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Baby Marrow Poutine

Baby Marrow Poutine on Afternoon Express
Photography by: Sam Wilkinson

Baby Marrow Poutine

Recipe by: Claire Winstanley 

Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
 
1kg marrows, cut into quarters lengthways
100g Asian panko breadcrumbs
50g grated hard cheese
2 eggs, mixed
½ cup flour
salt and pepper
400g Free range chipotle chilli chicken sausage
200ml Heat & Pour Roast chicken gravy
125g grated mozzarella
¼ cup parsley, finely chopped
 
Preheat the oven to 200’c. Mix the hard cheese and panko breadcrumbs and season. Dip the marrow pieces into the flour, then the mixed egg and finally the panko crumbs. Place the marrow onto an oven rack and continue dredging the rest of the marrows. Place the marrows in the oven and bake until golden, roughly 20-30 minutes.
 
While the marrow bakes prepare the sausage by removing the meat from the casing. Fry the sausage meat until golden and cooked through. Set aside.
 
Heat the gravy according to packet instructions.
 
Toss the marrow fries and chicken sausage with the mozzarella cheese in an oven-proof dish or skillet. Pour your desired amount of gravy on top and pop back in the oven for a minute or two to melt the cheese. Sprinkle with parsley and serve immediately.

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