Savory Marrow With Tomato Sauce
|Marrow||1 (dumpy not longer than 8 inch for a 4.5 liter/ 8 pint pressure cooker)|
|Onion||1 Medium, skinned and chopped|
|Oil||15 Milliliter (1 tablespoon)|
|Raw minced beef||6 Ounce (175 gram)|
|Mushrooms||2 Ounce, finely chopped (50 gram)|
|Fresh breadcrumbs||60 Milliliter (4 level tablespoon)|
|Mixed herbs||1⁄2 Teaspoon (Leveled)|
|Fresh tomato sauce||4 Tablespoon (adjust quantity as needed)|
Peel the marrow and trim off each end.
Cut in half lengthways and remove the seeds.
Put 300 ml (1/2 pint) water in the pressure cooker, put in the marrow and sprinkle lightly with salt.
Put on the lid and bring to high (15 lb) pressure.
Cook for 1 minute, then reduce the pressure quickly.
Carefully remove the marrow halves and put one half on a piece of buttered foil.
Fry the onion in oil in a pan until it is just cooked, then stir in the minced beef and continue cooking until it has just changed colour.
Add the mushrooms and cook for a few more minutes.
Remove the cooker from heat and stir in the breadcrumbs, and herbs.
Pile the mixture into the marrow half on the foil and then put the other half on top.
Fold the foil to enclose the marrow and secure the ends.
Make up the water in the cooker to 300 ml (1/2 pint) water, if necessary.
Put in the trivet and stand the marrow on it.
Bring to high (15 lb) pressure.
Cook for 12 minutes.
Reduce pressure quickly.
Remove the marrow, carefully unfold the foil and roll the marrow on to a hot dish and keep it hot.
Make the sauce in the cooker and serve it with the stuffed marrow.