the toasted walnuts with your fingers over the top to serve…..

1 litre vegetable or chicken stock

1 dried chilli chopped roughly or a pinch chilli flakes, optional

4 bay leaves

2 or so sprigs of thyme

4 tablespoons olive oil

1 onion, peeled and finely chopped

2 sticks celery, finely chopped

2 garlic cloves, peeled and finely chopped

300 g pearled barley, rinsed in cold water

175ml dry white wine

I lemon

1 tablespoon Dijon or wholegrain mustard

sea salt and freshly ground black pepper

Then I also added these after, but they are optional…..

2-3 tablespoon crème fraiche

Handful of fresh flat leaf parsley

50 g walnuts

More lemon juice at end….

Other things that might be nice……

Finely grated Parmesan or crispy fried Breadcrumbs sprinkled on top.

A drizzle of olive oil at end.

Chopped  Dill and/or Mint stirred in when it’s cooked.

Preheat an oven to 200C/390F/Gas 6.

Slice the marrow lengthways and scoop out all the seeds, then place on a roasting tray and brush the flesh with a tablespoon or two of olive oil and season with salt and pepper.

Place in oven and roast for about 20 minutes or until the flesh is soft and tender.

Pour stock into a pan  and drop in the chilli, bay leaves and thyme. Bring to a boil then keep warm on a very low heat. Heat the oil and add the chopped onion, celery and garlic and cook gently for 5-6 minutes or until softened.

Add the rinsed barley and stir fry for 30 seconds. Add the wine and squeeze in the juice of the lemon and let it all bubble. Add mustard, and stir for 30 seconds. Then pour in the hot stock. Season and stir well. Bring back to a boil then cover and place in oven for about 25 minutes or until the barley is tender.

Tip walnuts onto a tray and cook for 5-7 minutes or until toasted and lightly golden.

Chop parsley and stir into the risotto with crème fraiche. Spoon into roasted marrow and crush some of the toasted walnuts with your fingers over the top to serve.

This entry was posted in August, Grains, Pasta & Pulses, Lunch, Mains, October, September, Supper, Vegetables, Vegetarian and tagged , , , , , . Bookmark the permalink.

One Response to Marrow Stuffed with Lemon and Mustard Barley Risotto

  1. Pingback: Mojitos, Fried Chicken and Reggae | HOT MEALS NOW

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