Stuffed Marrow

                   With Chorizo, Bolognese and bubbling cheese top

                                                Serves 2

This is a great way of using up your glut of marrows, and this year and it seems to have been a good year for them here at Soul Patch HQ. This is definitely for a main meal and will serve 2 people very genourously indeed, only downside is you may have leftovers and lets face it leftovers is never a bad thing especially in our house!


What you will need

x1 marrow (slice it in half and scoop the seeds out with a spoon)
1lb Steak mince
200g of Chorizo
x1 tin of plum tomatoes
x2 beef stock cubes
x2 tsps of ketchup
A dash of lea and perrins
x1 tsp of demarara sugar
A handful of ripped basil
A generous mill of pepper
x1 tsp of salt
x1 clove of garlic
x6 chopped mushrooms
A sprinkle of Pimenton (smoked paprika) 

For the fresh cheese sauce
20g of salted butter
X1 table spoon of flour
1/4 pint of milk
100g of mature cheddar cheese

I have included a video link below just incase you do not know how to make a cheese sauce, of course alternatively you can buy a ready made one in a jar or packet but i like to make my own

1.First off pop your two halves of marrow on a baking tray and drizzle a little olvie oil over each half inside the cavity and roast in the oven for 25 minutes at 200 degrees celcius until the flesh is soft.

2.Whilst the marrow is cooking put a frying pan on and add the mince and chorizo to the pan and fry gently in a little olive oil.

3.When this has browned add the garlic,mushrooms,salt,pepper, worcestershire sauce and the beef stock cubes.

           At this point remove the marrows from the oven after they have had
                      25 minutes and leave them to cool on the side

4.After the mushrooms have cooked through now add your plum tomatoes,ketchup, sugar and basil and cook for a further 50 minutes on a low heat stirring the sauce occasionally to make sure it has not caught on the bottom of the pan.

5. As your sauce is cooking start your cheese sauce in another non stick pan and follow the directions above in the video.

6.When everything is ready and cooked nows the time to assemble your dish.


7.Add the mince first into the cavity of the marrow and top with the cheese sauce. Add another twist of pepper and sprinkle over the pimenton on top

8.Bake in the oven for an further 20 minutes at 180 degrees celcius until the top of the cheese sauce has browned off

  9.Eat :)

©TheSoulPatch
  

Lydia's Roasted Pumpkin and Parsnip Soup with Crispy bacon frazzles

This recipe serves 6 people

What you will need...

For the Soup                                                                                                                                                                 

x1 small pumpkin with the flesh hollowed out (finally something to do with Halloween pumpkins!

x4 Parsnips washed and peeled

x1 Leek washed and diced

A pint and a half of good quality chicken stock

Small bunch of Rosemary and Thyme chopped finely

x1 Tsp of Curry powder

x1 Tsp of Pimento (smoked Paprika)

100ml of single cream

Salt and pepper to taste

*Optional

x1 Clove of garlic, i would use Elephant Garlic as it has a milder taste and does not over power it

For the Crispy bacon frazzles

x8 Rashers of streaky bacon

x1 Tsp of Demerara sugar

How to make it

1.Start by Sweating the diced leeks in a pan with the butter and a little olive oil to stop the butter burning on a low heat until soft

2.Cut the Pumpkin flesh and Parsnip into cubes and place on a baking tray and cover with a little olive oil and salt and roast for about half an hour at 180 degrees until soft.

3.Add the pumpkin and parsnip to the leeks and cook for a further 2 minutes stirring in a pan.

4.Add the thyme, rosemary,the curry powder, pimento, if you would like to add the garlic at this point dependent on choice this is the time to do it.

5.Add chicken stock to cover the veg then bring to the boil

6.Blend with a hand blender and add the cream plus adjust salt and pepper to taste, if you need to add a little more water to make it to the consistency you like your soup to be at, add more at this point.

7.Meanwhile in a pan fry up the cut up streaky bacon with a little demerara sugar until golden and crispy and then drain off the remaining oil from the pan.

8.Serve the soup up in a bowl topping with the bacon frazzles and a little swirl of cream, oh and of course a big piece of warm crusty bread slathered in butter!

©TheSoulPatch