Spicy Turkey Marrow
|Marrow||1 , halved lengthways and de-seeded|
|Vegetable oil||2 Teaspoon|
|Onion||1 , chopped|
|Carrot||1 , grated|
|Red pepper||1 , de-seeded and chopped|
|Garlic||2 Clove (10 gm), crushed|
|Mild curry powder/Mixed spice||1 Tablespoon|
|Turkey mince||9 1⁄2 Ounce (275 g)|
|Fresh herbs/Dried herbs - 1 tablespoon||2 Tablespoon, chopped|
|Soy sauce||1 Tablespoon|
|Chicken stock cube||1 , dissolved in 150 ml (1/4 pint) hot water|
|Half fat creme fraiche||2 Tablespoon|
1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°F.
2. In a large baking dish or roasting tin, place the marrow cut sides facing up.
3. In a large saucepan, heat the oil and saute onion gently for 2-3 minutes.
4. Cook gently adding the carrot, red pepper and garlic and for another 3-4 minutes until softened.
5. Stir in curry powder or mixed spice and cook for 1 minute more.
6. Stir the turkey mince into the vegetables then add the herbs and soy sauce and cook for 2-3 minutes over a medium-high heat.
7. Then add the chicken stock, heat until boiling, then reduce the heat and simmer for about 10 minutes, uncovered, until the stock has been reduced by half.
8. Season to taste with salt and pepper.
9. Remove from the heat and stir in the creme fratche.
10. Spoon the mixture into the hollowed-out marrow.
11. To the baking dish or tin around the marrow, add about 150 ml (1/4 pint) of cold water, cover the dish with the foil and bake for 35-40 minutes, until the marrow is tender.
12. Serve the marrow spooning around the cooked liquid on a serving dish.