This recipe was shared in Drift Magazine Volume 6
This recipe celebrates the abundance of vegetables available in autumn, and a use for the humble marrow which is often plentiful in the veg patch yet can get rather overlooked!
The vegetables, fresh herbs and spices in the pickled veg recipe below can be swapped depending upon availability and taste preference. The quantities given make a full jar’s worth - you will be left with a good few portions to use with other dishes.
Image by John Hersey
Recipe: Marrow Slices with Pickled Veg & Goats Cheese
Serves 6
Ingredients:
For pickled veg
400g seasonal veg - I used courgette, cauliflower, carrot, green beans, cabbage & beetroot
250ml cider vinegar
250ml water
25g Cornish sea salt
3 sprigs marjoram
3 sprigs dill
1 tsp black peppercorns
1/2 tsp black mustard seeds
1/2 tsp coriander seeds
1/2 tsp ground turmeric
1/2 tsp ground ginger
For the rest of the dish
100g goat’s cheese - I used Polmarkyn Dairy
1 marrow
Oil - I used rapeseed
Handful fresh herbs - I used marjoram
Cornish sea salt & black pepper
Method
Make the pickled veg at least two days in advance
Prepare a 1 litre glass jar with lid for storing the pickled veg by washing thoroughly then drying.
Chop the veg into small pieces using all edible parts including stalks and leaves, then place in large bowl. Chop fresh herbs and mix with veg.
Pack the vegetables and fresh herbs into the glass far, pressing down so there is a 5cm (approx) gap at the top of the jar.
Make the brine - place water, cider vinegar and salt in a pan, bring to a simmer to dissolve salt.
Remove from heat, add peppercorns, mustard seeds, coriander seeds, turmeric and ginger, stir well. Leave to cool.
When cool, pour brine over the vegetables, making sure there are no air gaps.
Place the lid tightly on the jar and store in fridge.
Leave for at least 48 hours before using to let the flavours develop. It will keep for a couple of months in the fridge.
To assemble on the day
Cut marrow rings into 12 rings approximately 1cm thick (allows for 2 per person).
Place 1 tbsp oil in a frying pan and heat gently. Place marrow rings in pan, season with salt, pepper and fresh herbs and sauté for a couple of minutes each side until turning golden. Remove from heat and set aside to cool.
Crumble cheese into small pieces and set aside.
To serve, top each marrow rings with a spoonful of pickled veg, sprinkle crumbled goats cheese on top, season with pepper and fresh herb leaves.