[guide.chat] marrow, cheese and tomato bake

From: "Kevin Burgin" <kevin.burgin@xxxxxxxxxxxxx>
To: "Ms Angela Andrassy" <angela.andrassy@xxxxxxxxxxxxxx>, "Alison Anthony Alison Anthony" <ali.anthony@xxxxxxxxxxxxxxxx>, "vi cooking vi cooking" <vi_cooking@xxxxxxxxxxxxxxxxx>, "guide chat guide chat dolphin" <guide.chat@xxxxxxxxxxxxx>, "Mr Alan Thorpe" <info@xxxxxxxxxxxxx>, "Ms Julie Vaughan" <julie.vaughan1@xxxxxxxxxxxxxxx>
Date: Sun, 20 Jan 2013 22:19:16 -0000

Marrow, Cheese And Tomato Bake

From link www.tafn.org.uk/kitchen/recipes1.htm 


Serves 2

Ingredients:

1 medium marrow
salt and freshly ground black pepper
2 oz or 50 G of butter or margarine
410 G of canned chopped tomatoes
4 oz or 110 G of strong flavoured cheese, grated
4 oz or 110 G of white bread which is   about 3 large thick slices
1 medium onion
1 tablespoon of cooking oil
a sprinkling of dried basil
1 tablespoon of granulated sugar
METHOD:

Preheat the oven to 350 degrees Fahrenheit/190 degrees Celsius/170 fan/gas mark 
5.

Remove the ends off the marrow and discard and then peel the marrow.  Slice the 
marrow into rings about 1 inch or 2.5 cm thick.  Take out the seeds.  They are 
all contained in the centre of the marrow.  This means pushing out the whole of 
the middle of each slice.  You can do this easily with your fingers.  Get rid 
of anything that feels pulpy and soft.  You will then be left with firm hoops 
of marrow.  Cut each ring through again to form half circles.

Put the marrow into a large, deep-sided roasting tin in a single layer.  Dot 
the marrow with the butter or margarine then season with salt and pepper.  
Cover the roasting tin with a lid or baking foil.  Transfer the tin to the 
preheated oven and cook for about 35 to 40 minutes or until the marrow is soft 
when you test it with a fork.

While the marrow is cooking, you will have plenty of time to prepare the 
topping.  Peel the onion and then chop it finely.  Fry it in the oil in a small 
saucepan for about 5 minutes until it is slightly soft.  Keep the heat low and 
stir occasionally to prevent the onion sticking to the pan and burning then 
remove the pan from the heat.  Remove the onion from the pan and set aside.  
Fry the bread in the oil in the small saucepan for about 5 minutes until it is 
slightly soft.  Keep the heat low stir occasionally to prevent it from sticking 
then remove the pan from the heat.

Make the breadcrumbs by breaking the slices of bread into small pieces and 
dropping them into a blender, liquidizer or food processor.  Only use the Pulse 
setting activating the machine for short bursts while adding the bread so that 
it doesn't become too fine.  If you are using a liquidizer you may have to do 
this a slice at a time.

Tip the breadcrumbs into a clean bowl and add the fried onion and dried basil, 
stirring with a fork just to mix them all together.

Grate the cheese either by using the coarse side of a metal grater standing on 
a plate to catch the cheese or into a self-contained box grater.

When the marrow is cooked transfer the tin to a heat resistant work top or wire 
rack.

Turn the temperature of the oven up to 400 degrees Fahrenheit/gas mark 7/220 
degrees Celsius/fan 200.

Uncover the marrow.  Pour the tomatoes over the marrow and spread them out 
evenly.  Sprinkle over the tablespoon of granulated sugar.  Spread the 
breadcrumb mixture in an even layer over the tomatoes and marrow, you can 
easily do this with your fingers.  Finally, top evenly with the grated cheese.

Cook in the oven for 15 to 20 minutes by which time the cheese will have melted 
and become slightly firm and crisp on top.

Serve on warm plates immediately.  Eat it with crusty bread and butter.

[guide.chat] marrow, cheese and tomato bake

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