Marrow & potatoes layer with beet & sweet corn stir

Fresh Corn, Beetroots

Fresh Corn, Beetroots

Remember this dish I made with the marrow? I did promised a vegan option and ha forgotten to post it. Here it is.

Serves 3

Ingredients for the layer:

  • 600g Marrow

    Ingredients for the dish

    Can you see the Tofu slices?

  • 2 medium potatoes
  • 3 medium firm tomatoes
  • 100g Tofu sliced and deep-fried to give it texture
  • 1 small red onion (optional)
  • 3 cloves of garlic
  • 30g butter (dairy free)
  • 100ml Alpro single cream
  • 50g Flour
  • 1 Maggi stock cubes
  • White pepper
  • Salt


How to layer the elements of the dish

How to layer the elements of the dish

1 – Peel the marrow and keep the skin strips for decoration. Now slice the peeled marrow in 1cm width and set aside. Peel the potatoes and cut in slices about the size as the marrow. set aside. Now do the same thing for the tomato and red onion. Make sure that your Tofu is deep-fried as it will give texture to your dish. Set aside.

2 – for the batter: The batter will help to hold everything together. Melt about 25g of the butter and crush the whole stock cube in it to dissolve. Add the cream to the mix then, the flour and the finely chopped garlic. Mix well, add salt and white pepper. Set aside.

Preheat the oven at 180 degrees.

Layering completed

Layering completed


Butter a regular size loaf tin, place 1 layer of potatoes, then a layer of marrow, then onion, then tomatoes, then tofu.  Dust with a pinch of salt and white pepper. Then repeat the process. If you can, make sure that a layer of potato is at the top of the dish simply because you will use it as indicator to judge if the dish it cooked. Potato is the hardest of all the vegetables used here.

The dark green strips you see on this photo are strips of peels from the marrow that I am using to decorate my dish. The strips were placed on the bottom of the baking tin, then folded over the dish and held with tooth pick just before placing it in the oven.

Ready to serve

Ready to serve

Once the layers are done. Stir the batter previously prepared and pour it, not on top, but on the sides of the layers.

Now place your dish in the oven for 1h20 minutes.

Now time to prepare the accompaniment.

Beet & corn stir

For this, you will need:

  • 1 big fresh sweet corn cob
  • 1 precooked beetroot or a fresh one if you can find it

    Corn kernels

    Corn kernels

  • 1 yellow sweet pepper
  • 1 very small red onion
  • 50g roughly crush walnut
  • 2 twigs of thyme
  • Fresh parsley
  • 25g Butter (dairy free)
  • Black pepper & salt obviously

Start by shelling the corn kernels from the cob or simply go through the cob with the knife like I did on the picture above.

Chop separately all the elements of your dish then set aside.

Ingredients for the stir fry

Ingredients for the stir fry

Now, in a frying pan, melt the butter and fry the chopped onions and thyme until brown. Now, add the sweet corn and stir for 2 minutes. Then add the sweet pepper in the mix, stir for 2 minutes, add the beetroot and the fresh parsley, stir well for 1 minute and add the crushed walnut. Season with salt and pepper, Mix, cover and remove from the stove and cover so the steam will finish softening the vegetables. It is ready.

Time to check on your layers in the oven. The hardest ingredient in the dish is the potato. If you put a knife through the dish and it goes through smoothly, and comes up just slightly moist, then your dish is ready. if not, add cooking time to your oven.

Please note: not all oven perform with the same power.

Bursting with colours and flavours

Bursting with colours and flavours

Leave your dish to cool for few minutes then, serve.

Don’t forget to post a comment!

Voila! Bon appétit.


Marrow Tart

Marrow tart for 4 big eaters
Recently, my friend Jack came back from her dad’s allotment and brought me back a giant marrow. It must have weighted about 2kgs and to make the tart below, only a 3rd of it was used. The rest was used to make a vegan dish that I will publish here very soon.

650grs Marrow
6 medium eggs
Cheese (mature cheddar) 100grs – Grated
Flour 100DSC02606
Butter 25grs – Melted + a little bit to butter the tart dish
Whole Milk 50ml
Onion 50grs – Finely chopped
Garlic 4 cloves – finely chopped
Salt and pepper
50grs coriander – finely chopped & 4 olives
1 pre-rolled puff pastry
1 28cm tart dish

Put the oven to pre-heat at 210

1 – Start by rinsing the marrow then, cutting out 4 rings of 3cm. Hollow out the rings, but leave an inside layer of about 1cm. Now put the rings in a bowl of water until time to use them.
Do not throw away the marrow meat as you will add them to the grated marrow later.

2 – Now, Peel the left over marrow and grate it. Set aside.DSC02629
In a deep bowl. Beat 2 eggs. Add the whole milk. Add the melted butter. Sieve in the flour and mix thoroughly – make sure there is no pocket of unmixed flour – add the garlic, onion and coriander. Mix well, then add in the grated cheese and the marrow mince. Add salt, pepper and taste.

3 – Now butter the tart dish and unroll the pastry on it tucking in the side very snugly, then use a fork to prick the bottom of the dish to allow air to escape later during the cooking.
Now pour in the dish the previously prepared mix. Carefully place the marrow rings prepared at step 1. Do not force the rings to sink in the batter.

4 – Put the dish in the oven at 210 degrees for 1hour. After 45 minutes, bring the dish out of the oven then hollow the marrow rings deep enough to contain an egg yolk.

5 – Now separate the 4 remaining eggs and just use the yolks unbeaten to refill the holes in the tart. The halved olive are optional. Now dust the top of the egg yolks with a bit of salt and pepper then put the tart back in the oven for another 15 minutes.


Serving suggestion

Note: Step 5 must be really really fast and should not take more than 5 minutes as the tart might cool down.
This tart is very rich and should be accompanied with a very simple salad. Here the salad is Tomato, lettuce, sesame seeds tossed in a glug of balsamic vinegar.
I try to balance my diet by alternating rich meals with very lighter meals or meat and dairy free dishes.

Bon Appétit