Stuffed marrow with turkey pad krapow
A Thai-style dish that is bursting with flavour and colour!
Marrow − 1, large, with seeds removed
Onions − 4, diced
Garlic − 4 cloves, minced
Ginger − 4 cm, minced
Finger green chilli − ⅓−1 (depending on how hot you want it), deseeded and minced
Turkey mince − 500 g
Green beans − handful
Red pepper − ⅓, diced
Low sugar/low salt ketchup − 2 tablespoons
Soy sauce − 2 tablespoons
Sweet soy sauce − 1 tablespoon
Fish sauce − 1 teaspoon
Erythritol Gold − 3 tablespoons
Juice of 1 lime
Thai basil leaves − 1 bunch, roughly chopped
Fresh coriander − handful, roughly chopped
Spring onion − 2, diagonally sliced into thin rings
Spice mix A: 1 teaspoon each of cumin powder and coriander powder + ½ teaspoon of salt
1. Wrap the marrow in tin foil and roast it whole in the oven, at 200°C for around 30 minutes (until soft).
2. In a large wok, spray a bit of rapeseed or sunflower oil, and add the onion, ginger and chilli, and a bit of salt. Add water if necessary (I sprinkle water on the onions to stop them from drying out/burning; does the same trick as oil!).
3. When onions are cooked, add in the turkey and brown.
4. When turkey looks cooked, add the two types of soy sauce, fish sauce, ketchup, erythritol and lime juice. Make sure all of the meat is covered with the sauce mixture.
5. Next, add in the green beans and red pepper.
Sprinkle on a bit of water and simmer on low heat until all the liquid has been drawn up by the meat and vegetables.
7. Turn off the heat and mix in the Thai basil.
8. Take the cooked marrow, cut in half, remove the seeds and rub the inside with Spice mix A. In the hollow where the seeds have been removed, add the cooked turkey.
9. Wrap in tin foil and bake in the oven for 10 minutes at 180°C.
10. To serve, sprinkle on fresh coriander and spring onions. I would also recommend roasted cashew nuts!