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Hello. You’ve all been very patient

So here’s my recipe for marrow and green bean thingy. There’s a Page for this too, if you lose track of the Posts

Marrow and green bean thing

Marrows are inherntly boring, I love courgettes, but when they grow up, they bcome marrows. Yawn.

Here’s what you need.

Please note. If you are a real cook, you’ll know that quantities are approximate. You’ll work it our for yourself.

             A large marrow, such as you may try to stuff to make interesting.

            A.goood handful of green beans

            A red chilli

            A big clove of garlic, or two small ones. Quite a lot of garlic, anyway

            Lemon juice

            Cream sherry

            Cornflour

Here’s what you do

Top and tail the green beans, cut them into 2” pieces, and rinse them in cold water. Let them drain, but don’t dry them

Take the stalky end off the marrow, slice if lengthways, and take out all the gunk and seeds. Cut the marrow into 1” chunks, and rinse it in cold watwer

Thinly slice the chilli. Purists will tell you you should deseed it, but I think life’s too short as it is.

Crush the garlic.

Get your trusty wok (you can use a heavy saucepan if you must) and put in a couple of tablespoons of oil. Now this is a bit odd, but add the garlic and chilli before you start to heat things up.

Gently warm the wok/pan until the garlic begins to sizzle quietly. Don’t let it brown; yuck.

Turn up the heat as far as it will go, and hurl in the marrow. It’ll spit a bit, so take care. Gently move things around, then add the green beans. Stir gently; you don’t want the marrow to break up. Turn the heat down again when things have stopped hissing and spitting, and put a lid on.

Put about two tablespoons of sherry in a cup or glass, add about a teaspoon of cornflour, and mix well.

Check how the marrow’s doing. You should be able to get a fork into it easily when it’s ready.

Add two tablespoon of lemon juice. Stir quickly so the lemon coats everything.

Add the sherry cornflour mix, and stir thins to avoud things going lumpy. As thins come back to the simmer, the liquid should thicken. If it gets too thick for your liking, add some more sherry. Simmer for a couple of minutes.

Stir and serve to tumultuous applause from your fellow diners

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