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bev00 - 2019-02-24 01:47:00

hidecote01 wrote:

Stuffed marrow was Deirdre in Coronation St signature dish that the family and dinner guests dreaded.

Oh how we laughed at that dish of Deirdre’s .
A year or so ago I made a stuffed marrow ...The dish in memory of her after her death on Coro ( sadly far too soon in real life )
We called it The Pilfered Abandoned Marrow Deirdre Style ....found whileout walking in an overgrown empty schoolhouse section ...it was Disgusting and will never be made again by me !

jbsouthland - 2019-02-24 06:05:00

I've got 4 Marrow like creatures currently hiding out in my laundry., and 1 still growing in the garden. They were meant to be Spaghetti squash plants but my friend who I got them off saved the seed and they must have got crossed with a zucchini by the looks of them. Only 1 Spag squash out of 6 that have set, from 4 plants so didnt do very well. The skins have hardened so they should keep for a few months but I really dont know what to do with them. Only so many zucchini/marrow choc cakes and muffins you can make. I think a strongly flavoured mince such as curry or chilli stuffed in them and then some sour cream and cheese would be good.

dibble35 - 2019-02-24 07:59:00

I have some Kohl Rabi & Celeriac growing well atm ...Haven't grown either for a few years, so will have to get 'googling' for some nice recipe ideas.
Any suggestions?

samanya - 2019-02-24 11:07:00

Someone I knew, many years ago used to enjoy eating Kohl rabi raw. I have cooked it in the past but cant remember how. not much help sorry.

dibble35 - 2019-02-24 14:47:00

dibble35 wrote:

Someone I knew, many years ago used to enjoy eating Kohl rabi raw. I have cooked it in the past but cant remember how. not much help sorry.

It's quite young atm, so I can imagine that it would be good raw.

samanya - 2019-02-24 15:05:00

Kohlrabi is like a very mild turnip. I sometimes use it instead of daikon when I make kimchi, and I use it a lot in Asian braised dishes - red-cooked pork with vegetables, Vietnamese beef stew etc. It's also very nice treated the same as a white turnip - boil until just tender, dress with honey and butter and brown briefly to caramelise.

Celeriac makes a wonderful mash with an equal quantity of potato or kumara (by itself it can be slightly watery), or you can make it into a raw salad with home made mayo and some herbs (tarragon and chives are a good combination at the moment). It oxidises very quickly so as you peel it drop each piece immediately into cold water with the juice of a lemon.

davidt4 - 2019-02-24 15:12:00

uli wrote:

Do try it just in a salad davidt4! No cooking required at all.

I know the Dutch cook even endive in a cheese sauce, but it is so much nicer (I think) with just a vinegraitte and lots of garlic raw.

Is the spelling of vinegraitte wrong or is the spellchecker wrong?

Not sure. Google spells it vinai...... but that looks wrong too.

bella95 - 2019-02-25 23:16:00

davidt4 wrote:

Kohlrabi is like a very mild turnip. I sometimes use it instead of daikon when I make kimchi, and I use it a lot in Asian braised dishes - red-cooked pork with vegetables, Vietnamese beef stew etc. It's also very nice treated the same as a white turnip - boil until just tender, dress with honey and butter and brown briefly to caramelise.

Celeriac makes a wonderful mash with an equal quantity of potato or kumara (by itself it can be slightly watery), or you can make it into a raw salad with home made mayo and some herbs (tarragon and chives are a good combination at the moment). It oxidises very quickly so as you peel it drop each piece immediately into cold water with the juice of a lemon.

Thanks for the tips davidt4, they are a little way off yet, especially the Celeriac ...am I correct in thinking that Celeriac is sometimes cooked in milk?

samanya - 2019-02-26 10:00:00

Yes, it is. I think that might be to preserve the whiteness, but I have never had any problems with discoloration when cooking celeriac in water.

davidt4 - 2019-02-26 10:15:00

uli wrote:

Do try it just in a salad davidt4! No cooking required at all.

I know the Dutch cook even endive in a cheese sauce, but it is so much nicer (I think) with just a vinegraitte and lots of garlic raw.

Is the spelling of vinegraitte wrong or is the spellchecker wrong?

Vinaigrette

nauru - 2019-02-26 14:27:00

samanya wrote:

Arties or (f)arties? ;o)
I love the flavour too, but it's not to everyone's taste.
I usually make artichoke & carrot soup this one
http://www.deliaonline.com/recipes/type-of-dish/soups/carrot
-and-artichoke-soup
It freezes well.
my vege niece doesn't care for it at all ...damn.

Tried them once and the smell was horrendous when cooking them and tasted about as bad IMO

karlymouse - 2019-02-26 17:04:00

karlymouse wrote:

Tried them once and the smell was horrendous when cooking them and tasted about as bad IMO

The smell imo is worse after comsuming ;o) not when cooking.
To me they have an earthy/nutty taste when cooked well/properly.
They are an acquired taste, I guess & each to their own.

samanya - 2019-02-26 18:13:00