Marrow stuffed with Spanish beef and rice

Over our Christmas break my zucchini plant went bazerk. I can home to find 12 massive oversized zucchini, known as marrow. Marrow is one of those vegetables that our parents generation know well. Dad raves about them, but like most things, would just boil it till it's soft. Previously I'd boiled them with kumara and a big dollop of butter to make a light and tasty mash. This time I wanted to get a bit more creative - I asked around and heard loads of legends of amazing stuffed marrows that someone's Aunt or Grandmother used to make. Google searches came up with some interesting responses, some recipes showed promise and provided the inspiration for this one, but trust me, some were plain weird. 

This made enough to feed four hungry people, but it could also easily serve 6, or even 8-10 with a side dish. 
If you're short on cooking time you could steam, or par boil the hollowed out marrow before filling and baking. If you pre-boil, then I would recommend leaving the water out of the roasting dish.


Ingredients  

• 2 medium sized marrow, cut lengthways and seeds scooped out
• 1 cup long grain white rice, cooked according to packet directions
• 1 tbsp oil
• 500 g beef mince
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 tbsp cumin seeds
• 1 tbsp dried oregano
• 2 tbsp smoked paprika
• 1 capsicum, diced
• 1 cup tomato puree
• 1/2 cup water or beef stock
• salt and pepper to taste
• 1 cup of grated cheese

Place the cut marrow into a large deep roasting pan. Optional: Lightly rub the hollows with a small amount of salt. Preheat your oven to 200 degrees Celsius. 

In a saucepan heat the oil and gently saute the onion. Once softened add the mince, garlic, cumin seeds, oregano and paprika. Cook stirring occasionally to break up the mince. When the mince is cooked add the capsicum, tomato, water or stock and reduce heat to a low simmer. Allow the liquid to reduce before tasting and adding a little salt and pepper. 

Once seasoned, leave to cool for 5-10 minutes, then stir through the cooked rice. Press this mixture into the hollowed out marrow halves, then top with the grated cheese. 

Pour some water into the roasting pan so that it goes half way up the sides of the marrow halves, then place into the hot oven. Bake for 30 - 40 minutes until the marrow flesh is soft and the filling is hot. I served these as they are, generous marrow halves on a plate, with a douse of chilli sauce on the side. However you could tart it up a bit with a green salad. 

Baby Panang (for parents too!)

As of late I have been adapting our adult meals to make a potful to freeze down for baby. I'm also aware that as he gets older, he needs to be exposed to more flavours, textures and tastes. 

For this Thai Panang Curry, each time I make it will gradually increase the amount of Panang curry paste which is added, therefore increasing babies tolerance of the different herbs and spices. Obviously stopping once I have achieved a mild flavour, I don't expect the poor kid to eat super spicy food like his Mum! The half a teaspoon used in this batch wasn't detectable to my palate, and therefore happily gobbled down by Mr 8 months. 

Depending on where your child is at with their eating, you could puree this, or pulse so still a bit chunky, or just roughly mash. We're still at the blitzing stage, also I add the rice in after a few blitzes so that it stays fairly chunky still. Feel free to use cooked rice, ground Only Organic Iron Fortified Baby Rice or a combination of the both. The good thing about adding the rice at the end is that it helps you to gain the right consistency; simply add more rice to make it thicker. 

This recipe includes everything that you need to make a meal to serve four adults (dinner and the next day's lunches for us), and 6-10 serves for baby. I freeze baby's portions in silicone ice-trays or muffin trays, then pop them out and store in a zip-lock bag in the freezer, defrosting as much as is needed each day. The first ingredient list is the total ingredients that you will need. The second is the portions which go into baby's pot. 

Ingredients (4 adults and 6-10 baby serves):

• 3 carrots, peeled and sliced
• 2 parsnip, peeled and sliced
• 1/2 a squash or pumpkin, peeled and diced
• 1/2 a head of broccoli, florets, and stem peeled and cut into sticks 
• 1 apple
• 1 small kumara, peeled and diced 
• 1 onion, peeled and thickly sliced 
• 1 400g tin of coconut cream
• 1 tbsp oil
• 50 g + 1/2 tsp Mae Ploy Panang Curry Paste*
• 600 grams free range chicken breast or thigh, diced**
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• juice of 1 lime or lemon
• 2 cups water
• 2 cups rice + 4 cups of water

*Any Panang Curry Paste will work, however adapt the amount used according to the packet directions. 

**Use protein of choice including Beef, Tofu or Pork

Begin by preparing your vegetables, as you do measure out the following amounts to go into a separate 1.5L capacity pot for baby.

