2 kg (2 large) marrow
500 g rice pilaff
500 ml thin jus lie or demi-glace
seasoning
500 g rice pilaff
500 ml thin jus lie or demi-glace
seasoning
method
1. Peel, cut off the stalks and hollow out the marrows with a spoon and stuff with the rice pilaff.
2. Place into a pan and add the sauce.
3. Cover with buttered greaseproof paper and the lid and bring to the boil.
4. Braise in the oven at 175°C for 45 minutes, basting occasionally.
5. Remove the marrow from the liquid and allow to stand for 5 minutes before slicing.
6. Boil, skim and strain the cooking liquid and thicken with a few knobs of butter.
7. Cut the marrow into 2 cm slices and serve in a dish, slightly overlapping and surrounded with the sauce.
Notes
1. Instead of stuffing whole marrows they may be cut in half lengthways and filled with stuffing.
2. Additional ingredients such as sliced mushrooms and diced tomato flesh may be added to the rice.
2. Place into a pan and add the sauce.
3. Cover with buttered greaseproof paper and the lid and bring to the boil.
4. Braise in the oven at 175°C for 45 minutes, basting occasionally.
5. Remove the marrow from the liquid and allow to stand for 5 minutes before slicing.
6. Boil, skim and strain the cooking liquid and thicken with a few knobs of butter.
7. Cut the marrow into 2 cm slices and serve in a dish, slightly overlapping and surrounded with the sauce.
Notes
1. Instead of stuffing whole marrows they may be cut in half lengthways and filled with stuffing.
2. Additional ingredients such as sliced mushrooms and diced tomato flesh may be added to the rice.
serving amount
serves 10
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