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Marrow and beet suggestions please

 
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Chez



Joined: 13 Aug 2006
Posts: 35868
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Fri Oct 07, 16 9:47 am    Post subject: Marrow and beet suggestions please  Reply with quote    

I have a two kilo marrow and some flipping enormous beets. Also onions, potatoes, carrots and sweetcorn.

Recipe suggestions based around Marrow and beets? Should I just roast them?

Anything involving complicated preparation is beyond me today.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41719
Location: North Devon
PostPosted: Fri Oct 07, 16 10:09 am    Post subject: Reply with quote    

Chutney. Or soup.

Chez



Joined: 13 Aug 2006
Posts: 35868
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Fri Oct 07, 16 10:14 am    Post subject: Reply with quote    

I did think about marrow and ginger jam - I love it. But I can't bear to faff around finding jars.

tahir



Joined: 28 Oct 2004
Posts: 43953
Location: Essex
PostPosted: Fri Oct 07, 16 10:45 am    Post subject: Reply with quote    

Roasted with a bit of garam masala and chilli?

dpack



Joined: 02 Jul 2005
Posts: 33017
Location: yes
PostPosted: Fri Oct 07, 16 10:52 am    Post subject: Reply with quote    

boil n mash spuds

chop onions fine
empty marrow

mix mash ,cumin,chilli onions curry spices of choice

stuff marrow

roast marrow and beets

de skin and slice beets . quick fry with nutmeg based spice mix
serve marrow n beets with yogurt,pickles (2hr grated carrot pickle [salt/sugar/nice vinegar,spices] is quite nice) ,grated spiced coconut etc

a neat trick with big marrows is to coat the inside with either ground almonds or cornmeal which absorbs some of the water and makes for a firmer ,sliceable result. about a teaspoonful per inch is a decent coating ,chuck it in and give it a shake before it all clumps in one place.

save the corn for making grits for breakfast

Nick



Joined: 02 Nov 2004
Posts: 33691
Location: Hereford
PostPosted: Fri Oct 07, 16 3:12 pm    Post subject: Reply with quote    

Beetroot. Peel. Wrap in foil with a drop or two of some nice vinegar. Not Sarsons, but red wine, or raspberry. I don't know about cider, but it doesn't feel right. Salt, pepper, flavours. Cumin seeds, rosemary, star anise. Strong flavours.

Bake in a hot oven for 30-60 minutes, depending on size. Roast, pickled beetroot. Just the job for autumn supper. Serve as a veg with some meat, or with some cold feta cheese, and it'll probably be a dish on its own.

gythagirl



Joined: 18 Feb 2010
Posts: 1433
Location: Somerset
PostPosted: Fri Oct 07, 16 5:52 pm    Post subject: Reply with quote    

Grits..? Nooooooo....

dpack



Joined: 02 Jul 2005
Posts: 33017
Location: yes
PostPosted: Fri Oct 07, 16 11:38 pm    Post subject: Reply with quote    

gythagirl wrote:
Grits..? Nooooooo....


and hog jowls ( bath chaps for the uk audience ) ,yumm. proper southern cooking

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