• 120 g carrot
• 50 g parsnip
• 80 g broccoli
• 200 g squash or pumpkin
• 100 g kumara
• 80 g apple 

All remaining vegetables, prepare and pop aside. 

Add to baby's pot: 100 g chicken (or other protein), 1/2 tsp curry paste, 1/4 cup of coconut milk and two cups of water. 

Cover and bring to a gentle simmer, stirring occasionally for 30 minutes or until vegetables are very soft. Remove lid and leave to cool for 20-30 minutes.

Meanwhile, begin cooking your rice, according to packet directions. 

In a large frying pan (with a lid), heat the oil and over a low heat stir in the 50 g curry paste till aromatic, add the remaining coconut cream, then fill the tin with water and pour that in too, stir to create a sauce. Add the fish sauce and sugar. Add the chicken, carrot, parsnip, squash and any kumara or apple that was leftover. Stir, cover and simmer for 5-10 minutes till chicken is cooked through and vegetables are nearly softened. Add the broccoli and onion, stir and cover for another 5 minutes. 

Serve the Panang Curry in bows on top of the cooked rice. 

As for baby's pot, it should be cooled enough now. Blend or blitz in a food processor till at the desired consistency. To make it thicker, add up to 1/2 a cup of Only Organic Iron Fortified Baby Rice, or up to 1 cup of cooked rice, or as I did a combination of both. Decant this into ice-trays or muffin tins to freeze, then store frozen cubes in labelled zip lock bags in the freezer for up to 2 months. 

Baby's Red Lentil Dahl

Ingredients (Makes 6-10 baby serves):

• 1/3 cup red lentils
• 100 grams carrot, peeled and diced
• 80 grams parsnip, peeled and diced
• 50 grams apple, peeled and diced
• 200 grams kumara, peeled and diced
• 1/4 tsp each of ground cumin and allspice
• 2 cups water 
• approx 1/4 cup Only Organic Iron Fortified Baby Rice
• Optional: 1/2 cup grated cheese

Prepare vegetables and add to the pot with lentils, water and spices. Simmer covered for 20-30 minutes till lentils have almost disintegrated and vegetables are very soft. Remove from heat and add cheese (if using). Allow to cool before processing in a food processor or using a stick blender. Add rice to thicken if required. 

Freeze in batches and thaw as required. 

Curried Rice Salad

Rice salad is a classic dish come summer and BBQ season, and over the years I've tried many different varieties. All of which are delicious. Often they are dressed with soy sauce, and contain nuts and dried fruit. Personally (unless it's baking), I'm not a fan of dried fruit. More so, with gluten and nut allergies, which can be present when it's a 'bring a plate' scenario, soy sauce and nuts are not always suitable. 

This rice salad is gluten free and nut free, and is a twist on another favourite dish of mine: Kedgeree. Kedgeree is a warm, lightly curried, rice dish; containing peas, smoked fish and hard boiled (or poached) eggs. Originating in India, mixed with lentils, it is known as Khichri, however the popular version is more British and often found on cafe menus. 

My version is a take on the British version and can be served immediately and warm, or set aside to chill and served later. The subtle spice means it's great served alongside BBQ'd meats, fish, or even eggs. 

Ingredients: (Serves 4 as a main, 8 as a side): 

• 2 cups of brown basmati rice
• 4 cups of water
• 1 tsp salt 
• 1 tbsp butter or olive oil
• 1-2 tbsp curry powder - depending how mild or hot you like it
• 2 spring onion, finely sliced
• 1/2 cup finely chopped parsley
• 1/2 cup sliced spinach or silverbeet leaves - optional, but if you have them in the garden it's always a nice addition
• 1 tomato, diced
• 1 capsicum, diced
• 1 cup steamed peas or sliced beans - 3 or 4 minutes steamed or boiled, then refreshed under cold water
• 1 juicy lemon
• 2 tbsp olive oil
• salt to taste

In a large saucepan place rice, water, salt, butter (or olive oil) and curry powder. Mix to combine and bring to the boil. Once the water begins to boil, reduce the heat to a minimum and place the lid on the pot. Simmer according to the packet directions (usually 22-25 minutes). Keep the lid on during this time and don't be tempted to stir. 

After the time, test the rice, and if cooked, drain any excess liquid, then pop the lid back on and leave to steam for 5 - 10 minutes. 

Meanwhile prepare the vegetables. Place the sliced spring onion, chopped parsley, sliced spinach or silverbeet, diced tomato and capsicum into a large salad bowl with the steamed peas or beans. Squeeze over the juice of the lemon and olive oil. Mix well to combine.

Stir the warm rice through the vegetable mix and chill if not serving immediately. 

Curried Rice Salad served with BBQ Snapper