Recipes

Cooking Marron

- The most humane and easiest method of killing any crustacean is to chill it in the freezer for 1/4 hour so they enter a state of hibernation (but do not leave them there long enough to freeze them).
- Bring salted water to the boil. (sea water is best).
- Cook for 6-8 minutes, until red and floating.
- Place in iced water to cool, then after a couple of minutes, peel and enjoy.

Crispy Marron

Ingredients
500 g raw marron
2 tsp light soy
1 tbsp Chinese rice wine or dry sherry
1 tsp five spice powder
1/4 tsp freshly ground black pepper
450 ml groundnut oil
8 tbsp cornflour
2 eggs, beaten
10 tbsp breadcrumbs

Directions
Peel marron, discarding shells.
Using a small sharp knife partially split the marron lengthways.
Pat the marron dry with kitchen paper.
Mix the marron with the soy sauce, rice wine, five spice powder and pepper.
Heat wok and add oil.
While the oil is heating dip the marron in the cornflour, shaking gently to remove any excess.
Dip into the beaten egg and coat thoroughly with breadcrumbs.
When the oil begins to smoke lightly deep fry the coated marron until golden.
Drain well on kitchen paper.

ENJOY

Thai Marron and Sesame Noodles

Ingredients
500 g Marron, shelled & deveined
200 ml bottle light salad dressing
2 tbsp chunky peanut butter
1 tbsp soy sauce
1 tbsp honey
1 tsp grated fresh ginger
½ tsp crushed red pepper
200 g capellini or angel hair pasta
2 tbsp sesame oil
2 tbsp veg oil
1 medium carrot, shredded
1 cup chopped spring onions
2 tbsp chopped coriander

Directions
In a medium bowl mix the marron with ½ cup of salad dressing. Cover and refrigerate for 1 hour.
In a small bowl whisk the peanut butter, soy sauce, honey, ginger, crushed red pepper and the remaining salad dressing then set aside.
Prepare pasta and drain.
In a large saucepan over a high gas heat the oil until very hot. Cook the carrot for 1 min.
Drain off the salad oil from the marron and add the marron and spring onions to the carrot and cook, stirring constantly, for about 3 mins.
In a large bowl toss the pasta with the peanut butter mixture, marron mixture and chopped coriander and serve.

Marron Newburg

Ingredients
500 g Marron, shelled & deveined
200 ml bottle light salad dressing
2 tblsp chunky peanut butter
1 tbsp soy sauce
1 tbsp honey
1 tsp grated fresh ginger
½ tsp crushed red pepper
200 g capellini or angel hair pasta
2 tbsp sesame oil
2 tbsp veg oil
1 medium carrot, shredded
1 cup chopped spring onions
2 tblsp chopped coriander

Directions
In a medium bowl mix the marron with ½ cup of salad dressing. Cover and refrigerate for 1 hour.
In a small bowl whisk the peanut butter, soy sauce, honey, ginger, crushed red pepper and the remaining salad dressing then set aside.
Prepare pasta and drain.
In a large saucepan over a high gas heat the oil until very hot. Cook the carrot for 1 min.
Drain off the salad oil from the marron and add the marron and spring onions to the carrot and cook, stirring constantly, for about 3 mins.
In a large bowl toss the pasta with the peanut butter mixture, marron mixture and chopped coriander and serve.

Sweet and Sour Marron

Ingredients
500 g raw marron, shelled & deveined
100 g plain flour
¼ tsp salt
black pepper
oil for deep frying
2 red peppers, seeded and sliced
1 red chilli, seeded & finely sliced
1 tsp rice wine or dry sherry
200 ml sweet & sour sauce
1 tsp sugar
1 tsp sesame oil
1 tsp cornflour
1 tbsp water

Directions
Slash along the back of each marron, then wash and dry them.
Mix together the flour, salt and pepper. Dredge the marron in the seasoned flour and then deep fry them in about 1" hot oil until golden. If using a wok do them in batches.
Drain.
Heat 2 tbsp oil in a wok or frying pan.
Cook the peppers and chilli together for 2-3 minutes.
Add the rice wine or sherry and sweet and sour sauce. Season to taste with the sugar and pepper and bring to the boil.
Mix together the oil, cornflour and water and add to the sauce.
Stir until thickened.
Toss the marron back into the pan and heat through
stirring, for 1-2 minutes before serving.

Marron with Feta

Ingredients
500 g marron
100 ml dry white wine
4 tbsp virgin olive oil
2 onions, finely sliced
3 cloves garlic, finely chopped
400 g tomatoes, peeled & chopped
2 tbsp parsley, finely chopped
salt and pepper
150 g feta, crumbled

Directions
Put marron and wine in a large sauté pan over a high heat and cook covered for about 5 minutes.
Remove marron with a slotted spoon.
When they have cooled a little remove shells.
Add olive oil, onions and garlic to the marron
cooking liquid.
Cook, stirring over a medium heat until most of the liquid has evaporated.
Add the tomatoes and parsley.
Simmer, covered, for 10 minutes then uncovered for

20 - 30 minutes until you have a not too liquid sauce.
Add a little salt, plenty of pepper and the shelled marron. Mix well and put the mixture in 4 small dishes or ramekins.
Sprinkle with the Feta.
Bake in a preheated 180c oven for about 15 minutes, until the cheese has melted and begun to brown on top.