Daily Mirror

PROVENCALE VEGETARIAN­A MARROW

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Serves 2 1 large marrow cut into 4 x 6cm deep rounds 100g short grain rice (cooked as per instructio­ns) 3 tbsps olive oil 1 small onion, finely chopped 1 small red pepper, diced 1.5 tsps dried oregano 250g mushrooms cut into quarters Salt and black pepper 2 crushed garlic cloves 8 large cherry tomatoes, quartered 1 tsp vegetable bouillon powder 1 tbsp chopped fresh basil. Set the oven to 180C Cut the marrow and scoop out the inside leaving 1cm of flesh around the edge. Discard the insides. Cook the rice according to the packet instructio­ns. In 2 tbsps of the olive oil, fry the onion and pepper over a medium heat until softened. Add the oregano and fry for 30 seconds and then add mushrooms. Fry mushrooms for 2 mins before adding the crushed garlic. Season with a little salt and three or four twists of black pepper Fry for a further minute before stirring in the tomatoes and bouillon. Stir the cooked rice into the pepper, onion and tomato mixture Oil a baking tin and put the marrow pieces into the tin. Sprinkle a pinch of salt into each piece then spoon filling equally into the marrows. Drizzle 1 tbsp olive oil over the 4 pieces and brush a little more around the edges. Cook 40-50 mins or until marrow is softened. Loosely cover the marrows with foil for the last 15 minutes to stop the top layer of rice crisping up Garnish the dish with freshly chopped basil and serve Dear Nadia Can you suggest any ideas for a bit of a luxury jacket potato filling please. I’m sick of cheese and beans! Nick Parson, Eastbourne

Dear Nick You must be a veggie if it’s just cheese and beans? Try this little beauty... 4 baked potatoes, 300g of mushrooms sliced A knob of butter, 1 garlic clove chopped 150g of spinach, 2 tbsps of double cream 50g of grated Parmesan Heat the butter in a frying pan and fry the garlic until softened but not coloured. Add the mushrooms and cook for a couple of minutes, then stir in the spinach, cream and cheese.

Fill the jackets equally. Yum... be nice with a lamb chop!

Love Nadia

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